How To Make A Perfect Dosa Batter


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How To Make A Perfect Dosa Batter

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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.

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How To Make A Perfect Dosa Batter recipe - How to make How To Make A Perfect Dosa Batter

Soaking time:  4 hours   Preparation Time:    Fermenting time:  12 hours   Cooking Time:    Total Time:     Makes 6 cups. (6 cup )
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Method
    Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with a lid and keep aside to ferment in a warm place for 12 hours.
  6. Once fermented, mix it very well.
  7. 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.

Nutrient values (Abbrv) per cup
Energy263 cal
Protein8.1 g
Carbohydrates56.5 g
Fiber3.2 g
Fat0.5 g
Cholesterol0 mg
Sodium9.9 mg

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Reviews

How To Make A Perfect Dosa Batter
5
 on 17 May 18 12:34 AM


I use the same recipe. My question however is about storing. I noticed the top of batter turn sllghtly reddish after 3 days? Is that normal?
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Tarla Dalal    Hi Malathi, The reddish layer on the batter is not normal. It never happens.
Reply
17 May 18 08:40 AM
How To Make A Perfect Dosa Batter
5
 on 23 Feb 18 08:42 AM


If i dont get parboiled rice anywhere, can i just parboil rice at home and use it immediately for soaking, but that will cause the rice to absorb excess water... How to go about it?
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Tarla Dalal    Hi, Parboiled cannot be made at home, it is readily available and is dry rice... you can make the below recipe.. https://www.tarladalal.com/Crispy-Paper-Dosa-1699r
Reply
23 Feb 18 08:53 AM
How To Make A Perfect Dosa Batter
5
 on 03 Oct 17 08:10 PM


I would like to know what''s ukda chawal. I stay in UAE and here we eat basmati rice on an everyday basis. What do I use???
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Tarla Dalal    Hi Asiya, Ukda chawal is in hindi.. this rice is also called as parboiled rice.. which is a special rice used for making the idli or dosa batter. You can get it in indian grocery stores.
Reply
04 Oct 17 05:02 PM
How To Make A Perfect Dosa Batter
5
 on 09 Sep 17 01:12 PM


one of the best dosa batter receipe..dosa s came our really good.
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Tarla Dalal    Hi Vandana, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them... Happy Cooking !!
Reply
11 Sep 17 08:43 AM
How To Make A Perfect Dosa Batter
5
 on 28 Oct 15 05:17 PM


I was always looking for a dosa batter that is easy to make and turns great in taste, This recipe is all that I wanted, my family loves it and it gives a very restaurant style dosa taste...