Dosai
Dosai Ingredients (1 cup = 250 ml)
- ½ cup idli rice or parboiled rice OR 100 grams idli rice
- ½ cup regular rice OR 100 grams regular rice
- ¼ cup urad dal OR 50 grams urad dal (husked whole or split black gram)
- ⅛ teaspoon methi seeds OR 2 pinches methi seeds (fenugreek seeds or methi dana)
- 2 tablespoon poha (flattened rice)
- 1.5 cups water for soaking both rice and lentils
- ¾ cup water for grinding – do add water as required
- ½ teaspoon rock salt (sendha namak) or non iodized salt or sea salt crystals or himalayan pink salt
- oil as required
How to make
- In a bowl take 1/2 cup idli rice or parboiled rice along with 1/2 cup regular rice.
- To the same bowl, add ¼ cup urad dal and 1/8 tsp methi seeds.
- Rinse the rice, lentils and methi seeds together a couple of times and keep aside.
- In a separate bowl, take 2 tbsp poha.
- Rinse it once or twice in water and then add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds.
- Pour 1.5 cups water. mix. cover with a lid and soak everything for 5 to 6 hours.
- Drain all the water and add the soaked ingredients in a wet grinder jar.
Add 2/3 to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. a smooth consistency of batter is also fine.
If the mixer gets heated up, then stop and wait for some minutes. when the mixer cools down, grind again. depending on the jar capacity, you can grind everything once or in two batches. i ground in two batches and added overall ¾ cup water.
- Now take the batter in a large bowl or pan.
- Add ½ tsp rock salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions.
- A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.
- Now lightly stir the batter, before you begin to make dosa.
- Heat a cast iron pan. when the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium.
- Do not spread oil if you are using a non stick pan, as you won’t be able to spread the batter.
Now take a ladle full of the batter. pour the dosa batter and gently spread the batter starting from the center and moving outwards.
- Cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness.
- When you see the batter on the top cooked, then sprinkle 1/4 to 1/2 tsp oil on the edges and center.
- With the spoon spread the oil on the dosa.
- Cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
Fold and serve dosa hot. make all dosai this way.
Serve these crisp dosa plain or with potato masala and coconut chutney.
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Description
Dosai Ingredients (1 cup = 250 ml)
- ½ cup idli rice or parboiled rice OR 100 grams idli rice
- ½ cup regular rice OR 100 grams regular rice
- ¼ cup urad dal OR 50 grams urad dal (husked whole or split black gram)
- ⅛ teaspoon methi seeds OR 2 pinches methi seeds (fenugreek seeds or methi dana)
- 2 tablespoon poha (flattened rice)
- 1.5 cups water for soaking both rice and lentils
- ¾ cup water for grinding – do add water as required
- ½ teaspoon rock salt (sendha namak) or non iodized salt or sea salt crystals or himalayan pink salt
- oil as required
How to make
- In a bowl take 1/2 cup idli rice or parboiled rice along with 1/2 cup regular rice.
- To the same bowl, add ¼ cup urad dal and 1/8 tsp methi seeds.
- Rinse the rice, lentils and methi seeds together a couple of times and keep aside.
- In a separate bowl, take 2 tbsp poha.
- Rinse it once or twice in water and then add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds.
- Pour 1.5 cups water. mix. cover with a lid and soak everything for 5 to 6 hours.
- Drain all the water and add the soaked ingredients in a wet grinder jar.
Add 2/3 to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. a smooth consistency of batter is also fine.
If the mixer gets heated up, then stop and wait for some minutes. when the mixer cools down, grind again. depending on the jar capacity, you can grind everything once or in two batches. i ground in two batches and added overall ¾ cup water.
- Now take the batter in a large bowl or pan.
- Add ½ tsp rock salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions.
- A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.
- Now lightly stir the batter, before you begin to make dosa.
- Heat a cast iron pan. when the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium.
- Do not spread oil if you are using a non stick pan, as you won’t be able to spread the batter.
Now take a ladle full of the batter. pour the dosa batter and gently spread the batter starting from the center and moving outwards.
- Cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness.
- When you see the batter on the top cooked, then sprinkle 1/4 to 1/2 tsp oil on the edges and center.
- With the spoon spread the oil on the dosa.
- Cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
Fold and serve dosa hot. make all dosai this way.
Serve these crisp dosa plain or with potato masala and coconut chutney.
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