Dosa Batter Recipe
Here’s a **classic South Indian dosa batter recipe** — simple, authentic, and perfect for making crispy dosas!
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### 🥞 **Dosa Batter Recipe**
#### 🕒 Prep Time: 15 mins (plus soaking & fermentation)
⏳ Total Time: 12–16 hours (for fermentation)
🍽️ Makes: 10–12 medium dosas
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### 🧂 **Ingredients**
* 2 cups **raw rice** (regular rice or dosa rice)
* 1/2 cup **urad dal** (split, dehusked black gram)
* 2 tbsp **poha** (flattened rice) – optional for softness
* 1/4 tsp **fenugreek seeds** (methi) – helps fermentation
* Water – as needed
* Salt – to taste
* Oil or ghee – for cooking
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### 👩🍳 **Instructions**
#### Step 1: Soaking (4–6 hours)
1. Rinse and soak rice and poha together.
2. Rinse and soak urad dal + fenugreek seeds together.
3. Soak both for at least 4–6 hours (or overnight).
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#### Step 2: Grinding
1. First, grind urad dal + methi with little water until light, fluffy, and smooth.
2. Then grind rice + poha into a slightly coarse batter.
3. Mix both batters in a large bowl. Add water as needed to get a **pourable consistency**.
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#### Step 3: Fermentation (8–12 hours)
1. Cover the batter and leave in a **warm place overnight** to ferment.
2. Batter should **rise and turn bubbly**.
3. Add **salt** after fermentation and mix gently.
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### ✅ **Batter Consistency Check**
* Should be **slightly thick but pourable**.
* Add a little water before making dosas if it thickens too much.
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### 🧈 **How to Make Dosa**
1. Heat a non-stick or cast-iron tawa well. Sprinkle water to test – it should sizzle.
2. Wipe with oil or half onion.
3. Pour a ladle of batter, spread it in a circular motion.
4. Drizzle oil or ghee on the edges.
5. Cook until golden; flip only if making a soft dosa (for crisp dosa, no need to flip).
6. Serve hot!
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### 🍽️ **Serve With**
* Coconut chutney
* Sambar
* Tomato chutney
* Potato masala (for masala dosa)
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Let me know if you'd like an **instant dosa version** or a **no-fermentation method** too!
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