Thanks for visiting my blog and look forward to your feedback. This snow season (December-March), I experimented on how to ferment idly-dosai batter without using baking soda/powder.I also experimented how to aid the fermentation of iddli-dosa batter without using oven during severe snow season. Thanks Shanu, It really is a very healthy and crisp dosa. * You can add fenugreek seeds (1 tsp) instead of cooked rice. Adding salt actually results in a better batter quality than an unsalted batter. if ( quads_screen_width >= 1140 ) {document.write(''); If it is a little grainy it is not a issue, But the dal should be too smooth. Your recipes are fantastic and so simple in their approach. WELCOME! ! Unlike the typical dosa, tomato dosa doesn’t need any fermentation . The batter keeps good in fridge for 4-5 days. This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. You should make it little pouring consistency, not too thick or too thin like rava dosa. Thanks Sarvani for the feedback. Stir … The process of fermentation provides the characteristic taste, colour and flavour for dosa. This can be served for breakfast or dinner. Thank you. For batter that requires fermentation, placing a chili on top of the batter overnight helps to ferment quickly. Heat a pan/tava and spread on the pan,starting from center. !i wil try this today. You can … I use rock salt. To make the perfect dosa batter, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well.Cover with a lid and keep aside to soak for 4 hours. But this one is a exception, you dont have to ferment it, Just grind it and use right away. Is this dosa high on calories? Hi Vishnu,depending on size of the dosa, each dosa is about 60-70 calories, with 10-15 gms of carbs and 3-4 gms of protein. The batter ferments without commercial yeast, making use of wild bacteria and yeast from the air, grains, and dal to establish lactic fermentation. Urad dal is a must and has to be 2/3 cup. I dont want to use the masoor dal . An instant dosa that requires no fermentation or rice. Use the batter to make idlis the first couple days, then use the batter to make crispy dosas or savory “pancakes” the rest of the week. Tips for dosa batter fermentation in cooler climates: Keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen. First of all thank you for reading my blog.I am Aanchal and I have a degree in Education and a diploma in Montessori from London Montessori Center. 6. The shelf-life is lesser for this cooked barley batter. @Kashmala AshfaqI am not sure about the alternative, rice flour gives the proper texture. You can check out my tiffin sambar recipe, chutney recipes for sidedish. May I also know that the protein and carbohydrate levels are please? Dals/lentils are the backbone of Indian cooking and the primary source of protein … This site uses Akismet to reduce spam. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! more importantly this authentic dosa batter recipe is prepared from mixer grinder or mixie. If you can set the batter aside for 30 minutes to an hour, dosas will be more crisp. Tangri Kabab Recipe / Tangdi Kabab Recipe / Chicken Tangri Recipe ». Required fields are marked *. Sorry, I’m trying this for the first time hence all the questions. It will be more fluffy right? Plus, since this batter does not require fermentation, it can be made without having to plan and prepare from the previous day itself. Also, if I add some fruit salt to this batter, do you think we can make idlis out of it?Thanks a lotSeema. Without fermentation the taste of the dosa would be sour as well as white. So try this out and let me know how it turned out for you.. Rice – 1 cup ( I used normal cooking rice ), Whole Urad Dal / Ulundu paruppu – 11/2 cup. hey hi…whole urad dal nd normal urad dal is diff kya???? My friend Hema suggested the use of sugar for the nice golden color on the dosas. If I leave it overnight, will it ferment. These are approximate values. Amd i dont think this batter works wellfor making idlies. Your email address will not be published. Maira dosa batter smooth ni banta… halka danaidar rah jaata hai…Smooth batter kaise banega plz help?? 4)In this dosa, since there is no fermenting, the consistency of the batter is very important. 5)Cook it on medium heat till it gets nice colour on the dosa. கண்ணன் It is not half cup it is 3/4 cup and i doubled the recipe so it is 11/2 cup urad dal. Unless the cast iron pan is well seasoned, dosas can stick. Filed Under: Breakfast, Breakfast Ideas, Dosa, No Ferment, Recent Recipes, Viewers Requested Recipe. Can i use anything else ? Cucumber quinoa dosa is a very healthy variety of dosa that can be done instantly without the need for fermentation. }. Very good blog by the way! @shivaniit should be thinner than idli batter. Other high protein,low fat options using dals are Moong Dal Appe-South Indian style, Green Moong Dhokla, Quinoa Moong Matar Pulao, and Pesto Moong Dal Appe. (adsbygoogle = window.adsbygoogle || []).push({}); }if ( quads_screen_width >= 1024 && quads_screen_width < 1140 ) {document.write(''); Storing and Using After Fermentation . I use a non stick pan and I have never had any issues with the dosa sticking to the pan. (Idlis need fermentation) No fermentation required for dosas, but it would be great if it gets a standing time of 30 minutes after … Just soak the rice for few hours and blend well with few spices. Hi..I only had half cup urad daal left at home. Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. .. Rice u used here s bit idly or dosa rice a..cooking rice means can we use mysore ponni which we normally use for lunch tym..can we use dat. Wash the dals till water runs clear and soak overnight or atleast 6 hours. 3)I used storebought rice flour for the dosa and it worked perfectly. Hi Aanchal didi, I dont know if you remember me. Now heat a tawa, pour a ladleful of batter in and make thin dosa. var quads_screen_width = document.body.clientWidth; If you use a room heater, placing the vessel in that room would help in fermentation. So no need to keep a chili on top of the batter. Baking soda, Baking powder and Yogurt may hinder the process of fermentation by inhibits the growth of wild yeast. We keep this to make dosha red. Please like my Facebook page to continue to get healthy,easy and tasty recipes from me. As we are using cooked barley, after fermenting, store the batter in the refrigerator right away and also use it within a couple of days. The photo shows only half cup of Whole Urad Dal / Ulundu paruppu – so let me know the correct measurement.. half cup or one & half cup.