@Amita Choudharyenglish please. Thank you. (adsbygoogle = window.adsbygoogle || []).push({}); வாழ்த்துக்கள்.. Crispy dosa ,pass it to me right away,I can dosa for three times a day.hmmmm,thanks for the recipe.I tried ur oats brownies It was a hit in my family and my friends.thanks arthiJayanthi, @Priety MaheshwariNo it is urad dal which is whole and white, @இரா. Hi Moutushi, I am using whole Urad dal, white color one, what we use for dahi vadas etc.Please do share your feedback and let me know how your dosas turn out. Thanks for the appreciation. Heat a pan/tava and spread on the pan,starting from center. Making idli using rava is a breeze, we don’t need to grind the rice to make the batter. It can last a week in the refrigerator. This dosa turned out to be crispy and equally good to normal dosa. how much water should we put ? Very good blog by the way! looks yummyyyyyyy!!!!!!! This is completely optional and is only meant to enhance the color. My sister grinds the batter once in a week.The quantity she had mentioned below comes for 5 days.She makes idli for the first two days for both breakfast & dinner and dosa for 3 days.She uses Thanjore idli rice & plain packet of urad dal,not any particular brand.My sister’s friend Sukanya in US also follows the same method to make idli. @shivaniit should be thinner than idli batter. 2. Instant mixed dal dosa, requires no fermentation or rice. © 2021 Food, Fitness, Beauty and More - WordPress Theme by Kadence WP, Mixed Dal Instant Dosa-No Rice No Fermentation, Looks at that dosa and did I see no fermentation .. how awesome is that! Hi I just wanted to know if the rice is pacharisi or pilungal arisi? It is very high in protein and is great for diabetics. Unless the cast iron pan is well seasoned, dosas can stick. Wash rice and dal well in lots of water. Drain them and set aside. ..thanks for sharing this recipe. }if ( quads_screen_width >= 1024 && quads_screen_width < 1140 ) {document.write(''); secondly, after pouring the dosa batter to dosa pan, no need to spread it via spoon. can i use dosa batter without fermentation Please share your feedback. Hi Aanchal didi, I dont know if you remember me. This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. WELCOME! Soak jowar and dal separately and grind them separately. @LoVeLy AsHit is store bought rice powder.. Hi Arthi Can I use idli rice instead of cooking rice?? firstly, do not forget to add thin poha while grounding. Can I use split urad dal instead of whole one? I'm from France and i 'm glad to have some real tamil recipes, Add 1/4 tsp fenugreek and soak with urad dal …da dosa will more crispy…. Urad dal is a must and has to be 2/3 cup. (adsbygoogle = window.adsbygoogle || []).push({}); You can even use pink salt. if ( quads_screen_width >= 1140 ) {document.write(''); @Anantayes the quantity mentioned has to be used. Welcome jayashree,doesnt get any easier and healthier than this. Thank you Aanchal, I had tried this recipe many times always it comes out good and feels happy that I fed nutritious I do recommend grinding just before making dosas for crisp dosas. 8)If you see that the batter is not spreading properly, then add little water to it. Isn’t fermentation good? Other healthy dosa recipes are Daliye ka Dosa/Cracked Wheat Dosa and Brown Rice Dosa. This cucumber quinoa dosa is absolutely perfect for people following low carb diets or diabetic friendly diets. My friend Hema suggested the use of sugar for the nice golden color on the dosas. asha, for poha dosa the batter can be kept for 4 to 5 hours. The other three dals can be of any variety.The sugar caramelizes and gives a nice golden color. Toor dal is a good option. Thoroughly wash/rinse rice before pre-soaking. Follow the above and I am sure you would be able to successfully ferment the batter in cold places too. I use a non stick pan and I have never had any issues with the dosa sticking to the pan. I will try your recipe. Amma makes these Kutti Dosas at home when her idli-dosa batter is not completely ready or if the batter only partially fermented (especially during the winter). Also, if I add some fruit salt to this batter, do you think we can make idlis out of it?Thanks a lotSeema. Your email address will not be published. Idli recipe, Learn to make soft idli batter with rice or rava. }. Use whole decorticated (without skin but not split) Urad. Are you using hole Urad daal or split urad daal? Thanks for visiting my blog, Aanchal. I am sharing both the methods in this post. Use distilled water or spring water for presoaking. Required fields are marked *. Additionally, methionine (an essential amino acid – meaning the body cannot produce it naturally and it must come from the diet) is significantly increased after fermentation of dosa batter and also improves the protein content of the final product. can you do a post on how to make idli batter using mixie or blender. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. An instant dosa that requires no fermentation or rice. If you don’t ferment or directly use the batter after grinding it will not be called authentic South Indian dosa! I got so many requests to write a blog post about it and well here I am. Avoid adding ferment inhibitors Avoid adding ingredients like Baking soda, Baking powder and Yogurt before the batter ferments since these inhibit the growth of wild yeast. This fermented batter is made up of idli rice and whole skinless urad lentils and can be used to make soft steamed rice patties or crispy crepes. You can store the batter in your fridge for about a week or in the freezer for about a month. Came across your fb page recently n i have wanted to drop a comment. This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. Can I use whole u skinned urad dal (black)? Thank u so much for ur effort. It is very high in protein and is great for diabetics. Use short grain rice. My experiments with Idli-Dosa batter will continue as long as I stay in these snowy parts of the US.Yes, it’s end of March and it is still snowing. Add about 1/2 teaspoon of salt for one cup of dry ingredients (rice + dal) plus more according to taste. can I use the Baking powder for fermentation. Once the top of the dosa appears as cooked through, flip it over and cook for another minute or 2. keep it up! This is Hemna - I was in school with Ritu. Jump to Recipe Print Recipe Cucumber quinoa dosa is a very healthy variety of dosa that can be done instantly without the need for fermentation. (adsbygoogle = window.adsbygoogle || []).push({}); The dosa is still as crisp and crunchy as the one with rice! Your email address will not be published. Hey..If am out of rice flour..what can I use as an alternative? 4. Though the idlis come out very soft but there are chances of batter getting sour if we ferment for 6-7 hours as the batter with fenugreek ferments faster than the batter without fenugreek.The color of idlis is also off white and so I hardly use fenugreek. Wow….this one's really helpful. If you really have to, add them after the process of fermentation. I don’t think I’ll go back to fermentation dosa much now. Thanks. Dosas usually require some rice, oats or daliya/cracked wheat. after 4 to 5 hours of fermentation, the batter does not have the typical sour aroma. Thanks Bella for the feedback. This can be served for breakfast or dinner. Notify me of follow-up comments by email. Best part is no compromise on taste or texture! Tangri Kabab Recipe / Tangdi Kabab Recipe / Chicken Tangri Recipe ». Ideal for diabetics or those watching their carb intake. This is my go to Idli Dosa Batter and I make it all the time. Brown and crisp on one side,no need to cook the other side. Sorry, I’m trying this for the first time hence all the questions. Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. And I totally understand about feeding nutritious and healthy food to our families. As we are using cooked barley, after fermenting, store the batter in the refrigerator right away and also use it within a couple of days. These are approximate values. It takes about one day for the batter ingredients to soak and ferment, the source of the dosa’s signature tangy flavor. You can … But this one is a exception, you dont have to ferment it, Just grind it and use right away. To make Uttapam, I use Idli consistency batter. Your recipes are very helpful with the pics, notes and proper measurements. (adsbygoogle = window.adsbygoogle || []).push({}); Instant mixed dal dosa, requires no fermentation or rice. The same batter can be used for appe and idlis, so put in fridge. if yes then what amount. But sometimes we can’t wait until the idli-dosa batter finishes its fermentation. Soft idli can be made in 2 ways, one is using rice and the other using idli rava. you can also keep overnight. Dosa Batter Fermentation Process: It is a well known fact that fermentation is absolutely vital for dosa preparation. But this one is a exception, you dont have to ferment it, Just grind it and use right away. No matter you are a beginner or an experienced cook the tips & tricks mentioned in this post will help you to master the techniques of making the best South Indian dosa. The batter shouldn’t be too thick or too thin. https://www.youtube.com/watch?v=qB7Punwig-o, Instant Oats Vegetable Idli Recipe / Oats Veg Idli Recipe, Eggless Oats Cookies – Just 4 Ingredients. .. Rice u used here s bit idly or dosa rice a..cooking rice means can we use mysore ponni which we normally use for lunch tym..can we use dat. This recipe has only dal/lentils making it perfect for diabetics who are trying to watch their intake of high glycemic foods like rice and oats. The shelf-life is lesser for this cooked barley batter. if you keep the batter overnight it wont be sour. Drizzle some ghee or oil around the sides and cook on medium heat till it is golden. 1. Dosa batter is prepared by grinding soaked urad and rice. Thanks Shanu, It really is a very healthy and crisp dosa. Dals/lentils are the backbone of Indian cooking and the primary source of protein for … }if ( quads_screen_width < 768 ) {document.write(''); Few weeks back, I shared the entire process of making Idli Dosa batter on my Instagram stories and it received an overwhelming response. Dals/lentils are the backbone of Indian cooking and the primary source of protein for vegetarians. if ( quads_screen_width >= 1140 ) {document.write(''); }if ( quads_screen_width >= 768 && quads_screen_width < 1024 ) {document.write(''); I’m a newbie at making dosa and idli, but I have been making all of my bread since the 70s, including some sourdough, which is better started without the salt. We find no difference in taste or texture. Rinse and drain and grind into a smooth paste.Do not use too much water. So try this out and let me know how it turned out for you.. Rice – 1 cup ( I used normal cooking rice ), Whole Urad Dal / Ulundu paruppu – 11/2 cup. According to my experience, adding salt aids in fermentation. Dosa recipe, Learn how to make dosa batter at home. Aanchal. Use the soaking water to grind the rice and dal for proper fermentation. Pre-soaking ingredient Grinding to make batter Fermentation and post-fermentation. After grinding, the batter is fermented for 6–7 hours to make it appropriate for dosa preparation. Blender can be used to make dosa batter in small quantities i.e 2-3 people. Had this for breakfast today- it was super super crispy and just delicious!! Your email address will not be published. You can use only raw rice or 1 cup raw rice and 1 cup parboiled rice or idly rice. Add in water and blend them till they are well blended. This dal is important to make the dosa crisp. Rice powder is of raw rice or white rice? Today’s menu was protein packed instant dosa that requires no fermentation.Healthy Mix dal masala dosa – no rice added makes a great meal that is Vegan and Gluten Free. You are right green moong will change the color of the dosa. I was really proud that i found a perfect recipe if you dont have much time on hand. Pour this in a bowl and add in salt. Now heat a tawa, pour a ladleful of batter in and make thin dosa. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Amd i dont think this batter works wellfor making idlies. Patience and experiments are all you have to do. You can check out my tiffin sambar recipe, chutney recipes for sidedish. The texture of the idly made using rava also turn out very soft and nice. So . Thank you very much. Required fields are marked *. (adsbygoogle = window.adsbygoogle || []).push({}); I dont want to use the masoor dal . So happy to know that the dosas always come out good. Hi Vidya, this recipe requires no fermentation. 6)You can store this batter in fridge for two to three days. Before the idli dosa batter is ready for use, it must be fermented for 12-14 hours. Fermentation: Fermentation gives the characteristic texture (leavening), aroma and taste to the dosa batter along with improved digestibility and nutritional value (Fig. If you want to soak and grind everything together, use 3:1 ratio of jowar and urad dal. This has become my go to recipe for dosas at home. This site uses Akismet to reduce spam. Learn how your comment data is processed. I happened to land on your website without knowing it was you. Sorry for the delay but better late than never I guess? உங்கள் பதிவுகளை தொடர்ந்து படித்து வருகிறேன். Would love to hear back from you. I am telling you you dont sacrifice the real taste of dosa. 5)Cook it on medium heat till it gets nice colour on the dosa. You should make it little pouring consistency, not too thick or too thin like rava dosa. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! I found that i have not posted separate dosa batter or soft idli batter, even though i experiment a lot with these. Soak them overnight. I was even successful while using Great Value long-grain enriched rice from Walmart. Learn how your comment data is processed. Tips for dosa batter fermentation in cooler climates: Keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen. var quads_screen_width = document.body.clientWidth; It will be more fluffy right? 6. To tend to the batter, I put in in the refrigerator after about 3 days as the fermentation will tend to exhaust itself over time and the batter will lose some of its elasticity. Will that affect my dosa outcome?Lovely recipes btw..Will definitely keep trying more☺. Hi Hemna, I do remember you! I love dosa but it long to prepare. Wash the dals till water runs clear and soak overnight or atleast 6 hours. 2). Unlike the typical dosa, tomato dosa doesn’t need any fermentation . I mean what is the correct consistency ? Choose wide pans (8" or larger) to presoak rice and Urad. It indeed is a small world. @Kashmala AshfaqUSE Poha dipped in water , or use cooked rice , or marmara dipped in water. Hi Pooja, any yellow dal is fine. This is an instant dosa recipe, I have never fermented the batter. And what are the protein and carbohydrate levels per dosa? Urad dal is a must, after that use any yellow dal. dont understand hindi. I am telling you you dont sacrifice the real taste of dosa. Stir the batter … (adsbygoogle = window.adsbygoogle || []).push({}); This snow season (December-March), I experimented on how to ferment idly-dosai batter without using baking soda/powder.I also experimented how to aid the fermentation of iddli-dosa batter without using oven during severe snow season. }if ( quads_screen_width >= 768 && quads_screen_width < 1024 ) {document.write(''); and protein-rich food to my family. More About Me…. Here is the written recipe followed by the pictorial one-. (adsbygoogle = window.adsbygoogle || []).push({}); I grind in the night so wondering if I should leave it outside or put it in the fridge. So it’s good to know this about being able to add the salt initially, without delaying the fermentation. At times, not adding enough salt to the batter after its ground can also be a reason for lack of fermentation. Hi Gayatri, please use white whole Urad dal please. Is fermentation overnight not good? I grew up in north India where Idli and Dosa are not a everyday thing. Thanks a ton! This is a detailed post that will guide you to make dosas of all kinds - soft, crispy, restaurant style, home style and healthy dosas. You can use thick or thin poha/aval for this idli; If you are using mixie, use ice cold water for grinding the batter to avoid heating of mixie jar. * You can add fenugreek seeds (1 tsp) instead of cooked rice. If you can set the batter aside for 30 minutes to an hour, dosas will be more crisp. We keep this to make dosha red. Now without any delay, I will share how I made the batter and the idli and dosa. or Nutritionist if you have any health issues or questions. Adding sugar is optional,its not enough to make it sweet, sugar caramelizes and gives the dosas a nice,golden color. 2)While blending, the rice wont get too smooth. Just soak the rice for few hours and blend well with few spices. Indian food is very versatile and what people in th… Thanks, Hello AarthiI made dosa it was yummy but…….when i made dis it was crispy but after few mins it brcame very soft ….n even its colour remained white not d exact colour like ur dosa……wat should i do…….Thanks & regardsAvni, @Avniit may be because of the pan which you used to make this too. What is Idli Dosa Batter? }if ( quads_screen_width < 768 ) {document.write(''); Now Take the soaked dal and rice in a blender, add rice flour and puree them. The consistency is the problem. 4)In this dosa, since there is no fermenting, the consistency of the batter is very important. How many calories per dosa? I followed the recipe %100 and it sticks, even i used ghee it still got stick.... Hi Gulsah, sorry to hear that your dosa got stuck to the pan. Seems delicious though, will try tomorrow, thankyou, Thank you, I would say around 150 calories per dosa. If you leave it overnight, it will ferment. Before making the dosa, mix the batter well 2-3 times. Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.foodfitnessbeautyandmore.com/mixed-dal-instant-dosa-no-rice-no-fermentation/. Would love to hear back from you. The photo shows only half cup of Whole Urad Dal / Ulundu paruppu – so let me know the correct measurement.. half cup or one & half cup. Is this dosa high on calories? Dosas turn out real good. Add salt and water till you get thick pouring consistency,not too watery. 7)This dosa is best when made thin, dont make it thick. Please refer to a Registered Dietitian. Add Salt in Batter before Fermentation. var quads_screen_width = document.body.clientWidth; Some studies have shown a nearly 50% decrease in phytates after fermentation of dosa batter. May GOD reward you with goodness!! I served it with my tiffin sambar recipe and it was a total hit. 7. I thought it will make the dosas more crisp. Thanks for visiting my blog and look forward to your feedback. We ate these all … Some of my friends have also tried using Basmati rice in their dosa batter… May I also know that the protein and carbohydrate levels are please? I have made soft idlis for the first time because of you and am planning to make this dosa soon. Use non-iodized salt or rock Salt (minimally processed). !i wil try this today. Variations may exist due to ingredients and brands used. In many regions, people also use some proportion of rava in it. hey hi…whole urad dal nd normal urad dal is diff kya???? Thanks. Hello there! Nowadays there are recommendations for using the instant pot to ferment the idli-dosa batter. }, Grind into a smooth paste with little bit of water, Add salt,sugar and  just enough water to make batter into pouring consistency, Spread on a hot tava/griddle and cook till crisp, Enjoy with Aloo/potato ki sabzi, Coconut Chatni and Sambar. 1)Wash rice and dal very well and then soak them. To make the perfect dosa batter, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well.Cover with a lid and keep aside to soak for 4 hours. I have tried and do not recommend this method at all. What a neat idea, the sugar caramelizes on the hot tava/griddle imparting the lovely color. Please like my Facebook page to continue to get healthy,easy and tasty recipes from me. Hey aarthi, since u used had quantity for rice and urad even rice flour is half cup? Thanks! }if ( quads_screen_width >= 1024 && quads_screen_width < 1140 ) {document.write(''); Thank you so much for this easy recipe. I would try first time without fermenting the batter.