But for 100% result, use whole urad dal. Ever since I have got my Instant Pot, I always use it to ferment my batter. Modified: October 1, 2020 By Dhwani Mehta. The 6-quart and 8-quart will be perfect for this much quantity. Glad to know this. Starting in the middle, swirl the batter using the bottom of a slightly curved large serving spoon, flat ladle, or measuring cup in a circular motion outwards until you have spread it out into a round dosa that is about 9 inches in diameter. A traditional dosa batter is a fermented mix of rice and lentils. Steam in a steamer for 10 to 12 minutes on high heat or in an Instant Pot for 13 mins with pressure valve in venting position (with 1 cup water in the pot to generate steam). The type of rice varies across South India (my family uses long-grain), as do the proportions of rice to dal. Spreading should happen more on the top surface than on the bottom. Let it run for 5 minutes and now add the 1 more cup of water and grind the rice until it is smooth but slightly coarse for about 30 to 35 minutes. Sometime it may take longer to get a perfect consistency. 3- Rinse the rice under running water until water turns clear. Same goes with urad dal or ulundu, it should be new and fresh. The batter should not be thick. Same way, add rice to the blender with 2 cups ice-cold water. https://www.cookingcarnival.com/peanut-chutney/, https://www.cookingcarnival.com/coconut-chutney/, https://www.cookingcarnival.com/onion-chutney/, Butternut Squash Spinach Salad With Pomegranate Vinaigrette. Ok, I highly recommend using Idli Rice here. Typically the dosa and idli batter is prepared separately however this all in one batter will serve the purpose for both. Let me know if any questions. However, if you live in a cold place, you either need to place the batter in the oven with the oven lights on or use your Instant Pot! Add urad dal, chana dal and methi seeds to a large bowl. Yes, with hands! Now turn off the grinder and remove the dal batter into a bowl. Water quantity all depends on the quality of rice and urad dal. Use the wet grinding blade in the jar for grinding both urad dal and rice. This interferes with the fermentation process. To make dosas, you will need dosa batter–which calls for rice, urad daal, fenugreek seeds, salt, and cooking oil. Serve hot with sambar, chutney. Now, transfer the ground rice to the same pot as the dal. I would not recommend soaking them together. Onion chutney – https://www.cookingcarnival.com/onion-chutney/. You can find it at any Indian grocery store. Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl … This recipe updated with new content, photos, and video. Questions or feedback for us? ALL RIGHTS RESERVED. To get perfect soft idli, the dal needs to have a fluffy texture. Other than salt, some add a handful of cooked rice, flattened rice flakes (aval or poha) or sago pearls. This helps to get the best idli with the freshly fermented batter. Note that in colder climates, the batter may not rise as much, but if it has the frothy, bubbly look and smells fermented, you can start making dosas with it. So it’s my humble request to you to not skip it and read it thoroughly. Hi Yasha…. The consistency of the batter should be thick and free-flowing, but it shouldn't be runny. At Kitchn, we know how important it is to find recipes that are worth your time. 1- Rinse the dal under running water. Dosa Batter Recipe #3. Home » Indian Vegetarian Recipes » South Indian » Idli Dosa Batter. Heat a skillet with ghee. Transfer the dal to the blender (or any grinder that you use). Typically the dosa and idli batter is prepared separately however this all in one batter will serve the purpose for both. For 2 cups of raw rice, we need to use 1 cup of urad dal. Some cooks add a little sugar to kickstart fermentation, or semolina flour to add crispness and decrease the likelihood of the dosa sticking to the skillet. In India, the traditional method is to use a wet grinder.) Add water if needed. I have done 1:2, 1:3, and 1:4 (dal to rice). Transfer the ground dal to the steel pot or any other large container. Add ghee to the edges and top of dosa. Then add the rock salt and gently mix. Spread it and then increase the heat until the crepes are … Pour the batter into a large bowl. Fold the dosa. That’s when you know the urad dal consistency is perfect. The taste of dosa also depends on the rice used. Add enough filtered water to cover by at least 2 inches. Dosa is a popular south Indian thin crepe made of fermented rice and lentil batter. Batter prepared this way can be used for plain dosa, ghee dosa, masala dosa, or uttapam! But with this foolproof idli and dosa batter recipe, you can fearlessly make and enjoy perfect idlis and dosas any time at home. Heat a large cast iron skillet, griddle, or nonstick pan over medium heat. Once the batter is fermented, using it right away to make Idli, Dosa or Uttapam. Prepare for cooking. You can now use this idli dosa batter to make soft idli and crisp dosa! (If your blender jar is small, add dal and water into batches). I don't understand why u couldn't have asked the same to our friend Google!!! The potatoes are spicy and tangy and cooked with a little butter until they are soft enough to melt in your mouth. The perfect idli is soft and fluffy whereas the perfect dosa is paper-thin and crisp. When to add salt? Remember DONT turn on the oven. If the batter is not thick and flowing, and is runny, the idlis won’t rise. Making paper dosas: To make a paper dosa, which is thinner and crunchier, you can use 1/4 cup batter and spread it thinner on the skillet. Idli batter should be at room temperature while making idlis. Sit back with some popcorn and beverage and enjoy the post. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Chitra's Chitranna (Shredded Cabbage, Lime & Peanut Rice). Glad to know that you found this post useful. This blog generates income via ads. Basically you need to grind urad dal until it is smooth and fluffy. I am confused as to which presets we have to use and how long ? Grease it with some oil or water. With the motor running, slowly add about 1 cup of the reserved soaking liquid and blend until you get a smooth, light, and fluffy batter. Usually the whole dosa will unstick once you start to pull it up from that spot. If the batter is too thick add few drops of water and mix it well. One more great way to check is, take water in a bowl and then drop some batter into it. Say hello: recipes@thekitchn.com. Sure… For this 3:1 ratio, you will need 3.25 to 3.5 cups of water while grinding in a wet grinder. Dosa-making takes quite some time, which is why it was such a big deal when my mom made them for us. I wouldn’t recommend using long grain basmati rice for this recipe. The batter will at least double in volume. You could even make idli out of dosa batter. By any chance, if you added more water and your batter becomes runny, don’t worry. How to make Dosa . Hi Dhwani, What is the ideal temperature if I have to preheat my oven to get a proper fermentation ? Mix well. If you have any other queries, please leave them in the comments section below and I will try to get back to you as soon as possible. Transfer to a large bowl and add enough filtered water to cover by at least 2 inches. This site uses Akismet to reduce spam. Wait a few seconds for the dosa to sizzle a little in the pan, and then drizzle about 1 teaspoon of ghee or oil around the edges of the dosa and on top. Grind the rice until you get a little bit coarse batter. We add a fistful of aval/poha in batter, it really makes difference, adding aval adds taste, it will be easy to spread the dosa. This is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). while grinding urad dal, do not add all water at once. Ideally, you will have a thick, flowing batter with a consistency between crêpe and pancake batter. Happy cooking! To make dosa batter, select good quality idli rice and raw rice. When the sizzling stops, heat the pan back up for the next dosa. To make Dosa Batter – Soak idli rice, dosa rice, urad dal and methi seeds in enough water for 6-8 hours. Place the urad mixture in a blender (work in batches if needed). The grinding time depends on the quality of the rice you use. If you are prepping the batter ahead of time, you can refrigerate it up to a week. Pour 1/3 cup of the batter into the center of the pan. Once you make your first successful dosa at home, you can start experimenting with adding or subbing other grains such as brown rice, quinoa, or pearl millet. Heat a pan on a low to medium flame. It will have thickened to coat a spoon thickly. With the motor running, slowly add about 1 cup of the reserved soaking liquid. Adjust the consistency, by adding some more water according to your liking. hi, i am making the dosa now, i have one query. Flat ladle or large serving spoon that is more flat than curved, Well seasoned cast iron griddle or non-stick griddle pan, Metal spatula or non-stick appropriate flat spatula. Somewhere between 6 to 12 hours should be sufficient. the thick batter won’t ferment properly. A powerful blender (or mixie, as it is called in India) can do the job very well. Thanks for visiting cookingcarnival.com In short, they’re a practically perfect food. Grind it in intervals. Turn on the wet grinder and slowly add the drained rice and 1 cup of water. Hey Dhwani! Dosa / Idli batter -How to make Dosa batter/ Idli batter at home. It is mostly matters of choice however consider below if you ever face challenges for the fermentation. Required fields are marked *. Thanks. For idly batter, the ratio to be used is 4:1 of rice and lentils. You may add next time if your batter is not fermented well. (If you are a first timer, I suggest that you start with a nonstick pan, as it will be more forgiving than the cast iron which you can work yourself up to.) For rice, I usually grind for 30 to 35 minutes. Copyright © 2020 CookingCarnival. With this Dosa Batter Recipe #3 you can prepare only dosa. To make dosa batter, select good quality idli rice and raw rice. Pour in batter. It should float, and it should not spread out or sink. I sometime do bake it in the oven or cook it in pan or tawa. 4- Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. Use your spatula to flatten the batter down once you have spread it for extra crispiness. When fermented, your batter will have almost doubled and look puffed on the top. If you are like me who makes Idli and dosa frequently, I would highly recommend investing in tabletop wet grinder. The batter needs a warm and dry place in order to ferment. If you order dosa in a South Indian restaurant, you’ll likely find yourself staring face to face with a gigantic crispy dosa double the size of its plate. At this point, you don’t want to put too much ghee or oil, as this will make it difficult to spread the batter evenly. You can also make kal dosa, uthappam, vegetable dosa, masala dosa, mysore masala dosa, kaara kuzhipaniyaaram or rice dokhla using the same batter. Sometimes your batter might need a longer time to ferment. Serve the dosas. It’s sometimes referred to as the South Indian pizza, and is usually cooked with finely chopped onion, tomatoes, green chili peppers and cilantro. If you’re going the store-bought route, use this recipe for the cooking guidelines — learning how to spread the batter in the griddle, flip it, and fill it requires technique as well. If you can’t find idli rice, you can use raw rice like sona masoori too. This will ensure your dosas will have a nice golden color when cooked. Hi!! Ingredients needed . Turn the oven light on for the first 6 hours and turn it off. Thanks. It will be all frothy and bubbly. Let’s learn how to make a perfect idli-dosa batter with this ultimate Guide ( Idli-dosa batter … How long should I grind the dal and rice? Ferment the batter. You won’t be able to make idli, but you can very well make dosa. Once the batter is fermented, take into air tight container and store it in the fridge. You can also freeze the batter for … The batter ferments in 8 to 12 hours. This particular combination is often referred to as masala dosa. Why do we add Fenugreek seeds (methi dana) in the batter? Let’s learn how to make a perfect idli-dosa batter with this ultimate Guide (Idli-dosa batter 101), which covers everything from the ingredients and proportions of rice and lentils to grinding them in a wet grinder Or in a blender, to the perfect consistency of batter and fermentation tips. Add a couple drops of ghee or oil to the pan and lightly smear it all over with a paper towel or silicone pastry brush. It will have thickened in consistency, so you can add a little water to give … Here is the link http://amzn.to/1qFkOyb, just in case. Let it sit for 1 to 2 minutes before you spoon out. Hence, I would highly recommend using rock salt (Non-iodized salt) for making this Idli Dosa batter. To make idli: grease idli plates and then fill them with the batter. Idli and Dosa are traditional South Indian dishes that are also popular all over the world. My memories of eating dosa, a savory crepe made from a fermented batter of rice and lentils, stretch far back into my early childhood. With this Dosa Batter Recipe #3 you can prepare only dosa. Transfer the dal to the blender or any grinder. I use a 1/3 measuring cup and a slightly curved large serving spoon, flat ladle, or the measuring cup to spread my dosa. I have read various posts with different temperatures. Before setting it in a warm place, make sure to mix it thoroughly by hand. Drain all the water from rice, dal and fenugreek seeds completely. Soak the dal with 3 cups of water, rice with 5 cups of water and fenugreek seeds with 1/2 cup of water in separate bowls for 6 to 8 hours or Overnight. Add some water if the batter is too thick. But guess what…the instant pot can come to the rescue here. Hi Divya!!! If you see the dosa browning but it is still sticking, just lower the heat and wait a few seconds, then probe around the edges with your spatula until you find an area that starts to give. Stir the batter a couple of times with a ladle. Happy cooking. , Before getting into the post, let me explain to you all –. It will also have a sour, fermented smell. When scooped with a spoon, it should be a frothy mass of bubbles. I always add some fenugreek seeds (methi dana) to the batter. Whereas the blenders and food processors get heated up faster and in turn heats up the batter. I bought it from Amazon. when i try to spread it on the pan it doesn't spread but sticks to the spoon im spreading it with. Fold the dosa in half in the pan to cover the filling, then slide it onto a plate for serving. Use less if you are using table salt. Increase the heat to medium. Frankly speaking, I have never measured water while making this batter. This is a recipe for Beginners. 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