Dosa (or Dosai) is a popular South Indian breakfast in India. Dosa are savory crepes made with ground and fermented lentil and rice batter.
Important tips
Soak rice and dal in separate bowls
Blend rice and dal separately
Mix batter with hand before keeping it aside to ferment, as warmth in the hand helps in fermentation process
Use parboiled rice and gota urad for best results (you can find these in any local Indian store if you are staying outside India)
Save water in which dal was soaked. Use this water for blending dal
Keep batter in warm area for fermentation. Fermenting batter usually takes around 8 hours. But if you live in colder region then it may take upto 10 to 13 hours.
Store batter in refrigerator in air tight container for upto 3 days
Do not over ferment the dosa batter as it turns sour
Dosa Batter
Ingredients
2 cups parboiled rice
1/4 cup flattened rice (poha)
1/2 cup gota urad dal
2 tbsp chana dal
1 tsp fenugreek seeds
Salt as per taste
Directions
In a bowl take 2 cups of parboiled rice. Rinse rice couple of times. Soak in enough water for 3 hours
In a separate bowl take gota urad dal, chana dal and fenugreek seeds. Rinse couple of times. Soak in enough water for 3 hours
In a third bowl take flattened rice (poha). Rinse it with water. Soak in enough water for 1 hour
Add soak rice to blender first with little water and blend it for 2 minutes on high. Then add poha and blend it until smooth
Remove the rice batter into a large bowl
In a blender add soak dals and water (use the same water in which dals were soak this will help in fermentation). Blend it until smooth,
Mix this dal batter into a bowl with rice batter.
Add salt as per taste
Now mix dal and rice batter for about 3 to 4 minutes (It is preferred that you mix it using your hand as warmth in the hand helps in fermentation process or use a spoon). If batter is too thick you can add little water at this stage.
How to ferment Dosa batter
Method 1
Cover the pot and ferment it in a warm place until the batter rises (time will vary based on the region you stay in. For warmer regions it takes 6 to 8 hours, for colder regions it will take somewhere from 10 to 13 hours)
When batter is fermented it will rise and turns light, fluffy with lots of pores & bubbles.
Method 2
Cover the pot and keep it in instant pot for 6 hours in yogurt setting. If batter is still not fermented keep it for 2 more hours.
When batter is fermented it will rise and turns light, fluffy with lots of pores & bubbles.
Storage
Once batter is well fermented, keep it in the refrigerator in clean container. You can use this batter upto 3 days.
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