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Dosa

Dosa Batter

How to make Dosa Btter using Rice and Udad

Ingredients
  

  • 3 cups Long Grain Rice
  • 1 cup Udad/Urad
  • ¾ tsp Methi/Fenugreek Seeds
  • 1 Cup Poha or flattened rice
  • Salt to taste

Equipment Needed

  • Big Mixing Bowl
  • Measuring Cups and Spoons
  • Food Processor or Indian Style Mixer Grinder
  • Pot/Container to store the ground batter to ferment.

Instructions
 

  • 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.

Notes

1. If you do not have have Poha (flattened rice) you can use 1 cup cooked rice. I have used cooked basmati rice as well as cooked boiled rice with good results. [br]2. The batter should not be runny and it should not be very thick either - slightly thinner than the pancake batter. [br]3. Grind the batter to very smooth consistency.[br]4. You can soak rice and udad separately as some people do, but I do not. [br]5. The pot that you use to store the batter to ferment should be big enough to hold the fermented batter. A good rule of thumb would be to have the pot twice as large as the amount of your batter. This would ensure that there is enough space for the batter to rise up. [br]6. In India, during winter, I used to keep the batter on top of my voltage stabilizer to provide warmth for the batter to rise. In the US, I keep it in the oven with lights turned on.