Dosa batter is something which allows you to make a variety of dishes out of the same batter. Once made, the batter can serve for almost whole week with the quick dosas or uttapas.
Every home has its own proportions for making the dosa batter. Here is my version of the dosa batter recipe.
Every home has its own proportions for making the dosa batter. Here is my version of the dosa batter recipe.
Ingredients:
1 cup Urad dal
2 & 1/2 cups Rice
1/2 cup Chana dal (optional)
1 teaspoon methi(fenugreek) seeds
Directions:
Urad daal and rice are taken in 1 : 2.5 proportion. Increase the urad daal proportion if you want soft dosa. For thin and crispy dosa increase rice proportion.
1 cup Urad dal
2 & 1/2 cups Rice
1/2 cup Chana dal (optional)
1 teaspoon methi(fenugreek) seeds
Directions:
Urad daal and rice are taken in 1 : 2.5 proportion. Increase the urad daal proportion if you want soft dosa. For thin and crispy dosa increase rice proportion.
Soak all the ingredients together in 4-5 cups of water for few hours. 3-4 hours should be enough to soak the dal and rice mixture.
Now strain the water and grind the mixture to the consistency where the paste looks fine but when touched feels coarse grains (grain size of fine rava) of rice. Adding extra water while grinding is not required.
Let the mixture rest in a warm place for 8-10 hours or overnight.
After the batter is fermented overnight, its ready to use for making dosa or uttapa.
It can be stored in the refrigerator for around a week.
Now strain the water and grind the mixture to the consistency where the paste looks fine but when touched feels coarse grains (grain size of fine rava) of rice. Adding extra water while grinding is not required.
Let the mixture rest in a warm place for 8-10 hours or overnight.
After the batter is fermented overnight, its ready to use for making dosa or uttapa.
It can be stored in the refrigerator for around a week.
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