How To Make Dosa Batter (Dosa Recipe)
Dosa batter is prepared with 3 main ingredients. This popular breakfast is not only healthy but also delicious when you serve with chutney or sambar.
Servings: 10 people
Calories: 51kcal
Ingredients
- 3 cups idli rice or Sona masoori rice
- ¾ cup Whole urad dal or 1 cup split urad dal
- 1 teaspoon methi seeds
- Salt to taste
- Water for soaking
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( ½ cup to 1 cup)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. ( or pour it into a large bowl and keep aside. mix well making sure the batter has combined completely)
- 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!
Video
Notes
- Do not Close the IP lid. Use always a glass lid when fermenting. This method is best during the winter season.
- Natural fermentation needs warm temperatures. So, it helps a lot if the batter is placed in a warm corner in your kitchen.
- If you are living in a cold climate, use the Instant pot with the appropriate setting or ferment the batter inside an oven and turning the light on overnight.
- Keep the tawa on medium flame. If the flame is high, you would not be able to spread the dosas easily.'
- Apply a little oil to the dosa pan before pouring the dosa batter.
- You could also add ½ cup poha when you prepare the batter. Soak it just like rice and urad dal. It is possible that poha makes the dosa stick to the tawa. If this happens, you will have to spread a little more oil to the tawa to overcome it.
- Take precautions not to add too much water to the batter. It is often a rough measure depending on how thick your batter turns out. There is no exact measure for water but look for the pouring consistency in batter.
- If your blender is getting too hot, take a 10 minutes break and resume after it cools down to avoid that from affecting the fermenting process.
- Prepare the batter in small batches by adding a small batch of grains to the blender. Pour the batter into a bigger bowl after every batch.
- Mix the batter well before placing it for fermentation.
Nutrition
Serving: 2dosa | Calories: 51kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Sodium: 1mg | Fiber: 3g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg