Gits Dosai Mix, 500 g

Product Information

You may or may not flip the dosa to the other side. But instead, fold over and serve. This is because the Ghee Dosa is thin as paper and it doesn't take much time to cook through. The podi can be made at home or store-bought and is popularly known as Idli podi, Dosa podi, gun powder, mulaku podi, chutney podi.

Serve Godumai Dosai with South Indian Coconut Chutney, Red Chilli Coconut Chutneyor any other chutney of your choice. 7. Oats Uttapam topped with Paneer Recipe Here's an amazing recipe for restaurant-style south Indian Dosa with a fermented, probiotic batter! Learn how to make the dosa with an easy but traditional and very authentic homemade batter. I've included a step-by-step video to make the process more comprehensive and to show you exactly how to get the perfect texture and flavor!After 10 hours,the batter should have risen well. If it has not risen enough, leave for a couple of more hours. Let the dosa cook for a couple of minutes until you find the bottom turning to a nice golden brown. Add cold water or ice as needed to grind the batter to a smooth paste. It is important to add cold water, as we don’t want the batter to heat up as that can hinderproper fermenting. Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.

If you are new at making dosa, then don’t worry if you can’t spread it perfectly initially. It comes with practice. Is this because of the ease of getting the batter done, with added idle times of soaking and fermentation, or because of the ease of spreading the foamy dosa batter on the hot sizzling tawa; because of the roasted golden colour of the dosa when flipped, or because of the delicious side dishes that goes so apt, one simply will love the experience of making dosa batter and eating homemade dosas.I also add fenugreek seeds(methi seeds) when making the batter. This was a tip from my South Indian friends mom, that it helps with fermentation. Dal and Rice Ratio for Batter

Now add 1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds. Sprinkle some cold water onto the griddle, and wipe it with a damp paper towel. Make sure to bring down the temperature of the griddle. To make the tomato chutney, add the tomatoes, red onion, red chilli, dates, garlic, tamarind and salt to a pan over medium heat, and cook until soft. Once cooked, remove from the heat and blend to a smooth paste using a blender or food processor.

I use the Vitamix blender to grind the batter. Then the batter can be fermented in the instant pot or in a warm place such as the oven with the lights on if you live in a cool place.

This dosa batter (protein dosa) does not require any fermentation, you can make dosa right away. I highly recommend fermenting the batter. Fermentation improves the taste, texture, and fermented batter can be preserved for longer. teaspoon fenugreek seeds. Although we use just a small quantity of fenugreek seeds here, they are utterly necessary. Fenugreek seeds, which are prebiotic themselves, help attract friendly bacteria and help the process of fermentation. You won't really taste them in the batter but they will help deepen the flavor with their bitter, maple-syrup-like quality. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.

Method

Vegetable oil or cooking spray for sprinkling or spraying around the dosa edges to make them crispy. If you are oil-free you can even skip this. Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water. after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixi if you do not have access to a grinder. Use the right kind of rice, and also add the chana and toor dal to the batter. This helps to get crispy dosa.