Spinach Tambuli
Dal Tadka
Kosambari
Tomato Rice
Neer Dosa
Palak Paneer
Ragi Porridge
Idli
Dosa
Paddu
Khara Pongal
Avocado Sandwich
Gongura Chutney
Tomato Saaru
Green Beans Fry
Coconut Chutney
Potato Bhaji
Matta Rice
Sona Masoori Rice
Turmeric Tea
Idli Batter
Dosa Batter
Spinach Tambuli
Dal Tadka
Spinach Tambuli
Dal Tadka
Kosambari
Tomato Rice
Neer Dosa
Palak Paneer
Ragi Porridge
Idli
Dosa
Paddu
Khara Pongal
Avocado Sandwich
Gongura Chutney
Tomato Saaru
Green Beans Fry
Coconut Chutney
Potato Bhaji
Matta Rice
Sona Masoori Rice
Turmeric Tea
Idli Batter
Dosa Batter
Spinach Tambuli
Dal Tadka
46
Dosa is a popular breakfast delicacy in India and around the world. There is a wide variety of dosa's among which the lentil/rice dosa is the most popular. The other popular types of dosa's are Masala Dosa, Rava Dosa, and Ragi Dosa.
Lentil/Rice Dosa, as the name indicates, is prepared from rice, black gram(Urad dal), and fenugreek seeds(Methi). This type of dosa is commonly served with Coconut Chutney, Potatoe Bhaji, or Sambar.
There are different types of rice available in the market and the common varieties are Sona Masoori, Basmati, Matta, Idli Rice, and Jasmine Rice. Though Dosa can be prepared with any type of rice, the ideal type of rice for preparing good dosa is a mix of Idli Rice and Matta rice mixed proportionately.
Health Benefits: The Matta rice used in Dosa is rich in Vitamins and Minerals. Black Gram is rich in Proteins, Vitamins, and Minerals. Fenugreek or Methi seeds have many health benefits. Overall, Dosa is a healthy, tasty, and gluten-free fermented food.
Appliances/Utensils needed:
Wet Grinder or Mixer: Wet Grinder is ideal for preparing large batches of quality batter and that is my preference. The mixer is ideal for small quantities of batter.
Oven or Instant Pot: The batter can be kept for fermentation in an oven or in an Instant Pot on cooler weather days. During the summer season or in tropical conditions, the batter container can be left on the countertop.
Important Note: Dosa Batter preparation involves soaking and fermentation which will take additional time and this needs to be considered while planning. Normally, the soaking time is 6-8 hours and the fermentation period is 8-12 hours depending on the weather conditions. The batter is normally soaked one day before the day of preparation and left for 6-8 hours. I prefer to soak the rice and urad dal the previous morning and keep it soaked for around 8 hours. In the evening, I grind the soaked items to prepare the batter. This is then kept for fermenting overnight. The fermented batter can be kept refrigerated and used for up to a week.
Video
Dosa Batter Recipe
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Cook Time: minutes
Total: minutes
Author: Veena
Ingredients:
1. Idly Rice - 2 ½ cups
2. Red Matta Rice – 2 ½ cups
3. Urad Dal without skin – 2 cups
4. Methi seeds – 2 tsp.
5. Oil or ghee (Clarified Butter)
6. Himalayan or Non-Iodized Salt – 2 ½ tsp.
Instructions:
1. Add measured quantity of Idli rice and Red Matta Rice/ Kerala Kothari Rice to a vessel.
2. Wash the mixed rice in water thoroughly 3-4 times.
3. Add 6 to 8 cups of water to the washed rice and keep it for soaking for 6 to 8 hours.
4. Add measured quantity of urad dal (Black gram) to a vessel. Wash it thoroughly in water 3-4 times.
5. Add 4 -5 cups of water to the washed urad dal and soak it in water for 6 to 8 hours.
6. Take 2 tsp of methi (Fenugreek) seeds, wash thoroughly and soak it in ½ cup of water for 6 to 8 hours.
7. Drain the water from soaked rice, urad dal and fenugreek seeds.
8. Add the drained rice and fenugreek/methi seeds to a wet grinder or blender.
9. Add 2 to 3 cups of water to the wet grinder and grind it for 15 - 20 minutes.
10.Transfer the rice batter to a large vessel or a container.
11.Next add drained urad dal to a wet grinder or blender.
12.Add 2 to 3 cups of water to the wet grinder and grind it for 15 - 20 minutes.
13.Add ground urad dal batter to rice batter and mix well.
14.Add salt to the batter and mix thoroughly.
The batter is ready. Close the container with a lid.
Fermentation process
If you are in a place with a warmer climate, leave the batter on the countertop for 8 - 12 hours.
If you are in a place with a cooler climate, either ferment the batter inside an Oven or an Instant pot.
Fermentation in an Oven:
- Keep the batter container in the oven covered with a glass lid.
- Preheat the oven at 350 degrees Temperature setting the timer to 4 minutes.
- Cancel Preheat when the timer alarm goes off. Stop the timer.
Fermentation in an Instant Pot:
- Transfer the batter to the inner vessel of the Instant Pot.
- Press the "Yogurt" button in the instant pot.
- Adjust the hours by pressing the "+/-" button to 8 to 12 hours (as per your region and local temperature).
- Cover the Inner pot with a glass lid.
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Hello and welcome to StirCurry
I am Veena, a food blogger with a penchant for cooking tasty vegetarian delicacies. In this website, you can find some popular and healthy vegetarian dishes. Please like, share and subscribe for new recipes.
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