How to make dosa.
A basic dosa recipe will just have rice, urad dal and salt. The proportions for making dosa vary and by changing the proportions you can alter the texture by having a soft thick dosa to a thin dosa or a crispy dosa.
The addition of some more ingredients like flattened rice (parched rice or poha), different types of lentils also changes the texture. The color also varies from being an opaque white to pale golden or reddish or golden.
Dosa also called as Dosai (in Tamil language) is a famous and popular South Indian breakfast or snack in India as well in the rest of the world. Dosa are basically crispy or soft crepes made with ground and fermented lentil and rice batter.
To make the batter, first the lentils and rice are soaked in water for 4 to 5 hours. They are then ground separately to a fine consistency.
Then both the lentil batter and the rice batter are mixed with salt in a wide bowl or pan. This batter is then allowed to ferment overnight or for 8 to 9 hours.
After the batter is fermented, it increases in volume, has a pleasant fermented aroma and a slightly sour taste. A well-fermented batter makes the best dosa. You will also see many tiny air-pockets in the batter.
Making the batter and then fermenting it is such a joy that I always look forward to making fermented foods like dosa
The fermented batter is poured on a seasoned cast-iron pan or skillet (tawa) and spread like a pancake and cooked till crispy and golden with a drizzle of oil or ghee.
Which Lentils To Add for Dosa Batter
The lentils used to make dosa batter are husked and split Black Gram. These are also known as Urad Dal in Hindi. The other English names of urad dal are Black Matpe Bean, Mungo Bean and Vigna Mungo (botanical name).
Urad dal is available whole as well as split. To make dosa, you can use either the husked whole urad dal or the husked and split urad dal. Both these types of urad dal have an off-white color. The black husks on them have been removed.
For a crispy dosa adding 2 to 3 tablespoons chana dal (husked bengal gram) works wonderfully. Some variations also include adding both 2 tablespoons of chana dal and 2 tablespoons of tur dal (pigeon pea lentils).
You can also add about ¼ cup moong lentils to the batter. Though urad dal forms the bulk of the lentils, but for a mixture of various proteins, consider adding 2 to 3 tablespoons of lentils like chana dal, tur dal, moong dal or masoor dal (red lentils).
The addition of some more ingredients like flattened rice (parched rice or poha), different types of lentils also changes the texture. The color also varies from being an opaque white to pale golden or reddish or golden.Urad dal is available whole as well as split. To make dosa, you can use either the husked whole urad dal or the husked and split urad dal. Both these types of urad dal have an off-white color. The black husks on them have been removed.
For a crispy dosa adding 2 to 3 tablespoons chana dal (husked bengal gram) works wonderfully. Some variations also include adding both 2 tablespoons of chana dal and 2 tablespoons of tur dal (pigeon pea lentils).
You can also add about ¼ cup moong lentils to the batter. Though urad dal forms the bulk of the lentils, but for a mixture of various proteins, consider adding 2 to 3 tablespoons of lentils like chana dal, tur dal, moong dal or masoor dal (red lentils).
Which Rice To Use for Dosa Batter
The rice used to make dosa batter can be short or medium-grained white rice or parboiled idli rice.A basic dosa recipe will just have rice, urad dal and salt. The proportions for making dosa vary and by changing the proportions you can alter the texture by having a soft thick dosa to a thin dosa or a crispy dosa.
Many readers ask me what is parboiled rice and idli rice. So I will mention it.
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