How To Make A Perfect Dosa Batter
by Tarla Dalal
Added to 47 cookbooks
This recipe has been viewed 180794 times
Perfect dosas are a matter of pride, and this requires the perfect dosa batter! Two things are important when making the batter. One is the proportion of rice to urad and the other is the consistency of the batter.
In this procedure, we use a combination of raw rice and par-boiled rice to get crisp, golden coloured dosas and we also throw in a handful of rice flakes to get the ideal texture, which is crisp on the outer surface and slightly spongy on the inner side.
Fenugreek not only gives the dosa a really inviting aroma and rich flavour but also helps the batter to ferment well. While dosa batter can be preserved for a week, keep in mind that it might get a little sour after 2-3 days, especially in the summer.
This does not mean that the batter is spoilt, it just imparts a mild sourness to the dosas, which is also quite enjoyable. But, if you do not like it then make a lesser quantity of batter to last just 2-3 days.
Use this batter to make a variety of dosas like Mysore Dosa , Mexican Dosa , Paneer Chilly Dosa, Palak Cheese Dosa and many more.
- 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 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.
How to Make a Perfect Dosa Batter Video by Tarla Dalal
How To Make A Perfect Dosa Batter recipe with step by step photos
You can use this Dosa batter to make South Indian recipes like:
Wash the urad dal well with water to get rid of impurities if any.
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.
Now add enough water into the bowl and mix well. Make sure that the ingredients are covered well with water. The dal will soak up some of the water and swell up.
Cover with a lid and keep aside to soak for at least 4 hours.
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.
Cover the bowl with a lid and keep it aside to soak for at least 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 to mixer jar and blend to a smooth paste using approx. 1 cup of water.
Put this mixture into a deep bowl and keep aside.
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.
Add the salt to taste and mix well.
Cover the batter with a lid and keep the dosa batter aside to ferment in a warm place for at least 12 hours.
Once fermented, mix the dosa batter very well.
Use the batter 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.
Nutrient values (Abbrv) per cup
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