Dosa - tips and tricks


2 cup sona masuri rice
2 cup idli rice (parboiled rice)
1 cup urad dal (minapappu)(husk less)
1 teaspoon methi seeds (fenugreek seeds)
Salt per taste


Wash the urad dal and rice thoroughly. Soak the rice, dal and methi seeds for 12 hrs in separate bowls in clean water. Later we use the urad dal soaked water for grinding.This will help in the fermentation process.
In a grinder or mixer jar take the urad dal, methi seeds and grind to a smooth paste by adding urad dal soaked water. Grind in separate batches if needed. Take the urad dal batter into a bowl and keep aside.
Now grind the rice to a smooth paste as well using the urad dal soaked water. Dump the rice batter into the urad dal batter. Add salt and mix thoroughly so that all the batters are well incorporated.
Make sure the size of the bowl is alteast 2 to 3 times larger than the batter itself.
Now leave the batter uncovered in a warm place and let it sit over night undisturbed. If you have a convection oven, turn on the oven light(Do not turn on the oven, just the light), line the over rack with foil and place the batter uncovered in the oven. Letting the batter sit in warm place will help in the fermentation process.
If done right, by next morning the batter will raise double in volume.
Fermentation is key for the dosa batter. If not fermented well your dosa will end up like cardboard pieces.
Take the dosa batter out and give it a good stir. Take the required amount of batter for making dosas and stick the rest in the refrigerator.
Add little water to get the required consistency, add tsp of sugar for 1 cup of batter. Adding sugar will give the golden brown color to the dosas. 
Make an onion into two halves. Heat the tawa, rub with halved onion real quick, pour ladle full of batter on the tawa and spread it from the center with a ladle to form a round shape.
Drizzle oil around the dosa and in the middle. Let it cook till brown one side and then flip it and let it brown on other side. Transfer to a plate.
Rub the tawa with onion, sprinkle little water and let the water evaporate. Then repeat the process of spooning the batter and so on..
This is the basic process. You can dress up your dosa as you like...


If the batter does not raise then that means there is a problem in fermentation. In some cases the problem might be the rice. Experiment with different brands of rice. If tried everything and you are vexed then the last thing you can do is add a pinch of yeast to the batter to initiate the fermentation process.


Popular posts from this blog

Pulla attu / Sour Dosa

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

Natu kodi koora/Country Chicken curry