The batter was of a pouring consistency. Only thicker ones need. The edges of the dosa will begin to leave/ come off the pan when done. I gave half of the batter to some Indian friends (who used it immediately and approved it!) I do not use a wet grinder though I have one since I personally do not prefer the cleaning and lifting the stone works. 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. If Blending the Rice and Dal in a Wet Grinder or Standard Blender: Drain rice and discard its water. So totally, 21/2 – 3 cups of water might be … Soak poha in ¼ cup water 30 mins before blending the batter. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. No matter you are a beginner or an experienced cook the tips & tricks mentioned in this post will help you to master the techniques of making the best South Indian dosa. 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. Use an external lid and not the IP lid. 1) The dry ingredients are very clearly measured. Check your inbox or spam folder to confirm your subscription. Add it to the batter just before you make dosas. Followed by rice. Only short grain like ponni or sona masuri have worked out well for me. Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe. Yes you can if you have a good blender with a large jar. Though it is traditionally from South India, most North Indians make it too. Hi Anamika, 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. Add the rice batter to the urad dal batter. Points to be noted while making batter for dosa: 1. Blend to a smooth or slightly coarse batter. Just mixing the batter matters here as well. However just after 2 weeks in the fridge it looks curdled. So to avoid the smell it is good to add a non-iodized salt like rock salt or sea salt before fermentation. When to add salt to dosa batter? Dosa Batter Recipe #3. It makes a great food to start our day. This prevents the dosas from sticking to the pan. I divide and distribute the batter to 2 pots. . In another bowl, add urad dal(split black gram), wash it well and add enough water. Hello Nisha, These do not turn as red or brown like the other one but will be golden. I highly recommend this, if you have babies & kids at home (especially underweight kids). Keep in mind that the batter for idli is made differently than dosa batter. It will sizzle immediately. 17. Hope this helps. I haven’t made it in the last one year so forgot the procedure. Do not over ferment the dosa batter as it turns sour and the batter is not so good to spread on the griddle. So I do it separately. To fix, just sprinkle some water and stir the batter continuously with a spoon until it deflates a bit. It will still ferment well without salt. How do you fix salty dosa batter? I also used it twice to ferment large batches of dosa batter. You can also rub with the cut onion and then pour the batter. Will be making more recipes from here. Hi, Then the fermented batter is spread like a crepe on a hot griddle or tawa. If the batter is too thick add few drops of water and mix it well. I will share the other one soon. 13.This is a closeup shot of how the batter looks after fermentation. We always try to get perfect dosas but despite many attempts we don’t get perfect dosas and if this article is followed well then one can easily make hotel style dosa or south indian style dosa at home be it a plain dosa or masala dosa or onion dosa with this batter. Then add the urad dal and poha blend until fluffy. Keep it up! Hi Zaw, I make sourdough bread and this is not unrelated. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. We usually make pancakes with over fermented batter. Well fermented batter floats and not sink. I think you should try with rice that is labeled as raw rice. Rub well with a kitchen tissue or cloth until the oil is absorbed. In your recipe for masala dosa can I use basmati rice as that’s the only rice available to me. 22. Dosas can be made with so many different ratios of rice and urad dal. Whatever you read earlier is still there on the post. You are welcome! Grind to a smooth batter until smooth & bubbly or frothy. 20. Temperature is around 29 to 30° celcius and humidity quite high 79 to 84%. Since this is your first try, you may adjust the fermentation time in your subsequent trials. If it is slightly runny, it is still fine. Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have … 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. But you will get the best results with raw rice. Remove and store it in a glass jar for 6 to 12 hours until it ferments. And, can you smell that on the batter, so you then know when it is no good. Take a blender, add those ingredients and blend it into a fine paste in batches. Hi Savita There is one Dosa Batter Ratio recipe on Very Good Recipes. I feel it is still the consistency. Glad to know. Blend until smooth, frothy and bubbly. I successfully fermented the methi seeds batter. These ratios yield good crispy as well as soft dosas and can be used to make soft idlis as well. Transfer a portion of this to another small bowl to make dosas. Transfer the required portion to a mixing bowl. If it over ferments it smells sour & sometimes an yellow layer forms on top. I use split or whole urad dal and even the black variety at times. The consistency should not be too thick & too runny otherwise the batter will not ferment. I am doing good. Not sure why that happened. I use fermented coconut water. It will be of thick pouring consistency and not very runny. Heat the pan on a medium high heat. 12. When properly fermented, the batter raises and turns light, fluffy with lots of pores & bubbles. Yummy Indian Kitchen - Indian Food Recipes, Indian Food Blog on Indian Vegetarian and Non Veg Recipes. Hi Sulochana Next morning add only the seeds to the wet grinder and grind it until smooth. 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