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The popular staple of South Indian cuisine, dosas are renowned for their variety of flavour and crispy texture. The combination of dosas with chutney and sambar makes them a nutritious meal choice for your diet. Due to the rise in health-conscious eating and to please a range of palates, the batter, which is traditionally made from a fermented mixture of rice and urad dal, can now be created with a variety of healthy substitutes.
Thanks to a wet grinder's simplification of the grinding process with little effort, it is easy to get the perfect batter consistency, which makes it a popular choice. In this guide, some simple batters are listed with essential tips which will help you create the perfect dosa batter with Usha's wet grinder.
Sada Dosa Batter
Sada dosa is one of the traditional versions, which is a staple in South Indian homes and is cherished for its simplicity and crispy texture. In Usha's wet grinder, you can make its batter effortlessly. First, soak urad dal and rice separately for at least 4–6 hours. Drain the water after soaking, then put the ingredients separately in the wet grinder with a little water. Grind them until it's smooth and mix them. It should have a thinner consistency than idli batter.
Image Credit: Wikimedia Commons
Oats Dosa Batter
Oats dosa is a healthy, gluten-free substitute that is high in fibre and offers a slightly nutty flavour. First, ground rolled oats in Usha's wet grinder until they come to the consistency of fine powder. Soak urad dal for approximately four hours. Drain the water, then combine it with the powdered oats in the grinder. While grinding, gradually add water until the batter is smooth. You can add spices like chopped green chillies or cumin seeds for extra taste. Before preparing the dosas, allow the batter to rest for at least half an hour.
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Ragi Dosa Batter
Finger millet, also known as ragi is popular as a superfood due to its mineral content which includes both iron and calcium. For this batter, in a 2:1:1 ratio, combine urad dal, rice, and ragi. In the grinder, combine all the ingredients with enough water to make them smooth. Black pepper or ginger can be added to add extra flavour profiles to your dish. Before cooking, let the batter rest for approximately 30 minutes.
Image Credit: Flickr
Barley Dosa Batter
Barley is known for its low glycemic index, which makes it a healthy substitute. In a 2:1:1 ratio, mix rice, urad dal, and pearl barley. Use Usha's wet grinder to grind these ingredients into a smooth and silky paste. To prepare a pourable consistency, adjust the water as necessary. Let the batter rest for approximately one hour after grinding. Since barley dosas have a slightly nutty flavour, they can be paired with sambar or spicy chutneys.
Poha Dosa Batter
Poha, or flattened rice, is a popular ingredient that adds softness and unique flavour to dosas. To make its batter, first, soften poha by soaking it in water for ten to fifteen minutes. After draining, add it to the wet grinder with green chillies (as per taste) and urad dal. Add enough water to the mixture and blend it. Although fermentation is not necessary for poha dosa, allowing it to rest for 20 to 30 minutes enhances its texture.
