Dosa Batter Recipe

2022-11-03

By Spices Prince

South Indian Cuisine

Breakfast

Make a delicious South Indian breakfast with this traditional Dosa Batter recipe. 

A South Indian Breakfast Classic

Using simple ingredients and a little patience, this batter creates crispy and flavorful dosas. A popular South Indian breakfast dish that has its roots in the states of Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. 

Beloved Indian Street Food

The exact origins of Dosa is unclear, but it is believed to have been a popular street food in the region for centuries. Dosa batter is made from a fermented batter of rice and urad dal (split black lentils) that is prepared by soaking, grinding, and soaking the batter again. 

Fermenting to Achieve an Indian Classic

The fermentation process can take up to 12 hours, which gives the batter its distinct sour flavor. Dosas are thin, crispy, and golden brown pancakes, often served with a spicy coconut chutney or sambar, a vegetable and lentil stew. 

Serving Suggestions for Traditionally Enjoying Dosas

They can be served plain or with fillings such as potato masala, paneer, or vegetables. In South India, Dosa batter has cultural significance and is often eaten as part of a traditional South Indian breakfast. Dosas have become a popular street food and are served in casual dining establishments and high-end restaurants alike.

Pitfalls on Dosa Batter

 Fermentation: Fermenting the dosa batter can be a challenge depending on the temperature and humidity of your kitchen, as well as the consistency of the batter. Make sure to use warm water when mixing the batter and let it ferment in a warm place for at least 8-10 hours for the batter to be fermented well. You may need to adjust the amount of water used to make a batter that is neither too thick nor too thin to help it ferment properly.

 Consistency: The batter consistency is critical in making a perfect Dosa. If it's too thin, it will spread too much on the pan and end up too crispy. If it's too thick, it will not spread enough, making it difficult to cook and end up being too doughy. To get the right consistency, use a good quality rice and urad dal and grind it to a smooth, fine texture, Frying Wonders of India.

 Timing: Getting the perfect timing while cooking can be a bit challenging. Wait until the pan is properly heated, add a small amount of oil or ghee, then pour the batter evenly onto the pan and let it cook until it is golden brown and crispy. Flip it over and cook for a couple more seconds, then remove it from the heat.

 Spreading the Dosa batter on a hot skillet: Spreading the batter evenly on the skillet can be a bit tricky to achieve a consistent thickness and texture. To do it right, use a ladle to pour the batter onto the center of the skillet, then spread it from the center outward in a circular motion while gently pressing down on it.

 Storage: Dosa batter can be stored in the refrigerator for a week or so and give good results. Always store it in an airtight container.

Ingredients

• 1 cup regular rice

• 1 cup parboiled rice

• 1/2 cup urad dal

• 1/2 tsp fenugreek seeds

• Water

• Salt to taste

Instructions

1. Rinse and soak regular rice, parboiled rice, urad dal, and fenugreek seeds separately in water for 4-6 hours.

2. Drain the soaked ingredients and grind them with water until smooth.

3. Transfer the batter to a bowl and let it ferment for 8-10 hours.

4. Add salt to taste and mix well.

5. The dosa batter is ready to be used to make crispy dosas.

Preparation Time 10 hours

Cook Time 20 min

Total time 10 hours 20 min

Nutrition Facts

Calories: 100

Fat: 0 g

Saturated Fat: 0 g

Carbohydrates: 20 g

Fiber: 1 g

Sugar: 0 g

Protein: 2 g

Try this traditional South Indian Dosa Batter recipe and make crispy and delicious dosas. Serve with sambar and coconut chutney. Share your amazing creations on social media using the hashtags #hivercipes #dosabatter #SouthIndianfood #breakfast #vegetarian #spicesgalore #SouthIndia