Making Homemade Idli Dosa Batter is a simple process. The Dosa batter is made by soaking the rice and lentil and then grinding it into a smooth batter. To make crispy dosa, your Dosa Batter should be well fermented. If you are living in a cold weather, keep the batter in a warm place like microwave or Oven(turned off). Turn on the oven light(Not the oven). Check Out the video how well it is fermented.
[ot-video type=”youtube” url=”https://youtu.be/tKiBr6ZsJ0o”]
There are many types of Dosas like Adai Dosa, Quinoa Dosa, Lentil Dosa, Quinoa, Oats and lentil Dosa, Masala Dosa, Pav Bhaji Dosa and many more….. Most people like crisp Dosa and we are one of them. If you want to have nice crispy dosa, dont blend it very fine. Leave it slightly coarse. That will give you nice crispy dosa. I used Parboil rice. Checkout photo at the end of the recipe of Parboil rice I prefer to use. I used Ponni Boiled rice. Checkout photo at the end of the recipe of Parboil rice I prefer to use.
I Usually use my Idli batter itself to make dosa. Also I use it for making uttapam, handvo, paniyaram and many more. It’s all in all multipurpose batter. The batter should not be thick or thin. I use this method since years. It’s no Fail – foolproof method.
Ponni Boiled Rice – 2 cups
Chana dal – 1/4 cup
Urad dal – 1 cup
Fenugreek seeds – 1 tbsp
Salt to taste
1. Wash and soak the parboiled rice, urad dal, chana dal and fenugreek seeds, rice in one bowl and both the dals and fenugreek seeds in one bowl, for at least 6 hours.
2. Drain the water. Don’t throw urad dal water, you can use it to grind the batter.
3. In a grinder, grind rice, urad dal, fenugreek seeds and chana dal. Add 3 to 4 tbsp of the reserved water from the urad dal while grinding. Keep adding a few tbsp of water in between if needed. The batter should be light and fluffy. Don’t add too much water in the beginning. keep adding little water in between. The batter should not be thick or thin. If you want to have nice crispy dosa, dont blend it very fine. Leave it slightly coarse. That will give you nice crispy dosa.
4. Take this batter in to big bowl. Make sure there is room to ferment the batter properly. Add salt and mix it very well.
5. Cover the bowl with a lid and keep it in a warm place for about 10 to 12 hours. The best place to put the dosa batter is microwave or oven (turned off). Turn on the oven light.
6. After fermentation, the dosa batter rises and doubles up.
7. Dosa Batter is ready.
Checkout photo below of Parboil rice I prefer to use.