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Dosai (various batter recipes)


Posted the02/07/2009 By Preethi's online cookbook (Visit website)







Dosai

Photo Courtesy: Aarthi (my sister)


Dosa batter

Photo Courtesy: Padmini, Srinivasan (My Parents)
I am reposting the dosa recipes for Padma's Dosa corner event



Making dosa is an art! My mom and sister make super crisp dosas. Different people use different proportions to make the dosa batter. I shall list the various proportions and the kind of final dosa you will get by using these proportions.

Regular Dosai/Dosa

Variety 1:
1 cup urad dal
3 1/2 cups raw rice
1 tsp methi seeds............................................thnx mom, olly

This batter is only good for dosas. You cannot make Idli in this batter. Also, you can make both soft and crisp dosas. The soft white dosas are exceptionally good when you use this proportion. Especially when you take dosas for lunch box, it is always better to take white soft dosas coz crispy dosas taste bad after they lose heat. Also raw rice dosas are easier to swallow when they lose heat!


Dosai (with raw rice only)

Photo Courtesy: Padmini, Srinivasan (my parents)

Variety 2:
1 1/2 cup raw rice
2 1/2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal....................................(the recipe I use regularly)- thnx chithi papa , shanth, booma

This batter is good for making both dosas and idlis.

Variety 3:
2 cups raw rice
2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal...............................................thnx panda

Good for both Idlis and Dosas. Idlis are very soft

Variety 4:
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds.................................thnx aarthi, siyamee, subha

OR

1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds
1/4 cup Poha/ Aval......................thnx Siyamee
This batter is excellent for Idlis, crisp doas and Masala dosas.


Variety 5:

For Karnataka style Dosas,
We use this batter for mysore masala dosa and set dosa, the original recipe is from Lakshmi's blog. Also try Prathibha's Paper dosa recipe.. Im gonna try it today!



Mysore Masala Dose
Photo Courtesy: Aarthi (my sister)

Set Dose

Also, depending on the quality of urad dal, if the urad does not increase much in volume, reduce the urad dal:rice ratio to 1:3 instead of 1:4

Soak the dal and rice separately for 4-5 hours. Methi can be added either to the rice or the urad dal. Drain the excess water. Wash well. Grind the urad dal first for 45 minutes in a grinder. If you are using a mixie, grind till fluffy and super smooth. Remove the urad batter. Next put the rice mixture and grind for 22 min adding water to the batter. The rice batter should not be very fine. You should be able to feel the coarse texture when you run your fingers in the batter (some what like fine sooji rava consistency).

Remember to keep an eye on the batter as it absorbs a lot of water, heating up the grinder. Add water as and when required. Mix the two batters, add enough salt and allow it to ferment for atleast 12 hrs in room temperature. If you live in a cold environment, allow it to ferment atleast for a day. The batter volume should have doubled and you should be able to smell the sourness of the fermented batter.

Pour a ladleful of the batter in the centre of a preheated iron griddle. Swiftly spread it in circles to make dosa. Add some oil. When cooked on one side, flip and continue to cook till golden like shown in picture.

Watch how to make a dosa




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