Skip to main content

DOSA / PANIYARAM / UTHAPPAM BATTER



Hi,
There is no much difference between idli and dosa batter , all the ingredients are same for both idli and dosa.You can make good dosa even with idli batter. Normally when I grind idli batter the day starts with idli for couple of days , then with dosa for 2 days finally end with Wheat dosa.All these dishes we prepare with idli batter itself.But the perfect way to make dosa is with Dosa batter , when you grind batter for dosa exclusively then you will get perfect crispy , aromatic and tasty dosas , spongy uthappams , puffy paniyarams etc etc….
The recipe for the Dosa and Uthappam batter is as below,

INGREDIENTS:

Raw rice or idli rice – 5 cups
Urad dal – 1 cup
Fenugreek / vendhayam – 5 tsp.


METHOD :

1) Wash Rice and urad dal in water separately and soak them in water for 3 hours along with Fenugreek.
2) After 3 hours of soaking drain the water , grind urad dal and fenugreek in grinder or mixie to fine paste with required amount of water.
URAD DAL ADDED


GOOD QUALITY URAD DAL RAISES AND PUFFS DURING GRINDING

3) Grind rice separately with required amount of water and add it to the urad dal batter ,add salt and mix well.
4) Let the batter ferment for 6 to 7 hours.
5) After 7 hours the batter must have puffed to double the quantity , mix well.
BATTER HAS RAISED TO FULL BOWL
6) For uthappam the batter must be little thick just like our idli batter , in case of crispy dosa make the batter little thin by adding water and mix well.
BATTER CONSISTENCY FOR CRISPY DOSA
7) Heat iron skillet and spread few drops of oil , pour a ladle full of batter in the middle of skillet and spread it across the pan to form a thin round disc.
8) Sprinkle few drops of oil and let the dosas boil for 2 mins , then flip the dosa to next side using spatula and leave for 1 min.
9) Remove from flame and serve hot with sidedish of your choice.

NOTES :
1) You can keep this batter as base and mix a few cups of batter to wheat flour , ragi flour ,carrots , tomatoes to make varieties of dosa.
2) You can also grind urad dal and rice together , but I suggest to grind separately.

Comments

Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have

WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou