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….
Plain Dosa Recipe
Checkout youtube video below with step wise instructions
Plain Dosa Recipe | Dosa Batter In Mixie
Recipe Cuisine: South Indian | Recipe Category: Breakfast / Dinner
Preparation + Cooking Time : 12 Hours + 25 Mins | Makes : 10 to 12 Dosa
- Parboiled Rice -- 1/2 Cup
- Idli Rice -- 1/2 Cup
- Urad Dal -- 1/4 Cup
- Poha / Aval -- 1/8 Cup
- Channa Dal -- 1 tbsp
- Toor Dal -- 1 tbsp
- Methi Seeds / Fenugreek -- 1/2 tsp
- Sugar -- 1 tsp
- Salt -- As Required
- Water / Ice Water -- For grinding the batter
1. First measure all the ingredients and keep everything ready.
2. Take a wide bowl, then add parboiled rice, idli rice, urad dal, channa dal and methi seeds. Rinse well for 3 to 4 times, pour water and soak it for minimum 3 to 4 hours.
3. To another bowl, add poha rinse for 2 times and pour enough water. Soak poha just before 1/2 an hour only.
4. Drain the water completely in the rice and dal. Poha absorbs all the water, so need to drain the water. To a mixer/blender add the rice and dal / lentil except poha.
5. First grind the rice and dal without adding water, it looks coarse. Then add poha and little ice water -- see tips section
6. Grind it till smooth paste consistency. Wipe the sides of the mixer with the spatula provided. Take a large vessel / container, pour the grinded batter and mix everything well. Choose the vessel / container little bigger, because during fermentation the batter will increase almost twice in volume. Keep covered and undisturbed in a warm place for fermentation. It takes about 8 to 10 hours in humid climate.
7. After fermentation, there will be increase in volume, change in colour of the batter and slight sour smell. Before making dosa, add salt and sugar.
8. Mix the batter gently, if required add very little water. For dosa, the batter should not be very thick, just in medium free flowing consistency. Heat a tawa, sprinkle little water, if the water evaporates immediately, then the tawa is ready to make dosa. Wipe the tawa with a wet cloth, then pour a ladle of batter in the center and spread it to the edges, as thickness preferred.
9. Drizzle oil / ghee generously all over the dosa or you can prepare oil free also. Cook for 2 minutes in very low fame, till it turns crispy. As I have made thin dosa, I didn’t flip it. If dosa are made thicker, flip it to other side, drizzle little more oil and cook for another 2 minutes. Do the same with the remaining batter.
Serve this plain dosa with mint chutney.
Dosa Batter In Mixie
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.
2. Quality
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.
Fermentation
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.
Plain Dosa Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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