There is no big secret behind the preparation of this batter, just some care should be taken in a prim manner to get a nice batter. This proportion I am using around 6 years old post marriage. Here i will give some tips to make this batter to make a fool proof batter. Add half a teaspoon of sugar for approximately a litre of batter; add little water to dilute the batter and mix well before you make dosas as you require little loose batter for making dosas.
The consistency of the batter should be bit runny than the idli batter. Sugar makes your dosa to get a deep golden colour. Grease the dosa tawa initially with oil and allow to heat well before make dosas.
Now start preparing dosas by adding big ladle full of batter over the hot tawa and spread with the backside of the ladle into concentric circles. Drizzle little oil on top and cook the dosas till crispy.
If you make thick dosa flip the dosa and cook the other side too. Check this link for the different Dosa Varieties which could be made with this batter. I used to make idlis for 3 days after grinding the batter and dosa from the very first day to 7 days. I do not store the batter more than that given period of time.
You could grind and store the idli dosa batter in fridge if you do not have enough time to ferment. When you get time give extra time for thawing and allow to ferment the batter. While grinding urad dhal make sure it rises well in the grinder.. Let me know how it turned out.. Hi Kirthi, Thanks for your quick response.
I will follow these next time. When the temperature is not less than 70 Far, Is it necessary to turn on oven light? And Can you explain how increasing the proportion of rice will help me? Also I have noticed that my idli batter kept in fridge for a few days kind of separates- Sometimes I wonder if it has spoiled.
But I still mix it and use it as it doesn't smell odd. Is that right? It is not necessary always to turn on oven light. But you can try for the batter to rise. Here we are increasing the quantity of urad not the rice I meant for that. It helps the batter rise. Always make sure you mix the ground batter with clean hands, not a ladle, before allowing it to rise. I haven't experienced the separation of the batter, though I have heard like thinning out and water floating.
Not sure why this happens. Pull out from the freezer 8 hours before you need it and pop it in the refridgerator to thaw. It rises when being steamed but later flattens. A thick film formed at the top. I should have discarded the film but didn't.
This is only a minor problem. I used i cup of whole urad to 2 cups of idli rava. It did not ferment in 12 hours. Hi, this is Sudha. I'm using long grain rice thai variety for making dosa batter, but I'm not getting my dosa softer. Can I use this type of rice for making doasas? Since it is thai variety it is more glutinous.
So I dont know how it will work out. But since it is dosa and not idli I hope it wouldn't turn out bad. Thank you so much for that I'm trying to purchase a grinder. Could you please help me? What are the best grinders you think are available in the market? Thanks Ilma Cader. Looks so nice idlis and dosa I will try your recipe thank you for posting. Ramya, It is south indian curry powder. You can look for karimasala powder in spices section of Indian grocery stores.
Hi pls provide step wise method for making soft roti , pulkha and paratha even stuffed. I am a beginner, pls help I had rasam today seeing your blog, it came out very well,.. Could you post simple step wise method to make roti , pulkha and paratha?? I am a beginner Pls help.. Thanks for trying out Rasam Suganthy.. I will try to post detailed steps on the parathas and rotis as early as poosible.. Hi mam, If i use mixi to make batter,can i soak both rice,urad dal and fenugreek together for 7 hrs?
Pragathi, I strongly recommend using a grinder but if in any case you can't use grinder, mixie works pretty well. You can soak rice, dhal and fenugreek together.
Soaking for 6 hours should work fine. But take a note of few steps to get good batter in mixie. The proportion of rice to urad dhal may differ a little bit in this case. See the scientific reason in point 4. First rinse the rice for times and then add dhal and fenugreek and rinse everything together another times.
This ensures we don't wash the urad dhal too much. Soak together with lots of water. Urad dhal requires lot of water to soak. But when ground together the heaviness in the rice, does not allow the urad dhal to expand that much.
So we need to add a litttle more for the right consistency. Grind in batches. Add salt and mix well. Ferment for 8 hours or overnight. Hi Krithi, I am also using a mixie for the batter. This is what I am doing, but my idli's do not turn out well. Could you help me with what I am doing wrong? I soak them separately for around hours with fenugreek. Could you help me with how long I should grind them?
Dosa comes out well, brown and crispy. I am in the US and the weather is cold now. Grinding urad dhal in mixie is tricky. You should not add more water. Grind in batches and add water only little by little The urad dhal batter should be fluffy and smooth and not watery and smooth.
Mixie tends to heat up quicker than wet grinder, so you should grind urad dhal before rice. Try the urad dhal soaked and refrigerated, that way the mixie won't become too hot while grinding. Hi, I am beginner and wanted to know that 1 cup whole urad dal is equal to how much proportion in split urad dal Hi Tanushree, I have not tried using the split urad dhal.
So I cannot share my experience. I would suggest to use the same proportion and try. Hi krithi Very neat explanation. Glad to see homemade chickpeas from dry one which i searched for long time. Hi Krithi, Thanks for the great tips. While making dosas, sometimes the edges curl up and the bottom becomes crinkly. Why does this happen? Krithi, What brand and model wet grinder do you use? Is it something I can get online? Mar 7, 6. Messages: 1, Likes Received: 39 Trophy Points: Hi Marisa, Make idlis.
Better to refridgerate it for a short time, say for half-an-hour. Take the idlis out and crumble. Season oil, mustard seeds, channa dhal, urid dhal, curry leaves, green chillies, onion and turmeric powder.
Add the crumbled idlis and salt to taste. Saute it till the crumbled pieces gets seperate. This stage will occur within 10 minutes or so. Varies little bit according to the quantity you make. Add shredded coconut at the end and saute it for a minute.
This dish is called 'idli upma'. And the most favourite one in our house. Try it. Would love This way, even the sourness if any, will be gone. Love, Oviya. Oviya , Mar 7, Mar 7, 7. Messages: 10, Likes Received: 4, Trophy Points: Hi Marisa, You can freez the batter. She is correct. I also use to do like that. You can go through this thread and you can see many varities to do.
And one more suggestion, Why dont you arrange for a party in the weekend? Last edited: Mar 7, Mar 7, 8. Messages: 4, Likes Received: Trophy Points: Mar 7, 9. Messages: 2, Likes Received: Trophy Points:
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