Name: Versatile Dosa Batter for Cold Weather (5 Recipes)
Prep time: 15 min
Cook time: 10 min
Total time: 1440 min
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 2 cups Urad Dal (split black gram); 1/2 cup Chana Dal (split chickpeas) or Yellow Moong Dal or Tur Dal; 1 cup Rice (long grain, basmati, white basmati, or brown basmati); 1/2 teaspoon Methi Seeds (fenugreek seeds); to taste Salt; as needed for soaking and grinding Water

Ready in

1440 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

10 min

Serving

8-10 servings

Recipe Summary

Learn how to prepare a versatile dosa batter that ferments well even in cold temperatures (20-30s°F). This batter can be stored for over a week and used to make five different recipes including uthappam, spicy onion dosa, crispy dosa, and idli. The video demonstrates the soaking, grinding, and fermentation process using an oven or Instant Pot.

Adjust servings

Tap an ingredient to mark it ready0 of 6 ready

All Ingredients - Dosa Batter Ingredients

Urad Dal (split black gram) 2 cups
Chana Dal (split chickpeas) or Yellow Moong Dal or Tur Dal 1/2 cup
Rice (long grain, basmati, white basmati, or brown basmati) 1 cup
Methi Seeds (fenugreek seeds) 1/2 teaspoon
Salt to taste
Water as needed for soaking and grinding

Tools You'll Need

Pressure cooker
Frying pan
Oven
Blender
Bowl

Step-by-Step Instructions

Step 1: Measure and Soak Ingredients

Measure 2 cups of urad dal, 1/2 cup of chana dal (or yellow moong dal/tur dal), 1 cup of rice, and 1/2 teaspoon of methi seeds. Combine all ingredients in a bowl and wash them thoroughly 4-5 times. Add enough water to cover the lentils and rice, then soak them overnight. (Note: The video also mentions soaking for , but overnight is recommended for better fermentation in cold weather).

Step 2: Prepare for Fermentation (Oven Method)

Before grinding the batter, preheat your oven to 350°F (approximately 175°C) (175°C (approximately 345°F)) for . After , switch off the oven. This will create a warm environment for fermentation.

Step 3: Grind the Batter

Transfer the soaked ingredients to a blender. Add water, just enough to slightly cover the lentils and rice. Add salt to taste (approximately 1-2 teaspoons for this quantity). Grind the mixture for only until it forms a smooth batter. Avoid over-grinding.

Step 4: Ferment the Batter

Pour the ground batter into two steel bowls, ensuring there is enough space for it to rise. Cover the bowls with lids (not airtight). Place the covered bowls inside the preheated (and now switched off) oven. Allow the batter to ferment for . Alternatively, you can ferment the batter in an Instant Pot on 'Yogurt' mode for .

Step 5: Prepare Dosa or Idli

After fermentation, the batter will be risen and bubbly. You can now use this batter to prepare various dishes. For dosa, heat a non-stick pan, spread a ladleful of batter in a circular motion, and cook until golden brown. You can sprinkle with curry leaf powder or stuff with potato masala. For idli, pour the batter into greased idli molds and steam until cooked through.

Pro Tips

• For fermentation in cold temperatures (20-30s°F), preheat the oven to 350°F (175°C) for 5 minutes, then switch it off and place the batter inside for 24 hours.

• Alternatively, you can ferment the batter in an Instant Pot on 'Yogurt' mode for 8 hours.

• Grind the batter for only 2 minutes to achieve the desired consistency.

• Add salt before fermentation to aid the process.

Recipe Variations

• Uthappam (thick pancakes with toppings)

• Spicy Onion Dosa

• Crispy Dosa

• Idli (steamed rice cakes)

• Dosa with potato masala stuffing

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes