Versatile Dosa Batter for Cold Weather (5 Recipes)

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 2 hours, 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 (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) for 5 minutes. After 5 minutes, 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 2 minutes 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 24 hours. Alternatively, you can ferment the batter in an Instant Pot on 'Yogurt' mode for 8 hours.

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.

• 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.

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