Monday, 24 May 2010

Dosa Batter

Idly and Dosa are the commonly prepared breakfast in south india. So today thought of sharing the recipe to prepare dosa batter. It isn't difficult or not known to people. I just want to make it easy for the newly weds :)

  • Urad Dal - 1 Cup
  • Parboiled rice - 3 cups
  • Poha / Aval / Atukulu - 1/4 cup
  • Methi / Fenugreek / Menthulu / Vendayam - 1 tsp
  • Salt - as required

  • Soak urad dal with methi in warm water for 4-5 hours.
  • Soak parboiled rice and poha for 5 hours.
  • Grind urad dal, methi till very smooth.
  • Grind the rice with poha also till smooth.
  • Mix the urad batter with the rice batter. Add sufficient salt and let it ferment overnight.
  • Use the batter the next day for nice crisp dosas.
People might wonder why poha is added. Poha adds to the crispiness of the dosa and the methi give a lovely taste to the dosas. You can even soak poha separately for 5-10minutes and grind it with the rice instead of soaking poha with the rice for 5 hours.

  1. Always use bigger container when you leave your batter for fermenting. There should be atleast 1/3rd space left to the rim of the container from the surface of the batter.This space will allow the batter to raise. If no space is left, you would be welcomed with the batter spilled over the counter top next morning.
  2. Do not close the container completely. Leave some space for the air flow. This helps the batter ferment better.

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