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:
Table of Contents
- 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:
- Rinse the rice and urad dal in several changes of water until the water runs clear.
- Soak the rice and urad dal separately in water for at least 4 hours or overnight.
- 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.
- Mix the ground rice and urad dal together in a large mixing bowl, and add enough water to make a batter of pouring consistency.
- Add salt to the batter and mix well.
- Cover the bowl with a lid and let the batter ferment for 8-10 hours or until it rises and becomes bubbly.
- Once the batter is fermented, give it a good mix.
- 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 or ghee around the edges of the dosa and let it cook for 2-3 minutes or until the bottom is golden brown.
- 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.
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, Dosa Recipe, Dosa Ingredients
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)
- ⅛ 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.
