Dosa (Fermented Rice-Lentil Crepes)
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Over these years, I have realised that different people follow different proportions to make Idli and Dosa. As for me, I have been preparing my Idlis/ Dosas for some years now. I use the same batter to prepare Idlis as well as Dosas. The only difference would be that the Dosa batter is a bit more runny. I usually end up making Dosas as hot crisp dosa is much favoured than Idlis. Team it up with potato masala, sambar and chutney, and our day is made . 🙂
Some of my readers have asked the secret to making Crisp dosas. The secret not only lies in the batter, but also in the way you prepare. I hope the pictorial representation given below helps you understand the process. 🙂
Idli Rice
Here are a few tips I would like to share:
- Do not discard the water used to soak the dal and rice. Use it while grinding. Discard the excess water only after you are done with the grinding
- Fenugreek seeds not only speeds up the process of fermentation, but also gives colour to the dosas
- During cold climate, the process of fermentation way too long that the usual time. In order to fasten the process you can place the container of batter in a preheated oven. Another way is to wrap a hot turkish towel around the container. There were times when I have placed the container on top of a stabiliser as well 😛 .(It sure works well)
Dosa(Fermented Rice-Lentil Crepes)
- Wash and soak the rice (except cooked rice), dal and fenugreek separately for at least 3 hours. In a wet grinder or mixer-grinder, grind the soaked urad dal to a fine paste. Transfer to a big container, which will be used for fermentation of the batter. Grind the rice, fenugreek seeds and cooked rice to a slightly grainy paste. Transfer this to the container with urad dal paste. Add salt and using your clean hands, mix well. Ideally the way to mix is by bringing the bottom portion to the top with your hands. Once well mixed, cover the container and keep in a warm place for fermentation. The fermentation will take 8-12 hours, depending upon the climatic conditions .
- Once the batter has fermented, take the required batter and add a little water to make it runny. Heat the tawa/griddle.
- When the tawa/griddle is hot, reduce the heat and pour a ladleful of batter into the centre and spread quickly towards the edges in a circular motion, till the batter is evenly spread.
- Increase the heat and when you see a change of colour in the batter, it becomes off white, drizzle a teaspoon of clarified butter along its sides and centre.
- Using a spatula, scrape the excess batter off the surface.
- When the dosa turns golden brown, carefully loosen the edges and remove from the griddle and serve hot with sambar or any chutney of your choice.
I love to make dosas in cone shape. But somehow they just dont stand closed, they open up. Loved your dosa:)
I love to make dosas in cone shape. But somehow they just dont stand closed, they open up. Loved your dosa:)
Thank you Vini 🙂
Thank you Vini 🙂
what is Idli rice & beaten rice ? where it will be avaliable in mumbai. is biryani rice –the basmati rice.
what is Idli rice & beaten rice ? where it will be avaliable in mumbai. is biryani rice –the basmati rice.
Hi,
Beaten Rice is Poha, as for Idli rice, I am not sure what it would be called.You can have a look at the picture given in the post to know what Idli rice looks like. But I think it should be available in supermarkets. Biryani rice is basmati rice. Hope this helps 🙂
Hi,
Beaten Rice is Poha, as for Idli rice, I am not sure what it would be called.You can have a look at the picture given in the post to know what Idli rice looks like. But I think it should be available in supermarkets. Biryani rice is basmati rice. Hope this helps 🙂
what did u mean by “fermentation depending up on climatic conditions” ?
what did u mean by “fermentation depending up on climatic conditions” ?
Hi Ann,
What I meant is that if its warm weather, the fermentation happens quickly whereas in cold climate it takes longer. Hope its clear now. Do let me know if you need more clarifications.
Hi Ann,
What I meant is that if its warm weather, the fermentation happens quickly whereas in cold climate it takes longer. Hope its clear now. Do let me know if you need more clarifications.
Mareena, thank you for the recipe …I tried and my idlis were very good. Dosas were crisp but not brown as in the picture. Pls advice. Thanks, Mini.
Mareena, thank you for the recipe …I tried and my idlis were very good. Dosas were crisp but not brown as in the picture. Pls advice. Thanks, Mini.
Hi Mareena,
Please advise for how long the idlis need to be steamed. I’ve been advised that the idlis turn out ‘rubbery’ or ‘hard’ if steamed for a longer time. Kindly clarify.
Regards,
Laksh
Hi Mareena,
Please advise for how long the idlis need to be steamed. I’ve been advised that the idlis turn out ‘rubbery’ or ‘hard’ if steamed for a longer time. Kindly clarify.
Regards,
Laksh
Hi Laksh,
approximately 15 minutes should do
Hi Laksh,
approximately 15 minutes should do
Hi Mareena,
Is the cooked rice added raw rice or par boiled ( Matta) ?
Thanks.
Hi Mareena,
Is the cooked rice added raw rice or par boiled ( Matta) ?
Thanks.
You can use either one
You can use either one
Hi Mareena, my Idlies came out good. But for Dosa it was tasting more ricy ( taste of rice was more ) and was not as brown as yours. Pls advice. Thank you!
Hi Mareena, my Idlies came out good. But for Dosa it was tasting more ricy ( taste of rice was more ) and was not as brown as yours. Pls advice. Thank you!
I guess its a matter of what u r used to.. For example. there were occasions when I tried Dosa at hotels and didn’t like it as the taste of Urad dal was more prominent.
I guess its a matter of what u r used to.. For example. there were occasions when I tried Dosa at hotels and didn’t like it as the taste of Urad dal was more prominent.
HI MAREENA…BOTH DOSA AND IDLI CAME OUT WELL…THANKS SONU
HI MAREENA…BOTH DOSA AND IDLI CAME OUT WELL…THANKS SONU
That’s great Sonu 🙂
That’s great Sonu 🙂
superb recipe!
Thank you Maria 😊
superb recipe!
Thank you Maria 😊