Learn how to make Dosa batter – Dosa is one of the most famous South Indian breakfasts.
Dosa batter can be used to cook different types of dosa, Gunta punugulu/ Paniyaram, poornalu(sweet dish). It can be served with Peanut Red chili Chutney Recipe/ Palli chutney or Coconut chutney. It can also be made for lunch or dinner as a healthy alternative with little to no use of oil. Dosa is a healthy protein rich breakfast. Urad dal is high in protein and calcium.
Readymade dosa batter is available at almost all Indian grocery stores but nothing beats the taste of homemade batter.
This recipe requires just 2 ingredients (urad dal, raw rice). And, it is a simple three step process of soaking, grinding and fermenting. Sometimes, we can use additional ingredients like fenugreek seeds, cumin seeds for unique flavor. Different types of rice like raw rice, flat rice, par boiled rice. But this is just a basic South Indian dosa batter. It can be stored in refrigerator for a week.
Most important things to consider while making the batter. Proportions of urad dal and rice, consistency of batter. These are important to get crispy and tasty dosa. You can add salt before or after fermenting. I personally prefer to add it just before using it.
STEP BY STEP DOSA BATTER RECIPE INSTRUCTIONS WITH PHOTOS:
- Wash 1 cup urad dal and 2 cups rice under running water.
- Then add 5-6 cups of water until well immersed and leave it for 4-5 hours.
3. Drain the water and grind it to a smooth paste by adding some water. Batter should not be too thick or too thin.
4. Transfer it to a bowl until it is filled three fourths. And let it ferment and raise overnight or 8 hours.
5. Store it in the fridge for later use. If using immediately, add some salt, check consistency and add water if necessary.
6. You can use this batter to cook plain dosa, onion or masala dosa, Gunta Punugulu Recipe/ Paniyaram/ Ponganalu.
Check out other breakfast recipes :
Garelu recipe – Foodie Platter recipes
Kothimeera Vada Recipe/ Coriander fritters
Tamarind Rice Recipe/ Pulihora
Gunta Punugulu Recipe/ Paniyaram/ Ponganalu
Dosa batter recipe
Ingredients
- 1 Cup Urad dal
- 2 Cups Rice
- Water
Instructions
- Wash 1 cup urad dal and 2 cups rice under running water.
- Add 5-6 cups of water until well immersed and leave it for 4-5 hours.
- Drain the water and grind it to a smooth paste by adding some water. Batter should not be too thick or too thin.
- Transfer it to a bowl until it is filled three fourths. Let it ferment and raise overnight or 8 hours.
- Store it in the fridge for later use. If using immediately, add some salt, check consistency and water if necessary.
- You can use this batter to cook Plain dosa, Onion dosa, Karam dosa, Gunta punugulu/ Paniyaram.
Notes
- When using batter stored in refrigerator, let it thaw completely and come to room temperature.
- Follow the measurements of dal and rice for crispy dosa.
I’d love to know your thoughts about this dish! Please leave a comment down below or share a picture on Instagram with the hashtag #foodieplatter6