How To Make Dosa Batter And Dosa in instant Pot
It is quite common for a person of Indian or even South Asian descent to love Dosa but not everyone is aware of the tricks of preparing the perfect crispy dosa. This popular breakfast is not only healthy but also delicious when you serve with chutney or sambar.
I must admit that since I grew up eating this breakfast delicacy all through my childhood and watching my mother prepare it, I must have learned this by observing and imitating. I did not expect to receive a recipe request for preparing the Dosa batter.
The hard part that most people fail at is in fermenting the batter. Today, I share the details of preparing the perfect batter and crispy dosa. Not just that, I show you the directions to prepare the batter with the Instant Pot.
Using an Instant Pot helps in maintaining warm temperatures that sustain fermenting. This comes in handy during the winter. So you can enjoy crispy dosas in all seasons! The trick in fermenting is to use an accurate ratio of Rice and Urad Dal.
Fermenting takes longer if you are short on Dal. Likewise maintaining a warm temperature matters a lot. If you do not have an Instant Pot, you can let the batter ferment inside your oven and turning the light on overnight.
Best Griddle or Tawa For Dosa
To cook the batter, I typically use a non-stick griddle or cast iron pan. I find that cast iron pans bring the best results, but I ran into a few glitches in my videos. So, I have used a non-stick griddle in this recipe. I recommend my readers to use cast iron Tawa for best results.
How to make Uttapam
Uttapam is yet another healthy breakfast recipe from South Indian cuisine prepared with common rice and urad dal batter used for preparing Idli and dosa. I made an uttapam with this batter. However, unlike dosa, Uttapam is a little thicker and is topped with different types of vegetables like onion, tomato, capsicum, carrot, green chili, etc.
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Here are the recipe details.
Check out my video
How To Make Dosa Batter And Dosa
Ingredients
- 2 cups idli rice or use parboiled rice
- ½ cup urad dal
- 1 tsp methi seeds
- Salt to taste
Instructions
Direction to prepare and ferment batter:
- Soak the Urad dal, Idly rice, methi seeds in water for 6 hours. Wash it properly.
- Separate the grains from water and blend them to a smooth consistency, pouring water just as needed. Check my video for consistency.
- Transfer this to the inner pot in your Instant Pot and press the Yogurt setting. Let it sit for about 8 hours.
- Gently stir the fermented batter once and add water to thin it down just a little to bring it to a pouring consistency.
- Add salt to taste.
Directions to prepare Dosa:
- Grease a dosa pan or tawa with few drops of oil. If using a non-stick pan, you do not need any oil.
- Heat the pan on a medium flame for about 7-9 minutes and pour a ladle full of batter in the center of the Tawa and swirl quickly to cover the base of the pan.
- Drizzle oil and allow to cook on medium-high heat with a cover on top.
- Cook until the top appears cooked and sides turn golden.
- Flip the dosa when the edges begin to rise from the pan.
- Cook on both sides if you desire.
- Repeat the procedure with the remaining batter.
- Serve them hot with sides such as coconut chutney or Onion Sambar. Good luck!
Notes
Nutrition
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omg! I have to try this method! I have tried to make dosa batter at home only to fail miserable. My husband had to run to the store to grab a mix 🙁 Luckily we were still able to enjoy dosa, because even I can’t make dosa, I can still make a nice sambhar and chutneys!
Being a South Indian, dishing out prefect spongy idlies and crispy dosas is definitely an art. What a detailed post and am sure this post will be definitely easy to whoever want to try their hand in making prefect idly batter. Well done.
So true Briya!
The dosa look just perfect…thanks for sharing this full proof recipe of a perfect dosa batter
Nice post .. I love idlis and dosas too being born and brought up in South India..
Such crispy looking dosas and I love the colour of the dosa’s