My Advice, Council Member on
This information comes from my own knowledge.
Hi, Generally Dosa is prepared from a batter prepared from a ground mixture. This batter is then spread from the centre to the sides in a circular motion on a hot tava. When the batter is prepared from powdered ingredients, it is poured in a circular motion in such a way that the sides are formed first and then the center is filled with batter. Usually Chutneys are served along with dosas though many other 'spreads' can be used while serving dosas.
Tips for dosa 1.The soaking time for the rice, etc. as well as the fermenting time for the batter are very important since underdone batter will not give the required body and crispness to the dosas. 2.Once you have mastered the basic recipe for dosa, the possibilities are umpteen. You can make fillings and chutneys of your choice and as per your palate, whether spicy or sweet or cheesy. 3.Even though all the preparations can be done way ahead of the meal time and kept in the fridge, the last stage, i.e. the spreading of the batter and roasting the dosa should be done as eaten to enjoy the crispness and crunchiness of this dish. 4.The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa. 5.Though parboiled rice can be replaced by plain rice if not available, some change in the texture of the end result is inevitable. However if you are not using parboiled rice, then increase the quantity of the plain rice against the dal by about 25 %. 6.All dosas need not be thin and crisp. Some are very soft and fluffy. While others like the plain may be thin and very crisp. 7.As a general rule haet the griddle well, spread dosa on high and allow to shallow fry on low. 8.Always use a flat based round serving spoon to pour and spread the dosa. Start from the centre and move outwards in a circular concentric motion till the outer edge is reached. Ingredients for Dosa batter: 1/2 cup Urad dal 1/2 cup Tuvar (arhar) dal 1/2 cup Chana dal 4 cups Rice Salt to taste
For the Dosa Mix(pindi): 1.Soak the rice for 8-10 hrs. 2.Combine & soak the dal for about 2 hrs. 3.Grind the dal in a blender adding enough water to make a smooth mixture. 4.Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. 5.Allow to rise for 16-18 hrs.
Many number of recipes for dosa are as follows:
Dosa recipe: 1 cup urad dal four 3 cups rice flour 6 cups buttermilk 1 tablespoon salt, more salt if needed 1 teaspoon fenugreek seeds vegetable oil
Method: 1.Mix the urad dal flour and rice flour.
2.Slowly add in buttermilk until it drops from the spoon smoothly. A blender will ease this process.
3.Add salt and fenugreek seeds to taste.
4.Refrigerate batter overnight in an air-tight container.
5.Heat oil in pan. Pour the dosa into the pan quickly. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion. Too hard and you will tear the dosa.
Rava Dosa Recipe
Ingredients : Rice flour - 1 cup Wheat Flour - 1 cup All purpose flour - 1 cup Rasa - 1 tbsp green chillies - 3 nos finely chopped Mustard seeds - 1 tsp cumins seeds - 1 tsp curry leaves - few Salt - Acc to taste
Methods : 1.Mix all the flours with salt,green chillies. Add enough water to get the semi-liquid consistency.
2.Do the seasoning with mustard,cumin & curry leaves & add it to the batter.
3.Heat the griddle & proceed as in dosa.
4.Serve hot with Chutney or Sambhar.
dosa recipe : To prepare crisp dosas you need:
3 cups parboiled rice (washed and soaked overnight) 1 cup urad dal (washed and soaked overnight) 1/2 tsp. soda bicarbonate Salt to taste
Method of preparation: 1.Having soaked both rice and dal separately, wash well with plenty of water.
2.Grind dal to a very fine paste.
3.Grind rice till fine grains are left (like very fine semolina).
4.Mix both rice and dal together after grinding.
5.Add soda bi-carb and salt and beat well.
6.Add a little water if necessary.
7.The batter should be fairly thick.
8.Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
9.Beat the curds well.Add to the batter, add more water if required.The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
10.Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
11.Pour a tsp. of ghee or oil over it. Remove with spatula when crisp.
Masala Dosa Recipe
Ingredients : Long Grain rice - 2 1/2 cups Uncle Ben's Converted rice - 2 1/2 cups Urad dal whole - 1 cup Methi seeds - 1 tsp Salt Acc to taste.
For Masala Filling Potatoes 3 nos boiles,peeled & cubed Onions 1 no Chillies 2 nos
Mustard,Channa dal for seasoning
Besan 1 tsp tumeric 1 tsp salt Acc to taste
Methods : 1.Soak the long grain rice for 6-7 hrs & urad dal for an hour.
2.Grind the soaked rice & urad along with methi seeds to a fine paste
3.Mix both of them ,add salt & let it ferment atleast for a day.For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.
Masal Preparation: 1.In a pan with oil season with seeds ,chilli,add onions.
2.Fry for a couple of minute ,add potato,salt & tumeric.Cook for some time. mix the besan with water & add the same to the vege.
3.Cook for a couple of minutes & garnish with cilantro.
4.In a griddle or a non stick flat pan pour a laddle & make it round shape pour some oil around it & flip it after bubbling spots appear.
5.Take a spoonful of Masal filling ,fill in the center & close the dosa.
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3 cups of parboiled rice/idli rice/dosa rice 1 cup whole black gram dal/urad dal 2 teaspoons fenugreek seeds Water for soaking
Soak the rice in water, such that the all the rice is completely immersed in water. Let it soak for about 6 hours.
Soak the urad dal and methi in water such that all of the dal is completely immersed in water. Let it soak for about 6 hours.
Grind the soaked urad dal and methi mixture until smooth and fluffy, adding just the required amount of water to grind into a smooth paste. Adding too much water will make the mixture too watery.
Grind the rice into a smooth paste, adding just the required amount of water to grind into a smooth paste. Adding too much water will make the mixture too watery.
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours, until the batter ferments. Place the batter in a large container, as the better will increase in its volume.
Note on Fermenting
Fermenting has to take place where the weather is warm. So ideally summer’s the batter ferments very well and doubles or triples its quantity. But in cold places, the batter has to be kept in an oven. If your oven has light, then turn on the light for a few hours with the batter in the oven. Once the oven is warm, turn off the light and let the batter ferment. If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment. This process can be mastered with experience.
Once fermented, stir the batter and add just enough water to make it a thick batter of pouring consistency. Method for making dosa’s
Heat the non stick griddle/ skillet on medium heat. Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out.
Pour a teaspoon of oil around the edges and. Increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown. Turn over carefully and cook the other side for a about a minute.
Serve hot with coconut chutney/ sambar/ idli-dosa powder
Add a teaspoon of ghee around the dosa instead of oil. This will make it extra delicious.
Rava dosa batter
A few curry leaves 2 Green chillies 1 Cm ginger 1/2 cup Rawa; (100 g) 1/2 cup Rice flour; (75 g) teaspoon Salt; (4 g) little Soda bicarb; (1 g) 20 Peppercorns 1/4 tablespoon Cummin seeds; (4 g) 2 tablespoon Oil; (30 ml.)
CHOP the curry leaves, green chillies and ginger finely. Mix rawa, rice flour, salt, soda bicarb, peppercorns and cummin seeds well. Add enough water (about two cups) and mix to a thin watery batter. Heat oil in a pan and add the chopped vegetables. Fry till they are light brown in colour. When cold, mix into the batter. & then make a dosa .
laxmi p, Council Member on
This information comes from my own knowledge.
This is how I prepare dosa pindi to always get crispy nice dosas. 1 cup minapappu/urad dal 2 cups rice(uncoooked) few methulu salt baking soda(soda bi-carbonate) Soak urad dal, rice and menthulu for about 8 hrs.I normally soak in the morning of the previous day of making dosas.Then in the evening of the previous day,grind them to a smooth paste. Add a pinch of salt and a pinch of baking soda.Cover and put it in a warm place.You can place it in oven/microwave.You can heat oven/microwave for a minute before putting the batter in it too.The warmness helps in fermentation and helps the batter to rise. Then the next morning, the dosa batter/pindi is ready to be used. Happy cooking!
, Featured Member on
This information comes from my own knowledge.
* Urad dal - 1 cup * Rice (brown rice)- 3 cups * Fenugreek seeds - 1 teaspoon (optional)
Presoak the dal, rice and fenugreek seeds together for 5 - 6 hours or over night. My mom had always told me not to wash the dal when you soak it. The fermenting agent is taken away when washed before hand. It may be a myth, but I follow it to the "T". Some soak it for 5 hours which is perfectly fine.
I pre-warm the oven as I am about to grind the dosa batter. The ground batter will be sitting in the oven for fermentation process. Note: the oven should be turned off during fermentation processes. The pre-warming is to ensure the oven has the correct temperature for fermentation.
Grind the urad dal, rice and fenugreek seeds with 3 cups (approximately) of water or even less. It is always a good practice not to add water all at once. Slowly add the water every 2 minutes during grinding. Add salt after 5 minutes. Grind the batter into a silky smooth texture. Pour the batter into a clean and deep container.
The fermentation container should be three times as big as the quantity of the batter. Once the batter is fermented, it almost doubles or triples the original quantity. For fermentation, place it the warm oven or any other warm place. Remember to turn off the oven before placing the container in the oven. Let the batter ferment over night. After 10- 12 hours, you will see the batter fully fermented. Batter is properly fermented if it has risen in the container (twice or thrice the original quantity)
Method to prepare dosa:
Preheat a non-stick pan/cast iron skillet. Make sure the consistency of the batter should be medium. Not too thick not too thin. The batter should stick to the ladle when mixing. Pour a ladle full of the batter in the center of the preheated pan or greased skillet;
Slowly spread the batter into a thin circle.
Spray oil on top of the crape/dosa. As the edges of the dosa start turning into golden brown color, remove from the pan.
Fold dosa in desired shape and serve hot with potato curry or any kind of spread/chutney or chutney powders.
Preparation time: 5 minutes (apart from 8-10 hours batter preparation) Tips: For dosa to come out in one piece, use onion to clean the iron skillet. Wipe the skillet with onion and 2 drops of oil on the skillet, if dosa is sticking to the skillet. http://priya-kitchen.blogspot.com/2…
Soak 1 cup urad dal(black gram lentil),2 cups rice and 1 tsp methi seeds(fenugreek)for 5-6 hours.Grind to a fine paste adding water.Let it sit overnight with lid for fermentation.Next day mix the batter well adding salt.The batter(which is similar to pancake batter consistency) is ready for making dosas.
Heat a griddle(you can use a non-stick pan).Grease the griddle with peanut oil or any other oil. Pour one ladle full of batter over the griddle.
Spread the batter from the bottom of the ladle evenly making circles. Drizzle oil around the edges of dosa and let it cook on medium heat.The dosa should turn light brown.The dosa generally takes 4-5 minutes to cook on medium heat.Take care not to burn it.
Your dosa is ready to eat.Dosas can be served with any chutney,podi or sambar. It is best to eat the dosa the moment its off the griddle..hot.
You can also see these India Food blogs for Preparation of dosa batter and Recipe
Raw Rice - 4 cups Black gram - 1 cup Salt - 1 tsp Oil - As reqd
Wash and soak rice and dal separately for few hours. Grind rice and dal separately, adding required quantity of water. Mix rice, dal and salt. Add little water and stir well to form a loose batter. Keep it overnight to ferment. Pour one spoon full of batter on a greased frying pan as thin as possible.
Pour 1 tsp of oil on its edges.When the base is golden brown, turn the side and cook well.
For the dosa batter: 3 cups rice (you can use regular rice)1 cup urad dal 1/2 cup cooked rice 1 tsp salt (or to taste)
To make the dosa batter:
Soak rice and urad dal separately for about 8 hours. Grind the urad dal into a smooth paste. Remove from grinder and keep aside. Grind the cooked rice with a little water. Then add the soaked raw rice and grind until it is smooth. You may add water if needed. Mix the urad dal paste in the end and grind for about 2 more minutes. Add salt according to taste and mix. Allow this batter to sit in a warm place (inside a warm oven) for 8 to 10 hours. Mix well and then use this batter to make dosas.
1 cup plain rice. 1 cup parboiled rice. 1/4 cup white udad dal. 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate
10-12 tsps. ghee or oil as preferred water for grinding
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.
The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of oil over it.
Remove with spatula when crisp. Serve hot with chutney and sambar.
You will get all the necessary ingredients in the nearest Indian Store in USA. The following are needed to make Dosa Batter.
Ingredients: Boiled Rice - 4 cups Full Urud Dal - 1 cup Fenu Greek Seeds - 1 tsp Rock Salt - 1 Hand full (you could alternate it with 2 1/2 tbspns of table salt also)
Method: Soak the Dal and Rice separately. You could add the fenu greek seed along with the dal. The Dal should soak for almost 2 hours and the rice for another hour. So when it is almost2 1/2 hours since you have soaked the dal grind it into a very fine paste. The entire grinding time will take around 45 mins to get that paste. The batter will not stick to the corners of the grinder. That is when you need to remove the batter from the grinder and put it in a vessel. Now put the rice for grinding. For dosa batter, the rice should also be a very fine paste. The total grinding time will take around 1 hour. Remove from grinder and mix it thoroughly with the dal batter. Add salt also before mixing. Both the batters should mix thoroughly. You could wash the grinder and add the water also to the batter. But make sure you dont add lots of water. The batter should be the of the consistency, that if you pour it from a little above, it shoud flow smoothly.
Allow the mixture to set for almost 3 hours before making dosas.
Dear Gudia, The procedure for prepartion of Dosa pindi (pindi is telugu word)i'm giving all items required in telugu only.
soak Minapappu(Urad Dal),Biyyam(Rice),Menthulu(Methi seeds) separately for 4hrs and grind smoothly after removing excess water . qty: for 1 cup urad dal use 2 cups rice. methi seeds 1 small spoon. and pinch of salt.
sree DEVI, Registered Member on
This information comes from my own knowledge.
ingredients urad dal :1cup rice :2cups salt 1. soak urad dal and rice upto 4 hours 2.then grind urad dal and rice separetely 3mi two pastes in bowl and add salt 4.let it fermint at least 2 hours 5.now the dosapindi is ready for prepare dosas
Hai, Dosa Pindi is an telugu Name. ingredients: urad dhal-1 cup, rice 4 cups,First soak the ingredients for about 4 hrs and grind them. On next day you can make dosa's. Why can't you ask your question in English. So every one can answer. BE HAPPY.
soak 3 cups of rice and one cup of urad dal for 4 hours and grind them to a batter with 1 tsp of salt and pinch of baking soda. Soak the whole batter for 6-7 hours, or over night in a warm place. After soaking, mix well and you are all set to pour on the hot pan for making dosas.
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