How to prepare dosa batter?!


Question: measurement


Answers: measurement

Rice - 3 cups
Urad Dal - 1 cup
Methi Dana (Fenugreek Seeds) - 1 tea sp

Soak rice & dal for 3-4 hrs with methi dana.
Grind this into a thick consistency, add salt and keep for atleast 8 hrs to ferment.
Then u can make dosas.

justy make it 4 or 5 inches away from the pan,i think.
anyway,try it out.

Thosai/Dosai recipe:

1 cup Uncooked rice

1/2 cup Blackgram dhal (urad dhal)

1 1/2 teaspoons Dried yeast

1/2 cup Warm water

1 teaspoon Sugar

1 1/2 teaspoons Salt

2 teaspoons Ghee or oil

1/4 teaspoon Mustard seeds

1 small onion, finely chopped

1 Fresh green chili, finely chopped

Method :

1. Wash rice and dhal.
2. Soak each separately in cold water overnight or at least 8 hours.
3. Drain and grind rice in a blender, adding just enough water to facilitate blending.
4.Strain through a fine sieve.
5.Remove black skins if you are using un-husked dhal, and drain.
6.Grind in blender, adding fresh water.
7.When dhal has been ground to a very smooth batter, add it to the rice and mix well.
8. Sprinkle yeast over warm water and leave for 5 minutes to soften.
9. Stir to dissolve, add sugar and salt, then stir into ground rice and dhal.
10. Leave for 1 hour in a warm place, and mixture will rise and double in bulk.
11. Heat ghee or oil in a small saucepan and fry the mustard seeds until they pop.
12. Add chopped onion and chili and continue frying, stirring occasionally, until onions are golden brown.
13. Allow to cool, then stir into batter.
14. Batter should be of a thick pouring consistency.
15. If too thick, add a little water or coconut milk.
16. Heat a pancake pan or heavy frying pan and grease base with very little ghee or oil.
17. Pour in just enough batter to cover base of pan.
18. Pancakes should be about the size of a small plate.
19. Cook until golden brown on underside, turn and cook other side.

Dosa Batter

Serves 4

Ingredients

1? cup Rice
? cup Urad dal
? cup Thick Poha
Salt to taste
3 tsp Methi seeds

Directions
Soak Rice, Poha & Methi seeds with warm water for about 6-7 hrs.
Soak dal with warm water for about 4-5 hrs.
Grind Rice, Poha & Methi mixture to a fine paste & keep aside.
Grind Urad dal seperately to a fine paste.
Mix well both the paste. Add Salt & mix again for 4-5 times.
Keep the mixture in a warm place for fermentation. Best is overnight.
Before making dosa, once again mix the batter well 2-3 times

NOTE: Do not add too much water while grinding. The batter should be slightly thick. Water can be added to the batter before making the dosa.

http://www.khanakhazana.com/recipes/k_re...
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