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Dosa Batter Recipe Easy

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My goto Idli Dosa Batter Recipe Food, Idli, Dosa
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Description

Dosa is a popular breakfast dish in South India that is made with fermented lentil and rice batter. It is a healthy, gluten-free, and vegan-friendly dish that is easy to make at home. In this article, we will share an easy dosa batter recipe that you can make in no time.

Prep Time

The prep time for dosa batter is around 8-10 hours, as the batter needs to ferment overnight.

Cook Time

The cook time for dosa is approximately 2-3 minutes per dosa.

Ingredients

  • 1 cup parboiled rice
  • 1 cup urad dal
  • 1 tablespoon fenugreek seeds
  • 3 cups water
  • 1 teaspoon salt

Equipment

  • Blender or mixer grinder
  • Bowl
  • Whisk or spoon
  • Non-stick pan or tawa

Method

  1. Wash rice and urad dal separately and soak them in water for 4 hours.
  2. After 4 hours, soak fenugreek seeds in water for 30 minutes.
  3. Drain the water from rice and urad dal and grind them separately in a blender or mixer grinder with water until they become a smooth batter.
  4. Grind the soaked fenugreek seeds with water until they become a fine paste.
  5. Mix the rice batter, urad dal batter, and fenugreek paste together in a bowl.
  6. Add salt and mix well.
  7. Cover the bowl and keep it in a warm place for 8-10 hours or overnight for fermentation.
  8. After fermentation, mix the batter well with a whisk or spoon.
  9. Heat a non-stick pan or tawa on medium heat and pour a ladle full of batter in the center of the pan.
  10. Spread the batter in a circular motion to make a thin dosa.
  11. Drizzle some oil around the edges of the dosa and cook for 2-3 minutes or until it becomes crispy and golden brown.
  12. Flip the dosa and cook for another 1-2 minutes.
  13. Serve hot with coconut chutney or sambar.

Notes

  • Make sure the batter is not too thick or too thin. The consistency should be like pancake batter.
  • If the batter is too thick, add some water to adjust the consistency. If it is too thin, add some rice flour to thicken it.
  • Always use a non-stick pan or tawa to make dosa.
  • You can store the leftover batter in the refrigerator for up to a week.

Nutrition Info

  • Calories: 160
  • Protein: 6g
  • Carbohydrates: 32g
  • Fat: 0g
  • Fiber: 3g
  • Sugar: 0g

Recipes FAQ

  • Can I use regular rice instead of parboiled rice? - Yes, you can use regular rice, but parboiled rice gives better results.
  • Can I use whole urad dal instead of split urad dal? - Yes, you can use whole urad dal, but split urad dal is preferred for dosa.
  • Can I use a hand blender instead of a mixer grinder? - Yes, you can use a hand blender, but it may not give the same smooth consistency as a mixer grinder.

Recipe Tips

  • Always use fresh ingredients to make dosa batter.
  • Make sure to soak the rice and dal for at least 4 hours before grinding.
  • Do not overheat the pan, as it can burn the dosa.
  • Use a ladle to pour the batter on the pan, as it helps to spread the batter evenly.
  • You can add chopped onions, green chilies, and coriander leaves to the batter to make masala dosa.

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