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some practical points to consider that will help in better dosa batter f

ermenation:
do take into account the temperature of the city in which you live, as temperatu
re is one of the important factors for proper fermentation. if you live in a col
d country, then you can have a look at this poha idli recipe post, where i have
shared fermentation tips for dosa batter in winter season.
stone grinding vs grinding in a mixie
according to me both work. for large batte
rs, stone grinder does a fab job. a mixie is good for small to medium quantities
of batter. i have used both. for large quantities of batters, i do use a stone
grinder, but lately i use mixer-grinder, as the one i have is too large and lift
ing and washing it is one big task. so i use my preethi mixer-grinder and it giv
es me good results every time.
also do make sure that the urad dal you use is fresh and within its expiry date.
also use non iodized salt. i use rock salt.
another point to be considered is the use of a seasoned tawa or pan. if using a
cast iron pan, it has to be well seasoned. by seasoning i mean the pan is used o
ften to make dosas. if you
make chapatis or rotis on a tawa and use the same tawa, then there is a possibil
ity that
to season a pan, heat the pan. smear the pan with oil all over. switch off the p
an and keep aside for 2 to 3 days. before making dosa, heat the pan. remove the
residue oil with a kitchen paper tissue. again spread oil all over. heat for som
e seconds and then again remove the oil. again spread oil and use the pan for ma
king dosa. if the pan is not seasoned, the dosa will stick. cast iron pans are t
he best to make dosas. you can even make in a non stick pan, but do try once mak
ing in a cast iron pan and you will notice the difference.
the dosa recipe uses both parboiled rice or idli rice and regular rice. many rea
ders ask me what is parboiled rice and idli rice. so i will mention it.
parboiled rice is rice which is partially cooked in their husks. later they are
dried and milled. parboiled rice is used for making steamed rice, savory rice po
rridge (which we call kanji) and snacks too.
idli rice is a type of parboiled rice and is used for making idlis or dosa. howe
ver, do note that you can also use only raw rice to make dosa. i personally pref
er sona masuri or parmal rice. also you can use only parboiled rice to make dosa
s.
do try this simple or sada dosa recipe and let me know. you can serve these cris
p dosas with coconut chutney, potato masala and sambar.
if you are looking for more dosa recipes then do check masala dosa, rava dosa, b
enne dosa, set dosa, neer dosa, oats dosa and easy dosa recipe.
dosa batter and crisp dosa recipe below:
how to make d

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