Think of South Indian food, and it’s hard not to mention our beloved dosa. It’s one of those dishes that has become a staple around the country. We can find it in cafes, restaurants and even with street vendors! But, when it comes to making this delicious delicacy at home, that’s where most of us struggle. Achieving that right consistency, taste, and texture is a real challenge. Even though the batter has everyday ingredients in it, the process can be daunting for many of us. Especially for those who are trying to make a dosa for the first time. One step wrong, and you could end up with a lumpy batter, a too-thin batter or one which is not correctly fermented. So, how to make sure that you have the proper batter? Here we bring you seven easy tips for making the dosa batter correctly! Follow these tips next time you are making dosa at home.
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Here Are 7 Tips To Master The Dosa Batter
1. Use Right Proportions
Ensure that you have taken the right proportions or urad dal and rice. In a large bowl, soak four cups of rice and one cup urad dal in water for four hours or overnight. In a mixer, combine these ingredients separately and form a paste-like consistency.
2. Put Grains In A Large Container
Put the grains in a large bowl or container rather than a small one. Make sure there’s enough room for the grains to soak up the water.
3. Consistency Of The Batter
The dosa batter should not be too thick or thin in consistency. It should look flowy. You can check this by moving a ladle inside the batter. Start mixing the batter from the bottom of the vessel since the rice paste tends to settle down.
4. Fermentation Of The Batter
The dosa batter should ferment for eight to ten hours in ideal circumstances. If you live in a generally cold place, ferment it for 12-15 hours. In the summertime, you achieve the fermentation in about six hours in sunlight.
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5. Do Not Refrigerate
The fermentation is slowed by refrigeration. It will take a long time for the batter to ferment properly if it is refrigerated. In most cases, it won’t even ferment because the low temperature inside the refrigerator will almost stop the fermentation process.
6. Let It Be On Room Temperature
Generally, it is good to let the batter be at room temperature only. But, in case you refrigerate overnight, then let it sit outside to cool down before cooking. Once it comes to the room temperature then you can use it for cooking.
7. Cook The Dosa
Before you put the batter on a hot tawa, first you should heat the tawa and then run some cold water on it. After that, oil the tawa and again pour some batter. This way, the tawa will be oily enough so that the batter won’t stick to it.
So, keep these tips in your mind next time while preparing the dosa batter!
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