Dosa batter

Very Famous dish from South India served with Sambhar and coconut chutney. In Masala dosa potato and onion masala is filled in the dosa. Batter need to be fermentated.

Ingredients:

Dhuli Urad(White Gram Dal) ------------------ 1cup
Rice ------------------------------------------------ 3cup
Channa Dal(Bengal Gram) --------------------- 1/4cup
Methi seeds(Fenugreek seeds) ----------------- 1/4tsp
Poha(Rice flakes) -------------------------------- 1/4cup
Salt ------------------------------------------------- 2tsp


Take rice and rice flakes in a bowl. And urad dal, channa dal and methi seeds in a seperate bowl.

Wash 2-3 times and soak for 6-7 hours or over night.

After soaking wash and grind into fine paste.

Mix both pastes with salt in a big container (as a well fermented batter almost raises to double) for fermenation. Cover the container and keep in a warm place for fermentation for atleast 6-7 hours or over night.

 

 

Look how much it raised. Now, dosa batter is ready to make dosas.

 

 

Take some batter at a time and add water for the consistency like batter for pakoras. Add salt if required.

 

Take a non-stick tava. Heat it and add some oil. Low the flame. Then pour a ladle full of batter in the centre of the tava and move ladle in the circular motion from centre to outwards. Add oil if required. Cook from both the side. Enjoy yummy crispy dosas with any chutney of your choice, sambhar.

 

 

 

Method:

1. Wash and soak White Gram dal+fenugreek seeds and rice+poha separately for 4-5 hrs.
2. Grind both separately and mix with salt in a big container.
3. Keep for atleast 6-7 hrs or over night for fermentation in a warm place.
4. The batter is ready to use.
5. Take required batter in a small container add water and salt if required.
6. Make yummy crispy dosas.


Some ideas:
1. Do not add too much water while grinding.
2. Store the remaining batter in the refrigerator. Stored batter can be used for 3 to 4 days.