Hi Lipika, Do not over ferment the dosa batter as it turns sour and the batter is not so good to spread on the griddle. Oct 8, 2020 - Explore Bill Haenlin's board "Homemade bar" on Pinterest. IngredientsHalf cup whole urad dal1 cup rice, For best results follow the step-by-step photos above the recipe card. When the batter is ready, it rises, increases in volume and turns bubbly and airy. So my suspicion is it was over fermented. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Then the fermented batter is spread like a crepe on a hot griddle or tawa. Home-made Dosa recipe.    Fenugreek seeds -1 tsp Don’t miss both the post. 1. Photos. var s = document.getElementsByTagName('script')[0]; It must be a thick batter yet of pouring consistency. Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. I can eat it all day! Only thicker ones need. Hi Shammini Love your all recipe’s ….Thanks one again. I put it into the fridge overnight which seemed to hold it at that stage. I wanna try this…. I successfully fermented the methi seeds batter. 1) The dry ingredients are very clearly measured. You can also try skipping salt during summer, add it the next morning when you are about to make dosas. It has to rise and ferment well without turning sour. And, secondly, I wonder how long it takes to go over and become sour? I've tried it, but somehow my batter didn't fermented nicely and when cook it turn hard. © 2012 - 2020 - Swasthi's Recipes. So I do it separately. var gcse = document.createElement('script'); hi padhu… i too using d same procedure but i m nt getting tat crispiness n my dosa…dnt knw y?…:-( cud u plz suggest me…wat 2 do? The batter rises very well even when ground in the mixer if it is a good one and doesn’t make your batter warm while grinding. Category . Can you please share it.TIA. but I left ours for a day plus more in the fridge and the batter didn’t work as well…… it was more “bubbly” and didn’t “hold together” in the pan as well as it did initially. Save my name, email, and website in this browser for the next time I comment. Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. I add another 2 to 4 tablespoons water. You already have the answer in next line to the question reader may have in mind Love the way you detail the steps. (What is the indication that 5 hours as not enough and that it needs to ferment longer such as to…8? Rinse them very well several times and discard the water. My aim is to help you cook great Indian food with my time-tested recipes. Hi. Follow our FB pages Sheplates Chennai-Anything Home Made and SHEPLATES-Home Businesses to knpw more about home made … Print Recipe. A little pistol with a solid pedigree, the new FN 503 9mm sub-compact lived up to its family name in testing and is a solid every day carry gun. But do not make it thin or runny. This happens with me as well when I use more parboiled rice or use only parboiled rice. Thanks for the great dosa recipe! Years ago we used to have frequent guests home from India, So we used to make batter once in a week. This batter can also be used for idli if the quality of urad dal is very good. Add ½ cup urad dal (skinned black whole lentils), 2 tablespoon chana dal (bengal gram) and ½ teaspoon methi seeds to a large pot. Maybe fresh rain water…..we have lots of that! Thank-you for sharing this fantastic recipe, Hello padhu,Thanks for wonderful recipes,I love dosas and ur recipes would be great help.i wanted to ask can I replace parboiled rice with something else,coz from where I belong its difficult to get it.so please help. You can find more tips & tricks for fermentation on the soft idli post which I shared earlier. When cooking dosa, cook on medium heat and wait for the corners to lift up, then flip it over to the other side. Images Photos Vector graphics Illustrations Videos. Many thanks for what you’ve done here. Yes Dosa is a healthy protein rich breakfast. Warmth in the hand will help in fermentation. Padhu I always mess up my dosa's. This recipe yields one of the best tasting brown & crispy dosa. You can prepare both Idly and dosa, if you are using Dosa #1 and dosa #2 measurements. This took me back to India, though I never saw any one making dosas in the 2 months I spent there. It depends on the quality of urad dal, way you grind and also your tawa. 17. Hi Kruthika But you will get the best results with raw rice. Hi Zaw, I did my best with it and the rice and dal mix did ferment. Thanks much for following the blog! It may take anywhere from 5 to 16 hours depending on the temperature. Thank you for sharing this recipe. I followed your recipe to the letter and got really good results. Thick batter won’t ferment well. These are made in most telugu speaking homes. When I double the recipe, I use 2 glass or ceramic pot to ferment and refrigerate the dosa batter. Soak them together in enough fresh water for 4 to 5 hours. Made the dosas last night with your potato masala. To check you can sprinkle little water over then pan. Once all the ingredients are well soaked, drain and grind both the batters, individually by using one cup of water in each. You can make both idli and dosa using recipe#1 and recipe#2 but only dosa using recipe#3, Par boiled Idly rice -3 cups If the batter is too airy it will get stuck to the spoon. It is served with sambhar or chutney. Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. This can also be used to make idli, paniyaram, uttapam. Typically most proportions yield red to brown color dosa only when made on cast iron tawa, but this dosa recipe yields brown crispy dosas even when made on non-stick. Nice and crispy, just the way I like. Kindly tell me how much Methi seeds should i use for batter of Sada Dosa. To make the batter in wet grinder, Soak the methi seeds separately. for the rest of the day and only then did I get the frothing. Refrigerate the rest for up to 1 to 2 weeks. But finally it did in oven though I had to pre heat it a few times as it used to get cool soon. There are a number of varieties of dosa but before going to all that I wanted to give the basic dosa recipe. Cook on the other side of the dosa.    Whole skinned urad dal -1 cup I used a non-stick pan. But in hot places and hot season, it is good to add salt just before making the dosas i.e after fermentation else the batter turns sour and smelly. It will keep me motivated. If that doesn’t work then pour little more water to your batter to bring to right consistency. Thank you for liking my recipes. easily can understand the explanation too. Wow my all time fav…So comfortable and easy dish….Nice pics too dear…, I love dosas Padhu, beautifully explained with pictures. Store it and add water whenever you want dosa? You can check the recipe for set dosa here. Not all dosas require cooking on the other side, if needed you can cook. Is there difference in result of dosa using 2 different dosa batter methods. Stir a little of this to the ground idli dosa batter before fermentation. Yes, you can use ponni pulugal. 11. Will follow your recipe. Soak the urad dhal and fenugreek. Orientation . Turn off the oven and keep the dosa batter inside with the oven light ON. Recipe for spongy white set dosa recipe. Followed by rice. I ferment for only 7 to 8 hours in the oven & IP. Dosa batter In India most people add salt after fermentation unless living in cool places like Bangalore. Soft idli & crispy dosa batter recipe (2-in-1 batter) These ratios yield good crispy as … Stir the batter well in the bowl. Glad to know it worked. Will it work? Read more.. May be it over fermented. Use good quality and fresh ingredients. Ingredients½ cup whole skinned urad dal1 ½ cups rice for blender – 2 cups for wet grinder½ tsp methi seeds2 tbsp poha (flattened rice) (substitute ¼ tsp methi seeds)Non iodized Salt as needed. Cheers! Hello Diana Hey Swasthi, If I ask my kids whether they want idly or dosa, their choice is always dosa. Has it gone bad? Then add the urad dal and poha blend until fluffy. Do not sprinkle water often on a hot non stick tawa that’s going to wear out even the best non stick coating. Tim. I liked your point about iodinated salt! Pour little water as needed to make it of a pourable and spreading consistency. 18. Hope this helps. Undisturbed batter stays good in refrigerator for longer without going sour. Use less if you are using table salt. :), A helpful pictorial about dosa making .My best wishes for 2010 , One of my most favorite bfast item. You prepare the dosa batter just like my Mother does. Hi Swasthi what about Set Dosa? Any idea why this is happening? I follow this recipe the most for my regular breakfast. Wish yo & your family a very happy new year.. The edges of the dosa will begin to leave/ come off the pan when done. When it turns golden or brown on the base, flip it and cook if you like. This can also be used to make masala dosa, paniyaram, uttapam and also soft idli. Thank u mam..My dosa bcums like rubber..Can u suggest tips? Images Photos Vector graphics Illustrations Videos. It rose a little over ¾ of the same bowl. One other question, and this certainly applies to sourdough, can it “overferment”. MAny thanks for the reply.    Salt as needed, Method of preparing the batter is the same as that of Idly batter (click the link for more details). English Photos. Thank you so much. Great food for all, including folks recovering from illness, kids and babies above 9 months and even for under nourished. Check out these tips which are mostly same for idli and dosa . window._mNHandle = window._mNHandle || {}; There are many kinds of rice available in the market. I do not use a wet grinder though I have one since I personally do not prefer the cleaning and lifting the stone works.    Whole skinned urad dal -1 cup n ur pics r so cool..loved pic of cone dosa!! It may take anywhere from 5 to 16 hours depending on the temperature. It is unlikely to go sour before 7 to 8 days considering the temperature in your place. If it over ferments it smells sour & sometimes an yellow layer forms on top. Whole skinned Urad dal – 1 cup Serves: 6 Preparation time: 60 minutes Cooking time: 30 minutes. We usually make pancakes with over fermented batter. Repeat the same process for the rest of the batter. I gave half of the batter to some Indian friends (who used it immediately and approved it!) To make dosa batter at home all that you need to do is, wash and soak urad dal and fenugreek seeds for 4 hours and keep aside. Wish you a happy new year! The measurement you are using is correct .I use 3/4 -1 cup of dal .Use whole urad dal without skin and grind it well until light and fluffy. Oh my family is in love with the dosa. Thankyou so much , Hi Madhavi Login. Healthy, high protein and high calcium dosa. Further, combine the two in a same bowl, add salt and … 30 mins before blending the batter, rinse and soak 2 tablespoons poha with ¼ cup water for 30 mins. You no longer have to go to the grocery shop to buy dosa batter nor do you have to strain yourself to make the batter at home. Having never prepared a fermented batter before, I followed advice and also checked the instructions for the Idli batter. Begin to grind sprinkling water little by little. You can check the video and step by step photos where I have shown both the fermented batter and consistency. Do not stock urad dal. (check video), If making masala dosa, you will have to make. If you are new to South Indian cuisine, then read on to know more. Dear Kulsum Dosa with the second measurement comes so well and there is no chance to mess up .I use ponni raw rice which is easily available in India and for boiled rice I use the one which is sold especially for making idly and dosa .You can use ordinary boiled rice also .I have not tried with basmati rice.Always grease the tawa with oil and rub it with half an onion for your dosa to come out well.Good luck. lovely dosas – can I have 1 ?Happy New Year! Indians are much talented for many fields. Soak poha in ¼ cup water 30 mins before blending the batter. It makes a great food to start our day. Hope this helps. Please note that all parboiled rice are not suitable. The batter was of a pouring consistency. })(); Kerala Recipes Store this in the fridge. It is rich in carbohydrates and protein and is usually prepared for breakfast or dinner. These do not turn as red or brown like the other one but will be golden. Good job dear.Wish you and family a happy n prosperous new year. Hi Lynn Thank you! I love this blog, I learnt my entire cooking from here! For best results follow my detailed step-by-step photo instructions and tips above the recipe card. All time fav…So comfortable and easy dish….Nice pics too dear…, I home made dosa pic. Me as well when I use for batter of Sada dosa ingredients are well soaked, drain grind! Did my best with it and cook if you are using dosa # 1 and dosa # 1 dosa! Are about to make idli, paniyaram, uttapam and also your tawa prepared a fermented batter before.... 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