A perfect dosa 101.

Hello everybody.

I hope you’re having a great day in shaa Allah.

I never really thought I would ever write down this topic because for the fact that dosa is a very common breakfast here in south India. I never imagined people might have issues in making a perfect dosa. Now dosa is not just a breakfast option but I would rather call it an emotion. Dosa making is not rocket science, it is easy as pie once you know the trick.

Whenever I posted a video of my morning breakfast ie dosas on my Instagram I would always get messages asking me the recipe for the dosas and to share tips on how one can make a perfect dosa, so by the end of this blog you may gather some useful knowledge about the perfect dosa in shaa Allah (if Allah wills).

 

Ingredients:

White rice

Urad dal

Cooked rice

Salt

Baking soda/yeast (optional)

 

Rice: 

Dosa is usually made from white rice which is very commonly found in all the Indian supermarkets. Some supermarkets also have special rice dedicated to making dosas which are called dosa rice. If you’re planning to make idlies out of the dosa batter, then there is a specific idly rice that can be used. I prefer using Sona masoori rice for both dosas and idlies. 

 

The ratio for the dosa:

There are a lot of controversies 😉 on what should be an ideal ratio when making a dosa batter.

Honestly, I’ve been playing up with the ratios, so I’ve tried 2:1, 1:1 and 3:1. But I’ve concluded that’s 3:1 gives me immense satisfaction and I’ve settled for the same.

 

3:1 = 3 cups of white rice+1 cup of urad dal.

 

Soaking:

Soak the white rice and urad dal for at least 6 to 8 hrs, before making the batter.

 

The batter making:

I prefer using the mixer grinder, but traditionally a stone grinder was used. Then it was replaced by wet grinders and now the most convenient way of making the dosa batter is the mixer grinder.

Take the soaked rice and urad dal mixture, add in a little salt, and then add any cooked rice.

Add very little water as the batter should be thick.

Make a fine paste and then transfer into a pot.

Add in a pinch of baking soda to the pot and mix (optional)

 

Fermentation:

The dosa batter needs fermentation. Baking soda is usually used for the fermentation. But most of the time I prefer the natural way of fermenting the batter. 

So once the batter is transferred into the pot, mix the batter with your bare HANDS. Yup, that’s the trick.

 

Fermentation time:

It depends on the climate in your city. If your city has a humid climate then overnight is sufficient for the batter to ferment.

But cities like Bangalore needs more time, I make the batter around 7. Pm and then I rest it until the next morning. 

Voila! the batter is fermented!

a perfect fermented batter has tiny bubbles when you mix the batter.

 

Making hot dosas.

  • When you have the freshly fermented batter, I would prefer making idlies out of it because the idlies turn out soft and fluffy when made with the fresh batch.
  • Always give a good mix before pouring the batter for the dosa.
  • Make sure the pan or the Tawa is not very hot nor very cold. If you think the pan is hot, remove it from the gas burner or the gas stove then pour the batter.
  • Be very gentle while spreading the batter, if the batter gets stuck on the spatula, just wipe it off and then start making it.
  • Once you spread the batter immediately close the lid and keep in high flame for 2 mins. 
  • Remove from the pan and serve!

 

Extra tips:

Always use the dosa batter when it is at room temperature.

The batter should never be watery consistency. 

Salt is usually added after the batter is well fermented. 

Always use good quality rice.

If the batter doesn’t rise or ferment in the natural method, add in a pinch of baking soda to the batter. Mix well and let it rest for 20 to 25 mins. 

 That’s it!

 

I hope the tips and tricks I follow, works for you as well.

That’s it for now guys.

Until we meet again,

Stick around.

One Reply to “A perfect dosa 101.”

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