I have been making Dosa for years, but some how it was always a hit and miss affair. Some times it would be perfect and sometimes the dough refused to ferment perfectly. Finally a few years ago, after reading online recipes I hit on a perfect repeatable formula. The formula is quite simple
1. Rice. Use normal rice, not parboiled rice. Tried a lot with parboiled rice (as used in South), but it would simply not ferment properly in Delhi climate.
2. Udad dal.
3. Methi seeds. These not only enhance the flavour, but aid in fermentation.
4. Salt. Contrary to popular belief it does not inhibit fermentation of this dough.
The same dough is used by us for both Dosa as well as Idli. For making Idli, just ix the fermented dough, which is more like thick foam, ladle it to the mould and steam for 1/2 hour,
Quantities
. Rice : 2 cups
. Dal : 1/2 cup
. Methi seeds : 1/2 to 1 TBS
. Salt : 1 TBS
Step by Step photographs for making perfect Dosa batter.
Rice 2 cups
Dal 1/2 cup, Methi seeds 1/2 TBS
Soak dal in just enough water, about 1/2 cm over the top
Soak rice in just enough water, about 1/2 cm over the top.
Grind the dal first. Filter the dal, put in mixer and start it. SlLowly add a bit of the water at a time. Gring in minimum water possible.
Similarly grind the rice with minimum water. This will take at least 1/2 hour. start will less water. As the rice grows finer the paste will thicken, so add a bit at a time.
1 TBS salt. Mix the Dal and Rice and add the salt. Leave overnight to ferment
Note the level of the mix initially
The mix has fermented and expanded. Good batter should be like thick foam. This was overnight. If it had fermented a few hours more the mix would overflow, so be careful, especially in hot weather.
Now for frying
Ladle a reasonable amount of dough to a slightly greased non stick pan, heated. Do not use more oil at this stage as the idea is for the dosa batter to stick a bit so that it can be spread easily
Spread the batter, starting at centre and working outwards with the same ladle used to pour the batter. You had better be fast as the batter will spread for a 10/15 sec before it goes thick.
Start with high heat. After spreading lower the heat giving dosa time to cook. When the dosa seems to have firmed up and the sides can be easily lifted, finish at high heat. Then fold over for easy handling
Enjoy, with Chutney and/or Sambar
1. Rice. Use normal rice, not parboiled rice. Tried a lot with parboiled rice (as used in South), but it would simply not ferment properly in Delhi climate.
2. Udad dal.
3. Methi seeds. These not only enhance the flavour, but aid in fermentation.
4. Salt. Contrary to popular belief it does not inhibit fermentation of this dough.
The same dough is used by us for both Dosa as well as Idli. For making Idli, just ix the fermented dough, which is more like thick foam, ladle it to the mould and steam for 1/2 hour,
Quantities
. Rice : 2 cups
. Dal : 1/2 cup
. Methi seeds : 1/2 to 1 TBS
. Salt : 1 TBS
Step by Step photographs for making perfect Dosa batter.
Rice 2 cups
Dal 1/2 cup, Methi seeds 1/2 TBS
Soak dal in just enough water, about 1/2 cm over the top
Soak rice in just enough water, about 1/2 cm over the top.
Grind the dal first. Filter the dal, put in mixer and start it. SlLowly add a bit of the water at a time. Gring in minimum water possible.
Similarly grind the rice with minimum water. This will take at least 1/2 hour. start will less water. As the rice grows finer the paste will thicken, so add a bit at a time.
1 TBS salt. Mix the Dal and Rice and add the salt. Leave overnight to ferment
Note the level of the mix initially
The mix has fermented and expanded. Good batter should be like thick foam. This was overnight. If it had fermented a few hours more the mix would overflow, so be careful, especially in hot weather.
Now for frying
Ladle a reasonable amount of dough to a slightly greased non stick pan, heated. Do not use more oil at this stage as the idea is for the dosa batter to stick a bit so that it can be spread easily
Spread the batter, starting at centre and working outwards with the same ladle used to pour the batter. You had better be fast as the batter will spread for a 10/15 sec before it goes thick.
Start with high heat. After spreading lower the heat giving dosa time to cook. When the dosa seems to have firmed up and the sides can be easily lifted, finish at high heat. Then fold over for easy handling
Enjoy, with Chutney and/or Sambar
