By Ujjainee Roy
July 23, 2024
Dosa is one of the healthiest breakfasts you can opt for; not only is it made with fermented ingredients which is great for gut health but it's also digestible and can keep you full for hours. If you're unsure about fermenting dosa batter at home, here are some basics you should know.
The basic ingredients for dosa batter are rice and urad dal (split black gram). A common ratio is 3 parts rice to 1 part urad dal. Some recipes also include fenugreek seeds (methi) for added flavor and improved fermentation.
Soak the rice and urad dal separately for at least 4-6 hours or overnight. Soaking helps soften the grains, making them easier to grind and aiding the fermentation process.
Grind the soaked rice and urad dal separately until smooth. The urad dal should be ground to a fluffy and airy consistency, which helps in achieving a light and crispy dosa. Mix the ground rice and urad dal batter together thoroughly.
For optimal fermentation, the batter needs a warm environment. In warmer climates, you can leave the batter covered at room temperature. In cooler climates, you may need to place it in a warm oven (turned off) or use a fermentation setting on an electric yogurt maker.
The batter should double in volume after fermentation, and it will have a slightly sour smell. The consistency should be like a thick pancake batter. If it's too thick, you can add water to achieve the desired consistency before making dosas.
Once fermented, the batter can be stored in the refrigerator for up to a week. Stir the batter well before using each time. The fermented batter can also be used to make other dishes like uttapam or idli.