If you are a die hard fan of crispy, golden coloured, ghee drizzling dosa but don’t want to grind in wet grinder? or don’t have it?, then just hop into this post, dosa batter in mixie as the whole grinding process will be finished within 10 minutes. There is no need of lifting the grinder stone in between, or cleaning the stone is really a laborious task, you can grind it frequently in a breeze and use fresh batter also. I have already shared another post, soft idli recipe which can be used for preparing both idli and dosa but this plain dosa recipe is completely different from that. Please read the recipe till the end, as I have shared lots of tricks and tips and this is a foolproof recipe, if you follow the proportions correctly. It tastes heavenly with hotel style tiffin sambar and urad dal chutney.So , here is the recipe with step by step photo with You Tube video link….
If interested check out my other dosa / idli recipes….
Checkout youtube video below with step wise instructions
1. Soaking Time
a. Soak the rice and dal / lentils for minimum 3 hours, as we are grinding in mixie no need to soak everything separately except poha.
b. Soak poha separately just prior 1/2 an hour before grinding the dosa batter in mixie.
a. Use whole and fresh (within expiry date) urad dal to get soft dosa. Don’t use split urad dal.
b. Use good quality idli rice and parboiled rice only.
c. Don’t use basmati rice or long grain rice for this plain dosa recipe.
3. Grinding the batter
a. As we grinding the dosa batter in mixie, the jar gets heated soon, so it affects the batter and it does not ferment properly. So use ice water for grinding. If using normal water, give a pause and then grind.
b. The batter should be fluffy and smooth, it should not be too thick just medium paste consistency. Adjust water before making dosa.
4. Channa dal gives crispy and golden colour dosa.
5. Addition of poha helps to get soft and crispy dosa.
6. Don’t skip methi seeds, it lends flavour and helps in fermentation. Also don’t add more than mentioned, it would give bitter taste.
7. Don’t skip adding sugar, as it gives nice golden colour to the dosa.
8. This batter can be refrigerated for 3 to 4 days. It can also be stored in freezer and used up to 25 days. Before usage bring it to room temperature prior 2 hours and then use it.
1. If the batter is perfectly fermented, you can see small air bubbles and smell it.
2. After fermentation, refrigerate the batter until use or else it becomes sour. Batter should be fermented for a limited time only.
3. Also last batch of little batter can be kept for culture for the next batch.
If Dosa batter doesn’t ferment? If you are living cold climatic region or country
1. Keep the batter undisturbed in a warm place or near the gas stove over night.
2. After grinding, mix the batter with your hands instead of spatula because heat in our body makes the fermenting process easier.
3. If preferred, you can add 1/4 tsp of yeast – sugar with water, dissolve it and add to the batter.
4. Iodized salt does not help in fermentation, so use rock salt. Also add salt after fermentation.
5. Add 1/4 tsp of baking soda to the batter and ferment. But mix well before preparing dosa.
6. Using chlorinated water kills the wild yeast so use good water.
7. In cold countries, the dosa batter can be kept in the preheated oven with lights on.