Dosa Batter

Dosa Batter

A fermented rice and lentil batter that turns golden and crisp on a hot griddle.

Total 17 hr Makes 16 oz Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This South Indian staple relies on an overnight soak and natural fermentation to develop a tangy flavor and light, airy texture. Once fermented, the batter spreads thin into crackling dosas or thicker into soft idlis. Plan ahead, as soaking and fermenting take the better part of a day and night.

Ingredients

  • 3 cups raw rice (idli rice or short-grain white rice)
  • 1 cup urad dal (split black gram, skinned)
  • 1/2 teaspoon fenugreek seeds
  • 1/4 cup poha (flattened rice)
  • 1 teaspoon salt
  • 1 1/2 cups water, for grinding, divided

Method

  1. Rinse the raw rice in a large bowl under cold water until the water runs mostly clear.

  2. In a separate bowl, rinse the urad dal and fenugreek seeds together until the water runs clear.

  3. Cover the rice with water and soak at room temperature for 4 hours.

  4. Cover the urad dal and fenugreek seeds with water and soak at room temperature for 4 hours. Add the poha to the dal bowl during the last 30 minutes of soaking.

  5. Drain the urad dal, fenugreek, and poha, reserving the soaking liquid. Transfer to a blender and grind to a smooth, light, and fluffy batter, adding reserved liquid or fresh water as needed, about 1/2 to 3/4 cup total.

  6. Pour the dal batter into a large bowl large enough to allow the batter to double or triple in volume.

  7. Drain the rice and grind in the blender to a slightly coarse, grainy paste, adding fresh water as needed, about 3/4 to 1 cup total.

  8. Add the ground rice paste to the bowl with the dal batter and mix thoroughly with your hands or a spoon for 2 to 3 minutes to incorporate air into the batter.

  9. Cover the bowl loosely and let the batter ferment in a warm place (75-85°F) for 8 to 12 hours, or until doubled in volume, bubbly, and slightly sour-smelling.

  10. Stir in the salt once the batter has fermented, mixing gently to avoid deflating too much air.

  11. If the batter is too thick, stir in water a few tablespoons at a time until it reaches a pourable, slightly thin consistency similar to pancake batter. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.

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★ 4.7 (1)

Dosa Batter

This South Indian staple relies on an overnight soak and natural fermentation to develop a tangy flavor and light, airy texture. Once fermented, the batter spreads thin into crackling dosas or thicker into soft idlis. Plan ahead, as soaking and fermenting take the better part of a day and night.

17 hr 16 oz 165 cal

Ingredients

  • 3 cups raw rice (idli rice or short-grain white rice)
  • 1 cup urad dal (split black gram, skinned)
  • 1/2 teaspoon fenugreek seeds
  • 1/4 cup poha (flattened rice)
  • 1 teaspoon salt
  • 1 1/2 cups water, for grinding, divided

Method

  1. 1

    Rinse the raw rice in a large bowl under cold water until the water runs mostly clear.

  2. 2

    In a separate bowl, rinse the urad dal and fenugreek seeds together until the water runs clear.

  3. 3

    Cover the rice with water and soak at room temperature for 4 hours.

  4. 4

    Cover the urad dal and fenugreek seeds with water and soak at room temperature for 4 hours. Add the poha to the dal bowl during the last 30 minutes of soaking.

  5. 5

    Drain the urad dal, fenugreek, and poha, reserving the soaking liquid. Transfer to a blender and grind to a smooth, light, and fluffy batter, adding reserved liquid or fresh water as needed, about 1/2 to 3/4 cup total.

  6. 6

    Pour the dal batter into a large bowl large enough to allow the batter to double or triple in volume.

  7. 7

    Drain the rice and grind in the blender to a slightly coarse, grainy paste, adding fresh water as needed, about 3/4 to 1 cup total.

  8. 8

    Add the ground rice paste to the bowl with the dal batter and mix thoroughly with your hands or a spoon for 2 to 3 minutes to incorporate air into the batter.

  9. 9

    Cover the bowl loosely and let the batter ferment in a warm place (75-85°F) for 8 to 12 hours, or until doubled in volume, bubbly, and slightly sour-smelling.

  10. 10

    Stir in the salt once the batter has fermented, mixing gently to avoid deflating too much air.

  11. 11

    If the batter is too thick, stir in water a few tablespoons at a time until it reaches a pourable, slightly thin consistency similar to pancake batter. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.