Dosa batter recipe

Soaking time: 4hrs

Grinding time : 1hr

Things requires:

• 5 cups Idly rice
• 1 cup urad dal
• 3tbs vendhayam(fenugeek or methi seeds)
• salt as required
• water

Preparation method:

SOAK:

Wash the 5cups of rice thoroughly and add water to it and soak for 4 hrs.

wash urad dal and add 3tablespoons of vendhayam and soak them for 4hrs.

Note: endhayam or methi seeds gives color todosa when cooking so never forget to add tis to get those brown roast dosa.

GRINDING:

• Urad dal grinding:

First take soaked urad dal and put in the grinder and add a little of water to grind initially.

Then as it grinds the paste becomes thick in around 10 mins now add some-more water and continue grinding and then as grinding continues check at regular intervals and add water to make it in batter consistency.

Note: if u add the required water initially itself means the urad dal batter wont come puffy. Only the batter that comes out puffy gives soft idlies or dosa. The dal i used is Udhayam urad dal.

now transfer the batter into a bowl or storage container.

• Rice grinding:

Now put in the rice in the grinder and approx it takes 30 mins to come in smooth paste. you can add a cup of water initially and allow it to grind. Unlike urad dal we can add water initially itself .

Check while grinding for consistency and remove batter . Do not let it become a complete paste.

• Finally:

Add this rice batter to the dal batter and add 2tbs of salt and knead it well.

Now allow it to ferment for 8hrs.

Batter is ready . You can refrigerate and can use it for 5 days.

Batter Can be used both for dosa and idli.