Crispy Dosa Batter

Ingredients to soak overnight

• 3 cups dosa rice
• 1 cup normal rice
• 3/4 cup urad dal
• 1 tbsp gram (which is used for chutney )
• 3/4 tbsp whole fenugreek (methi dana )
• 1 tbsp chana dal
• Salt to taste ( added just before cooking) 

 
Wash the rice and dal well and then soak all the ingredients mentioned above for atleast 12 hours or overnight
 
Ingredients to add when grinding
 

• 1/2 cup flat poha or cooked rice

 
If using the poha,wash the poha and soak for 7-8 minutes, drain the water and add the poha to the batter in the last lot of grinding.
 

• Drain the water from all the items soaked overnight ( this is not the traditional way but I want to ensure you add the right amount of water to get the right consistency)
• Divide all the soaked ingredients into 3 parts
• Add the first part to your grinding jar along with ¾ cup of water and grind till you have a smooth consistency like a thick milk shake
• Take a little batter and rub it between your finger, it should have a slightly grainy texture
•  Once done transfer to a large container
• Grind the second batch in the same manner with ¾ cup water
• For the 3^rd batch add in the soaked and drained poha along with ¾ cup water and grind
• Once you transfer the 3^rd batch into the same container
• Add another ¾ cup water to the grinder and run it for a few seconds to merge all the extra batter.
• Mix this as well into the batter.
• Mix all the batches well to ensure consistency

 
 
Important The consistency has to be smooth with a slight grainy effect .

Fermentation period

• Cover the batter and leave it outside in a warm place overnight
• Ensure the utensil is only about half full, this allows enough space for the batter to rise
• If you feel it might over flow, put the batter utensil of a large plate to collect any spills
• If you live in a cold climate, like yoghurt you can encase the batter utensil in a towel or leave it over night in an oven ( the oven should be off)
• In the morning the batter should have risen and have tiny bubbles or holes.
• Mix the batter and take out only the amount you need for breakfast
• Cover and store the remaining batter in the refrigerator
• Everytime you want to use the batter, take out the amount you need from the main container and leave it outside for atleast 30 mins for it to come to room temperature. Do not try to make dosa with cold batter.
• If the cold batter seems to thick, add a tablespoon of water at a time till you get the right consistency 
• The batter will last 4 to 5 days if refrigerator and not left out for too long

 
 
Cooking the dosa

• Add salt to the batter you are using for cooking only. Ideally add this before you start making the dosa
• Use a non-stick tawa or a well seasoned cast iron tawa ( tawa = flat bottomed pan)
• Turn on the heat
• To check when the tawa is ready, place your hand a little above the tawa, if you can feel the heat the tawa is ready .
• Brush a little oil on the tawa ( this is only for the first dosa) and add a small ladle of dosa batter in the centre
• place the back of the ladle on the top and start moving it in a circular pattern , going outwards as you make the circle bigger and bigger
• It will look like a thin line and a thick line being created
• Cover with a lid for few minutes and cook on medium heat
• Remove the lid, ideally the thicker lines should have started to set and the thinner lines should have being a little beige in colour.
• Add few drops of oil on the dosa and lightly brush the dosa with a spatula
• You will know the dosa is ready when it starts leaving the sides.
• Free it with a spatula and serve hot with chutney or my sweet potato stuffing

 
Note : this recipe can be used for multiple recipe variations including
Idli, uthappam, puddu ( look like round balls) etc