Monday, November 28, 2016

Dosa Batter

Dosa is a very famous asian dish and usually liked by everyone there. It is often taken along with chutney, sambar, saagu or non vegetarian curry or gravy. It is very easy to prepare dosa batter and store in refrigerator for more than a week. The people staying in cold place may feel it bit difficult as the batter has to ferment and then only the dosa comes out well. So here giving an idea for them let me give the detailed procedure of preparing dosa batter.

Baking soda-1/4tspoon
Salt as per taste
Rice- 500 gms [washed and Soaked in water for 5-6 hours]
Urad dal -100 gms, methi/Fenugreek seeds-5-6  and Chana dal- 75 gms [All together washed and soak for 5-6 hrs]
Puffed rice/Avalakki -1 tablespoon[soaked in water for just 3 minutes before grinding]


  1.  Drain the water and transfer urad dal, methi and chana dal into the mixer/grinder and grind it to get smooth paste. if necessary add small quantity of water. Transfer it to a large dish/bowl.
  2. Drain the water and transfer rice and puffed rice into mixer and grind it to get grainy consistency paste. add small quantity of water while grinding rice as it requires water or else it gets dried up  and become sticky to the mixer. Transfer this to same bowl in which urad and chana dal batter is transferred.
  3. Mix well using a whisk. Keep this batter in a warm place for fermenting for about 7-8 hours [grind it at night and morning it will be fermented, if you are in cold place, keep the batter in oven and just switch on oven light for whole night, by morning batter will be fermented well]
  4. Add salt and baking soda only while making the dosa.

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