This Dosa recipe is a basic recipe for making dosa. You will find below the information about how
to make the basic dosa batter. Once you know the basic dosa batter recipe, you can make many kinds of dosas,
etc. with a variety of stuffings.
You can make this batter and keep it in the fridge after fermenting it. You may also store it in the fridge immediately after grinding it and ferment it later before making dosa. Do whatever you find convenient.
Remember to take the batter out of the fridge and ferment it for 5-6 hours. You may need to ferment the batter for longer time in cold weather. Keeping the container in a warm place will ferment the batter faster.
Please note that the batter will increase in volume after fermenting. So put it in a larger vessel before you keep for fermenting. Otherwise the batter will overflow.
For making uttappam, you can use the same batter(stored in the fridge) after 2-3 days. Generally, uttapam batter is slightly sour than the dosa batter. You get more fluffy uttapams.
The rice used for this is any white raw rice. You do not need to use basmati rice for this.
The batter is ready to make dosa. You can keep this batter in the fridge and use for a week.
Ingredients for making dosa after the batter is ready:
Making dosa method:
Dosa can be cooked white or golden brown as you wish.Remove onto a plate and serve hot.
Once fermented, you can keep the batter in the fridge for a week and use it when you want.
Add just enough water while grinding. The batter should be pouring consistency.
If necessary, you can add more water after fermenting and just before making dosa.
Pour dosa batter on the pan only after pan is heated. Otherwise dosa may stick to the pan.
If you want dosa to be crisp, cook it on low fire. you may use vegetable oil, butter or ghee for adding while the dosa is roasting.
If you are using a nonstick pan, you can reduce the consumption of oil.
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