How To Make A Perfect Dosa Batter
by Tarla Dalal
dosa batter recipe | South Indian dosa batter | dosa batter at home | with amazing 20 images.
Perfect dosas are a matter of pride, and this requires a perfect dosa batter. Two things are important while making the batter. One is the proportion of urad dal and rice. And the other one is the consistency of the batter. Though, dosa batters are readily available in the market, but making one at home is very healthy and hygienic in comparison to the one that is readily available.
To make dosa batter at home all that you need to do is, wash and soak urad dal and fenugreek seeds for 4 hours and keep aside. Also soak par boiled rice, raw rice and thick beaten rice for 4 hours and keep aside. Once all the ingredients are well soaked, drain and grind both the batters, individually by using one cup of water in each. Further, combine the two in a same bowl, add salt and mix well. Next, cover with a lid and keep it aside to ferment for a minimum of 12 hours. Once the batter is fermented, South Indian dosa batter is ready to use.
Dosa batter is no rocket science and is easy to make but all that you require to make the perfect dosa batter is patience. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side.
Fenugreek not only gives the dosa batter a inviting aroma but also adds flavor and helps the batter ferment better. Also, the dosa batter can be stored for a week but keep in mind that it might get a little sour in 2-3 days, especially in summer days. But does not mean that it is spoilt, The sourness is also quite enjoyable. If yet you do not like the sour flavor, adjust the quantity and make it as required. If your dosa batter turns runny add semolina or rice flour to adjust the consistency, adding semolina would also make dosa crisp and also a beautiful color. Some people also add sugar to dosa batter at home.
Immediately use dosa batter or store in a air-tight container and refrigerate.
Use this batter to make a variety of dosas like Mysore Dosa, Mexican Dosa, Paneer Chilly Dosa, Palak Cheese Dosa and many more.
Enjoy dosa batter recipe | South Indian dosa batter | dosa batter at home | detailed step by step recipe photos.
How To Make A Perfect Dosa Batter recipe - How to make How To Make A Perfect Dosa Batter
Soaking time: 4 hours Preparation Time: Fermenting time: 12 hours Cooking Time: Total Time:
Makes 6 cups.
For Dosa Batter
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup par-boiled rice (ukda chawal)
2 tbsp thick beaten rice (jada poha)
For dosa batter
- For dosa batter
- To make the {span class="bold1"}perfect dosa batter{/span}, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
- Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well.
- Cover with a lid and keep aside to ferment in a warm place for 12 hours.
- Once fermented, mix it very well.
- Use the {span class="bold1"}dosa batter{/span} immediately to make dosas or store the batter in an air-tight container and refrigerate. It will stay fresh for at least 1 week.
How to Make a Perfect Dosa Batter Video by Tarla Dalal
Other recipes with Dosa Batter:
- You can use this Dosa batter to make South Indian recipes like:
How to make the Dosa batter:
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To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put the urad dal into it.
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Add the fenugreek seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier.
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Add water.
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Wash the urad dal well with water to get rid of impurities if any. Drain it.
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Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
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Drain the urad dal and fenugreek seeds using a stainer. They must have become soft enough to be ground to a paste.
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Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar.
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Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard.
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Blend to a smooth paste.
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Put this mixture into a deep bowl and keep aside.
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Similarly, wash the par-boiled rice with water.
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Also, wash the raw rice well.
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Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter.
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Add enough water into the bowl to submerge all ingredients and mix well.
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Cover the bowl with a lid and keep it aside to soak for at least 4 hours.
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Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer.
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Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection.
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Now, put the mixture into the same bowl of the urad dal batter mix well.
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Add the salt to taste and mix well.
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Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.
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Once fermented, mix the dosa batter very well.
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Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated. Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour.
Frequently Asked Questions, Dosa batter
- Q. How long can i store the batter? The Dosa batter will stay fresh for upto one week in the refridgerator.
- Q.What is Ukda Chawal? Ukda Chawal is a variety of rice that is parboiled and especially used for idli batter and Dosa batter. It is easily available in Indian grocery store.
- Q.Can i grind rice and urad dal together? No, if rice and urad dal are ground together the volume of the Dosa Batter is reduced. Thus, we recommend to grind it seperately.
- Q. Why to add Poha to the Dosa Batter? Adding Poha to the Dosa Batter makes the dosas light.
- Q. What is beaten rice? Is it something you buy or do you have to make it? A. Beaten rice is also known as Poha, flattened rice or flaked rice. It is easily available in most of the Indian grocery stores.
- Q. How many dosas can i make from the dosa batter ? A. 15 to 18 medium dosas.
| Energy | 270 cal |
| Protein | 8.6 g |
| Carbohydrates | 57.4 g |
| Fiber | 3.5 g |
| Fat | 0.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 8.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 30.4 mcg |
| Calcium | 35.9 mg |
| Iron | 1.4 mg |
| Magnesium | 69.6 mg |
| Phosphorus | 165.1 mg |
| Sodium | 10.3 mg |
| Potassium | 230.3 mg |
| Zinc | 1.4 mg |
Can I use Idli rice for making the dosa batter
Dear ma''am Please advise , how many KGS or cups of Rice and Urad Dall should I soak to get 2 KGS of Dosa BATTER
very good presentation. keep it up thank you
very good presentation. keep it up thank you
Most people do not know how to test their urad dal to determine if it will ferment fast or slow or not at all. And you do not explain that it is even possible that the dal will not ferment because it has been sterilized either intentionally or unintentionally. You don''t explain what temperature is best for fermenting dosa batter (30-40°C), or how long it will take to ferment as a function of temperature (as much as 20 hrs at 30°C and 16 hrs at 40°C and strongly impacted by the level of leuconostoc activity in the dal. If you already know these things then you don''g need to read this. If you don''t know these things then this recipe is of almost no use.
Hello mam how many dosas can be prepared from d quantity u have mentioned
hello mam I tried this receive dosa came out perfect and very nice. bt why should we hv to add fenugreek?
Hello Ma''am, If I haven''t ukda chawal, Is there any another option for same? Stay Safe!
can this batter be used for making vadas and idlis
What is beaten rice?? Is it something you buy or do you have to make it?