Dosa is one of the simplest breakfast/dinner/snack one could have. There are many varities of dosas available and I am going to share some of them in the forth coming days. Dosa is one basic dish that we south Indian's prefer. It can be made simple or can be made fancy with the many chutneys, which again I shall be sharing soon.
The basic ingredient to make dosa is the batter and there are many ways to prepare them. Here I am going to share my tested ratio of ingredients to make crispy and tasty dosas.
Wash and soak all the above said ingredients in a large bowl with enough water for at least 6-8 hours. The way I do it, is to soak it in the morning before I leave for work and grind them in the evening after work. This gives enough time for the rice and ulundu to soak well.
Unlike idly batter, you need not grind rice and ulundu separately. Instead you may grind all of these together and yet it makes crispy/yummy dosas. I prefer using fresh water than using the soaked water for grinding. However in my previous post of idly batter I would have used the soaked water for grinding. The reason for the difference is, using the soaking water for Idly makes it very soft and airy. Whereas using fresh water for dosas does not make it sour in a couple of days and I prefer to have the dosa batter at least for a week.
The fenugreek seeds that we add gives a nice aroma not just while griding, but you can smell the aroma in every dosa that you make.
You may use your blender/mixie to grind the ingredients. It does not matter whether you grind them in your wet grinder or mixie, the output is still the same. I prefer blender/mixie over wet grinder for it is easy to handle and wash off after grinding. Be careful while adding water during the grinding processes, for you do not want the batter to be too runny. Add enough water in order for the mixie to grind well and give you a smooth batter.
Pour the ground batter in a large bowl for the batter will ferment and needs double the space. Add salt according to the amount of batter and mix well. The batter will ferment and double depending on the warmth of your kitchen. I generally leave it on the counter overnight and the batter is ready in the morning. If it does not ferment or double up in the morning, give it a couple of hours more.
The batter is now ready to be made into crispy dosas.
Note: You may replace 1 cup of idly rice with 1 cup of raw rice too.
Method 1:
Ingredients:
Idly rice - 4 cups
Ulundu/Urad dhaal - 1 cup
Vendayam/Fenugreek seeds - 1 teaspoon
Method 2:
Ingredients:
Idly rice - 2 cups
Idly rava - 2 cups
Ulundu/Urad dhaal - 1 cup
Vendayam/Fenugreek seeds - 1 teaspoon
Method 3:
Ingredients:
Idly rava - 4 cups
Ulundu/Urad dhaal - 1 cup
Vendayam/Fenugreek seeds - 1 teaspoon
The basic ingredient to make dosa is the batter and there are many ways to prepare them. Here I am going to share my tested ratio of ingredients to make crispy and tasty dosas.
Wash and soak all the above said ingredients in a large bowl with enough water for at least 6-8 hours. The way I do it, is to soak it in the morning before I leave for work and grind them in the evening after work. This gives enough time for the rice and ulundu to soak well.
Unlike idly batter, you need not grind rice and ulundu separately. Instead you may grind all of these together and yet it makes crispy/yummy dosas. I prefer using fresh water than using the soaked water for grinding. However in my previous post of idly batter I would have used the soaked water for grinding. The reason for the difference is, using the soaking water for Idly makes it very soft and airy. Whereas using fresh water for dosas does not make it sour in a couple of days and I prefer to have the dosa batter at least for a week.
The fenugreek seeds that we add gives a nice aroma not just while griding, but you can smell the aroma in every dosa that you make.
You may use your blender/mixie to grind the ingredients. It does not matter whether you grind them in your wet grinder or mixie, the output is still the same. I prefer blender/mixie over wet grinder for it is easy to handle and wash off after grinding. Be careful while adding water during the grinding processes, for you do not want the batter to be too runny. Add enough water in order for the mixie to grind well and give you a smooth batter.
Pour the ground batter in a large bowl for the batter will ferment and needs double the space. Add salt according to the amount of batter and mix well. The batter will ferment and double depending on the warmth of your kitchen. I generally leave it on the counter overnight and the batter is ready in the morning. If it does not ferment or double up in the morning, give it a couple of hours more.
The batter is now ready to be made into crispy dosas.
Note: You may replace 1 cup of idly rice with 1 cup of raw rice too.
Method 1:
Ingredients:
Idly rice - 4 cups
Ulundu/Urad dhaal - 1 cup
Vendayam/Fenugreek seeds - 1 teaspoon
Method 2:
Ingredients:
Idly rice - 2 cups
Idly rava - 2 cups
Ulundu/Urad dhaal - 1 cup
Vendayam/Fenugreek seeds - 1 teaspoon
Method 3:
Ingredients:
Idly rava - 4 cups
Ulundu/Urad dhaal - 1 cup
Vendayam/Fenugreek seeds - 1 teaspoon
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