By Suprita Mitter
August 23, 2024
Dosa batter is a blend of soaked rice and urad dal, ground to a smooth consistency and left to ferment. Fermenting dosa batter is a key step in making soft, fluffy dosas with the right tangy flavour.
2 cups parboiled rice 1/2 cup urad dal (split black gram) 1/2 teaspoon fenugreek seeds Water Salt
Rinse the rice and urad dal separately until the water runs clear. Soak the rice and fenugreek seeds together in enough water for 4-6 hours. Soak the urad dal separately in enough water for the same duration.
Drain the water from the urad dal and grind it into a smooth, fluffy batter, adding water as needed (about 1/2 to 3/4 cup).
Next, drain and grind the rice and fenugreek seeds into a slightly coarse batter, adding water gradually. Combine the urad dal and rice batters in a large bowl. Mix well with your hand to incorporate air, which aids fermentation.
Cover the bowl with a lid or a cloth and keep it in a warm place to ferment for 8-12 hours or overnight. The ideal temperature for fermentation is around 30°C.
The batter is ready when it has doubled in size and has a slightly sour smell. You should see tiny bubbles in the batter, indicating successful fermentation.
After fermentation, gently stir the batter and add salt to taste. The batter should have a pourable consistency but not too runny. Your dosa batter is now ready to be used for making crispy dosas.