Dosa Batter Recipe (Crepe of Rice Batter)
Dosa is a recipe made from fermented rice batter and popular dish of south India. It has so many variations and goes well with so many kinds of chutneys but mostly with Sambar (a stew made with lentil). Plus, each southern state has its own way of preparing the dosa batter recipe. Some make it thicker, then some made it thinner. Some have it plain, then some have it with stuffing inside.
The authentic way of preparing the dosa is by fermentation process which enhances vitamin c and vitamin b apart from carbohydrate and protein. That’s why it’s one of the favourite breakfast in south Indian states.
Ingredients for Dosa Batter Recipe
Split urad dal (black lentil) – 1/2 cup
Chana dal (bengal gram) – 2 tablespoons
Methi dana (fenugreek seeds) – 1 teaspoon
Idli Rice – 1 1/2 cup
How to make Dosa Batter?
Preparing Dosa Batter
- Add urad dal, chana dal and methi dana in a large bowl. Add water and soak it for 6 hours or overnight.
- Same as above add rice to another bowl. Add water and soak it for 6 hours or overnight.
- After soaking, drain the water completely from the dal mixture. Add dal into a blender and add 3/4 cup water into it along with non-iodised salt. (Note – Non-iodised salt helps in fermentation. If you don’t want to ferment dosa batter, skip all fermentation process I am mentioning here.)
- Blend in a smooth batter. Add more water if required. It must be a thick batter with pouring consistency. Keep it separately.
- Now add rice into the blender. Add 1/2 cup water. Blend to a smooth batter.
- Add rice mixture into dal mixture and mix well. If the batter is too thick add some water at this stage. Remember thick batter will not ferment.
For fermenting Dosa Batter
- Cover the batter bowl and keep it in a warm place until it rises and turns bubbly. In warm regions depending on the temperature, it may take 5 to 16 hours. For the colder region, preheat the oven to 140 F for 10 minutes. Turn off the oven and place the batter into it. It may take 7 to 8 hours.
- When properly fermented, the batter raises and turns light, fluffy with lots of pores & bubbles.
- To check whether the batter is fermented or not, just drop half the spoon of this batter in a half bowl of water. It should float.
- Don’t over ferment it and once fermented, keep it in the refrigerator.
For making Dosa
- Grease oil in a flat pan adds few drops of it. Heat it enough.
- Now keep the flame low. Take a ladle full of dosa batter and pour it on the centre of the pan.
- Immediately spread it over the pan clockwise so that it shapes like a crepe.
- Increase the heat slightly and pour little oil on the edges.
- Continue till it becomes golden brown and its edges start to come out.
- Cooking on the other side is optional and only required if your dosa is too thick.
- Serve it hot.
Frequently Asked Questions
How long can I store dosa batter?
Dosa batter can be stored in an airtight container for 3-4 days in refrigerator.
Dosa Batter
A recipe for preparing batter of crepe made from rice flour and lentil.
Equipment
- Blender
Ingredients
- 1/2 cup Split urad dal (black lentil)
- 2 tbsp Chana dal (bengal gram)
- 1 tsp Methi dana (fenugreek seeds)
- 1 1/2 cup Idli rice
Instructions
Preparing Batter
- Add urad dal, chana dal and methi dana in a large bowl. Add water and soak it for 6 hours or overnight.
- Same as above add rice to another bowl. Add water and soak it for 6 hours or overnight.
- After soaking, drain the water completely from the dal mixture. Add dal into a blender and add 3/4 cup water into it along with non-iodised salt. (Note – Non-iodised salt helps in fermentation. If you don’t want to ferment dosa batter, skip all fermentation process I am mentioning here.)
- Blend in a smooth batter. Add more water if required. It must be a thick batter with pouring consistency. Keep it separately.
- Now add rice into the blender. Add 1/2 cup water. Blend to a smooth batter.
- Add rice mixture into dal mixture and mix well. If the batter is too thick add some water at this stage. Remember thick batter will not ferment.
For Fermentation
- Cover the batter bowl and keep it in a warm place until it rises and turns bubbly. In warm regions depending on the temperature, it may take 5 to 16 hours. For the colder region, preheat the oven to 140 F for 10 minutes. Turn off the oven and place the batter into it. It may take 7 to 8 hours.
- When properly fermented, the batter raises and turns light, fluffy with lots of pores & bubbles.
- To check whether the batter is fermented or not, just drop half the spoon of this batter in a half bowl of water. It should float.
- Don’t over ferment it and once fermented, keep it in the refrigerator.
For Making Dosa
- Grease oil in a flat pan adds few drops of it. Heat it enough.
- Now keep the flame low. Take a ladle full of dosa batter and pour it on the centre of the pan.
- Immediately spread it over the pan clockwise so that it shapes like a crepe.
- Increase the heat slightly and pour little oil on the edges.
- Continue till it becomes golden brown and its edges start to come out.
- Cooking on the other side is optional and only required if your dosa is too thick.
Nutrition
Calories: 132kcalCarbohydrates: 28.1gProtein: 5.8gFat: 0.1gTrans Fat: 3.2gSodium: 276mgPotassium: 9mgSugar: 0.1gCalcium: 4mgIron: 1mg
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