What can you do with a little planning and preparation? A lot, I am sure 🙂
Learn how to make dosa batter at home with a wee bit of planning and preparation.
Plain Dosa, Masala Dosa, Uthappam are some of the popular South Indian breakfast dishes that can all be made with the same dosa batter. Well, to make the batter, it does take a little planning and preparation. But once you grind the dosa batter and ferment it, it can be stored in the refrigerator for almost a week.
Plain Dosa, a thin crepe made with the dosa batter, is a very popular breakfast item especially in Southern India. It is simple, filling and tasty. I use the same batter to make Plain Dosa and Uthappam as well.
Every household in South India, will have their own way of making the batter. I have been using this proportion of rice and lentils since I started making dosas at home - almost 14 years and counting. It has not failed me - ever. You need Rice, Udad(also called Urad, is lentil grown in the Indian subcontinent and widely used in Indian cuisine. Read more about this lentil at wikipedia) and Poha (uncooked flattened rice) to make the dosa batter. Back in India, I used to make it using Sona Masoori rice, but these days, I use the long grain rice available in the US grocery stores. Some people make the dosa batter using the dosa rice which you can find in your local Indian store. But, I have never used the dosa rice to make batter at home. In the US, I have not found the Udad and Poha in any store other than the local Indian stores.
These days I do not restrict making this vegan and Gluten Free recipe just for breakfast, we devour it for dinner as well.
Go ahead, make some dosa batter and make your next party, a dosa party!!!
- 3 cups Long Grain Rice
- 1 cup Udad/Urad
- ¾ tsp Methi/Fenugreek Seeds
- 1 Cup Poha or flattened rice
- Salt to taste
- Big Mixing Bowl
- Measuring Cups and Spoons
- Food Processor or Indian Style Mixer Grinder
- Pot/Container to store the ground batter to ferment.
- In the big mixing bowl, measure and pour rice and udad and wash the rice and Udad in running water.
- Soak them in sufficient quantity of water along with methi seeds for about 5-6 hours.
- Soak poha in ½ cup water for 10 minutes before grinding.
- Just before grinding, drain the soaked rice and Udad and grind everything together (rice, udad, soaked poha and methi seeds) to smooth batter in a mixer using just enough water to grind (See Notes). You would need approximately 4-½ cups water while grinding. If your food processor/mixer grinder is not big enough to hold the entire quantity of rice, udad and poha, grind them in batches.
- Add the ground batter to the pot (in which you are going to ferment the batter) stir in salt and water (if necessary to adjust the consistency) and close the container with a tight lid.
- Ferment overnight in a warm place.
- You can use this batter to make plain dosa, masala dosa, ghee roast, uthappam, cheese dosa, egg dosa etc.