3. Too much fermentation will make the batter sour. Make sure there is no excess oil on the pan. Followed by rice. Thank you so much for detailed recipes. I put it into the fridge overnight which seemed to hold it at that stage. Alternatively, if your oven has lights, then keep the lights on and place the batter inside. The color also varies from being an opaque white to pale golden or reddish or golden. Dosa batters have more rice content. Once your dosa batter is well fermented, keep it in the refrigerator. Dosa Recipe ( How to make crispy dosa batter ) Perfect dosa recipe ‘ Perfect dosa batter for a crispy tasty dosa ‘ .. Pour fresh water and soak in ample water for 4 to 5 hours. 3. I am afraid if the batter will ferment on not. Depending on the jar capacity, you can grind everything once or in two batches. Use an external lid and not the IP lid. I haven’t made it for many years now. This batter can also be used for idli if the quality of urad dal is very good. Never add too much of water to the batter for dosa. I personally prefer sona masuri or parmal rice. For large quantities of batters, I do use a wet grinder, but lately I use mixer-grinder, as the one I have is too large and lifting and washing it is one big task. The only difference from the first recipe is the color. Dosas can be made with so many different ratios of rice and urad dal. Yes you can use 1:4 urad flour:rice flour. A basic dosa recipe will just have the rice, urad dal and salt. Cook the dosa on a low to medium flame. The proportions for making dosa vary and by changing the proportions you can alter the texture by having a soft thick dosa to a thin dosa or a crispy dosa. The warmth in the hand is said to help in fermentation. Keep a separate one for dosas otherwise batter will stick to the pan.You can use a cast iron pan. So my suspicion is it was over fermented. In a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice. I still have two questions, however. In a separate bowl, take 2 tablespoons poha (flattened rice). Heat the pan on a medium high heat. Mix. At restaurants this type of dosa can reach impressive physical proportions, the batter spread thin, then coaxed into rolls that span the width of a table. These days it takes about 18 hours for me to ferment though I live in warmer climate. The base will leave the pan when its gets cooked. Dosa is made by soaking and blending black gram lentils (urad dal) and rice to a batter. Dosa recipe – South Indian Lentil crepes made with fermented dosa batter. Yes the batter may have overfermented. Hello Tim, With the spoon spread the oil on the dosa. I soaked overnight and then ground the dal and rice. I followed your recipe to the letter and got really good results. They must be served right out of the pan as they turn lightly crisp, not as crisp as the other recipes I have shared in this post. Heat for some seconds and then again remove the oil. Whether you're rushing to work on a Monday morning, or putting your feet up on a lazy Sunday afternoon, your dose of bite-sized happiness is only a batter away! Thanks. Add ½ teaspoon rock salt. Now take the batter in a large bowl or pan. To make dosa, you can use either the husked whole urad dal or the husked & split urad dal. Then they are grounded in a creamy paste. Before making dosa, heat the pan. Mix the rice flour very well in the batter. Both these types of urad dal have an off-white color. So overall you need to experiment to see which rice works well for you. Cook the dosa on a low to medium flame. Apart from rice I also add some flattened rice (poha) for softness and fenugreek seeds (to help in fermentation). Glad to know! One is the proportion of rice to urad and second is the consistency of the batter. 1. Hope this helps. Rub well with a kitchen tissue or cloth until the oil is absorbed. different proportions of urad dal and rice are used to prepare dosa batter. Never tried making dosa before. You can add it just before making the dosa also. The word “sada’ means plain or simple. Not all dosas need to be cooked on the other side. Keep spreading it from the center making circles till you reach the edges. If needed add more water. Do regulate the flame as per the pan size and thickness. Rinse dals thoroughly a few times and soak in lots of water for 4 hours. Regulate the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. Grease a dosa pan or tawa with few drops of oil. Thanks much for following the blog! Thankyou so much , Hi Madhavi If you live in a warm region, then you can just keep it on the counter overnight. Hi, If you make roti on a tawa and use the same tawa, then there is a possibility that the dosa will stick. I gave half of the batter to some Indian friends (who used it immediately and approved it!) Rinse rice too a few times until the water runs clear. Cook till the base is nicely golden and crisp. I still used it last nigh to ferment the batter. It rose a little over ¾ of the same bowl. In such warm condition can i keep the batter overnight for fermentation? Again spread oil and use the pan for making dosa. 1. If you like it, you may not look for any other recipe. Thank you! Then switch off the oven and keep the batter bowl inside – I use this method when it becomes very cold outside. Immediately begin to spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe. I have also ground the rice and lentils together as this much quantity my mixer-grinder can accommodate without grinding them separately. A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma. 2. So I use my Preethi mixer-grinder (Blue Leaf platinum MG 139 750-watt) and it gives me good results every time. Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. . A runny batter yields soft dosas. I ferment for only 7 to 8 hours in the oven & IP. So I will mention it. And, secondly, I wonder how long it takes to go over and become sour? Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Ingredients: ( to make dosa batter ) 1 cup – urad dal ( urid dal / black gram-skinless ) … Continue reading → Hi, While in winters, I double the proportions. During cold weather they can be soaked up to 6 hours or even overnight. Warmth in the hand will help in fermentation. That’s great to hear! With the same batter, you can make a variety of dosa. I am doing good. The other English names of urad dal are Black Matpe Bean, Mungo Bean and Vigna Mungo (botanical name). Can I use a Kitchen Aid stand mixer? You can also use a slice of onion to rub the oil. Store this in the fridge. 1. I use another 2 tbsps more. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. – idli rice is a type of parboiled rice and is used for making idlis or dosa. This tip has helped me a lot when my urad dal rose way behind my expectations becoming more in quantity than the rice batter. It turned out good. Hi, They are then ground separately to a fine consistency. I have stored it in freezer. 30 mins before blending the batter, rinse and soak 2 tablespoons poha with ¼ cup water for 30 mins. When kept for long hours the batter may turn smelly. Yes it is safe to use. Do regulate the flame as per the pan size and thickness. Double the proportion of the dosa batter recipe if making in a wet grinder. Like this Recipe?Pin it Now to Remember it Later. Soft idli & crispy dosa batter recipe (2-in-1 batter) These ratios yield good crispy as … Thank you. To season a pan, heat the tawa or pan. Then pour ½ cup water. It is just 1:3 dal & rice. Cook till the base is nicely golden and crisp. In the IP too it takes so long. Pinterest Instead of adding … If it over ferments it smells sour & sometimes an yellow layer forms on top. Not sure why that happened. Keep this water for grinding the dal. Mix both of them well with your hand. If the mixer gets heated up, then stop and wait for some minutes. It must be a thick batter yet of pouring consistency. The video has the recipe ingredients doubled in proportion. Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. I can’t wait to try this! It is up to you. Please note that all parboiled rice are not suitable. It may take anywhere from 5 to 16 hours depending on the temperature. I follow this recipe the most for my regular breakfast. 21. So, this post is an attempt to understand how to grind millet based batters for idli and dosa with fluffy idlis and crispy golden dosa … All the ingredients are soaked for a minimum of 3-4 hours and then ground. you will also see tiny air pockets in the batter. Thanks a lot for the wonderful receipe. Addition a bit of sugar does help in fermenting the batter – I use this method at times in the winters here. and which blander brand is good in Please let me know. When the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. This can also be used to make idli, paniyaram, uttapam. The dosa batter proportions, I have mentioned will finish up the whole batter in a day for a family of 3 to 4. Taste wise yes there is a difference in adding before and after. You can sprinkle few drops of water and check if it is hot and ready. In summers, I usually make this less proportion as the batter tends to get sour quickly. Mix 1 cup of Urad flour with 4 cups of rice flour. To the same bowl, add ¼ cup urad dal and ⅛ teaspoon methi seeds. Healthy, high protein and high calcium dosa. We should use 1/3 of all of the above three in equal proportion to g. Continue Reading. Hi Lynn The Sada Dosa recipe I am sharing here is what I generally make. Idlis may not come out perfectly using this method. This is a picture of over fermented batter just for your reference. 15. Well fermented batter floats and not sink. 7. (What is the indication that 5 hours as not enough and that it needs to ferment longer such as to…8? You can also rub the oil with a slice of onion. Adding ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 tsp water) 30 to 45 minutes before you make the dosa also helps. A smooth consistency of batter is also fine. One other question, and this certainly applies to sourdough, can it “overferment”. or 50 grams urad dal (husked whole or split black gram), or 2 pinches methi seeds (fenugreek seeds or methi dana), or non iodized salt or sea salt crystals or himalayan pink salt. Will be making more recipes from here. For large batters, a table-top wet grinder (stone grinder) does a fabulous job. The video has the recipe ingredients doubled in proportion. The downside of this method is that you have to use all the batter at once. Then add the urad dal and poha blend until fluffy. Serve Sada Dosa hot with coconut chutney, potato masala and sambar. How are you doing? Even a combination of the raw rice & parboiled rice gives good results. I also love to take 2 cups of idli batter and mix in 1/4 cup of any millet flour like ragi, bajra, oats etc. Difference Between Idli Batter and Dosa Batter. Use rava which is fine and not coarse. This you will have to experiment and check what works good for you. – Urad dal/black gram and rice are the ingredients. In India most people add salt after fermentation unless living in cool places like Bangalore. Time of fermentation will vary depending on the temperature conditions. Soak them together in enough fresh water for 4 to 5 hours. And, can you smell that on the batter, so you then know when it is no good. Cover the bowl and let the batter ferment. I use fermented coconut water. Don’t discard the water. So I think the kind of rice can be the cause. 16. If you are prepping the batter ahead of time, you can refrigerate it up to a week. First add the soaked methi seeds to the wet grinder container. If doubling or tripling this dosa recipe, then soak urad dal + methi seeds in a separate bowl. Can we soak dals and rice together in one container and grind together as well….. Will it make any difference? Oh my family is in love with the dosa. When I made this, I had to ferment for 16 hours in a closed kitchen cabinet. Hi Sulochana Thank you so much for sharing. Firstly rice and urad dal, is soaked for 8 to 10 hours in the water. These ratios yield good crispy as well as soft dosas. Has it gone bad? Yes it will last good for 2 to 3 weeks in the freezer. Hi Kasturie This recipe yields one of the best tasting brown & crispy dosa. Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. If your wet grinder does a very good job, then you can also add dal, rice and poha together. It depends mostly on the weather conditions. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Grind rice separately. One tip given to me by my mother regarding Idly-Dosa batter is that when ground, the urad dal batter and the rice batter should be of equal quantities for the correct consistency of the Idly-Dosa batter. You are most welcome! Mix very well. Making with moderately thick batter, but of spreadable consistency yield crispy dosas. You can’t make dosa on a chapati tawa. When the mixer cools down, grind again. In the video, I have shown making the sada dosa with idli rice only. Initially add 1/2 cup of water to … Hello Tim, I have shared troubleshooting tips along with the step-by-step photo instructions. My batter fermented beautifully in my oven. Stir the batter well in the bowl. Hi Shammini I have no idea how to store it for longer. parboiled rice is used for making steamed rice, savory rice porridge (which we call kanji) and snacks too. Soak in enough water for 4 hours. Sorry for the delay but better late than never I guess? To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. When the mixer cools down, grind again. If it is ready it will sizzle. dosa batter recipe | South Indian dosa batter | dosa batter at home | with step by step images and video. Pour the batter and gently spread the batter starting from the center and moving outwards. Bring the batter to room temperature by taking it out of the refrigerator a couple of hours before you are ready to cook. Dosas became very popular with the rise of udupi restaurants which serve the best dosa varieties – plain, set and masala dosa. Hi Swasthi what about Set Dosa? Dear Swasthi, (please check video for consistency). Will the batter last good for least 2-3 weeks while in frozen? I ground in two batches and added overall ¾ cup water. The rice in the dosa batter gives you the crispy texture and deliciousness. … These are also known as Urad Dal in hindi. Made the dosas last night with your potato masala. Dosa also called as dosai (in Tamil language) is a famous South Indian breakfast or snack both in India as well as outside India. The prepared batter must be of pouring consistency yet thick and not runny. It just needs to ferment longer, Finally it worked, dosas came out nice and crispy. You can blend it by 9 pm and it should be ready by 7 am without turning sour. The black husks on them have been removed. It makes a great food to start our day. Avoid iodized salt by all means if you are adding it before fermentation as it prevents the batter from fermenting. You can even make in a non-stick pan, but do try once making in a cast iron pan and you will notice the difference. 23. Both sona masuri and parmal rice also work well. Boiled rice - 3 cups Raw rice - 1 cup urad dal - 1 cup 1 table spoon of fenugreek seeds. 11. The batter is then allowed to ferment overnight or for 8 to 9 hours. Urad dal is high in protein & calcium. Smear the pan with oil all over. Blend to a smooth or slightly coarse batter. 20. I am a silent admirer of your recipes and often use them. Hi Kruthika Rinse the rice, lentils and methi seeds together a couple of times and keep aside. Rinse it once or twice in water and then add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds. Hello Nisha, Rinse poha once or twice in water and then add to the bowl containing the rinsed rice+lentils+methi seeds. Batter turned out little thin. Heat a cast iron pan. You can look for Ultra blender (metal series). Twitter For idly batter, the ratio to be used is 4:1 of rice and lentils. To make the batter in wet grinder, Soak the methi seeds separately. Add 1/2 tea spoon methi powder. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. It worked out well. Facebook If you are a beginner, you may follow that. Stir the dosa batter once. Fermentation test: To check, drop half a spoon of this batter into a bowl filled with water. You should also get the typical faint sour fermented aroma from the batter. Dosa is a staple breakfast and an inevitable delicacy of South India. 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