Hey there foodies! Are you a fan of South Indian cuisine? If yes, then you must have heard about the famous dosa – a thin, crispy pancake made from fermented rice and lentil batter. Making the perfect dosa requires the perfect Recipe Dosa Batter, and that’s why we’re here to share our recipe for dosa batter. In this blog, we’ll give you step-by-step instructions on how to make dosa batter at home, so you can enjoy delicious dosas anytime you want.
Table of Contents
Dosa recipe batters are widely available in the market but making this at home makes it more authentic without any preservatives, which is good for health. Exporting this recipe will help you make crispy and soft dosa simultaneously.
We have linked the Dosa batter recipe video with this blog which will help you if you get any dough from our YouTube channel. Do subscribe to the channel for more such videos. And please share your thoughts on this blog in the comment section and give us stars if you like this recipe.
How make Recipe Dosa Batter at home?
Recipe Dosa Batter
Equipment
- 1 Mixer Grinder
Ingredients
- 2 Cups Raw Rice/ Idli rice
- 1 Cup Urad Dal/ Whole Urad
- 1 tbsp Fenugreek Seeds
- ¼ Cup Cooked Rice
- Water as required
Instructions
- Dosa Batter Ingredients
- Wash and Soak Rice along with Fenugreek Seeds for 4 to 5 hours
- Wash and soak Urad Dal for 4-5 hours
- After 4 hours, grind soaked urad dal to into a fine paste with ¼ cup of water.
- Remove it in a bottom vessel (Take a large bowl to avoid spilling over after fermentation)
- In the same jar, grind soaked rice with ¼ cup of cooked rice and a little water.
- The Rice batter is ready.
- Pour rice batter into the same vessel and mix. If the batter is too thick, add little water.
- Rest this for 10 – 12 hours (overnight) for Fermentation
- After 10-12 hours, the batter is well fermented. Add some salt and little water and mix well.
- Tasty and soft Dosh batter is ready Grace the dosa Tawa and makes dosa as required, and serve hot with coconut chutney.
Video
Notes
- To make soft dosa/idli, add 1/2 cup of steamed rice and 1/4 cup of Poha for soaking.
- Adding 1/2 tsp of Fenugreek seeds will give an added flavour to the idli/Dosa.
- Soak for at least 3-4hours before grinding
- To be fermented for 10 hours. Fermentation for more than 12 hours is not recommended.
- Store the excess batter in the refrigerator after use.
- Salt is to be added to the batter only before use.
2 Comments
Thank you it was helpful
Thank you