INGREDIENTS
¾ cup urad dhal * See NOTE (175 millilitres)
3 ½ cup water (750 millilitres)
2 cup rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 Tbsp vegetable oil (15 milliliters)
¾ cup urad dhal * See NOTE (175 millilitres)
3 ½ cup water (750 millilitres)
2 cup rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 Tbsp vegetable oil (15 milliliters)
DIRECTIONS
1. Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
2. In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
3. Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
4. Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
5. Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.
Read more at http://www.foodnetwork.ca/recipe/homestyle-dosa/6619/#9qgbzzhZghj31VsJ.99
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Dosa and Dosa batter with rice flour (Indian Crepe)
Fermentation time: 6-10 hours Please try to follow the water measurements if you are not familiar with the consistency of the dosa batter. Its makes lot of difference.
Serves: Approx 20 medium sized dosas
1. Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
2. In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
3. Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
4. Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
5. Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.
Read more at http://www.foodnetwork.ca/recipe/homestyle-dosa/6619/#9qgbzzhZghj31VsJ.99
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Dosa and Dosa batter with rice flour (Indian Crepe)
Fermentation time: 6-10 hours Please try to follow the water measurements if you are not familiar with the consistency of the dosa batter. Its makes lot of difference.
Serves: Approx 20 medium sized dosas
Ingredients
- 1 cup whole urad daal, skin removed (Black matpe beans polished)
- 1 tablespoon methi (Fenugeek) seeds
- 3 cups leveled rice flour (I use laxmi brand raw rice flour)
- 5 cups of water
- (I used 1 and ½ cups for grinding daal and the remaining for final batter)
- 2 teaspoons of salt or to taste
Making Batter:
Wash and soak urad daal and methi seeds in 3 cups of water for 4 to 6 hours.
Drain the soaked urad daal and without rinsing, add this to mixer or food processor and grind using little water as needed to make a smooth batter. (I used 1 and ½ cups of water for grinding daal)
Add rice flour into a big bowl and add water as needed and mix well with your hand, whisk or spoon so that no lumps remain. Add the ground daal and remaining water if any.
Let it ferment for 8-10 hours. You know its fermented well when you see tiny bubbles and the batter increases in volume.
Making Dosa:
Add salt in the batter. Heat a flat griddle / Tava on medium high heat. Using a flat laddle, pour the batter in the center of griddle and flatten it from the center towards outside in concentric circles.
Add oil, butter or ghee(clarified butter), ghee is anytime better. Wait for it to cook and turn crisp. Once the desired crispiness is achieved, fold it into half and place it on a plate. Don't cook the other side since that will make it soft.
Serve this with chutney, sambhar (lentil curry) or spicy potato.
Notes
Add oil, butter or ghee(clarified butter), ghee is anytime better. Wait for it to cook and turn crisp. Once the desired crispiness is achieved, fold it into half and place it on a plate. Don't cook the other side since that will make it soft.
Serve this with chutney, sambhar (lentil curry) or spicy potato.
Notes
If the batter is too thick and you have difficulty spreading it, add some more water.
Fermentation depends on how warmer the room is. I store my batter in my turned off oven or microwave. I let the oven light stay on for an hour.
The longer the batter stays outside, it will become more sour. If you don't plan on making dosa, transfer the dosa batter into the refrigerator.
If you are in a hurry, you can soak the urad daal in warm water and grind it within an hour or two.
I ideally soak daal in the morning and grind in the evening so that batter is ready by morning or else I soak daal in the evening and grind in the morning so that batter is ready by evening. Time management I say :)
Once the batter is fermented, you can also freeze it. To thaw, transfer into the refrigerator 6-8 hours before you want to make dosa.
Its also ideal to let the batter stay at room temperature at least 30 minutes before you start making it.
Pan shouldn't be too hot when spreading the batter. If it gets hot, sprinkle some water before spreading the batter.
Batter stays good for 3-4 days if stored in the refrigerator.
P.S: How you spread the batter is very important to achieve crispiness. Please check out any of the good videos on you tube.
Nutrition Information
Serving size: Serves 4-6
Fermentation depends on how warmer the room is. I store my batter in my turned off oven or microwave. I let the oven light stay on for an hour.
The longer the batter stays outside, it will become more sour. If you don't plan on making dosa, transfer the dosa batter into the refrigerator.
If you are in a hurry, you can soak the urad daal in warm water and grind it within an hour or two.
I ideally soak daal in the morning and grind in the evening so that batter is ready by morning or else I soak daal in the evening and grind in the morning so that batter is ready by evening. Time management I say :)
Once the batter is fermented, you can also freeze it. To thaw, transfer into the refrigerator 6-8 hours before you want to make dosa.
Its also ideal to let the batter stay at room temperature at least 30 minutes before you start making it.
Pan shouldn't be too hot when spreading the batter. If it gets hot, sprinkle some water before spreading the batter.
Batter stays good for 3-4 days if stored in the refrigerator.
P.S: How you spread the batter is very important to achieve crispiness. Please check out any of the good videos on you tube.
Nutrition Information
Serving size: Serves 4-6
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