For DOSA Batter:
Ingredients:
2 cup of rice (Regular)
1/2 cup of urad dal or black gram without skin
1/3 of chana dal or Split chickpeas (crispiness and color)
1 spoon methidana or Fenugreek Seed (helps fermentation)
For Dosa :
Oil
Procedure:
- Take all the ingredients according to measurement or you can vary it according to the number of persons you want to serve.
- Take all ingredients in a bowl and rinse them 3-4 times after that put some water in a bowl and soak the mixture for about 4-5 hours.
- After that drain the water from the mixture and put water in another bowl.
- Now we have to grind the mixture, we used regular grinder while grinding use the water we used for soaking the mixture. add water in proper quantity the batter should not be very thick, it should be fluffy and smooth( you can store the batter in an airtight container )
- Put the batter in a bowl and cover it or put it in a container (airtight) for Fermentation. if you are doing this in winter, cover the container with a cloth as it may take more time in winter to ferment. leave the mixture to ferment for 10-11 hours.
- If you don't have much time add ENO or Soda.
- Now, after 10-11 hours, it should be fluffy and smooth with tiny bubbles, its volume should have increased if the batter looks too thick add water and make it consistent, it should little thicker than an idli batter, our Dosa Batter is ready.
- Now, Let's Start Making Our Dosa, Heat the dosa tawa when Dosa tawa is hot sprinkle water on it lower its temperature and clean it with a cloth.
- Put dosa batter on the middle and spread it clockwise after some second remove the extra batter or little lumps that formed so that we get our perfect paper Dosa.
- Increase the flame and put butter on the dosa.
- let it cook until the lower surface gets golden brown and edge starts popping upward.
- Flip the Dosa and Cook other Side and Our plain Dosa is ready.
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