dosa batter recipe | how to make a perfect dosa batter at home using a wet grinder

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dosa batter recipe | how to make a perfect dosa batter at home using a wet grinder with detailed photo and video recipe. one of the staple food of south india is made with a combination of rice, urad dal and methi seeds. basically, the batter is prepared for crisp dosa, but as it ages, it is used for different types of recipes and this post tries to cover those. it includes, masala dosa, podi dosa, uttapam, appam, bun dosa, tomato omelette and punugulu but not limited to these and can be utilised to make idli and many variants.
how to make a perfect dosa batter at home using a wet grinder dosa batter recipe | how to make a perfect dosa batter at home using a wet grinder with step by step photo and video recipes. south indian breakfast recipes are one of the essential recipes for most indians, if not to other countries. basically, the batter is prepared with the purpose of preparing a crisp dosa, but it is repurposed to prepare myriad other recipes. in other words, this recipe post tries to cover the life cycle of a dosa batter where a single dosa batter is used to make different types of breakfast recipes.

as i was explaining earlier, dosa batter is one of the essential and important recipes for most of the south indians. perhaps, the day would not begin properly if it is not a dosa recipe for morning breakfast. it is so much loved and appreciated due to the fact that dosa batter is versatile in nature and can be used to prepare much more recipes out of it. i trust each and every family has its own life cycle but the below 7 recipe pattern is followed in my family. we generally prepare dosa batter which is not particular for masala dosa, yet we start with it. the next day is the simple podi dosa with a semi-thick texture. it is followed by uttapam, and bun dosa with toppings of onion. it is further used in paddu or appam and then followed by tomato omelette with the addition of besan and tomato to it. finally, the leftover batter is finished off with a deep-fried snack known as punugulu which can be used as a snack or as a side to lunch and dinner. i totally believe this pattern may vary for each family and i would request you to drop a comment and let us know your pattern.

dosa batter recipe

furthermore, i would also like to add some additional tips, suggestions and variants to the dosa batter recipe. firstly, the batter is prepared in a wet grinder for better quantity and puffiness. well, it is recommended to use the wet grinder, but you may use a mixer grinder or any blender to prepare the dosa batter. secondly, the batter is not specific to masala dosa and you need additional lentils to prepare the batter. having said that, you can still prepare a crisp dosa on the first day, but eventually, it would lose its crisp. lastly, the fermentation process is very critical for this recipe. if you are staying in a humid place, you may keep in a warm place for fermentation. but if you live in a cold place, you may need to keep it in preheated oven to kickstart the fermentation.

finally, i request you to check my other related breakfast recipes collection with this post of dosa batter recipe. it mainly includes my other related recipes like upma 3 ways, bread dosa, vegetable pancake, besan dosa, rice paddu, idiyappam, aloo puri, goli idli, leftover rice idli, palak patra. further to these i would also like to mention my other related recipe categories,

dosa batter video recipe:

recipe card for how to make a perfect dosa batter at home using a wet grinder recipe:

how to make a perfect dosa batter at home using a wet grinder

dosa batter recipe | how to make a perfect dosa batter at home using a wet grinder

HEBBARS KITCHEN
easy dosa batter recipe | how to make a perfect dosa batter at home using a wet grinder
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Fermentation Time 8 hrs
Course Breakfast
Cuisine south indian
Servings 4 litre
Calories 659 kcal

Ingredients 

  • 3 cup idli rice
  • 1 tsp methi
  • 1 cup urad dal
  • 1 cup thin poha / avalakki / beaten rice

Instructions
 

  • firstly, in a large bowl soak 3 cup idli rice and 1 tsp methi for 5 hours.
  • also, soak 1 cup urad dal for 3 hours.
  • drain off the urad dal and transfer to the grinder. you can use mixi if you are comfortable.
  • grind to smooth paste adding water as required.
  • after grinding for 40 minutes, the batter will turn soft and fluffy.
  • scoop out urad dal batter and keep aside.
  • in the same grinder add soaked rice and 1 cup poha.
  • also, add water as required and grind the batter.
  • grind to a slightly coarse batter. if you grind to a very smooth paste, then the dosa will be very soft and not crisp.
  • transfer the batter to the same vessel of urad dal batter.
  • mix well making sure everything is well combined.
  • cover and allow to ferment for 8 hours in a warm place.
  • after 8 hours, the batter would have doubled indicating its well fermented.
  • now mix the batter gently and use the batter to prepare dosa.
  • finally, the dosa batter can be stored in the refrigerator for up to a week and use to make weeks breakfast.

Nutrition

Calories: 659kcalCarbohydrates: 136gProtein: 22gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 160mgFiber: 12gSugar: 1gVitamin A: 3IUVitamin C: 2mgCalcium: 69mgIron: 5mg

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how to make dosa batter with step by step photo:

  1. firstly, in a large bowl soak 3 cup idli rice and 1 tsp methi for 5 hours.
  2. also, soak 1 cup urad dal for 3 hours.
  3. drain off the urad dal and transfer to the grinder. you can use mixi if you are comfortable.
  4. grind to smooth paste adding water as required.
  5. after grinding for 40 minutes, the batter will turn soft and fluffy.
  6. scoop out urad dal batter and keep aside.
  7. in the same grinder add soaked rice and 1 cup poha.
  8. also, add water as required and grind the batter.
  9. grind to a slightly coarse batter. if you grind to a very smooth paste, then the dosa will be very soft and not crisp.
  10. transfer the batter to the same vessel of urad dal batter.
  11. mix well making sure everything is well combined.
  12. cover and allow to ferment for 8 hours in a warm place.
  13. after 8 hours, the batter would have doubled indicating its well fermented.
  14. now mix the batter gently and use the batter to prepare dosa.
  15. finally, the dosa batter can be stored in the refrigerator for up to a week and use to make weeks breakfast.
    dosa batter recipe

notes:

  • firstly, the dosa batter can be used to make masala dosa, podi dosa, uttapa, paddu, bun dosa, tomato dosa, and punugulu.
  • also, you can use dosa rice in place of idli rice. however, the texture of the dosa will be different.
  • additionally, the key to perfect fermentation is fermentation. so give enough time to ferment the batter well.
  • finally, dosa batter recipe can be done in mixi however the yield will not be the same.


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