Dosai (various batter recipes)

Author: kittymatti / Labels: ,





Dosai

Photo Courtesy: Aarthi (my sister)


Dosa batter

Photo Courtesy: Padmini, Srinivasan (My Parents)
I am reposting the dosa recipes for Padma's Dosa corner event



Making dosa is an art! My mom and sister make super crisp dosas. Different people use different proportions to make the dosa batter. I shall list the various proportions and the kind of final dosa you will get by using these proportions.

Regular Dosai/Dosa

Variety 1:
1 cup urad dal
3 1/2 cups raw rice
1 tsp methi seeds............................................thnx mom, olly

This batter is only good for dosas. You cannot make Idli in this batter. Also, you can make both soft and crisp dosas. The soft white dosas are exceptionally good when you use this proportion. Especially when you take dosas for lunch box, it is always better to take white soft dosas coz crispy dosas taste bad after they lose heat. Also raw rice dosas are easier to swallow when they lose heat!


Dosai (with raw rice only)

Photo Courtesy: Padmini, Srinivasan (my parents)

Variety 2:
1 1/2 cup raw rice
2 1/2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal....................................(the recipe I use regularly)- thnx chithi papa , shanth, booma

This batter is good for making both dosas and idlis.

Variety 3:
2 cups raw rice
2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal...............................................thnx panda

Good for both Idlis and Dosas. Idlis are very soft

Variety 4:
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds.................................thnx aarthi, siyamee, subha

OR

1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds
1/4 cup Poha/ Aval......................thnx Siyamee
This batter is excellent for Idlis, crisp doas and Masala dosas.


Variety 5:

For Karnataka style Dosas,
We use this batter for mysore masala dosa and set dosa, the original recipe is from Lakshmi's blog. Also try Prathibha's Paper dosa recipe.. Im gonna try it today!



Mysore Masala Dose
Photo Courtesy: Aarthi (my sister)

Set Dose

Also, depending on the quality of urad dal, if the urad does not increase much in volume, reduce the urad dal:rice ratio to 1:3 instead of 1:4

Soak the dal and rice separately for 4-5 hours. Methi can be added either to the rice or the urad dal. Drain the excess water. Wash well. Grind the urad dal first for 45 minutes in a grinder. If you are using a mixie, grind till fluffy and super smooth. Remove the urad batter. Next put the rice mixture and grind for 22 min adding water to the batter. The rice batter should not be very fine. You should be able to feel the coarse texture when you run your fingers in the batter (some what like fine sooji rava consistency).

Remember to keep an eye on the batter as it absorbs a lot of water, heating up the grinder. Add water as and when required. Mix the two batters, add enough salt and allow it to ferment for atleast 12 hrs in room temperature. If you live in a cold environment, allow it to ferment atleast for a day. The batter volume should have doubled and you should be able to smell the sourness of the fermented batter.

Pour a ladleful of the batter in the centre of a preheated iron griddle. Swiftly spread it in circles to make dosa. Add some oil. When cooked on one side, flip and continue to cook till golden like shown in picture.

Watch how to make a dosa


video

25 comments:

Priya said...

Yummy yummy yummy!Look at that dosa!

aarthi said...

thanks priya,
preethi or myself will make it for u whenever u visit either of us!! how's canada?

Anonymous said...

I love your food blog. Excellent. So many wonderful recipes to try. Thanks. Which recipe (variety 1,2, etc) did you used for making Mysore masala dosa.Thanks in advance.
Radha

kittymatti said...

hi radha... we use a separate batter for mysore masala dosa
Click on this link for the detailed recipe
http://authentic-food-treasures.blogspot.com/2009/04/mysore-masala-dosa-set-dosa.html

kittymatti said...

Or just check the Mysore Masala dosa on the drop down menu in the idli/dosa variety section

thanx so much for yr encouraging comments

Prathibha said...

absolutely no pbm dear..Even i send that dosa I dont think so that it will be a pbm...You can send this to padma's event..still I have not decided about it..so no pbm..

Usha said...

The dosais look absolutely perfect !

lissie said...

very nice post about different types of dosa batters... nice clicks!
you have a wonderful blog!

doloncookbook said...

Wow .... Lovely post .. We bengalis don't eat dosa ... So its very informative for me ...

Kalaivani said...

Dosa looks so great and thx for the doas batter verities.

Priti said...

Wow..that's real wonderful so many variety..wonderful Preethi

Kitchen Flavours said...

Oh wow.....love that crispy dosa.....looks yum....

Padma said...

WOW!!! Preethi... so many varieties of dosas yaar ... too good... and also nice tips ... loved that idea a lot... thanks for sending this to my dosa event dear :D

kittymatti said...

thnx padma, Im so glad u liked it da...

Sweta said...

What a nice collection-will have to bookmark this :)

kittymatti said...

thank u all! Im so glad that this is useful dolon, kalai

ARUNA said...

wow so many dosas around today......nice job and i enjoyed watching the video!!

Nithya Praveen said...

Wow what a variety....am hungry now! USeful post Preethi...am gona make some variety dosas from now on:)

kittymatti said...

hehe, thnx nithya, Aruna!

Viki's Kitchen said...

Lovely collection of dosas. Nice post da.
Waiting to see the round up:)

kittymatti said...

thnx viki, me too...kind of excited about this round up, sure to discover so much more about the versatile dosa!

rekhas kitchen said...

Wow what a collection da simply superb and many verities every thing looks so delicious

kittymatti said...

thnx rekha!

Youryogi.com said...

Thank you! Thank you! Thank you!

My wife has been making dosas for a few weeks now (it's her latest thing in cooking) and she has had the filling perfect and even a perfect chutney for the top but has yet to get the dosas just right.
Every person from India that we spoke to in our town seem to give us a different ratio for dosa ingredients and most were wrong. We tried 1 to 1 ration, 2 to 1 ratio, and finally someone told us it's 3 to 1 ratio and your recipes show that we had it close.

Thanks for posting this it is much appreciated and it looks like we will be making dosas again this weekend.

kittymatti said...

thank u so much yogi..made my day!

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