Dosa Batters

imageDosa batters

There are so many variations to dosa batter. Dosa batter is usually prepared with black gram and rice(Boiled or raw rice). The proportions of black gram/urad dal and rice are slightly modified according to individual preference.  I’ve posted  Idly/Dosa Batter in my earlier recipes. Today I’m posting two dosa batters with slight variations. One dosa batter is with just one cup of black gram and three cups of Sona masoori rice. The other one is prepared with black gram, pigeon pea, idly boiled rice and boiled rice too. This batter is used for masala dosa or Upma dosa. Here I present two varieties of dosa batter which are used to prepare different varieties of dosas. Njoy Cooking, Serving n Savoring!

1. Simple dosa batter

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Ingredients:

Black gram: 1 cup

Raw rice(Sona masoori): 3 cups

Fenugreek seeds: 1 tsp

Salt: As required.

Method of preparation:

1. Take one cup of black gram, 3 cups of raw rice in a vessel. Add one teaspoon of fenugreek seeds.

2. Rinse well two times in water. Soak them in enough water for 3 hours.

3. Transfer the soaked water into a separate bowl.image

4. Take a wet grinder, put the soaked ingredients into the wet grinder.image

5. Grind the batter to get smooth and fine consistency adding required amount of water. Use soaked water for grinding.image

image6. Add required amount of salt and grind once again for a minute.image

7. Transfer the batter into a big vessel. Leave some space above the batter and allow to ferment overnight or 8-9 hours.image

8. Next day morning mix well and add little water if required. Now the dosa batter is ready to use. After using batter to prepare dosas,  store the remaining batter in refrigerator. This batter can be used for 7 days. This batter can be used to prepare thin dosa, karam dosa or even thick small dosas. Thick dosas can be packed for lunch box too.image

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9. For karam dosa, the stuffing is prepared with onion, red chilli powder, tamarind and salt. The ingredients are ground to a fine paste and it is used for stuffing. image

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2. Another dosa batter for crisp, masala n Upma dosas

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Ingredients:

Black gram: 1 cup

Idly boiled rice: 2 cups

Parboiled rice: 2 cups

Pigeon peas/toor dal: 3 tbsp

Fenugreek seeds: 1 tsp

Salt: As required

Method of preparation:

1. Take the quantities mentioned in the ingredients.image

2. Rinse them well and soak in enough water for 4 hours.image

3. Transfer the water into a bowl and use the water for grinding.image

4. Take a wet grinder and put the soaked ingredients into it.image

5. Grind them to get smooth and fine consistency. Add required amount of water at regular intervals. Add required amount of salt too. The grinding process takes approximately 30 minutes.image

6. Transfer the batter into a big vessel leaving some space for fermentation. Allow to ferment overnight or 8-9 hours. The fermentation process depends on local climatic conditions.image

7. Next day morning, before using the batter mix thoroughly and check the consistency. If required add little amount of water.

8. Now the dosa batter is ready. This batter can be used for crisp dosas, masala dosa or Upma dosa too.image

9. Heat Pan and do the seasoning well with oil. Pour one ladle of batter and spread the batter in circular motion.image

10. Drizzle oil and fry on one side. Place the stuffing(Upma or potato curry) and fold into required shape. Serve hot with any chutney/powder/pickle.imageimage

 

imageCheck my earlier recipes Dosakaya Chintakaya PachadiCoconut ChutneyGulla Sanaga Pappu Podi (Roasted Bengal Gram Powder).

Please click on the above links for dosa accompaniments.

 

 

 

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