Gits Dosai Mix, 500 g

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Always drain out the water you soaked the rice and dal in and add fresh, preferably filtered water when you blend the batter. Like us, any dosa lover would demand the dosa just when it feels right to have it; exactly when the craving arises. When you want to hear the sizzle of roasting dosa, or the fragrance of ghee melting in it while it is roasted; the divine taste it combines when had along with a variety of chutneys, dunked in sambar, scooping out a chunk of bright yellow potato palya, or with a milagai podi. It is a popular South Indian breakfast meal recipe that is mainly prepared with 2 basic ingredients – rice & urad dal. Dosa batter & dosa is not just popular in India, but also hugely popular internationally, due to its simplicity, minimal set of ingredients, and the health quotient. Generally, it is prepared as a thin crepe and often served with savory condiments like chutney, sambar, and aloo bhaji masala. If using a mixer grinder, work in small batches. I prefer to grind the lentils in batches. This helps maintain the texture of the batter. Proportions – There are so many variants and different types of proportions for a simple dosa batter. However, I basically follow a 3:1 rice and urad dal ratio. I use the same proportion for almost all kinds of dosa recipes.

You can freeze the dosa batter for up to a month. Store it in a freezer-safe container. Defrost the batter in the refrigerator or on a countertop. And your dosa batter is ready for some delicious homemade dosa. Taste – It is a complete meal with a combination of flavors. It has a crispy texture on the outside and a soft spongy texture on the inside. Moreover, it has a combination of sour and savory taste to top it up. Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa.Sour Curd – the sour curd helps to achieve the sour taste in your dosa and also helping the fermentation process. Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately. Use a round bottom ladle, preferably, a sauce ladle to spread the batter in a circular motion, from inside out, until it fills the pan. It is the perfect tool to make ridges and also to make thin dosas. Soaking time: 4 hoursPreparation Time: 5 minsFermenting time: 12 hoursCooking Time: 0 mins Total Time: 96516 hours 5 minutes 6Makes 6 cups. Always store the dosa batter and not dosas. That's because they will become rubbery and not taste so great at all. Store the dosa batter in the fridge after it has fermented.

The taste of the dosa and the crispiness varies with the rice used. I have used all of them and have been able to make great crispy dosa with them. Ghee Roast is my absolute favorite Dosa of all time. They are these super crispy, thin dosas and the best part is that you can make however big you want it to be. In restaurants, you may find these served in the shape of a cone or like a huge paper roll. It's fun!

Allow the rice and dal and other ingredients to soak for at least 8 hours or overnight. I usually soak them in the morning, blend up the dosa batter in the evening, and leave it to ferment overnight so I can make fresh dosas next morning. To make a mixed dal dosa recipe without rice, you will need: (use 3 or more lentils of your choice)

Mixed lentils dosa can be made with just 3 dals - Urad dal, Moong dal, and Chana dal. I like to add Moong chilka and Masoor dal (red lentils) for additional flavor and texture. If you are new at making dosa, then don’t worry if you can’t spread it perfectly initially. It comes with practice.

Grind the urad dhal and fenugreek. A wet grinder is the best option for this, [1] X Research source but a food processor or blender may work as well. Add the soaked dhal one handful at a time into the grinder. Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home |aside to ferment in a warm place for at least 12 hours. You can even out the edges with the spatula or remove the excess batter for a thinner, crispier edge.