Dosa Batter/How to Make Dosa Batter/How to make Dosai Maavu

Today, I am going to share a very basic dosa batter. To make this batter you don’t need a grinder, you can just grind it in mixer and still make perfect and tasty dosas. The key to make perfect dosa batter, is you need to choose good quality idli rice and raw rice. Urad dal also should be of good quality for perfect idlis and dosas. Add aval/poha when making the batter makes it easier to spread and make the dosa. Adding fenugreeks/vendhayam acts as natural coolant and makes a soft batter. Do try out this easy to make Dosa batter and post your comments here. This dosa can be served with thengai chutney or any chutney of your choice, sambar  or idli milagi podi etc. Meanwhile do check out other interesting and traditional Breakfast recipes here.

Here’s how to make Dosa Batter and Dosas with step by step photos…

Ingredients

Raw Rice/Paccha Arisi	1 cup
Idli Rice	1 cup
Urad Dal/Ullutham Paruppu	½ cup
Poha/Aval [Thick]	¼ cup
Methi/Vendhayam/Fenugreek Seeds	1 ½ tsp
Salt	As needed
Water	As needed
Oil	To make Dosa

Soaking Time: 6 hrs                                       Course: Breakfast

Grinding & Fermentation: 8-9 hours

Author: Priya Anandakumar                          Cuisine: South Indian

Method

How to make Dosa Batter

Wash raw rice, idli rice together in water for at least 3-4 times and drain the water. Add fresh water and soak for about 6 hours.

Wash urad dal, methi and poha together in water for atleast 3-4 times and drain the water. Add fresh water and soak for about 6 hours.

Drain the water and add the urad dal to the mixer/grinder and make a fine smooth batter.  Add little water to make a very smooth batter. The batter will look fluffy. Transfer it to large container.
I have used the grinder to make the batter, because I made a big batch of batter. for the above mentioned quantity you can grind it in mixer.

Next grind the rice into a smooth paste, adding just required amount of water to grind into a smooth batter. Transfer the rice batter to the same container.

Combine the urad dal and rice batter together along with required salt and keep it aside covered for atleast 10-12 hours or overnight.

You need to choose bigger bowl so that there is enough space for fermentation.

The next day morning you will see the batter would have risen in volume.

The Dosa batter is ready to make dosas.

Suggestions on Fermenting

Batter ferments fast in tropical climates so you will not have any issues. During summer the batter even triples in amount in less time.

But in cold places, the batter will not ferment properly. So preheat the oven, once it is warm switch off the oven and keep the batter in the over and it will ferment perfectly.

To Make Dosas

Heat a tava. Once the tava is hot, pour a ladle full of batter.

Spread the batter immediately as thin as you want.

Let it cook for about a minute or two, add oil along the edges of the dosa. The dosa will start to cook and turn to beautiful brown and you will see small bubbles. At this time flip the dosa. [If you are making very think dosas then you need not flip the dosa, just transfer it to a plate and enjoy]

Cook on the other side as well with little oil and transfer it to a plate. Serve hot dosas with chutney, sambar etc.

Tips to make Crispy Dosa

Grind the dosa to a smooth batter. The batter should not be too thick or too thin.

Make dosas according to your dosa tawa, if you have small tawa add only one ladle of batter.

Cook dosas only on medium flame for perfectly cooked dosas.

Thank you all for visiting my space, please come back again for traditional and authentic recipes from my kitchen. Meanwhile do check out other interesting breakfast recipes from my kitchen and other interesting Chutney and Thogaiyal recipes here.

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Have a great day and enjoy.

Until then I am signing off...