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Chutney Recipes- Peanut Tomato Chutney, Andhra Peanut Chutney, Ginger Carrot Bell Pepper Chutney, Carrot Capsicum Chutney.
Dosa Recipe using Rice Flour:
- Rice Flour- 3 cups
- Urad dal/ skinned and split black lentils/ Minapa pappu- 1 cup
- Methi Seeds/ Fenugreek Seeds- 3/4th tsp
- Salt to taste
- Water as needed
- Vegetable oil as needed
Soaking, Grinding & Fermenting:
- Wash and soak the urad dal and methi for 6 hours at room temperature to soften them
- Carefully pour the soaking water out of the bowl and discard. Rinse the lentil two to three times.
- Grind the urad dal and methi seeds with a cup of water until smooth.
- Transfer the urad dal mixture into a large bowl. Add rice flour and salt.
- Using your hands stir the batter gently by adding little water at a time.
- Final batter should have a consistency similar to pancake batter.
- Let sit undisturbed for 10 hours.
- In winter, place the batter in the oven and turn the oven light on.
- In summer the batter will rise easily but in winter Its very important to place the batter in a place which is slightly warm.
- The fermented batter will have air bubbles on the top and the batter will increase in volume.
Making the Dosa:
- Heat a cast iron skillet or a tawa over medium heat.
- Stir the fermented batter and pour a ladle of the batter in the center of the skillet.
- Spread the batter into a thin circle.
- Drizzle a teaspoon of oil all around the dosa.
- Close the lid for 30 seconds.
- When you remove the lid you will see that the edges turned golden brown.
- Remove the dosa and serve immediately with chutney and sambar.
- Repeat the process with the rest of the batter.
- If the batter does not ferment properly, you may still make the dosa but you will not achieve the ideal texture and taste.
- Do not leave the batter to ferment more than 15 hours. If that happens the batter would develop a rotten smell.
- The fermented batter will not double as it would with regular dosa batter.