Sunday, 12 May 2013

Dosa batter

Dosa Batter

Idly and Dosa is a part of south Indian breakfast. Off late, all of use store bought batter to prepare these. I don't like the store bought batter at all. Especially after reading the news article of the quality of water used for preparing the batter, I stopped buying them.

Once you make Dosa with homemade batter, believe you in me you will never buy batter from the store.

Little bit of planning and effort will get us beautiful,tasty and hygienic Dosas.


Raw Rice - 1 cup
Boiled Rice - 3 cups
Urad Dhall  - 1 Cup
Fenugreek Seeds - 1 teaspoon


Wash the raw rice and boiled rice for at least 2 times and soak them with enough water for overnight.
2 hours before you start the grinding process, wash and soak the Urad Dhall with fenugreek seeds.

Clean the grinder and grind the Urad Dhall with Fenugreek seeds. Grind the Urad dhall till it is fluffy. Then remove it from the grinder and transfer it to a vessel.

Now add the soaked rice in the grinder and grind well. Ensure that the grinder does not get heated up. So stop in between add little water and grind.

After the rice is done to a smooth batter transfer this into the vessel with the Urad batter. allow the batter to ferment overnight. Then next day, take required batter, mix well and add  salt and make the Dosas.

I generally think, it tastes good for a day or two for making a dosa. Usually after that I make Kuzhipaniyaram with the left dosa batter. I will make Kuzhipaniyaram soon and  post the recipe.


  • Ensure that the batter is left to ferment in a tall vessel as the batter tends to double up during the fermentation process. 
  • After adding the salt, the batter becomes sour faster.
  • So when we grind large quantities at home, we take required batter and salt and use. 
  • After fermentation, store the batter in refrigerator.


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