Mysore Dosa Batter Learn How To Make Crispy Brown Flavourful Dosas Recipes

DOSA RECIPE | HOW TO MAKE DOSA BATTER

Steps:

• Firstly add urad dal, chana dal & methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.
• Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
• Soak poha in ¼ cup water 30 mins before blending the batter.
• Drain the water from the dal & methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.
• Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.
• Drain the water completely from rice & add it to the jar. Then pour ½ cup water.
• Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.
• Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
• Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
• To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
• Check if properly fermented: Well fermented dosa batter will rise & increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
• Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.
• The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)
• If making masala dosa, you will have to make this potato masala or any chutney from here.
• Grease a dosa pan or tawa with few drops of oil. You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.
• Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.
• Stir the batter well in the bowl. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa.
• Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.
• Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.
• The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.
• Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp & golden.
• Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.
• Serve dosa with coconut chutney, potato masala & tiffin sambar.

MYSORE DOSA BATTER | LEARN HOW TO MAKE CRISPY, BROWN, FLAVOURFUL DOSAS

Steps:

• In a bowl, measure and add in all the lentils/dal along with fenugreek seeds. Wash them all well thrice or four times. Soak in clean water (1-2 inches above the level of the lentils) for 5-6 hours.
• In another bowl, measure and add in sona masuri rice and idli rice together. Wash well thrice or four times. Soak in clean water (1-2 inches above the level of the lentils) for 5-6 hours.
• Just before grinding the previously soaked ingredients, wash and soak flattened rice for 10 minutes.
• After 6 hours, discard the water from both of these bowls. Next, grind the contents in the urad dal bowl first, adding fresh water as required until they are completely smooth, fluffy and light. Do not add a lot of water in one go, add in steps as required. Once ground well, transfer this to a container. Note: My grinder required about 2 cups water to grind these. Mixer will require less.
• Next, adding just enough fresh water, grind raw rice, idli rice/dosa rice and the flattened rice (poha) together until they are ground smooth. Remember the rice should not be coarse as it will not be enjoyable while eating dosa. Likewise, do not grind for too long as it will heat up the batter. Note: I used about 3/4-1 cup water here.
• Transfer this to the same container in which you have poured the ground urad dal. With your clean hand or a ladle, mix everything very well. Using your hand helps to bring in the good bacteria needed for fermentation.
• Once it is mixed well, just close with a lid leaving a little gap for the air to go in. Let this ferment for 6 to 12 hours or more, depending on the room temperature.
• After the batter is well fermented, add salt to taste, 1 tsp sugar and mix everything well.
• Heat a tawa and pour 1 to 2 ladles of dosa batter on to the tawa depending on the size of the tawa and how thick or thin you want your dosa to be. Note: Please check the tips above this recipe card to follow some important steps before pouring the batter.
• Spread quickly in a circular motion to form concentric rings. Cover with a lid, add some ghee or oil and cook this for about 3-4 minutes until you see the dosa is browned on one side. Remember: If the batter if fermented well, you will see pores throughout the dosa.
• Flip the dosa and cook for about a minute to make sure the other side is also cooked. However, if you are sure the dosa is cooked well, you can skip flipping. Note: Do not cook the other side for too long as it will make the dosa extremely crispy.
• If you want to spread red chutney, spread it almost after the dosa has been cooked. If you want to flip your dosa, do it and then spread the red chutney and add in the potato masala.