How can we make dosa

I am sharing 4 recipes here on this post which I follow. You may experiment with any of these dosa recipes to suit your taste or dietary need. I do not use a wet grinder though I have one since I personally do not prefer the cleaning and lifting the stone works. Years ago we used to have frequent guests home from India, So we used to make batter once in a week. It is a good deal to have and use a wet grinder if you have many people at home to eat idli dosa frequently.

For the past 6 years I am happy with my mixer grinder blender though we are a family of 4 and make dosas at least 3 times a week. However I have shared making batter in a wet grinder and also in a blender.

All the ratios shared in this dosa recipe post will work even if making batter in a wet grinder. There are many kinds of rice available in the market. All the recipes posted here have been tried with raw rice, idli rice and parboiled rice. But you will get the best results with raw rice.

The results with parboiled rice are not the same always. It depends mostly on the weather conditions. Please note that all parboiled rice are not suitable. Only short grain like ponni or sona masuri have worked out well for me. When to add salt to dosa batter? This you will have to experiment and check what works good for you. Since this depends on the climatic conditions and the water used to blend the batter. In cool places or cold countries, batter takes long hours to ferment without the addition of non-iodized salt.

When kept for long hours the batter may turn smelly. So to avoid the smell it is good to add a non-iodized salt like rock salt or sea salt before fermentation. These salts assist in quick fermentation. But in hot places and hot season, it is good to add salt just before making the dosas i. In India most people add salt after fermentation unless living in cool places like Bangalore.

Taste wise yes there is a difference in adding before and after. So please experiment what works good for you. Avoid iodized salt by all means if you are adding it before fermentation as it prevents the batter from fermenting.

This batter can be used to make masala dosa, crispy plain dosas, uttapam , masala paniyaram and sweet paniyaram. I follow this recipe the most for my regular breakfast. The masala dosa shown in the first pic is made using this recipe. It can be served with any Chutney , potato masala or Tiffin sambar.

Typically most proportions yield red to brown color dosa only when made on cast iron tawa, but this dosa recipe yields brown crispy dosas even when made on non-stick. Rinse dals thoroughly a few times and soak in lots of water for 4 hours. During cold weather they can be soaked up to 6 hours or even overnight. Rinse rice too a few times until the water runs clear. Soak in enough water for 4 hours. Same here as well, during cold weather they can be soaked up to 6 hours or even overnight.

Add soaked poha to the grinder jar or container first. You can also try skipping salt during summer, add it the next morning when you are about to make dosas. It will still ferment well without salt. Blend until smooth, frothy and bubbly.

If needed add more water. I add another 2 to 4 tablespoons water. But do not make it thin or runny. It must be a thick batter yet of pouring consistency. Check video for consistency.

Transfer the batter to a a large pot or bowl. Drain rice completely and add to the blender jar. I use another 2 tbsps more. Add the rice batter to the urad dal batter. Mix both of them well with your hand. The warmth in the hand is said to help in fermentation.

The prepared batter must be of pouring consistency yet thick and not runny. If it is too thick you may pour some water at this stage and mix. If it is slightly runny, it is still fine. When I double the recipe, I use 2 glass or ceramic pot to ferment and refrigerate the dosa batter. I divide and distribute the batter to 2 pots. Undisturbed batter stays good in refrigerator for longer without going sour. Cover the pot and ferment it in a warm place until the batter rises and turns bubbly.

If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature. To ferment in colder regions, preheat the oven at the lowest setting F or 60 C for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON.

You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. When I made this, I had to ferment for 16 hours in a closed kitchen cabinet. The batter was half of the bowl before fermentation. Fermentation test: To check, drop half a spoon of this batter into a bowl filled with water. This is a closeup shot of how the batter looks after fermentation.

For a good fermentation 4 things matter the most — quality of dal, non iodized salt, temperature and the consistency of the batter. Do not over ferment the dosa batter as it turns sour and the batter is not so good to spread on the griddle. This is a picture of over fermented batter just for your reference.

The batter will be thick after fermentation. Transfer the required portion to a mixing bowl. Pour little water as needed to make it of a pourable and spreading consistency.

Add few drops of oil to a griddle or pan. Rub well with a kitchen tissue or cloth until the oil is absorbed. Make sure there is no excess oil on the pan. You can also use a slice of onion to rub the oil. Heat the pan on a medium high heat. You can sprinkle few drops of water and check if it is hot and ready. It will sizzle immediately. When the pan is hot enough, regulate the heat to medium. Stir the batter in the bowl and pour a ladle full of batter in the center of the pan.

Immediately begin to spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe. Troubleshooting tip: If you are unable to spread the batter because it got stuck on the pan, this means either the pan is too hot or the batter is too thick.

Reduce the flame and cool down the pan slightly. Regulate the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. When it turns golden or brown on the base, flip it and cook if you like. Not all dosas require cooking on the other side, if needed you can cook. Since I made the masala dosa, I used this potato masala for filling. Plain dosa is most commonly served with coconut chutney.

These ratios yield good crispy as well as soft dosas and can be used to make soft idlis as well. Just mixing the batter matters. A runny batter yields soft dosas. Making with moderately thick batter, but of spreadable consistency yield crispy dosas. This can also be used to make masala dosa, paniyaram, uttapam and also soft idli. The only difference from the first recipe is the color. These do not turn as red or brown like the other one but will be golden.

If you like to make your idli and dosa batter in one go in the same blender or wet grinder, then this may be for you. Restaurant style crispy masala dosa.

If you have ever wondered how dosas made in restaurant or tiffin centers turn out so flavorful, crisp and delicious, then you will have to put in little more effort and try this karnataka restaurant style masala dosa. These are very aromatic and unique.

This batter can also be used for idli if the quality of urad dal is very good. These ratios yield good crispy as well as soft dosas. Just mixing the batter matters here as well.

This can also be used to make idli, paniyaram, uttapam. This dosa batter recipe needs just 3 ingredients. Healthy plain dosa recipe. Healthy, high protein and high calcium dosa. These are made in most telugu speaking homes. Great food for all, including folks recovering from illness, kids and babies above 9 months and even for under nourished.

I make this sometimes when the hubby asks for it since he loves the flavor. If you like it, you may not look for any other recipe. They must be served right out of the pan as they turn lightly crisp, not as crisp as the other recipes I have shared in this post.

Also good for those looking for high calcium foods and even for breastfeeding mothers. Related Recipes. For best results follow the step-by-step photos above the recipe card.

Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. Read more.. I really want to do dosa for years but I live in Turkey and we have non of these ingredients in here.

We only have rice and different kinds of dal not urad dal or something like that. Hi Buyce, You can make dosa even without urad dal, poha or methi seeds. You may check these recipes to make dosa without these ingredients. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal. As soon as you have finished spreading the batter out on the pan, dip the basting brush in ghee and drizzle all over the surface of the dosa and around its edges.

Hold the pan by its handle, lift it up, and swirl it so that the drizzled ghee spreads all over the dosa. Then, flip the dosa. By this time, the surface that was underneath should be light golden in color.

Cook for 1 minute after flipping. The dosa is almost done. Fold it in thirds like a parcel and allow to cook for 30 seconds more. Before you start making the next dosa, fold another sheet of paper towel into a wad and dip it in ice-cold water.

Squeeze to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot.

Repeat until you've used all of the batter. Dosas are low in calories and fat, and the fermented dough may benefit your health. However, the potential benefits can be overshadowed by serving dosas with less-than-healthy dishes, so keep fillings and accompaniments in mind. Short-grain parboiled rice, such as idli , is most often recommended for dosas, but any short- or medium-grain rice will work. Recipe Tags:. Actively scan device characteristics for identification.

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Develop and improve products. List of Partners vendors. Prep: 10 mins. Cook: 72 mins. Soak and Ferment: 20 hrs. It has a sharp and sour tang, similar to that of sourdough bread, with the musky flavor of black gram and bittersweet fenugreek coming through.

These dal-and-rice dosa are very versatile and can be served with any number of accoutrements or fillings. The most iconic version is the masala dosa , which is stuffed with a spiced potato filling and rolled into a log so massive it extends off the plate.

I use them much as I would any other wrap, filling them with anything from juicy carnitas to cheddar cheese. Like bread dough, dosa batter is fermented prior to being cooked; in the case of dosa, the fermentation is carried out by wild bacteria, which means the process can vary significantly from one day to the next.

You can control the fermentation better by using an immersion circulator or a multi-cooker with a yogurt function such as an Instant Pot , both of which will create a temperature-stable environment for the bacteria to thrive, but a perfect dosa goes beyond just mastering the fermentation. It requires time and practice, and developing an understanding of what your personal preferences are.

Only by making and eating dosa can you build an ever-better sense of your ideal ratio of rice to lentil, how deeply fermented and therefore tangy you like it, and how the batter should look and feel.

The classic fermented dal-and-rice dosa we're trying to make owes its unique characteristics to the combination of urad dal and long-grain rice. Both contain starches that are made up of long chains of glucose called amylose and amylopectin. Long-grain rice contains a high percentage of amylose. The long chains of glucose in amylose pack tightly together into straight, stable rows, forming stiff, strong structures.

Like amylose, amylopectin is also made up of long chains of glucose. The amylopectin swells once soaked, blended with water, and fermented, forming a viscous gel that traps the carbon dioxide gas produced by the fermentation. When cooked, the loosely organized amylopectin starches ensure the crispy dosa retains some degree of suppleness and flexibility. Different ratios of rice to dal lead to batters with different ratios of amylose to amylopectin, as well as different changes to those starches during soaking and fermentation.

Knowing that the rice is more responsible for the crispy texture, while the dal contributes more to pliability, can help you determine what ratio of rice to dal you want for your batter.

After testing a range of common ratios of long-grain rice to urad dal, from to , I found that a ratio of rice to urad dal was ideal for me. I tested the addition of both in various amounts, but tasters found no noticeable difference from the inclusion of either. Although the traditional mix for this style of dosa includes urad dal and long-grain rice, this recipe will work for any combination of grains and pulses, since they all contain amylose and amylopectin in sufficient quantities.

Think of it as taking inspiration from ancient dosa by making them with whatever kind of grain or bean is in your pantry. Parboiled rice goes through a process called retrogradation as it cools, in which the amylose resets even stronger than before; this will create an even crispier dosa without the need for more rice. The first step in making the batter is to soak the whole grains of rice and whole urad dal separately. Second, soaking them separately allows you to harvest a concentrated bean liquid from the lentils, which is then blended into the batter to speed up the fermentation process.

This early colonization is key and must be cherished, as it will ensure a successful fermentation of the batter later on. During the soaking stage, a few grains of fenugreek are usually added to the lentils. Fenugreek—the primary spice used to give industrial pancake syrup that unforgettable fake-maple flavor—is believed to speed the fermentation process by making the batter more alkaline. To test this theory, I soaked and fermented three batches of batter: one with fenugreek, one without fenugreek, and one with baking soda, an alkaline ingredient.

The batter with fenugreek fermented better than the batter without, but the batter with baking soda smoked them both, doubling in size in half the time.

As a happy bonus, the baking soda helped with browning, for a more restaurant-style dosa. After soaking, the rice and lentils have to be ground into a smooth paste to make the batter. Most Indian households rely on a wet grinder—a type of motorized food processor with two conical stones that rotate over a stone plate—to make idli and dosa batters.

Idlis are steamed breads made from a thicker version of the batter used for dosa. A wet grinder can grind a very smooth batter with minimal liquid, making it perfect for lower-moisture idli batters. Because dosa batter is wetter than idli batter, a blender can work, too, but I was curious to see just how the various methods compared.