Gits Dosai Mix, 500 g

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Always store the dosa batter and not dosas. That's because they will become rubbery and not taste so great at all. Store the dosa batter in the fridge after it has fermented. Make sure the tawa is heated well before making dosa. You can sprinkle some water to and it should sizzle right away. Grind the lentils, using water as needed, into a smooth consistency batter. Grind lentils in batches, using just enough water to grind. The consistency of this batter is similar to a pancake batter.

Fermentation – There is no shortcut for the fermentation process. The external weather has to facilitate the bacterial fermentation process within 8-12 hrs. I live in cold weather and I keep the ground batter in a preheated oven for a humid warm place.

As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste. This can happen if the cast iron pan is not seasoned well. Here is a tutorial on how to season a cast iron pan. I usually keep a separate tawa for dosa. Season it after use.

It's everyone friendly. Again, I can't stress this enough. Dosas are so delicious they are sure to please everyone and they are a certain kid favorite. My son Jay loves them and will often request them. And they always put a smile on the face of Desi, who grew up eating them. Dosas are naturally gluten-free, soy-free and nut-free. My family loves South Indian food, and recently the girls have been all about dosa. They love dosa so much, and would eat it every day! Stir the batter. You can transfer the batter needed to make dosa in a bowl. You can store this batter in the refrigerator in an air tight container for up to 5 days. Tips for perfect Dosa Batter Now add 1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds. Additionally, the key to perfect fermentation is fermentation. so give enough time to ferment the batter well.

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I get the question many times about how long it takes to ferment the batter perfectly. The answer is it depends on where you live. It can range from 6-14 hours. It takes me about 12-14 hours, but you would need lesser time if you live in a warm place.

For the dosa batter, add the flours to a large bowl with the bicarb, mustard seeds and a good pinch of salt. Gradually whisk in enough water, about 400ml, to make a loose batter. To test this theory, I make Sharma’s recipe with some paella rice I have hanging around and another batch with ordinary short-grain and, like him, I don’t notice any significant difference in texture (though connoisseurs may well disagree – if you have evidence to the contrary, please do share it below: there are so many known unknowns here that I consider this week’s column merely a work in progress). This is the plain dosa or sada dosa recipe. You can easily tailor this recipe to make masala dosa or cheese dosa. I have also shared my healthy quinoa dosa recipe.Add a spoonful of batter to the pan and immediately twist so the batter coats the base and slips up the edges. As soon as the moisture on top starts to cook away and there are lots of bubbles, add a few heaped teaspoons of potato filling and gently spread across the dosa. Allow the batter to ferment. The mixture now needs to ferment by sitting in a warm place for 8-10 hours. [2] X Research source

Thank you for this recipe. Just one query here : What speed of Vitamix do you use to grind the batter? I am a novice and have no idea. Just bought the Vitamix so thought of giving this recipe a try.Bring a pot of water to a boil. Remove the pot from the heat. Add lentils and cover the pot. Let it sit in hot water for an hour or two. After an hour or two, the lentils will be ready for use. Soaking lentils overnight or for a few hours is required for a perfect dosa batter consistency. Here are two ways you can soak the lentils. Optional: You can add the filling of your choice. Please refer to the post later: Filling Ideas For Mixed Lentils Dosa Moong dal chilka (split green gram with skin): Moong dal chilka provides a nice texture and a slightly nutty taste to the dosa. It adds a bit of crunchiness and enhances the nutritional profile of the dosa. When the batter has fermented it will be very puffy and you will see lots of bubbles when you disturb the surface with a ladle. It may or may not rise much depending on the weather where you are but that's fine and you will have delicious dosas either way. Stir the fermented batter to deflate it because spreading a puffy batter on a griddle can be challenging. Unlike sourdough breads, you are not looking for the bacteria to give you a rise here.