Dosa recipe How to make Dosa batter at home
Dosa is a popular South Indian dish that has gained popularity worldwide. It is a thin, crispy pancake made from a fermented batter of rice and urad dal (black gram). Here are some key points about dosa
Making dosa is a relatively simple process, but it does require some preparation and practice to get the perfect texture and flavor. Dosa is a popular South Indian dish, and it’s enjoyed for breakfast, lunch, or dinner. Here’s a basic recipe for making dosa:
Ingredients:
For Dosa Batter:
1. 1 cup rice (any variety)
2. 1/4 cup urad dal (split black gram)
3. 1/4 teaspoon fenugreek seeds (optional)
4. Water for soaking
5. Salt to taste
For Making Dosas:
1. Dosa batter
2. Oil or ghee for greasing the pan
Instructions:
1. Preparing the Batter:
a. Wash the rice and urad dal separately until the water runs clear.
b. Soak the rice, urad dal, and fenugreek seeds (if using) in separate bowls for at least 4–6 hours or overnight.
2. Grinding the Batter:
b. First, grind the urad dal into a smooth, fluffy paste, adding water as needed. This may take 10–15 minutes.
c. Transfer the urad dal paste to a large mixing bowl.
a. Drain the soaked rice and urad dal.
d. Next, grind the soaked rice into a smooth batter. Add water as needed. The rice batter should have a slightly grainy texture.
e. Combine the rice batter with the urad dal batter, add salt to taste, and mix well. The batter should be of pouring consistency, similar to pancake batter.
f. Cover the bowl with a cloth and let it ferment in a warm place for 8–12 hours or overnight. The batter will rise and become slightly airy.
3. Making Dosas:
a. Heat a non-stick or cast-iron dosa pan (griddle) on medium-high heat.
b. Once the pan is hot, sprinkle a few drops of water. If the water sizzles and evaporates quickly, the pan is ready.
c. Lower the heat to medium and pour a ladleful of dosa batter onto the center of the pan.
d. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. You can make it as thin or thick as you like.
e. Drizzle a little oil or ghee around the edges of the dosa and a few drops on top.
f. Cook the dosa until it turns golden brown and crisp on the bottom. This should take 2–3 minutes.
g. Flip the dosa using a spatula and cook for 1–2 minutes on the other side.
h. Remove the dosa from the pan and serve hot.
4. Serving Dosa:
a. Dosas are traditionally served with coconut chutney, sambar (a lentil and vegetable stew), and/or various other chutneys.
b. You can also stuff dosas with potato masala to make Masala Dosa or with cheese if you prefer.
Remember that dosa-making can take a bit of practice to get the right texture and consistency. The more you make them, the better you’ll become at spreading the batter evenly and getting that perfect golden crispiness. Enjoy your homemade dosas!
Types of Dosa:
1. **Plain Dosa:** The classic version, often served with coconut chutney and sambar (a lentil-based vegetable stew).
2. **Masala Dosa:** A dosa filled with a spiced potato mixture.
3. **Rava Dosa:** Made with semolina instead of rice and urad dal, giving it a different texture.
4. Set Dosa : Small, thick, and spongy dosas are usually served in sets of 3 or 4.
5. Paper Dosa : An extremely thin and large dosa, almost resembling a sheet of paper.
Accompaniments:
1. Sambar : A lentil-based vegetable stew with tamarind and spices.
2. Coconut Chutney : A blend of grated coconut, green chilies, and other spices.
3. Tomato Chutney : Made with tomatoes, chilies, and spices.