Thursday, April 25, 2013

Masala Dosai Batter

  • Par boiled rice / Idly arisi - 1 cup
  • Raw rice - 1 cup
  • Urad dhal - 1/2 cup
  • Channa dhal - 1/4 cup
  • Poha / Aval - 1/4 cup
  • Methi seeds - 1 tablespoon
  • Salt - 2 teaspoons

Steps involved in dosa batter preparation
  • Wash rice and dhals well.Soak them together along with methi seeds (leave out poha) for 5 hours
  • Soak poha in water just 15 minutes before grinding
  • Drain out the water from soaked rice and dhal(s) and keep it aside.Do not discard this water as it can be used while grinding
  • Put little of drained rice, dhal(s) and poha in a mixer and grind to a smooth batter using the drained water
  • Add the remaining rice, dhal(s) and poha to the mixer.
  • Keep adding drained water now and then and push them on the walls of the mixer jar using spatula.The batter should be fluffy
  • Take it out carefully.You may use very little water to take out the batter sticking on to the walls of the mixer
  • Put salt and mix well with your hand
  • Allow it to ferment for 8 hours
  • Batter will raise up and its ready for use now.It will be thick
  • While making dosa take required batter and dilute with little water.Make sure its of dropping consistency
  • You can refrigerate the batter and use upto 3 days