dosa recipe, how to make dosa batter in mixie | crisp dosa recipe

 

 

dosa recipe, how to make dosa batter in mixie | crisp dosa recipe

the dosa batter recipe i am sharing here is what i generally use to make dosa. this dosa recipe gives crisp as well as soft textured dosa. this is how we prefer dosa at home. for a complete crisp texture, which is liked by many folks, the recipe would be different. the dosa batter recipe shared in this post, can be used to make idlis, uttapams and paniyarams. the best part of this dosa batter is that you can make the dosa thin, crisp as well as thick. its up to you. i make both 🙂

the dosa batter proportions, i have mentioned will finish up the whole batter in a day for a family of 3 to 4. in summers, i usually make this less proportion as the batter tends to get sour quickly. while in winters, i double the proportions. you can however, easily double the proportion and this is a fool proof tried and tested dosa recipe. if doubling the recipe, then soak urad dal + methi seeds in a separate bowl. grind urad dal and methi seeds separately. grind rice separately. then mix both the batters in a large bowl or pan.

dosa recipe crispy dosa

 

some practical points to consider that will help in better dosa batter fermenation:

  • do take into account the temperature of the city in which you live, as temperature is one of the important factors for proper fermentation. if you live in a cold country, then you can have a look at this poha idli recipe post, where i have shared fermentation tips for dosa batter in winter season.
  • stone grinding vs grinding in a mixie – according to me both work. for large batters, stone grinder does a fab job. a mixie is good for small to medium quantities of batter. i have used both. for large quantities of batters, i do use a stone grinder, but lately i use mixer-grinder, as the one i have is too large and lifting and washing it is one big task. so i use my preethi mixer-grinder and it gives me good results every time.
  • also do make sure that the urad dal you use is fresh and within its expiry date.
  • also use non iodized salt. i use rock salt.
  • another point to be considered is the use of a seasoned tawa or pan. if using a cast iron pan, it has to be well seasoned. by seasoning i mean the pan is used often to make dosas. if you make chapatis or rotis on a tawa and use the same tawa, then there is a possibility that the dosa will stick.
  • to season a pan, heat the pan. smear the pan with oil all over. switch off the pan and keep aside for 2 to 3 days. before making dosa, heat the pan. remove the residue oil with a kitchen paper tissue. again spread oil all over. heat for some seconds and then again remove the oil. again spread oil and use the pan for making dosa. if the pan is not seasoned, the dosa will stick. cast iron pans are the best to make dosas. you can even make in a non stick pan, but do try once making in a cast iron pan and you will notice the difference.
  • the dosa recipe uses both parboiled rice or idli rice and regular rice. many readers ask me what is parboiled rice and idli rice. so i will mention it.

    – parboiled rice is rice which is partially cooked in their husks. later they are dried and milled. parboiled rice is used for making steamed rice, savory rice porridge (which we call kanji) and snacks too.
    – idli rice is a type of parboiled rice and is used for making idlis or dosa. however, do note that you can also use only raw rice to make dosa. i personally prefer sona masuri or parmal rice. also you can use only parboiled rice to make dosas.

 

dosa batter and crisp dosa recipe below:

  1. in a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice.
  2. to the same bowl, add ¼ cup urad dal and ⅛ tsp methi seeds.
  3. rinse the rice, lentils and methi seeds together a couple of times and keep aside.
  4. in a separate bowl, take 2 tbsp poha.
  5. rinse it once or twice in water and then add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds.
  6. pour 1.5 cups water. mix. cover with a lid and soak everything for 5 to 6 hours.
  1. drain all the water and add the soaked ingredients in a wet grinder jar.
  2. 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.
  3. now take the batter in a large bowl or pan.
  4. 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.
  5. 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.
  6. now lightly stir the batter, before you begin to make dosa.
  7. heat a cast iron pan. when the pan becomes hot, spread ¼ to ½ 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.
  8. do not spread oil if you are using a non stick pan, as you won’t be able to spread the batter.
  9. now take a ladle full of the batter. pour the batter and gently spread the batter starting from the center and moving outwards.
  10. cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness.
  11. when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.
  12. with the spoon spread the oil on the dosa.
  13. cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
  14. fold and serve hot. make all dosas this way.
  15. serve these crisp dosas plain or with potato masala and coconut chutney.

 

steps for making dosa batter:

1. in a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice.

making dosa batter and dosa recipe

2. to the same bowl, add ¼ cup urad dal and ⅛ tsp methi seeds.

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

4. in a separate bowl, take 2 tbsp poha.

making dosa batter and dosa recipe

5. rinse poha once or twice in water and then add to the bowl containing the rinsed rice+lentils+methi seeds.

making dosa batter and dosa recipe

6. add 1.5 cups water and mix. cover with a lid and soak everything for 5 to 6 hours.

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

8. 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.

making dosa batter and dosa recipe

9. now take the batter in a large bowl or pan. in case the dosa batter becomes thin, then add a few tablespoon of rice flour to thicken it. mix the rice flour very well in the batter.

making dosa batter and dosa recipe

10. add ½ tsp rock salt. mix very well. instead or rock salt, you can use non iodized salt or sea salt crystals or himalayan pink salt. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. in winters, the time of fermentation can go up to 14 to 24 hours.

making dosa batter and dosa recipe

11. the batter after 11 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma.

making dosa batter and dosa recipe

12. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

making dosa batter and dosa recipe

now steps for making dosa recipe:

1. heat a cast iron pan. when the pan becomes hot, spread ¼ to ½ 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. for a low fat option, just make the dosa without any oil.

making dosa batter and dosa recipe

2. now take a ladle full of the batter. pour the batter and gently spread the batter starting from the center and moving outwards.

making dosa batter and dosa recipe

3. here is a neat round dosa.

making dosa batter and dosa recipe

4. cook the dosa on a low to medium flame. do regulate the pan as per the pan size and thickness. you can even cover the dosa with a lid and let it get cooked from the base.

making dosa batter and dosa recipe

5. when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.

making dosa batter and dosa recipe

6. with the spoon spread the oil on the dosa.

making dosa batter and dosa recipe

7. cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.

making dosa batter and dosa recipe

8. fold the dosa.

 

making dosa batter and dosa recipe

9. serve dosa hot with coconut chutney, potato masala and sambar. since these dosas are crisp, they are best served hot.

dosa recipe plain


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