dosa batter

This is a plain dosa or sada dosa recipe which is a famous breakfast or snack both in India as well as outside India. Dosa is basically a healthy crepe made from ground rice and lentil batter which has been fermented.

Dosa Recipe | Dosa Batter Recipe

rice rice

rice (- 100 grams)

urad dal

fenugreek seeds

poha ((flattened rice))

water (-

salt

oil (as required)

In a bowl take the idli rice or parboiled rice along with the regular white rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. The video has the recipe ingredients doubled in proportion.

To the same bowl, add urad dal and fenugreek seeds.

Rinse the rice, lentils and methi seeds together a couple of times and keep aside.

In a separate bowl, take the flattened rice.

Rinse it once or twice in water and then add rinsed flattened rice 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.

Soaking Lentils and Rice

Drain all the water and add the soaked ingredients in a wet grinder jar.

Add ⅔ 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.

Making dosa batter

Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan. Do keep the heat on low to low-medium heat, 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.

Cover it with a lid and cook the dosa on a low to medium heat. Do regulate the flame as per the pan size and thickness.

When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ teaspoon 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 and the sides will also get separated when it gets cooked.

Fold and serve sada dosa hot. Make all dosai this way.

Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

Making Dosa

https://content.jwplatform.com/videos/bHYm9Rkh.mp4

This is a crispy and tasty Plain Dosa Recipe where the dosa batter has been made in a mixer-grinder.

Plain Dosa Recipe

Make these soft and fluffy South Indian savoury rice cakes paired beautifully with sambar and chutney. They are great for batch prepping and you can enjoy idli for days!

Idli Batter and Idli

Idli rice

Urad daal (️rice

rice

tsp fenugreek seeds

Water

Salt (to taste)

Soak rice for at least 6-7 hours

Soak urad daal for 2 hours

Soak fenugreek seeds for 1 hour

Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency

Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha

Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours

Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)

Extra batter can be stored in refrigerator for up to 6 days

Idli batter

Heat about 2 cups water in a large pot or idli steamer

Pour the batter onto greased idli moulds or any steel mould

Place in the pot with boiling water or on a steaming rack if not using an idli stand

Steam for 10 minutes or until a toothpick comes out clean

Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)

Repeat and make as many batches as you require

Serve hot with sambar and/or chutney!

Idli

Make the perfect Idli batter using just a handful of pantry ingredients and use it to make light &amp; soft idlis as well as crispy dosas and fluffy uttapam with crispy edges

How to make Idli Batter

urad dal (skinned, gota dal)

idli rice

poha

sea salt (or pink himalayan salt)

water (approx

Rinse the urad dal well and then soak in 2 cups of water for 6 to 8 hours or overnight

Rinse the idli rice well and then soak it in 4 cups of water along with fenugreek seeds and poha for 6 to 8 hours or overnight

Drain the water out completely from the urad dal and add it to a high-speed blender. Add 1¼ cups of water and blend until the batter is smooth. Take out the batter in the Instant Pot insert or in a large stainless steel pot.

Drain the water out completely from the rice and add it to the blender. Add 1½ cups of water and blend until slightly grainy. Pour the batter over the lentils batter. Add salt and mix well. You can use a silicone spatula or mix by hand.

Place the Instant Pot insert inside of the Instant Pot casing and place a non locking glass lid over it. Press the Yogurt(normal) mode and allow it to ferment for 8 hours. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. Depending on the temperature in your kitchen, it may take up to 12 hours for the batter to fully ferment. So after the initial 8 hours, if needed you can then select the &quot;Yogurt&quot; mode again and let it ferment for additional 4 hours or so. Where I live it takes about 12 to 14 hours for the batter to fully ferment.

Once fermented the batter will double up its volume and will be light and airy. It will also have a slight sour smell to it. Give a quick stir and you are ready to use it.

This recipe makes 8 cups of batter which makes 32 to 36 idlis or 16 dosa/uttapam

https://content.jwplatform.com/videos/n0sNnxlc.mp4

Step by step recipe to make the perfect idli batter for fluffy soft Idlis that can also be used to make crispy dosas and pillowy uttapams with crisp edges.

HOW TO MAKE BATTER.mp4

Step by step process to make Idli Dosa Batter at home! This no fail recipe will make sure you master the technique in no time!

Idli Dosa Batter

idli rice (800 grams)

sendha namak (rock salt)

Rinse the urad dal under running water. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours.  Add 1 teaspoon methi seeds to the dal while it&#x27;s soaking.

Rinse the rice under running water until water turns clear. Then soak the rice in enough water for around 5 to 6 hours, same time as the dal.

After 5 to 6 hours have passed, drain the water from the dal.  Transfer the dal to the blender (or any grinder that you use).

Add 1.25 (10 oz) to 1.5 cups (12 oz) ice cold water and grind the dal to a fine paste. I use my blendtec and press the smoothie or soup button usually.Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container.

Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. Grind rice to a smooth paste. The amount of water will depend on the type of rice/dal you use.  So, start with lesser amount and add more water as needed.

Now, transfer the  ground rice to the same pot as the dal. Add sendha namak (rock salt) to the rice and dal mixture.

Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Mixing by hands help in fermentation process.

The consistency of the batter should be free flowing, but it shouldn&#x27;t be runny. 

Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. The reason I use glass lid for fermenting the batter in Instant Pot and not it&#x27;s regular lid is because the batter may overflow and that can lock the lid. So it&#x27;s better to use a glass lid.

If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-14 hours. The time will depend on where you live. Here it takes around 12-14 hours for the batter to ferment.If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment.

After 14 hours, my batter was well fermented. It had increased in volume and was frothy and bubbly. To check you can also drop a small drop of batter in a bowl with clean water. The batter should float which means it&#x27;s fermented. If not then it needs more time for fermentation.You can now use this idli dosa batter to make soft idli and crisp dosa!

To make idli: grease idli plates and then fill them with the batter. 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).Please note that when IP is in venting position, it doesn&#x27;t display the time, so use an external timer.Cool for a minute or two and take idlis out of plates. Serve with sambar and coconut chutney.Also make crisp dosa with the same batter!

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The most viewed dosa batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine