For a good fermentation 4 things matter the most — quality of dal, non iodized salt, temperature and the consistency of the batter. Do not over ferment the dosa batter as it turns sour and the batter is not so good to spread on the griddle. This is a picture of over fermented batter just for your reference. The batter will be thick after fermentation. Transfer the required portion to a mixing bowl. Pour little water as needed to make it of a pourable and spreading consistency.
Add few drops of oil to a griddle or pan. Rub well with a kitchen tissue or cloth until the oil is absorbed. Make sure there is no excess oil on the pan. You can also use a slice of onion to rub the oil.
Heat the pan on a medium high heat. You can sprinkle few drops of water and check if it is hot and ready. It will sizzle immediately.
When the pan is hot enough, regulate the heat to medium. Stir the batter in the bowl and pour a ladle full of batter in the center of the pan. Immediately begin to spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe. Troubleshooting tip: If you are unable to spread the batter because it got stuck on the pan, this means either the pan is too hot or the batter is too thick. Reduce the flame and cool down the pan slightly.
Regulate the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. When it turns golden or brown on the base, flip it and cook if you like. Not all dosas require cooking on the other side, if needed you can cook. Since I made the masala dosa, I used this potato masala for filling. Plain dosa is most commonly served with coconut chutney. These ratios yield good crispy as well as soft dosas and can be used to make soft idlis as well.
Just mixing the batter matters. A runny batter yields soft dosas. Making with moderately thick batter, but of spreadable consistency yield crispy dosas. This can also be used to make masala dosa, paniyaram, uttapam and also soft idli. The only difference from the first recipe is the color.
These do not turn as red or brown like the other one but will be golden. If you like to make your idli and dosa batter in one go in the same blender or wet grinder, then this may be for you. Restaurant style crispy masala dosa. If you have ever wondered how dosas made in restaurant or tiffin centers turn out so flavorful, crisp and delicious, then you will have to put in little more effort and try this karnataka restaurant style masala dosa.
These are very aromatic and unique. This batter can also be used for idli if the quality of urad dal is very good. These ratios yield good crispy as well as soft dosas. Just mixing the batter matters here as well.
This can also be used to make idli, paniyaram, uttapam. This dosa batter recipe needs just 3 ingredients. Healthy plain dosa recipe. Healthy, high protein and high calcium dosa. These are made in most telugu speaking homes. Great food for all, including folks recovering from illness, kids and babies above 9 months and even for under nourished. I make this sometimes when the hubby asks for it since he loves the flavor. If you like it, you may not look for any other recipe.
They must be served right out of the pan as they turn lightly crisp, not as crisp as the other recipes I have shared in this post. Also good for those looking for high calcium foods and even for breastfeeding mothers.
Related Recipes. For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
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I really want to do dosa for years but I live in Turkey and we have non of these ingredients in here. We only have rice and different kinds of dal not urad dal or something like that. Hi Buyce, You can make dosa even without urad dal, poha or methi seeds. You may check these recipes to make dosa without these ingredients. Moong dal dosa green gram dosa Adai Chickpea dosa Hope these help. Your restaurant style dosa is probably the best dosa recipe I have ever come across. I use a wet grinder and dosa comes out so good.
Thank you..!! Thanks for the recipe. Hi Swathi, I tired the recipe 1 but the dosa was sticking to the pan and not coming out, how can I fix this please? I dont want to throw out the batter. Hi Deborah, You can find the troubleshooting tips here. It will help you to fix. I am making hotel like dosas for last two years following your recipe and those are enjoyed by my entire family.
Thank you for sharing all the minute tricks. It came out so good. Dear Swasthi Thank you for helping us with your recipes. I have been following your blog for more than 3 years now. Every dish I have tried has turned out great. I wish you had a separate post on the equipment and cookware you use.
This will help people like me a lot. I want to know what is your choice between Indian mixer grinder and vitamix or blendtec. Is there a place in Singapore where I can look for vitamix. Any help is much appreciated. Hello Aparna Thanks for following. Glad to know! I prefer the Indian mixer grinder because they are made of steel and can also blend batter for vada. But currently good heavy duty Indian mixer grinders are not available in SG. You can find both Vitamix and blendtec in a lot of stores in Orchard.
I did see them recently. Hope this helps. Thank you. Yes I agree about the plastic blenders. I found from your posts you use many different blenders please suggest me something that is be available here. I bought in HYD a few yrs ago. Sorry cant suggest one because there are not many good brands available now. If you are not left with any options look for Panasonic. It is available now but not so good. Takes slightly longer to blend. Thanks for all your detailed and excellent recipes… Made dosa your way for a large group of people… Was a bit worried initially as fermentation was indeterminate but all turned out well in the end.
Hi Swasthi, very nice recipe!!! I always make dosa using this recipe only. Can you please tell me the shelf life of the fermented batter if we keep in the refrigerator? Hi Stuti, Thank you! You can keep it for 4 to 5 days if not over fermented. It actually depends at what stage of fermentation you store.
To store it longer, ferment it lesser. Great recipe. The first time I made them I tried skipping the methi and poha since I did not have it and it did not ferment enough due to cold climate. Try number 2 — I followed your recipe exactly and even used my yogurt setting on my Instant Pot.
I believe I may have let it over ferment as it was very stinky. The first 8 hours it did not do much and set it for another 8 hours overnight and to be honest it probably sat an extra 3 hours beyond that.
Nevertheless, the texture was perfect and made the crispiest doshas I had ever had. I did hesitate to eat it since it seemed a tad over fermented and truly quite smelly. I drizzled Garlic Olive oil around the edge and sprinkled some Himalayan sea salt on them. Hello Jacqueline, Yes it over fermented. In similar situations, I mix some rice flour or millet flour to bring down the sourness of the batter.
Usually 1 to 2 times the amount of urad dal works. More than that, dosas will turn hard. So for this recipe you can use any where from half to 1 cup rice flour. Thanks for leaving a comment.
Hi Swasthi,. Thank you for that fabulous recommendation! After finishing eating the overfermented ones I made them again and they were total perfection! I was looking for the recipe just now and saw your helpful reply. Ready to start making my next batch! Hi Swasthi, thank you so much for your detailed recipe. I am not a person who loves cooking and dosa is not at all my favorite food. But I wanted to make it one day, so I came up to your recipe… all your details came so much handy… mostly the adding salt part.
Thank you! I liked my dosa this time. Hello Rima, You are most welcome! Glad to know the recipe helped. Note that urad dal flour is fairly easy to source at specialist Asian food stores. My top tip here is to invest in a flat pan — a frying pan will make it tricky to free the dosa.
What is essential, however, after 36 hours of patience, is to make sure you eat them as hot and as crisp from the pan as possible; you may wait for dosa, but dosa waits for no one. Wash the rice, then put it in a bowl and cover it generously with cold water. Do the same with the dal in a second bowl, this time adding the fenugreek seeds, too.
Put both bowls in a warm place an airing cupboard or the oven with the light on and leave to soak for six to eight hours, or overnight. Drain both bowls, retaining the liquid from the dal, then, working in batches, grind both separately in a blender or wet grinder with a little of the dal soaking water until creamy, but still with a very slight grittiness. Put both in a large bowl with the sugar and mix with your hands to combine, adding more of the dal soaking water, if necessary, until the mix is the consistency of a thick pancake batter.
Stir in the salt — you may also wish to add a dash more water to thin the batter for the first few dosas, because this makes it easier to handle. To find out, I tried breaking down the soaked rice and lentils in a wet grinder, a standard blender, and a high-powered blender.
I found that all three work equally well, though there is one key difference. It turns out the same is true of a standard blender: If you want a smooth batter, you'll need to process the rice and lentils separately. Only the high-powered blender I tested, with its more robust motor, had the brute force to turn the rice and lentils into a totally smooth batter all in one go. The lentils in the mix are therefore responsible for kick-starting the lactic acid fermentation of the batter—the same type of fermentation responsible for yogurt, pickles , and sauerkraut —allowing the starches in the rice to become metabolized as well.
Any lower, and you risk unfriendly bacteria taking over and spoiling your batch, while a higher temperature will indiscriminately kill them all. The sweltering climate of South Asia offers ideal conditions for dosa fermentation, but, with the central air in my Manhattan apartment, I have to look for some help.
If you have a warm spot in your home near a radiator, or in the oven with the pilot light on, that gentle heat will be enough to ferment your batter. Depending on the sunshine and humidity, the batter can take anywhere from eight to 48 hours to ferment. Carefully controlling the temperature can help you achieve more predictable fermentation times and more consistent results.
My preferred method for fermenting dosa batter is with an immersion circulator. It lets me have control over not only the temperature but also the time by giving me a full view of the fermentation, which I can't get with a closed multi-cooker.
Because an immersion circulator heats a water bath, the batter needs to be held in some type of container. I use jam jars or metal hotel pans, which are heavy enough not to float. By filling each jar only one-third of the way, I leave enough room for the batter to grow as it ferments.
Then I lightly cover the containers with plastic and wait for the batter to double in size. The fermentation time will vary depending on the vessel and volume of batter, but six hours is a good starting point.
For the best texture and flavor, I let the batter rise like this twice, stirring in between to release the built-up gases. This is similar to allowing a bread dough to proof twice, punching it down in between—in both cases this double fermentation allows a more complex flavor to develop, yielding an intensely tangy batter.
What's more surprising is how this process improves the final texture. These billions of air bubbles give the batter a light, meringue-like texture, which cooks up both crisp and chewy.
Of all the variables I tested, this second fermentation had the most significant impact on the quality of my dosa—more so, even, than the ratio of rice to urad dal. In two separate containers, soak the long-grain rice and urad dal with water. The urad dal gets a few grains of fenugreek at this soaking stage, for flavor and to speed up fermentation.
I allow them to soak until the grains of rice easily break apart when rubbed between my fingers. Next, drain the rice and dal, discarding the rice-soaking liquid but reserving the dal liquid for blending and thinning out the batter. After the batter has doubled in size, stir it to release the built-up gases before letting it ferment for a second rise.
When fermentation is complete, stir the batter again to release the gases and evenly distribute tiny air bubbles throughout. You can griddle it up immediately or keep it in the fridge or freezer for later. Unfortunately, the only way to achieve the huge dosa you find at restaurants is with an industrial griddle. If your burners are large enough to take on more, feel free to go bigger, but keep in mind that even heat is key. Once the batter hits the hot pan, it should stick just enough to give you the traction you need to spread it out even and thin.
A nonstick or crepe pan won't work, because the slick surface doesn't allow you to spread it thin and even. Once the batter is set to the touch, drizzle on a bit of ghee, and continue cooking until the bottom is light golden brown.
If you want the full masala dosa experience, you can fill it with a spiced potato mixture and serve it alongside some coconut chutney and sambar.
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