Sunday, September 7, 2014

DOSA BATTER RECIPE | HOW TO MAKE CRISPY DOSA |SOUTH INDIAN BREAKFAST RECIPES |INDIAN KITCHEN BASICS

Dosa-batter-recipe
Dosai is a staple South indian breakfast. We make most of the time for breakfast and also some times for dinner too. With more interesting chutney and sambar variaties, the same dosa will taste awesome . Some people like the dosa soft and most of them like crispy dosai. Recently when i made crispy dosas for my friend’s kids, my friend asked me to post for dosa batter recipe and tips to get crispy dosa. You can make dosa with the Idli batter too. This will also come out very well. Scroll down to the end of the post for Tips to make crispy dosa. Check out the Side dish for dosa 

Ingredients
Crispy dosai recipe

  Preparation Time : 4 hrs soaking+10 Hours fermentationCooking Time : 2-3 Mins for each dosa|   Yields : 12-14

    Raw Rice     1 cup
    Idli rice      1 cup
    Urad dal     1/2 cup
    Channa dal    2 tblsp
    Methi seeds |vendayam   1 tsp
    Salt     as needed

Crispy-dosai
Method:
  • Soak the raw rice, idli rice, urad dal, channa dal and methi seeds together for 4 hours.
  • Grind this into a smooth batter adding sufficient water.
  • Add salt and mix well. Keep it aside for 10 to 12 hours for fermentation.
  • Heat a iron pan or non stick pan ,when it is hot, pour 1 and half ladle full of batter in the center of the pan  and immediately make a thin circle. Pour few drops of oil around this. 
    dosa -batter dosai
  • Let this cook in a medium flame till it becomes golden brown. If you want you can flip the other side, when the one side is half cooked.
  • Else you can wait for the top portion to cook completely and fold the dosai and take it out from the pan.
    Crispy-dosa Dosa
  • Fold the dosai and serve hot immediately.
Crispy dosa
Crispy-dosa
Tips to make perfect crispy dosa.
  1. The batter should be fermented properly.If you are living in a cold county, keep the batter in a warm place or inside a oven.
  2. Over fermented batter will make the dosai sour.
  3. The batter while making should not be thick like a idli batter. If it is thick you add water to make it little thin. Do not make it too thin, it will make the dosa stick to the pan itself.
  4. While making dosas, the pan tend to heat up and will make the dosa slightly cooked while pouring the batter itself. this will not make the dosa spread too. To avoid this, just sprinkle some water on the pan, if it is over heated, and wipe the pan with a clean tissue or cloth and start pouring the batter.
  5. If using iron pan, grease it with oil evenly and start making dosa. A friend of my mom used to scrub the iron pan with raw onion and make the dosa.
  6. Always keep a separate pan for dosai and roti. Never make dosai in the pan which we make chapathi.
  7. Keep the dosa batter outside the refrigerator before 10 minutes  and then start making dosai.
  8. If making dosai batter for 3-4 days, store it in a separate containers. Take out the portion which you want to use. This will not make the entire batter sour.
  9. You can add ghee or butter to dosa  instead of oil, while making it.
  10. If you keep it covered with a lid while making the dosa, it will come out so easily while fliping.
  11. Adding sesame oil while making dosa makes it little good for health.

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17 comments:

  1. love this post and crispy dosa there

    ReplyDelete
  2. Wow what a crispy dosa .will definitely try out.superb clicks dear

    ReplyDelete
  3. Dosai looks amazing Jeyashri....Super a irukku....Loved the first click Jey!

    Shobha.
    www.anubhavati.wordpress.com

    ReplyDelete
  4. what is raw rice and Idli rice? I have regular basmati rice & idli rava. Can I use these 2?

    ReplyDelete
    Replies
    1. Raw rice is sona masoori rice. you can replace that with basmati rice. Idli rice we get in Indian Grocery. Else you can you idli rava too.

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    2. Idli rice you get in indian grocery stores. You can ask for idli dosa rice

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    3. idly rice =par boiled rice /uppudu beeyam in telugu

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  5. Can to tell me the exact amount of water to get the correct dosa batter?

    ReplyDelete
    Replies
    1. That we can not say, depends on the rice .

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  6. Dosa looks tempting..:) Can we use the same water used for soaking while grinding? Or should we discard that water and use fresh water for grinding.. Please suggest

    ReplyDelete
    Replies
    1. If you wash the rice dal mixture and soak, use the same water for grinding

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  7. Can we use only idli rice alone

    ReplyDelete
    Replies
    1. Idli rice alone will be fine only but raw rice gives the softness though and doesn't make the dosa dry when it is crispy

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  8. Can we use the same batter for idly as well without adding much water?

    ReplyDelete
    Replies
    1. No we can not make idli with dosa batter but you can make dosa with idli batter

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