Perfect Dosa Food

DOSA

Steps:

• Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
• Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
• Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
• Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
• Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
• Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
• Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.

DOSA RECIPE | HOW TO MAKE DOSA BATTER

Steps:

• Firstly add urad dal, chana dal & methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.
• Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
• Soak poha in ¼ cup water 30 mins before blending the batter.
• Drain the water from the dal & methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.
• Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.
• Drain the water completely from rice & add it to the jar. Then pour ½ cup water.
• Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.
• Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
• Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
• To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
• Check if properly fermented: Well fermented dosa batter will rise & increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
• Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.
• The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)
• If making masala dosa, you will have to make this potato masala or any chutney from here.
• Grease a dosa pan or tawa with few drops of oil. You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.
• Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.
• Stir the batter well in the bowl. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa.
• Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.
• Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.
• The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.
• Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp & golden.
• Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.
• Serve dosa with coconut chutney, potato masala & tiffin sambar.

PERFECT DOSA

Steps:

• Mix the urad dal flour and rice flour.
• Slowly add in buttermilk until it drops from the spoon smoothly. A blender will ease this process.
• Add salt and fenugreek seeds to taste.
• Refrigerate batter overnight in an air-tight container.
• Heat oil in pan. Pour the dosa into the pan quickly. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion. Too hard and you will tear the dosa.

DOSA BATTER RECIPE | SOUTH INDIAN DOSA BATTER | DOSA BATTER AT HOME |

Steps:

• For dosa batterTo make the perfect dosa batter, 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 dosa batter immediately to make dosas or store the batter in an air-tight container and refrigerate. It will stay fresh for at least 1 week.
• You can use this Dosa batter to make South Indian recipes like: Plain dosa Mysore Masala Dosa Onion Tomato Uttapam
• To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put the urad dal into it. 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. Add water. Wash the urad dal well with water to get rid of impurities if any. Drain it. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); 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 using a stainer. They must have become soft enough to be ground to a paste. Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar. 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. Blend to a smooth paste. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Put this mixture into a deep bowl and keep aside. Similarly, wash the par-boiled rice with water. Also, wash the raw rice well. 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. Add enough water into the bowl to submerge all ingredients and mix well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Cover the bowl with a lid and keep it aside to soak for at least 4 hours. Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer. 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. Now, put the mixture into the same bowl of the urad dal batter mix well. Add the salt to taste and mix well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); 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. Once fermented, mix the dosa batter very well. 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.
• 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. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); 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.

1 DOSA BATTER 7 DIFFERENT RECIPES | HOW TO MAKE A PERFECT DOSA BATTER

Steps:

• In a bowl, add rice, urad dal, methi, water, and wash it nicely two to 3 times in water.
• Add fresh water and soak them for 3 hours. Drain it. Then add this to mixer jar along with approx 1/2 to 3/4 cup of water and blend it to a smooth paste. Do not add all the water at once. Start by adding 1/2 cup water, and then add more if you find the batter is too thick for your blender to work efficiently. The batter should be of pouring consistency. Check out this video.
• Transfer this to a bowl. Cover and let it ferment for 6 hours or overnight. (Read the post above for all fermenattion tips)
• Next morning, add salt and mix well. Your batter is ready.
• Heat dosa tawa or skillet on medium heat. Once hot, take a ladle full (about 1/4 cup) of batter and add it to the center of the tava, and using the back of the ladle, spread it in a circular motion from the center towards the edge to desired thickness. If you want crispy dosa, spread as thin as possible. Watch the video here.
• Drizzle oil. Once the edges crisp up and start turning golden in color, flip and cook on another side for 30 seconds to one minute.
• Repeat for the remaining batter as needed.
• On a plate, add carrot, onion, ginger, green chilies, cilantro, and mix.
• Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and top it with the onion-carrot mixture as needed. Drizzle oil and cover with the lid.
• After one minute, flip and cook on the other side on medium-high flame for one to two minutes, so that onion and carrots get charred slightly.
• Repeat the process for the remaining batter.
• In a bowl, add beetroot, green peas, coriander leaves, and mix.
• Heat dosa tawa on medium flame. Once hot, add a ladle full of batter at the center. Add the beetroot topping, drizzle oil, and cover it with the lid.
• Drizzle more oil if needed. Finally, increase the flame to medium-high and cook for 30 seconds to 1 minute so that the beetroot-peas topping gets charred slightly.
• Repeat for the remaining batter.
• Take 1/4 portion of batter in a bowl. To this, add ginger, curry leaves, green chilies, asafoetida, and mix.
• Heat the dosa tawa on medium flame. Once hot, add a ladle full of batter and gently spread (not too thick or too thin). Drizzle oil. Cover and cook it for a minute. Flip and cook on another side until golden brown.
• Repeat for the remaining batter.
• Heat appe pan or paniyaram pan on medium heat. If it is a nonstick pan, no oil is needed. Else, drizzle oil into each hole or mold.
• Once the pan is hot, pour the batter into each hole, cover with a lid and allow it to cook for two to three minutes. When cooked on one side, flip and cook on the other side until golden brown. Drizzle some more oil if needed.
• Repeat the process for the remaining batter.
• To the leftover batter, add all the ingredients mentioned above as desired and mix.
• Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and spread gently. Drizzle oil. Cover with a lid and cook for two minutes.
• Flip and cook on another side for another one or two minutes until it becomes golden brown.
• Repeat for the remaining batter.