Dosa Recipe | How to make Dosa (2024)

FAQs

How to get dosa batter to ferment? ›

Keep the batter in a warm place, covered with a lid. The ideal temperature for fermentation is around 25-30°C (77-86°F). The fermentation process starts naturally due to the presence of wild yeast and bacteria in the air and on the ingredients.

But according to my knowledge, an excess of Urad dal will not make idlis or dosas harder. Idli and dosa will become too light and sometimes dosa may stick to the pan. Also, the taste will not be good. For dosa batter, you can add rice flour or Chiroti Soji.

If the batter is too thick, the dosa will not spread evenly, and if it is too thin, the dosa will be too crispy. So, make sure to maintain the right consistency.

Methi seeds also known as fenugreek seeds are used in smaller amounts to help with fermentation. You can substitute the seeds with ground fenugreek. If you live in warmer climate, you can make dosa without methi. Poha is known as flattened rice & helps to make your dosas light, without being dense.

As a happy bonus, the baking soda helped with browning, for a more restaurant-style dosa. In my recipe, I've added baking soda to the batter to help with fermentation, but I've also kept the fenugreek for that characteristic dosa flavor.

Use filtered drinking water during soaking and batter preparation. Tap water may contain chlorine and other chemicals that will interfere with the fermentation process. Fermentation Temperature. Usually, I leave my Dosa batter overnight on my kitchen counter to ferment.

Idly, dosa and aapam batter ferment naturally with the help of bacteria and yeast in the batter and in the air. Some people mix the dough and salt with their fingers to increase the addition of bacteria. A thorough mixing of lentil and rice paste is needed.

Fenugreek seeds act as a natural yeast activator due to the presence of compounds like saponins and diosgenin. These compounds stimulate the production of carbon dioxide, which aids in the leavening process, making the idli batter light and airy.

If the tawa is not hot enough, the dosa will not cook properly and will not be crispy. Thick batter: The dosa batter should be of a thin consistency. If the batter is too thick, it will r.

When should I avoid urad dal? ›

Urad daal to be avoided in skin diseases. (but indicated in many like infertility etc.) Other foods to be avoided: 1.

Over-fermented batter can result in idlis, dosas, or uttapams that are denser, flatter, and less fluffy. The delicate spongy texture that idlis are known for may be lost. Dosa and uttapam can become more rubbery and less crisp.

If you don't want the batter to ferment at all, then use very less lentil or urad, and don't add fenugreek seeds while soaking rice and urad. After grinding, keep the batter in fridge. Make sure while making the batter your hands are clean and no salt is added to the batter.

When the batter is heated, the water from it evaporates and the material shrinks. This is what causes the holes to be formed. More the water in the batter, the more it shrinks after getting cooked and more holes and bigger ones are formed.

If we can added less quantity of urad dal then dosa didn't get correct fermentation then dosa become rubbery. If we forget to add cooked 🍚Rice in grinding dosa batter ,dosa become rubbery. Some times in weather conditions like winter or rainy season dosa batter didn't get correct fermentation then dosa become rubbery.

Insufficient fermentation: Fermentation is crucial for achieving a crispy texture. The batter needs to be fermented for at least 8-12 hours in a warm place. If the batter is not fermented enough, the dosa will be soft and chewy. Inadequate heat: The griddle or tawa should be preheated well before pouring the batter.