Sometimes, when I browse through my own blog, I get astonished that I haven't blogged some of the most ubiquitous recipes around my kitchen. Today I am sharing the recipe for dosa batter since I use it over and over to create many avatars of our wonderful Indian crepe.
Dosa Batter
Ingredients
1/2 cup white urad daal
2 cups rice
1/2 tsp methi/fenugreek seeds
Method
1. Soak all the ingredients in plenty of water for 8 hours.
2. Drain and grind to a smooth paste adding very little water as necessary for grinding.
3. Pour in a huge bowl. Cover and let it ferment for 8 hours.
4. Now the dosa batter is almost ready. Add salt and water as needed to adjust the consistency of the batter.
Note -
1. After fermenting, I generally freeze half of the batter in a freezer safe container. Whenever in future I plan to make dosas, I move the frozen batter from freezer to fridge to thaw. It takes at least 10+ hours for the batter to thaw completely. So plan accordingly.
2. In order to create the crispy dosas, you need daal to rice ratio as 1 :4 or in other words, you need to use more rice compared to daal. If you want soft dosas, reduce the amount of rice.
Print Page
6 comments:
Totally handy one.
Meera, thanks for the recipe. What type of rice do you use?
Anu:
It does save time when batter is already ready in the fridge.
Cpt:
Traditionally, short grain rice is preferred. I use whatever I have in my pantry. But do not use any sticky rice. brown basmati works well too.
Thanks, Meera. Do you have a specific brand that you purchase. The reason I am asking is because I have tried different options, but I do not seem to get the batter right. Your advice is appreciated.
This is something which I have to still try,..:)
Cpt:
I have used brown basmati from Whole foods and it has worked well. I will keep in mind and will let you know if I use any other brand in the future.
Priyanka:
Thanks for dropping by.
Post a Comment