Translate - Select Your Own Preferred Language To Read

Monday, August 04, 2014

Masala Dosa Batter

How to make masala dosa batter

Masala dosa is one of the most favored food in our home. Today I am partaking in a recipe of Masala dosa batter, as I am planning to make Paneer Cheese Butter Masala Dosa, Masala Dosa and Schezwan Paneer Butter Masala dosa.

Needed (For dosa batter) 

⚫¾ cup Urad dal
⚫1½ cup parboiled rice (raw rice)
⚫1½ cup regular rice (kolam rice)
⚫⅛ cup Chana dal 
⚫⅛ cup Poha 
⚫1tsp Methi Dana (fenugreek seeds)
⚫1tsp sugar
⚫Salt to taste


Step1: Washing and Soaking

◾We need to take on this process separately to each ingredient mentioned above that is rice, urad dal, Chana dal and fenugreek seeds. Soak each item separately for 3-4 hours. 

◾Poha will not be soaked, before grinding we will rinse and put it in mixer grinder.

Step 2: Grind

◾Drain, rinse again and grind them on an individual basis by adding little water. We need batter of medium consistency. Put salt and sugar at the time of grinding the batter.

Step 3: Mix all and keep for fermentation

◾Mix all batters together, check salt, adjust accordingly, Keep the batter in closed (air tight) steel, tupperware or lock & lock container for 8-9 hours for fermentation. 

Step 4: Check status

◾If batter is fermented, we can make different varieties of dosa from this batter. After fermentation batter gets double in volume, so that's why I had transferred batter to another container to avoid spill.

No comments:

Post a Comment


Popular Posts 7