dosa recipe, dosa batter in mixie recipe | crispy dosa batter recipe with stepwise photos and a very quick video. Dosa is a very popular south Indian breakfast recipe. This post includes very easy dosa batter recipe prepared in mixer-grinder at home. This batter is made from urad dal and rice. Hope you find this recipe helpful.
Dosa batter was the recipe I wanted to share for so long. Recently, We conducted a survey one of your response reminds me to work on this recipe. Dosa texture varies from crispy to soft to fluffy to light. It depends on the ingredients and the proportion of the rice and urad dal used to make dosa batter.
Watch dosa batter video recipe:
This dosa batter can also be used to prepare idlis. However, This recipe specially made to prepare dosas.Tis authentic dosa batter recipe is prepared from mixer grinder or mixie. traditionally, dosa batter recipe is prepared from wet grinder. however this recipe is for those who do not have access for wet grinder and can prepare in mixie jar or mixer.
In this post and video, I have tried to detail each and every step including soaking, grinding and fermentation. I have not added any fermenting agent like yeast or baking soda. after grinding i had kept the dosa batter in a warm place to ferment it naturally. if you are living in a cold place then you can follow my idea-keep the dosa in preheated oven to ferment. This helps to fasten the fermentation process.
so how to make dosa batter? stepwise photos:
In a large bowl, soak urad dal, rice and methi seeds for atleast 3 hours.
transfer the soaked urad dal and rice into blender and blend to smooth and fluffy batter. remember only transfer half of the quantity at time other the mixie jar will overload and the motor will burn.
collect it into a large bowl and keep aside.
Now, add the remaining soaked lentils into the mixi jar and add poha.churn it and you will get a slightly coarse paste.
transfer to the bowl and mix well.make sure the batter has combined completely.
also clean the sides with your hand.
cover and ferment in a warm place for 8- 12 hours.
the next day you can see the batter has raised well indicating its well fermented.
additionally, mix the batter slightly.
scoop the required batter in a different bowl.
Add water (it takes 1/4 cup usually)to adjust the consistency.also,add salt to the batter and mix well.
heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
also smear a little oil/ghee over it.
then cook dosa till the bottom of dosa turns golden brown.
fold over to make a semi-circle, triangle or a roll and serve immediately with coconut chutney and sambar.
more basic/howtos on the blog
- basic tomato sauce recipe
- basic pizza dough recipe
- basic puff pastry dough recipe
- instant condensed milk recipe
- homemade rice flour recipe
how to make dosa batter,dosa batter in mixie
Ingredients
- ½ cup urad dal
- 2 cups rice
- ¼ tsp fenugreek seeds /methidana
- water , for soking lentils
- salt to taste
- ⅓ cup poha(thin variety)
Instructions
- In a large bowl, soak uraddal, rice and methi seeds for atleast 3 hours.
- transfer the soaked urad dal and rice into blender and blend to smooth and fluffy batter. remember only transfer half of the quantity at time other the mixie jar will overload and the motor will burn.
- collect it into a large bowl and keep aside.
- Now, add the remaining soaked lentils into the mixi jar and add poha.churn it and you will get a slightly coarse paste.
- transfer to the bowl and mix well.make sure the batter has combined completely.
- also clean the sides with your hand.
- cover and ferment in a warm place for 8- 12 hours.
- the next day you can see the batter has raised well indicating its well fermented.
- additionally, mix the batter slightly.
- scoop the required batter in a different bowl.
- Add water to adjust the consistency.also,add salt to the batter and mix well.
- heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
- also smear a little oil/ghee over it.
- then cook dosa till the bottom of dosa turns golden brown.
- fold over to make a semi-circle, triangle or a roll and serve immediately with coconut chutney and sambar.
recipe notes:
- The fermentation process takes around 8 hours. do not disturb during fermentation.
- if you live in a cold climate then preheat the oven and place the batter in it. this helps to keep warm and ferment the batter well. (just pre-heat and switch off the oven)
- additionally, add in salt to the required batter only. the remaining batter you can store in a airtight container and refrigerate.
- adjust the consistency of the batter while making dosa.
shop the recipe
Mixer Grinder with 3 Stainless Steel Jar
have a great day!
Thank you for these detailed directions. We have made this a few times but each and every time we have problems with our food processor. Love how perfectly crispy and delicious your dosa are! We bet the family inhaled all of these in a nano second. Just pinned for later!