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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
And the texture of this dosa is dense than the one I make with idli dosa batter. So perfect for masala dosas.
Dosa recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 3 hr soaking + 12 hours fermentation | Cook time: 2 mins per dosa | Makes: 15
Prep Time: 3 hr soaking + 12 hours fermentation | Cook time: 2 mins per dosa | Makes: 15
South Indian dosa recipe, learn how to make crispy dosa, batter ground using mixie, yields golden colour and a crispy dosa.
Ingredients
Raw rice - 1 cup
Idli rice - 1 cup
Urad dal - 1/2 cup
Toor dal - 2 tsp
Channa dal - 2 tsp
Poha/ aval/ flattened rice - 1/4 cup
Salt - as needed
Idli rice - 1 cup
Urad dal - 1/2 cup
Toor dal - 2 tsp
Channa dal - 2 tsp
Poha/ aval/ flattened rice - 1/4 cup
Salt - as needed
*You can use 1/2 tsp methi seeds to get softer results.
This video is just to get an idea, I made it with my idli dosa batter though.
This video is just to get an idea, I made it with my idli dosa batter though.
How to make dosa:
- 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.
- 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.
- 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. (1/2 tsp)
- In case it gets little more watery, add a fist full of rawa /sooji/ semolina.
- Refer this page for more tips.
Tags: dosa recipe,south indian dosa,how to make dosa batter,how to make dosa,dosa video,dosa batter in mixie,how to grind dosa batter in mixie,crispy dosa,hotel style dosa,restaurant style dosa
COLLECTIONS
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
ReplyDeletelovely 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!
ReplyDeleteso dark.. the ingredients u used is mainly used for preparing masala dosai in karnataka side :D loved the texture
ReplyDeleteamazing clicks and a terrific recipe, actually this is what I follow for the Mysore Masala dosa...works well , great colour...well done
ReplyDeleteDosa is an all time favorite for us...
ReplyDeleteDosai will be more specific Raks. Very nice one and i love your creativity.
ReplyDeletewhat is idli rice?
ReplyDeleteIdli rice is parboiled rice, specifically used for making idli dosa batter. Its stout, little on dull side.
Deletethanks!!!!!!
DeleteHi 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
DeleteYou can keep inside a oven, with oven light on. Or keep it beside fridge or something which emits heat to the surroundings
DeleteTerrific 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?
ReplyDeleteRaw rice is everyday eating rice. I used sona masoori rice here. I used thick, but thin also should work.
DeleteI thought that raw rice means pacharisi and parboiled rice means pulungalarisi... am i wrong???
DeleteYes 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.
Deletei'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 ...
DeleteDear Haseena,
DeletePacharisi, 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!
Perfect dosa..looks really inviting!
ReplyDeleteCan you tell me how much to water di you end up using?
ReplyDeleteCan you tell how me how much water did you ending up using?
ReplyDeleteVery nice post...Should try grinding batter this way..the dosa looks so tempting
ReplyDeletelOVELY POST, SUPER TEMPTING DOSA
ReplyDeletetempting dosa and very very nice clicks
ReplyDeleteDelicious dosa dear!!! Is it a must to add toor and channa dal.. Hearing it for the first time ...
ReplyDeleteDear Farin,
DeleteChanna 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.
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.
ReplyDeleteThank you so much for ur recipes
Hi,
Deletewaiting for ur reply
Sorry, missed it. Idli rice is must as its important for the texture.
DeleteAwesome recipe. Thanks for sharing. I tried it out and it came out very well. The dosa texture was very good.
ReplyDeletehi raks,love the dosa and chutney combo,very restaurant style!wht abt methi seeds/uluva,no need in this recipe?
ReplyDeleteNo need, if you want you can add, but make sure grind smoothly.
DeleteThanks for the recipe. ....The dosa was realy tasty and crispy.
ReplyDeleteCan I use the same recipe in wet grinder instead of mixie ?
ReplyDeleteSure, it will come out more nice :)
DeleteThank you for your prompt reply .....vil try it over this weekend
DeleteThis was an awesome recipe, the dosas came out very tasty and crispy. Thanks!
ReplyDeletei tried making the batter as per ur suggestions, it came out really good , so crispy and yummy , thank u :-)
ReplyDeletePlease tell how to heat pan before and while making cosa that is on high medium or low heat
ReplyDeleteThanks in advance
Madhu
Dear Madhu,
DeleteIf 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!
Dosa was crispy came out very well thank u raks
ReplyDeleteCan I use 2 cups basmathi rice as sona masuri and idli rice is hard to find in singapore
ReplyDeleteIdli 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
Deletewhich 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.
DeleteDear Raks,
ReplyDeleteTrying 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!
Dear Raks
ReplyDeleteCan I use masoor dal instead of toor dal.? Kindly suggest
Yes try and see.
Deletehi Raks,
ReplyDeletecan i use cooked rice instead of poha?
if yes, what is the measurement?
plz reply :-)
Same measure :)
Deletethanku :-)
DeleteWhen I tried to cook the dosa it got stuck to the tawa. How can I avoid this?
ReplyDeleteDo you use non stick pan or anything else ?
Deletedear raks,
ReplyDeletedossa batter ko thandi jaga par rakhna chaiay aour garm jagay par?
Until it ferments well, keep in preferably a warm place.
Deleteapne 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.
Deleteall 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
ReplyDeleteHaven't tried personally so have no idea. Sorry
DeleteThank u for ur excellent recipe
ReplyDeleteHi , can i use this batter to make idlis as well ??
ReplyDeleteNo I have another idli dosa batter recipe please refer that. Find it in recipe index as Idli
DeleteCan I use basmati rice instead of raw rice?
ReplyDeleteYes, slightly flavor will be different.
DeleteIs poha same as oats? Where would i buy it?
ReplyDeletePoha is beaten rice / Flattened rice. You can get in Indian grocery stores.
DeleteSindhu, 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.
DeleteHope you find this tip here.
Hi,
ReplyDeleteIs basmati rice considered raw rice?
My packaging says idili/raw rice.
Do I need to add extra raw rice?
Thanks.
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.
DeleteHi..
ReplyDeleteLovely recipe Did you get the batter recipe from a chef? The dosa color is like hotel type.
For how many days can we store and use this batter??
ReplyDelete3 - 4 days in fridge
DeleteWhat type of dosa tawa are you using in this video and where did you get that from? Thanks
ReplyDeleteRajeswari, made this today exactly as you have described. The climate is cold-ish. So while the batter rose, it was not khatta, sour. The dosas looked good, rolled out well, and all that, but the taste was lacking something.
ReplyDeletea. What do you think is missing?
b. How is this batter different from the regular dosa batter?
Kindly explain.
meera
May be it did not fermented well, otherwise, I use idli rice, urad dal and methi for regular idli dosa batter. For this, I use raw rice and idli rice combo, plus toor dal and chana dal for flavour. It turns out crisp and dense than the regular idli dosa batter dosa.
DeleteWhen the weather is cold, make sure that the batter is placed in a
ReplyDeletereally warm place, so that it can ferment properly. I normally place
it in the sun, especially in the winter weather, when the sun is mild
and warm. And it ferments beautifully. To make it really sour and to
help it ferment, I just added half a teaspoonful of yogurt to the
batter, and believe it or not, those dosas turned out really nice.