Grind together soaked rice and lentils by adding enough water until smooth, pouring consistency is reached. The lactic acid formed during the fermentation process, along with the various enzymes, aid the digestion of food, especially protein digestion. Mix the batter well before making dosa. Make normal dosas. Make idlis and dosas with this batter. Seasoning the dosa pan: Most of the cast-iron pans come pre-seasoned. You can also use mixie if the quantity of rice is less. Consistency of the batter Adding too much water or too little will hinder fermentation. Once the griddle is ready, pour 4-5 tablespoons of dosa batter carefully onto the center of the heated griddle and spread in circular motion to form a thin even layer. Culinary Uses of Dosa Batter •Dosa batter is used to prepare a popular South Indian delicacy called dosa. Grind to a smooth consistency (a fine sand-line gritty texture is also fine). Ingredients (Buy locally grown organic ingredients, if possible), 6 Tablespoons white urad dal (split black gram, skinned), 2 Tablespoons chana dal (split bengal gram, skinned), Ghee, as needed (make organic ghee at home). Add water to just come up to the level of rice and dal; do not add a lot of water. Give the batter a good stir with your hands instead of a ladle. If you are unable to grind the batter that day, you can refrigerate the rice and dal and use the next day. Bring the batter to room temperature by taking it out of the refrigerator a couple of hours before you are ready to cook. Remove the dosa to a plate and serve immediately or keep it warm while you finish making more dosas. Wash rice and lentils in a large mixing bowl. With the help of grinder you can grind everything. Reply Delete. Starting at the center, quickly make concentric circles of increasing diameter with the rounded cup of the ladle. Totally a new dosa recipe..Looks spongy and porous as though the batter was fermented.. Repeat the same for rest of the batter. Table of Contents Overview Mangala Meenakshi. Avoid adding ferment inhibitors Avoid adding ingredients like Baking soda, Baking powder and Yogurt before the batter ferments since these inhibit the growth of wild yeast. Although dosa has its roots in the Southern parts of India, over the years its fame has broken the barriers and gone beyond the region. Who Am I. Sprinkle a few drops of water, if it sizzles, the pan is ready. This is made from the standard mixture of urad dal, rice and beaten rice (optional). After a while you may need to add more water to get pouring consistency. Cook for a couple of minutes till the bottom is golden brown, then flip with a wide spatula and cook the other side for a few seconds. 1. If the blender motor becomes hot while grinding, turn it off and wait for some time before starting it again. This will form the dosa shape. Transfer this dosa batter into a mixing bowl. Reply. Making paper dosas: To make a paper dosa, which is thinner and crunchier, you can use 1/4 cup batter and spread it thinner on the skillet. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. Dosas can be served with a stuffing or plain. If you are prepping the batter ahead of time, you can refrigerate it up to a week. finely chopped onions, tomatoes, green chilies, cilantro and pinch of red chili powder Now drizzle some sesame oil (. You simply cannot rush the fermentation process; overnight is usually better (anywhere between 8-14 hours), but if it is extremely hot and humid where you live, the batter may be ready in as little as 6 hours. You only need either of these ingredients, not both. Replies. Since dosa batter is predigested by bacteria, it is easier to digest. 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