DOSA
Prep Time
480minutes
Cook Time
10minutes
Prep Time
480minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Soak par boiled rice and raw rice in a vessel with covered water for 4 hours.In another vessel soak urad dal in water.After 3 hours add beaten rice to the soaked rice rice mixture and let it soak for another hour.
  2. Transfer parboiled rice,raw rice and beaten rice to a blender.Add little water.
  3. Grind to a smooth consistency.
  4. Transfer the contents to a big vessel.
  5. Add urad dal to the blender.Add water.
  6. Grind to a smooth batter.
  7. Transfer the contents to a vessel.
  8. Add salt.
  9. Mix well.Allow it to ferment for at least 8 hours.
  10. The next day dosa batter would have raised and is ready for use.
  11. Heat a tawa. Drizle some oil.Slowly pour in the batter.
  12. Spread dosa in to a thin crepe.
  13. Add oil.
  14. Flip to the other side.
  15. Dosa is ready serve with chutney,sambhar or idli milagai podi.
Recipe Notes

Notes

Wash and rinse urad dal,beaten rice,par boiled rice andraw rice 2-3 times before soaking.

Wash and soak poha only an hour before grinding.

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Add water little by little so that the batter doesn’t turn very watery.

Ferment the batter well before usage.It takes 8 to 16 hours depending on the temperature of the place you live.

While using the batter next day for making dosa add water if needed checking the consistency.

Grease the tawa with oil.Don’t pour in too much oil.

Heat the tawa well before pouring the batter and making dosa.

At the same time don’t over heat the tawa. Check and pour in.

Adding fenugreek seeds gives golden colour and it aids fermentation process.So do not avoid it.

You can add ghee in place of oil for flavour.

For beginners they can close the tawa with a lid and then flip the dosa.

Always keep a seperate tawa for dosa and roti.