How to Make Dosa Batter, Dosa Recipe, Dosa Ingredients

How to Make Dosa Batter
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Dosa is a delicious and versatile South Indian dish that is enjoyed by people all over the world. The key to making perfect dosa is a well-fermented batter that is made from a combination of rice and lentils. In this blog post, we will go over the ingredients and step-by-step instructions for making dosa batter at home.

Dosa Ingredients:

  • 2 cups of parboiled rice
  • 1 cup of urad dal (split black lentils)
  • Salt to taste (optional)
  • 1 teaspoon of fenugreek seeds (optional)

How to Make Dosa Batter – Instructions

Step 1: Soaking the Rice and Urad Dal

The first step in making dosa batter is to soak the rice and urad dal separately in water for at least 4 hours or overnight. This will make it easier to grind the grains and also aid in fermentation.

Step 2: Grinding the Rice and Urad Dal

After the rice and urad dal has been soaked, drain the water and grind them separately into a fine paste using a wet grinder or a blender. If using a blender, add a small amount of water while blending to make a fine paste. The consistency of the paste should be smooth and flowing like a cream.

Step 3: Mixing the Rice and Urad Dal

Once the rice and urad dal have been ground, mix them together in a large mixing bowl. Add enough water to make a batter of pouring consistency. If you prefer a thinner dosa, add more water to the batter. If you prefer a thicker dosa, add less water.

Step 4: Adding Salt and Fenugreek Seeds (Optional)

At this point, you can add salt to the batter to taste. If you like, you can also add 1 teaspoon of fenugreek seeds to the batter. Fenugreek seeds are optional but they can add a nice flavor to the dosa and also aid in fermentation.

Step 5: Fermenting the Batter

Cover the bowl with a lid and let the batter ferment for 8-10 hours or until it rises and becomes bubbly. The fermentation process can be faster in warm weather and slower in cold weather. Keep the batter in a warm place to ferment.

Step 6: Preparing the Dosa

Once the batter is fermented, give it a good mix. Your dosa batter is now ready to use. Heat a non-stick tawa or pan on medium-high heat. Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion, using the back of the ladle or a spatula, to make a thin and even dosa. Drizzle some oil around the edges of the dosa and let it cook for 2-3 minutes or until the bottom is golden brown.

Step 7: Serving the Dosa

Use a spatula to gently lift the dosa from the pan and fold it in half or roll it up. Serve hot with chutney or sambar.

Tips for Making Perfect Dosa Batter:

  • Make sure to grind the rice and urad dal separately until they are very fine and smooth.
  • Be patient with the fermentation process. It can take anywhere from 8-12 hours for the batter to ferment properly.
  • Before making dosa, check the consistency of the batter by pouring a small amount of it from a spoon. If the batter is too thick, add more water to it. If it is too thin, add more rice or lentils to it.

Dosa is a delicious and versatile dish that can be enjoyed with a variety of fillings and topp

Dosa Recipe Instructions:

  1. Rinse the rice and urad dal in several changes of water until the water runs clear.
  2. Soak the rice and urad dal separately in water for at least 4 hours or overnight.
  3. Drain the water from the soaked rice and urad dal and grind them separately into a fine paste using a wet grinder or a blender.
  4. Mix the ground rice and urad dal together in a large mixing bowl, and add enough water to make a batter of pouring consistency.
  5. Add salt to the batter and mix well.
  6. Cover the bowl with a lid and let the batter ferment for 8-10 hours or until it rises and becomes bubbly.
  7. Once the batter is fermented, give it a good mix.
  8. Heat a non-stick tawa or pan on medium-high heat.
  9. Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion, using the back of the ladle or a spatula, to make a thin and even dosa.
  10. Drizzle some oil or ghee around the edges of the dosa and let it cook for 2-3 minutes or until the bottom is golden brown.
  11. Use a spatula to gently lift the dosa from the pan and fold it in half or roll it up.
  12. Serve hot with chutney or sambar.

You can also add some fenugreek seeds to the batter for added flavor and to aid fermentation.

Also Read: Kashmiri Aloo Dum Recipe In Restaurant Style

Enjoy your homemade dosa!

How to Make Dosa Batter

How to Make Dosa Batter, Dosa Recipe, Dosa Ingredients

Anand Raj
Dosa is a delicious and versatile South Indian dish that is enjoyed by people all over the world. The key to making perfect dosa is a well-fermented batter that is made from a combination of rice and lentils.
Prep Time 9 hrs
Cook Time 30 mins
Total Time 9 hrs 30 mins
Course Main Course
Cuisine Indian
Servings 16 Dosa

Ingredients
  

  • ½ Cup  idli rice or parboiled rice or regular rice – 100 grams
  • ½ cup regular rice – 100 grams
  • ¼ cup urad dal – 50 grams (husked whole or split black gram)
  • tbsp fenugreek seeds or 2 pinches (methi seeds or methi dana)
  • 2 tbsp thick poha (flattened rice)
  • 1.5 Cups water – for soaking both rice and lentils
  • ¾ cup water – for grinding, do add water as required
  • ½ tbsp rock salt edible and food grade or non-iodized salt or sea salt crystals or Himalayan pink salt
  • oil oil

Instructions
 

  • Step 1: Soaking the Rice and Urad Dal
  • Step 2: Grinding the Rice and Urad Dal
  • Step 3: Mixing the Rice and Urad Dal
  • Step 4: Adding Salt and Fenugreek Seeds (Optional)
  • Step 5: Fermenting the Batter
  • Step 6: Preparing the Dosa
  • Step 7: Serving the Dosa

Notes

  •  Make sure to rinse the rice and lentils thoroughly before soaking to remove any impurities.
  • Soaking the rice and lentils for at least 4 hours or overnight will make it easier to grind them and also aid in fermentation.
  • Use a wet grinder or a blender to grind the rice and lentils into a fine paste for best results.
  • The consistency of the batter should be smooth and flowing like a cream.
  • The fermentation process can take anywhere from 8-12 hours, depending on the temperature and humidity. Keep the batter in a warm place to ferment.
  • Before making dosa, check the consistency of the batter by pouring a small amount of it from a spoon. If the batter is too thick, add more water to it. If it is too thin, add more rice or lentils to it.
  • Be patient with the fermentation process and let it ferment for enough time.
  • For crispier dosa, use more lentils and less rice in the batter. For softer dosa, use more rice and less lentils.
  • Use a non-stick tawa or pan and heat it on medium-high heat to make dosa.
  • Serve dosa hot with chutney or sambar for best taste.
Enjoy your homemade dosa!
Keyword How to make dosa batter

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