Maybe fresh rain water…..we have lots of that! It turned out good. These are very aromatic and unique. If needed add more water. All the ratios shared in this dosa recipe post will work even if making batter in a wet grinder. , I tried the batter and it’s out to ferment for 12 hours but nothing has happened. Grind to a smooth batter until smooth & bubbly or frothy. These ratios yield good crispy as well as soft dosas and can be used to make soft idlis as well. I prefer to blend dal until frothy and rice to slightly coarse texture. Thankyou so much , Hi Madhavi In such warm condition can i keep the batter overnight for fermentation? « Mutton Biryani Recipe Indian, How To Make Mutton Biryani, Andhra Chicken Curry Recipe, How To Make Andhra Chicken Curry ». If that doesn’t work then pour little more water to your batter to bring to right consistency. Hi Swasthi Hi Zaw, Same here as well, during cold weather they can be soaked up to 6 hours or even overnight. Pour little water as needed to make it of a pourable and spreading consistency. Add the rice batter to the urad dal batter. Then the fermented batter is spread like a crepe on a hot griddle or tawa. Immediately begin to spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe. Add in salt into the batter as per taste, mix well and the batter is ready to be used to make dosa. I will share the other one soon. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. You are most welcome! I will try this recipe for the first time. Hello Diana Glad to know. Thank you, Thanks a lot for this recipe I tried and the dosa turn out so awesome, my husband really loved it ,thank you so much . I always had on mind to post this article on making batter to make dosas and finally I am posting the secrets on making a delicious restaurant style dosa making procedure recipe. Use fine flour. … I got so many requests to write a blog post about it and well here I am. Just scroll up. Make a paste of cooked rice and add it to the blended batter. Soaked water sometimes makes the batter sour within a few days especially in warm/hot climates. I don’t see any mold but smells slightly sour as always. From the centre rotate the batter in circular motion and spread it circularly to form a round thin dosa. Few readers have commented they had good success with basmati rice. Hi Anamika, Add few drops of oil to a griddle or pan. 21. Love your all recipe’s ….Thanks one again. The batter was half of the bowl before fermentation. Dosa is made by soaking and blending black gram lentils (urad dal) and rice to a batter. You might need approximately around 1/2 cup of water to grind the methi seeds, 1 cup for urid dal and 1 1/4 – 1 1/2 cup of water to grind the rice. On a tava or a flat frying pan spread 1 or 2 tsp oil. By swasthi , on May 25, 2020, 252 Comments, Jump to Recipe. I make this sometimes when the hubby asks for it since he loves the flavor.These have a unique flavor & taste of urad dal. Glad to know you! But how do I preserve this well. Your step by step and detailed instructions are really helpful for all the different varieties of batter. If you are a beginner, you may follow that. I have never used it for appam. You can also rub the oil with a slice of onion. At last I was satisfied only with two recipes.This is one among them. What is the difference we are looking for? Keep spreading it from the center making circles till you reach the edges. I made this yesterday for the first time. Only I have rearranged them and numbered properly. Dosa Recipe-Easy Dosa Batter Recipe - Chitra's food book 08/18/15 09:48. And, secondly, I wonder how long it takes to go over and become sour? Thank you so much for sharing. © 2012 - 2020 - Swasthi's Recipes. Hello Tim, 2) Fermenting could take anywhere from 5 to 18 hours; how can one tell when it is “ready”? For dosas even less fermented batter is just fine but some amount of fermentation & rising should happen otherwise they will come out hard. Yes it is safe to use. When kept for long hours the batter may turn smelly. Please note that all parboiled rice are not suitable. Ingredients: (to make dosa batter) 1 cup – urad dal (urid dal / black gram-skinless) … Rub well with a kitchen tissue or cloth until the oil is absorbed. Troubleshooting tip: If you are unable to spread the batter because it got stuck on the pan, this means either the pan is too hot or the batter is too thick. Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe. Reduce the flame and cool down the pan slightly. I have lost count of the number of recipes we have made and enjoyed from swasthis. Rinse dals thoroughly a few times and soak in lots of water for 4 hours. From this 4:1 ratio of idly batter, you can even make dosa. Before making the next dosa, reduce the heat to low. Aged dal or dal from old harvest won’t work here. india for stone and blender. Grease a dosa pan or tawa with few drops of oil. There is one Dosa Batter Ratio recipe on Very Good Recipes. These ratios yield good crispy as well as soft dosas. Also good for those looking for high calcium foods and even for breastfeeding mothers. Experiment to find what you like. . The masala dosa shown in the first pic is made using this recipe. Thank you. Four tablespoons of rock salt should be added for 10 cups of dosa batter or 1 tablespoon of rock salt per 2.5 cups of dosa batter. Dosa recipe – South Indian Lentil crepes made with fermented dosa batter. It must be a thick batter yet of pouring consistency. Hello Tim, Homemade Idli Dosa Batter. But you will get the best results with raw rice. You can store this batter in the refrigerator in an air tight container for up to 5 days. It may take anywhere from 5 to 16 hours depending on the temperature. How are you doing? Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. (the proportion of parboiled rice has to be lesser). as different from 10?…as different from 12?…as different from 15?…as different from 18 hours? Don’t discard the water. Drain the water completely from rice & add it to the jar. Idli and dosas are made regularly at my home for breakfast and sometimes even for dinner. It will be of thick pouring consistency and not very runny. The prepared batter must be of pouring consistency yet thick and not runny. Not all dosas require cooking on the other side, if needed you can cook. Will follow your recipe. 4.When the ingredients are soaked and blended, the batter should again be fermented for another 7-8 hours. You can also use a slice of onion to rub the oil. I am a silent admirer of your recipes and often use them. Typically most proportions yield red to brown color dosa only when made on cast iron tawa, but this dosa recipe yields brown crispy dosas even when made on non-stick. Hi Savita You can also try skipping salt during summer, add it the next morning when you are about to make dosas. Drain the water from the dal & methi. If the batter is too airy it will get stuck to the spoon. This is my go to Idli Dosa Batter and I make it all the time. I still have two questions, however. Oh my family is in love with the dosa. Thanks much for following the blog! This batter can also be used for idli if the quality of urad dal is very good. Soak them together in enough fresh water for 4 to 5 hours. different proportions of urad dal and rice are used to prepare dosa batter. These salts assist in quick fermentation. Kindly tell me how much Methi seeds should i use for batter of Sada Dosa. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa. After soaking drain the water out from all the ingredients. Few weeks back, I shared the entire process of making Idli Dosa batter on my Instagram stories and it received an overwhelming response. Yes you can use 1:4 urad flour:rice flour. You may experiment with any of these dosa recipes to suit your taste or dietary need. I think you can still use it. Instead of adding … Ingredients needed . Say, you got some leftover idli batter (1:3.5 ratio urad dal:rice). MAny thanks for the reply. And, can you smell that on the batter, so you then know when it is no good. Temperature is around 29 to 30° celcius and humidity quite high 79 to 84%. It will still ferment well without salt. I consider it to be one of the best health foods that can nourish our body so I try to keep the ratio of urad dal more & rice to minimum or only as needed without compromising the taste and crispness. Share Published 2016-Apr-19 Updated 2017-Jul-23 - Submitted by Dahlia. Thanks for trying the recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Yes Dosa is a healthy protein rich breakfast. I grew up in north India where Idli and Dosa are not a everyday thing. Now the next thing is to determine the best ratio for dal to rice. – Urad dal/black gram and rice are the ingredients. My 3 year old daughter loves dosas but due to lockdown I am not able to buy ready dosa batter. You can look for Ultra blender (metal series). 7.Always use a ladle to make dosa which give out a perfectly circular shape dosas. When I double the recipe, I use 2 glass or ceramic pot to ferment and refrigerate the dosa batter. Keep a separate one for dosas otherwise batter will stick to the pan.You can use a cast iron pan. Dosa Recipe (How to make crispy dosa batter) Perfect dosa recipe ‘ Perfect dosa batter for a crispy tasty dosa ‘.. All good, but then nothing much happened overnight and I left at our room temp (Bristol in Uk in Nov!) This is a very good post and I could make dosas well. It can be served with any Chutney, potato masala or Tiffin sambar. 20. 3. You can also skip salt at this stage if you live in a hot region. It will be of thick pouring consistency and not very runny. (check video for consistency). To check you can sprinkle little water over then pan. Years ago we used to have frequent guests home from India, So we used to make batter once in a week. I soaked overnight and then ground the dal and rice. The ratio of rice and urad dal (mina pappu/black gram) should always be 2:1. Yes the batter may have overfermented. I think you already know how much to add. I haven’t made it in the last one year so forgot the procedure. Hi Kruthika Heat it until hot enough. If you have ever wondered how dosas made in restaurant or tiffin centers turn out so flavorful, crisp and delicious, then you will have to put in little more effort and try this karnataka restaurant style masala dosa. Idli Batter Dal Rice Ratio. So I do it separately. Whatever the mix, my preferred ratio is 4:1 rice to dal, but I have seen it higher and as low as 2:1. It makes a great food to start our day. 16. Just wanted to know I stay in quite warm & humid place. Keep it up! You can blend it by 9 pm and it should be ready by 7 am without turning sour. Well fermented batter will float & not sink. These days it takes about 18 hours for me to ferment though I live in warmer climate. If it over ferments it smells sour & sometimes an yellow layer forms on top. So my observation is that it can be significantly slower (at least to “get started”) than the basic recipe – quite temp dependent? This dosa batter recipe needs just 3 ingredients, Ingredients½ cup whole urad dhal1 ½ cup riceNon-iodized or crystal salt as needed. 6.Do not use tawas on which rotis are made as the dosa made on such tawa might stick to the bottom of the tawa. Will be making more recipes from here. This prevents the dosas from sticking to the pan. I tried many recipes with various combinations and by changing the ratio of rice & dal. 7. 17. With this Dosa Batter Recipe #3 you can prepare only dosa. Points to be noted while making batter for dosa: 1. The edges of the dosa will begin to leave/ come off the pan when done. (please check video for consistency). So to avoid the smell it is good to add a non-iodized salt like rock salt or sea salt before fermentation. I have been an avid follower of your blog since 4 years. If you think your batter is of the same consistency as seen in the video then the other reasons could be overfermentation or the kind of rice. Hi Kasturie When to add salt to dosa batter? Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. I gave half of the batter to some Indian friends (who used it immediately and approved it!) Making idli batter or batter for dosa is a long process but is worth when we get the perfect dosa and it tastes best when eaten with certain chutneys like onion tomato chutney, green chilli chutney, coconut chutney, peanut chutney . Though it is traditionally from South India, most North Indians make it too. This recipe yields one of the best tasting brown & crispy dosa. 23. Idly batter is thicker in consistency than a dosa batter. I follow this recipe the most for my regular breakfast. The batter rises very well even when ground in the mixer if it is a good one and doesn’t make your batter warm while grinding. Cook it for few minutes and remove the dosa. Sada dosa does not need any methi seeds. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Method For dosa batter. Stir a little of this to the ground idli dosa batter before fermentation. It worked out well. 11. Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. To make the batter in wet grinder, Soak the methi seeds separately. Hope this helps. I liked your point about iodinated salt! The ratio of dal to rice is 1:4. Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have … 8. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. These do not turn as red or brown like the other one but will be golden. I have no idea how to store it for longer. This took me back to India, though I never saw any one making dosas in the 2 months I spent there. I highly recommend this, if you have babies & kids at home (especially underweight kids). Never tried making dosa before. The results with parboiled rice are not the same always. Only thicker ones need. Glad to know it worked. Also can I use this to ferment appam batter. Stir the batter well in the bowl. 3/4 cup urad dal you can use up to 1 cup also, make sure you use the ones with skin removed. The consistency should not be too thick & too runny otherwise the batter will not ferment. Plain dosa is most commonly served with coconut chutney. Soak in enough water for 4 hours. Batter … Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Then flip back and toast until the base becomes crisp & golden. (Check video for consistency). I will give the dechlorinated water a go. Take a ladle full of dosa batter and put the batter at the centre of the tawa. Healthy, high protein and high calcium dosa. So please experiment what works good for you. Also check out the recipe video of onion dosa for a better understanding…, Hi Asiya, it says 1 teaspoon of Chana dal on the video. Add it to the batter just before you make dosas. These are known as dosa or dosai and are a popular breakfast food. You can also use your instant pot to ferment with the yogurt settings. In hotels they mix some maida flour to the batter. 12. This you will have to experiment and check what works good for you. Rinse the rice until the water runs … Be it southIndian,Chinese or Andhra cuisine, So when ever I HV to make something I just love to check your blog first. When it turns golden or brown on the base, flip it and cook if you like. 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My best with it and cook if you wish to cook on the title a! Pour some water and mix in individual ; Idli/Dosa post the ratio urad! For those looking for high calcium foods and even for dinner 2 weeks the...