Making dosas at home can be difficult, especially if you don't pay attention to the details. As a result, we couldn't help but share cuisine expert Uma Raghuraman's Instagram post about the secrets to the perfect dosa batter with you.
Step 1–Washing Right
Ensure you wash both rice and lentils multiple times as mentioned below:
Take a vessel and wash together:
-2.5 cup idli rice/ parboiled rice
– 1/2 cup raw rice
In another vessel, wash together:
– 1/2 cup urad dal/ husked black gram
– 1/2 tsp fenugreek seeds
Step 2– (A) Soaking Right
– Soak the washed rice mixture in 3 cups of water
– Soak the washed lentils with fenugreek seeds in 1.5 cup of water
– Important tip: When you soak the rice and lentils, you should be able to see them clearly through the water.
– Soak them overnight or for a minimum of 4-5 hours.
(B) –Grinding Right
– Grind the rice and lentils separately. Grind them using the water used for soaking.
– NOTE: Raghuraman used 2.5 cups of water to grind the batter (this includes the soaked up water). This will vary a little depending upon the quality of rice
Step 4 – Mixing Right
– Transfer the ground urad lentil batter and rice batter into a large vessel.
– Add sea salt ( or regular salt) – 1.5 tsp ( you can adjust later if required) and 2 tsp sesame oil. (Adding sesame oil is optional as Raghuraman said it enhances the taste of the dosas)
– Mix the batter using your hand for at least 3-4 minutes.
– Once you have mixed well , cover and allow it to rest for 6-8 hours. It will take longer in colder climates.
– Chef tip: Raghuraman covers the vessel complete with a stole or a shawl during winter.
