Think South Indian food, and it’s hard not to mention our beloved dosa. It is one of those dishes that has become a staple across the country. We can find it in cafes, restaurants and even street vendors! But, when it comes to making this delicious dish at home, most of us struggle. Achieving that perfect consistency, taste and texture is a real challenge. Even though batter is an everyday ingredient, the process can be daunting for many of us. Especially for those who are trying to make dosa for the first time. Go one step wrong, and you could end up with a lumpy batter, a very thin batter, or one that isn’t fermented correctly. So, how to make sure you have proper batter? Here we bring you seven easy tips to make dosa batter the right way! Follow these tips the next time you are making dosa at home.
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Here are 7 Tips to Master Dosa Batter
1. Use the Right Ratio
Make sure you have taken the right ratio or urad dal and rice. In a large bowl, soak four cups of rice and one cup of urad dal in water for four hours or overnight. In a mixer, mix these ingredients separately and make a paste-like consistency.
2. Pour the cereal into a large container
Pour the cereal into a large bowl or container instead of a small bowl. Make sure there is enough room for the grains to soak up the water.
3. Consistency of Batsman
Dosa batter should not be too thick or thin. It should look flowing. You can check this by moving a spatula inside the batter. Start mixing the batter from the bottom of the pot as the rice paste starts to set.
4. Fermentation of Batter
Under ideal conditions, the dosa batter should be left to ferment for eight to ten hours. If you usually live in a cold place, ferment it for 12-15 hours. In summer, you get to ferment in about six hours in sunlight.
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5. Do not refrigerate
Fermentation is slowed down by refrigeration. If the batter is refrigerated, it will take a long time for the batter to ferment properly. 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 at room temperature
Generally, it is best to let the batter remain at room temperature. But, if you keep it in the fridge overnight, leave it outside to cool before cooking. Once it comes to room temperature you can use it for cooking.
7. Cook Dosa
Before pouring the batter on the hot griddle, first heat the griddle and then pour some cold water on it. After this, apply oil on the pan and pour some batter again. In this way the tawa will become so oily that the batter does not stick to it.
So next time while making dosa batter keep these things in mind!
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