Plain Dosa and (how to make Batter)

yurekha vinoth | May 17, 2014 |

Ingredients

Raw rice-2 1/2 cup
Idly rice or parboiled rice- 2 1/2 cup
Urad dal- 1 cup
Fenugreek seeds-1/2 tsp
Salt

Detailed Description

1.First wash the rice and urad dal separately for twice.Combine both the rice.
2.Soak for 5 hours separately. In a urad dal add methi too and keep aside for rest
3.Lets grind the batter. I used to grind in mixie only. First grind the soaked urad dal by adding enough amount of water.It should be very soft. Pour in a container.
4.Next grind the rice in two equal quantities. Add water little by little and grind. Pour this in a same container.
5.Now mix well with your hands completely and allow the batter for fermentation.
6.For fermentation min 13-16 hrs needed.
7.After fermentation you will get nice fluffy Idly/dosa batter that has been raised. Store them in food graded container. Keep refrigerated.

To make dosa's

1.Take a amount of batter in a bowl. Add required salt and very little amount of water.Mix well.
2.Heat the dosa pan in medium flame from the initial.
3.Pour the batter and make dosa shape. Pour 1/2 tsp of oil surrounding the dosa. Let it be cooked for 3-4 mins. Watch for the color of dosa.
4.Turn the dosa and allow it to cook for 1/2 a min. Transfer to serving plate. Crispy dosa is ready! Serve with Onion Chutney

Note

1.For crispy dosa always maintain the medium heat from the starting.
2.In India we use to keep the batter outside for fermentation. But what about countries like US,NZ,DE,SA and other northern pole near countries? We can keep the batter in our convectional Owen for fermentation. No yeast nothing is required. Just rest the batter inside for whole night. You will be getting fluffy batter.
3.Usually people says Grinder is best for Idly/Dosa batter. But i suggest Mixie is damn good and easy for washing. Fresh Idly/Dosa batter is ready at home.
4.The amount of rice and urad dal i mentioned here gives you 1 Kg of batter. Which will be lasting for 1 week in refrigerator.
5.Always add salt while you make your Idly/Dosa's. No need of adding baking soda. 

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