Thursday, May 8, 2014

Dosa recipe | South Indian dosa recipe

how-to-make-dosa
I am getting loads of requests to post dosa batter recipe. Though I never grind dosa batter separately, I had a recipe that is written in my handwritten cook book and I have tried it successfully before marriage when I was zero in cooking. So I am sure its a keeper recipe even beginners can try. I usually use my idli batter itself and just dilute it to make dosa. I have used it in all my dosa recipes like masala dosa recipe, cauliflower masala dosa, vegetable masala dosa and paneer dosa. Also I use my idli dosa batter for making utappam. Its all in all multipurpose batter. But I wanted to post this to help bachelors or beginners who want to just make it simple, quick and only dosa batter using mixie. I hope this will be useful to many Happy And the texture of this dosa is dense than the one I make with idli dosa batter. So perfect for masala dosas.
dosa-batter-recipe

Dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hr soaking + 12 hours fermentation    |  Cook time: 2 mins per dosa    Makes: 15

Ingredients


Raw rice - 1 cup

Idli rice - 1 cup

Urad dal - 1/2 cup

Toor dal - 3 tblsp

Channa dal - 3 tblsp

Poha/ aval/ flattened rice - 1/4 cup

Salt - as needed


This video is just to get an idea, I made it with my idli dosa batter though.


 

Method

  1. Soak everything except salt in the ingredients together for 3 hours atleast after washing it 3 times.Grind it with little water in mixie. Need not be too smooth. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together. 1-dosa-batter-using-mixie
  2. Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little water.2-dosa-batter-recipe 
  3. Heat tawa, pour 2 ladles full of batter and  spread evenly. Then drizzle enough oil over it and cook until its golden in medium flame.  No need to flip. 

Notes

    • Right consistency and fermentation is key for even browning.
    • You can brush with butter to make it more tastier.
    • You can add methi seeds, if you want the dosa on softer side. (3/4 tsp)
    • In case it gets little more watery, add a fist full of rawa /sooji/ semolina.
    • Refer this page for more tips.

Serve hot hot with sambar, chutney or any of your favorite side dish! My kid's most favorite breakfast in this whole world! Stay tuned for another dosa version.

dosa-recipe



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69 Stars(comments):

  1. I hv tried adding thoor dhal this one is slightly diff with chana dhal also.. Dosa no can get ever bored with it.. nice clicks

    ReplyDelete
  2. lovely clicks! The colour of the dosa tempts me a lot. Didn't know there is a separate recipe for dosa batter. Waiting eagerly for the another version!

    ReplyDelete
  3. so dark.. the ingredients u used is mainly used for preparing masala dosai in karnataka side :D loved the texture

    ReplyDelete
  4. amazing clicks and a terrific recipe, actually this is what I follow for the Mysore Masala dosa...works well , great colour...well done

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  5. Dosa is an all time favorite for us...

    ReplyDelete
  6. Dosai will be more specific Raks. Very nice one and i love your creativity.

    ReplyDelete
  7. what is idli rice?

    ReplyDelete
    Replies
    1. Idli rice is parboiled rice, specifically used for making idli dosa batter. Its stout, little on dull side.

      Delete
    2. Hi rags....I stay in London...I have tried just the way you mentioned of soaking n grinding...can you plz tell me should I need to add anything for batter to ferment. bz I saw batter dint ferment. Thank You

      Delete
    3. You can keep inside a oven, with oven light on. Or keep it beside fridge or something which emits heat to the surroundings

      Delete
  8. Terrific color and recipe, Raks! Thanks for sharing. A couple of questions: What is raw rice? Do you use the thick or think variety of poha?

    ReplyDelete
    Replies
    1. Raw rice is everyday eating rice. I used sona masoori rice here. I used thick, but thin also should work.

      Delete
    2. I thought that raw rice means pacharisi and parboiled rice means pulungalarisi... am i wrong???

      Delete
    3. Yes raw rice means pacharisi in tamil(sona masoori is a raw rice). Parboiled rice is pulungarisi in tamil. All parboiled rice are not idli rice.

      Delete
    4. i'm using rajabogham is this pacharisi variety mam?? in india pacharisi not used for everyday eating na??? u hv mentioned raw rice means every day eating rice ...

      Delete
    5. Dear Haseena,
      Pacharisi, rajabogham are really expensive basmati types. So keep them for festive occasions please! Raw rice- go to an Indian shop and say I want chawal for boiling. You'll get short grained rice. Enjoy!

      Delete
  9. Perfect dosa..looks really inviting!

    ReplyDelete
  10. Can you tell me how much to water di you end up using?

    ReplyDelete
  11. Can you tell how me how much water did you ending up using?

    ReplyDelete
  12. Very nice post...Should try grinding batter this way..the dosa looks so tempting

    ReplyDelete
  13. lOVELY POST, SUPER TEMPTING DOSA

    ReplyDelete
  14. tempting dosa and very very nice clicks

    ReplyDelete
  15. Delicious dosa dear!!! Is it a must to add toor and channa dal.. Hearing it for the first time ...

    ReplyDelete
    Replies
    1. Dear Farin,
      Channa Dal is the dal from which you get Besan. If you can't find it, use 1 TBS besan instead. Besan is just refined channa dal atta. This is what is normally used by beauticians in beauty ubtans or to make pakoras.
      Toor dal is also called Too-war or yellow arhar dal. You can get it at any Indian store.
      Hope this helps.

      Delete
  16. can i add 2 cups of raw rice instead of 1 cup idli rice and 1 cup raw rice(i don't have idli rice)?can't wait to try this dosa.Mouth watering.I love ur recipes tried many of them and everything came out well.

    Thank you so much for ur recipes

    ReplyDelete
    Replies
    1. Hi,
      waiting for ur reply

      Delete
    2. Sorry, missed it. Idli rice is must as its important for the texture.

      Delete
  17. Awesome recipe. Thanks for sharing. I tried it out and it came out very well. The dosa texture was very good.

    ReplyDelete
  18. hi raks,love the dosa and chutney combo,very restaurant style!wht abt methi seeds/uluva,no need in this recipe?

    ReplyDelete
    Replies
    1. No need, if you want you can add, but make sure grind smoothly.

      Delete
  19. Thanks for the recipe. ....The dosa was realy tasty and crispy.

    ReplyDelete
  20. Can I use the same recipe in wet grinder instead of mixie ?

    ReplyDelete
    Replies
    1. Sure, it will come out more nice :)

      Delete
    2. Thank you for your prompt reply .....vil try it over this weekend

      Delete
  21. This was an awesome recipe, the dosas came out very tasty and crispy. Thanks!

    ReplyDelete
  22. i tried making the batter as per ur suggestions, it came out really good , so crispy and yummy , thank u :-)

    ReplyDelete
  23. Please tell how to heat pan before and while making cosa that is on high medium or low heat
    Thanks in advance
    Madhu

    ReplyDelete
    Replies
    1. Dear Madhu,
      If you are using an ordinary tava, it should be hot hot hot. Put a little water on it to cool the temp. No oil. Non stick, don't cool with water.Put tava on to heat while making batter and by the time everything's ready, your tava will be ready.
      Enjoy!

      Delete
  24. Dosa was crispy came out very well thank u raks

    ReplyDelete
  25. Can I use 2 cups basmathi rice as sona masuri and idli rice is hard to find in singapore

    ReplyDelete
    Replies
    1. Idli rice can be bought in Mustafa though out the year! Or even in murugan stores or laavan near saravana bhavan. Sona masuri also is found in laavan and murugan. So you can find it

      Delete
    2. which part of Singapore you are from. Still you find difficult idli rice and if you get what is the cost. Are they selling dosa battar ready made in the shops if at all yes what is the cost.

      Delete
  26. Dear Raks,
    Trying to get idli Rice in Punjab is a headache! Tried telling them I wanted Ukda rice and got a look of Duh? And then the reaction- Hey maddam, seems like you are from Outside.(!) Yep say I, supposed Punjabi who lived all her life in South of India and other parts of the compass and now can't get her favorite Dosa ingredients, let alone kari patta, or sona masuri rice!
    So for all ye Poonjabis sprinkled all over the compass , try 2 cups basmati, 1/2 cup urad dal, 1/4 cup poha 1tbs chana dal. Wadhia!

    ReplyDelete
  27. Dear Raks

    Can I use masoor dal instead of toor dal.? Kindly suggest

    ReplyDelete
  28. hi Raks,
    can i use cooked rice instead of poha?
    if yes, what is the measurement?
    plz reply :-)

    ReplyDelete
  29. When I tried to cook the dosa it got stuck to the tawa. How can I avoid this?

    ReplyDelete
    Replies
    1. Do you use non stick pan or anything else ?

      Delete
  30. dear raks,
    dossa batter ko thandi jaga par rakhna chaiay aour garm jagay par?

    ReplyDelete
    Replies
    1. Until it ferments well, keep in preferably a warm place.

      Delete
    2. apne gas stove ke paas, ek kone main:-)In South India. It is left over night in a warm place, So that it can ferment at its own speed and time.

      Delete
  31. all your recipes are great....easy to understand for beginners like me.....one small doubt....can i use idli rava instead of idli rice...whats the difference between the two

    ReplyDelete
    Replies
    1. Haven't tried personally so have no idea. Sorry

      Delete
  32. Thank u for ur excellent recipe

    ReplyDelete
  33. Hi , can i use this batter to make idlis as well ??

    ReplyDelete
    Replies
    1. No I have another idli dosa batter recipe please refer that. Find it in recipe index as Idli

      Delete
  34. Can I use basmati rice instead of raw rice?

    ReplyDelete
    Replies
    1. Yes, slightly flavor will be different.

      Delete
  35. Is poha same as oats? Where would i buy it?

    ReplyDelete
    Replies
    1. Poha is beaten rice / Flattened rice. You can get in Indian grocery stores.

      Delete
    2. Sindhu, I don't know whether this message will be posted as a reply to your query but here goes- London in the winter... Cold cold. Fermentation nil so possibly the fermenting of this overnight will take a while. If your kitchen is warm place this near your stove. or just heat your oven mark 7 for 20 minutes, switch it off and place it inside the shut oven throughout the night. A bit of salt and some fenugreek seeds will also help.
      Hope you find this tip here.

      Delete
  36. Hi,
    Is basmati rice considered raw rice?
    My packaging says idili/raw rice.
    Do I need to add extra raw rice?
    Thanks.

    ReplyDelete
    Replies
    1. Yes you can use basmati, but it has slightly different flavour (Very mild though). Usually idli rice looks stout and slightly dull, opaque. And it comes as parboiled rice. If its white and tiny, then it is raw rice, no need to add extra raw rice.

      Delete
  37. Hi..
    Lovely recipe Did you get the batter recipe from a chef? The dosa color is like hotel type.

    ReplyDelete
  38. For how many days can we store and use this batter??

    ReplyDelete

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