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How to make Dosa batter

How to make Dosa batter

Name: How to make Dosa batter
Total time: 46 s
Yield: 9
Ingredients: 1 cup White Rice; 0.5 cups Urad Dal Whole White Gota; 0.5 teaspoons Fenugreek/methi Seeds; 2 tablespoons Chana Dal; 1 teaspoon Salt

Time10 Min

DifficultyEasy

Serves9

Crispy as crepes or super soft as pancakes, dosas are loved by people of all age groups. This simple rice recipe is perfect as a breakfast option and can be relished any time of the day. Dosas come in many varieties – simply plain, or with a filling of onion and potato masala, thick uttapam with a generous topping of onion, tomato, and assorted vegetables or loaded with cheese and butter, served w ... ith ketchup and mayonnaise to entice kids. Present them with coconut chutney, onion chutney, podi or powder mixed with gingelly oil, vegetable sambar, stew or a meat-based curry of your choice. With fusion food gaining popularity, one can even make options like Szechuan dosa, spring dosa, pav bhaji dosa, pizza dosa and more. When it comes to creating versatility in dosas – there is no limit to imaginations and toppings you can add. Essentially a south Indian fare, dosas have gained popularity across the boundaries and cultures. Dosa batter can be prepared at home by following correct measurements with basic dosa batter ingredients. Urad daal is a rich source of fibre and improves digestion. It protects your heart, boosts energy levels, improves bone health, strengthens the nervous system, helps manage diabetes and is good for skin and hair. Rice is a good source of vitamin B, thiamine, niacin, riboflavin, iron and an excellent source of manganese and magnesium. It also provides the required carbs and keeps you satiated for a longer duration. Chana daal provides energy, keeps your heart healthy, is diabetic friendly and an excellent source of protein for vegetarians. Methi or fenugreek seeds aid digestion, help control cholesterol, manage blood sugar levels and have many health benefits.

Ingredients

Dry Grocery

White Rice

1 cup

Urad Dal Whole White Gota

0.5 cups

Fenugreek/methi Seeds

0.5 teaspoons

Chana Dal

2 tablespoons

Salt

1 teaspoon

Directions

Mix rice, urad dal, methi dana and chana dal in a bowl. Wash thoroughly 2-3 times, rinse it. Add fresh water and let it soak overnight.

Once it is soaked, strain it. Put the soaked mixture in a blender jar and grind to make a smooth paste. Add water as required. Do not add too much water, the batter should be thick and smooth.

Transfer the batter to a container, cover it with a lid and leave the container at room temperature overnight for fermentation.

Once the batter is fermented, add salt to the required amount of batter, add little amounts of water if the batter is too thick. Store the batter in an airtight container in the fridge to stop the fermentation process. The shelf life of the dosa batter in the refrigerator will be 2-3 days.

Explore the world of variety with these dosa batter recipes

Dosa batter can be used to make a variety of recipes. Once you have learnt how to make dosa batter, you are sorted for the breakfast menu for many days to come. Make a large batch of batter to add variation in your plate every day. ● Steam the batter in idli stand for 12-15 minutes for hot fluffy idlis. Serve with sambar and chutney of your choice. ● Add some chopped onions and chillies to make melt in mouth paniyarams in paddu pan or appe patra. ● Add some sour curds, ginger-chilli paste and steam the prepared mix in a deep dish to make khatta dhokla. ● A well-fermented batter can be used to make handvo or spiced deep-dish pan-cake with the addition of rava or semolina and mixed vegetables. Follow this simple recipe and learn how to prepare dosa batter at home.

Success!

We hope you had fun making it! Enjoy the meal.

Dosa Batter

Dosa batter is a South Indian food to make healthy dishes like Rava idli, Neer dosa, and Masala dosa, paired with Sambar. It will create soft idli and crispy dosa, and even beginners can quickly master the technique of making the best idli and dosa with the right proportion of dosa batter. Dosa and idli are the most basic and great South Indian breakfast to start the day. They are used for dinners too, and the rice and the lentil batter are fermented to make the dosa batter. In previous times people made use of only rice to prepare it. Then they are spread like a crepe on a hot Tawa to make yummy round dosas. They started using black lentils or urad dal to better taste and texture as time went by. Various types of dosa are innovated from time to time by topping the regular dosa with a variety of ingredients. Dosa is a healthy and protein-rich dish as the urad dal has high amounts of protein and calcium in it. And if you are more concerned about nourishing the body, always keep the urad dal ratio more and the rice less to make the batter for dosa. How to make dosa batter is stated below with two different methods. Furthermore, many kinds of rice can be used to prepare the dosa batter and are raw rice, idli rice, or parboiled rice.

Nutritional Value of Dosa Batter

The nutritional value in one scoop of dosa batter to make a dosa are: Energy 145 calories Protein 5 grams Carbohydrates 31 grams Fibre 3 grams Fat 0 grams Vitamin A 47.2 micrograms Vitamin B1 0.1 milligrams Vitamin B3 0.7 milligrams Calcium 10.9 milligrams Iron 0.5 milligrams Magnesium 22.4 milligrams Phosphorus 52.6 milligrams Sodium 3.3 milligrams Potassium 73.2 milligrams Zinc 0.4 milligrams Folic acid (Vitamin B9) 9.5 micrograms

How to Make Dosa Batter at Home?

The dosa batter ingredients are rice and urad dal in the ratio 4:1. This will answer how to make dosa batter at home. Both the rice and urad dal are washed thoroughly in running water and soaked overnight. They are then ground separately in either a wet grinder or a blender and allowed to ferment after mixing with salt.

How to make Dosa Batter?

The dosa batter ingredients to make this type of restaurant-style dosa batter are: ½ cup of urad dal 2 tablespoons of chana dal ½ teaspoon of methi seeds 1½ cups of rice 2 tablespoons of poha The following steps will make you understand how to make dosa batter, just like how it is done in restaurants to create those crispy and yummy dosas. Soak the urad dal, chana dal and methi seeds separately and the rice separately in two containers with water. This is done after rinsing them a few times in running water, and then it is left overnight. Soak the poha with water prior to making the batter for 30 minutes. Grind the urad dal and its contents with the soaked poha along with salt. Then grind the rice separately and mix both the smooth batters together. Allow it to ferment overnight and make use of it the next day.

Tips on Preparing Dosa Batter

The simple guidelines to follow to make dosa batter at home are: If only a smaller number of people live in your house, always opt for a mixer grinder or blender to make dosa batter at home as it is easy to maintain and use. A batter for dosa is prepared in a mixer and does not warm while grinding, and this is an added advantage while preparing a dosa batter. If you have a large number of family numbers or if you have to prepare a dosa batter recipe for relatives and friends visiting your house, always make use of a wet grinder. Please make use of raw rice as they give the best batter for dosa. One can also use raw rice and parboiled rice to make a dosa batter recipe in unavoidable circumstances. Do not use only parboiled rice to make a dosa batter recipe as the consistency and texture depend on the weather conditions; hence it is highly unpredictable. And not all parboiled rice provides the same end product. Ponni or sona masuri are the only best options. In cold places or countries, always add salt right after grinding the batter and allowing it to ferment. This is because it will take long hours for the batter to get ready because of the climatic conditions, and therefore the addition of salt will speed up the fermenting process. In hot season or hot weather conditions, add non-iodized salt or sea salt only before making the dosa after the fermentation is done and the batter has turned sour and smelly. Do not add iodized salt if you are going to add it before fermentation as it will prevent the batter for dosa from fermenting and, at the time, delay the process.

Health Benefits of Dosa Batter

The health benefits of eating a dosa batter recipe are: It is effortless to digest. The stomach assimilates and digests dosa fast. It is the best source of carbohydrates and will supply all the necessary energy that one requires for the whole day. The best diet to shed weight is by eradicating carbohydrates from the diet. But that will make you lethargic and low on energy. It will also affect mental health and cause depression in a few cases. Therefore, consuming a food that has carbohydrates sufficiently to drive the body and get digested easily is recommended. It is a good source of protein, which helps the individual stay active all through the day. Proteins are very scarce for vegetarians, and therefore dosa will make an excellent protein source of dish for them. Dosa is low on fat, and hence it is an ideal recipe for people suffering from heart diseases. They are low on saturated fat that makes them the safest to consume. Dosa is not fried and is the perfect breakfast for almost everyone as it is also a low-calorie food. This makes it ideal for weight watchers, diabetic and heart patients, and growing children who need more amounts of protein and instant energy for daily development and perform all activities of the day.