Original South Indian Dosa batter recipe
January 24th 2010 08:23
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Indian food
As I have said before rice is the base for most south Indian recipes although we use wheat also.Here is the recipe for batter to make breakfast items such as dosa/dosai,idli,paniyaram,uth appam etc.
Rice, which your get in most grocery stores[apart from Indian stores] are mostly the Basmathi variety.Though basmathi rice can be used for making the rice batter the best outcomes are if you purchase the IDLI RICE variety form Indian grocery stores.Ask for whole urad dhal and fenugreek seed too.
Okay,all you need is a fermented batter[like the one used for making pancake] made of rice ,urad dhal and fenugreek seeds with salt.
Measurements: Rice- 4 cups
Whole Urad dhal-1 cup
Fenugreek seeds-1 tablespoon.
salt-2 tablespoons.
Procedure:
-Soak the rice and urad dhal fenugreek seed mixture separately for about 4 hours.[If you
are a forgetful person soak them overnight].
-First grind the urad dhal fenugreek mixture in a blender for 10-15 mins by adding water.The consistency of the mixture should be fluffy and smooth like cream/icing batter.
-Remove the mixture and add the drained well soaked rice.Blend it to a fine consistency with little water.It should be like that of a pancake batter.Do not add much water while blending especially when you make the batter with basmathi rice.Or else the batter will remain coarse and not smooth.
-Mix both the batters with salt in a container so that both blends very well.[The reason I am asking to blend them separately is it gives a better quantity,more taste]
-Allow this mixture to ferment.[Say if you prepared the batter that morning,it will be fermented enough to make recipes by evening/When made in evening hours leave it overnight]
-Easy tip to make it ferment is keep it in a warm place[like inside a oven with just the lights on],or adding a spoonful of cooked rice while blending the rice also helps.
-A well fermented batter raises almost the height of the original mixture in tha container/bowl.
[If you had half the bowl of original mixture,it should have raised till the rim of the bowl]
The batter is ready to use now.Make sure you mix the batter again and then store it in the refrigerator.You can use the stored batter for 3 to 4 weeks.
I will write what delicious breakfast varieties you can make with this batter in my next blog.Check out soon.
As I have said before rice is the base for most south Indian recipes although we use wheat also.Here is the recipe for batter to make breakfast items such as dosa/dosai,idli,paniyaram,uth appam etc.
Rice, which your get in most grocery stores[apart from Indian stores] are mostly the Basmathi variety.Though basmathi rice can be used for making the rice batter the best outcomes are if you purchase the IDLI RICE variety form Indian grocery stores.Ask for whole urad dhal and fenugreek seed too.
Okay,all you need is a fermented batter[like the one used for making pancake] made of rice ,urad dhal and fenugreek seeds with salt.
Measurements: Rice- 4 cups
Whole Urad dhal-1 cup
Fenugreek seeds-1 tablespoon.
salt-2 tablespoons.
Procedure:
-Soak the rice and urad dhal fenugreek seed mixture separately for about 4 hours.[If you
are a forgetful person soak them overnight].
-First grind the urad dhal fenugreek mixture in a blender for 10-15 mins by adding water.The consistency of the mixture should be fluffy and smooth like cream/icing batter.
-Remove the mixture and add the drained well soaked rice.Blend it to a fine consistency with little water.It should be like that of a pancake batter.Do not add much water while blending especially when you make the batter with basmathi rice.Or else the batter will remain coarse and not smooth.
-Mix both the batters with salt in a container so that both blends very well.[The reason I am asking to blend them separately is it gives a better quantity,more taste]
-Allow this mixture to ferment.[Say if you prepared the batter that morning,it will be fermented enough to make recipes by evening/When made in evening hours leave it overnight]
-Easy tip to make it ferment is keep it in a warm place[like inside a oven with just the lights on],or adding a spoonful of cooked rice while blending the rice also helps.
-A well fermented batter raises almost the height of the original mixture in tha container/bowl.
[If you had half the bowl of original mixture,it should have raised till the rim of the bowl]
The batter is ready to use now.Make sure you mix the batter again and then store it in the refrigerator.You can use the stored batter for 3 to 4 weeks.
I will write what delicious breakfast varieties you can make with this batter in my next blog.Check out soon.
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