A discussion on south Indian food is incomplete without the mention of dosa. A staple in south Indian homes, and if you think about it, dosa has become one of the most common delicacies. From cafes and restaurants to even street vendors, dosa is one dish you’ll find everywhere. But more often than not, making dosa at home can be quite a struggle for a lot of us. To be honest, I’ve tried coking dosa at home a lot many times, thanks to the dosa lover in me. But I’ve failed miserably. Each time something or the other would go wrong- from consistency to texture.
Even though the batter is made with regular, everyday ingredients, the process is simple too, but certain little steps can be daunting for many of us. Especially for those who are trying to make a dosa at home for the first time. One mistake, and you could end up with a messy, lumpy dosa batter, which can also be too-thin or too thick or one which is not correctly fermented. And since the battery is the most important part, one needs to make sure it is perfect. So, how to make sure that you have the proper batter? Here we bring you five easy tips for making the dosa batter correct each time!
1. Right Proportions
A right proportion of dal and rice can solve half of your problems in a large bowl. Soak four cups of rice and one cup urad dal in water for four hours or overnight in a large bowl. In a mixer, combine these ingredients separately and form a paste-like consistency.
2. Consistency Of The Batter
The dosa batter should not be too thick or thin, it should be flowy.
3. Fermentation Of The Batter
The dosa batter should ferment for eight to ten hours in normal circumstances.
4. Do Not Refrigerate
Don’t put your batter for fermentation in a refrigerator, as it slows down the process. It will take a long time for the batter to ferment properly if it is refrigerated. There could be chances that it won't even ferment because of the low temperature inside.
5. Cook The Dosa
Before you put the batter on a hot tawa, test the tawa by first heating the tawa and then adding some cold water to it. After that, oil the tawa and again pour some batter. This way, the tawa will be oily enough so that the batter won't stick to it.