Friday, July 24, 2020

Easy Dosai Batter

                      Some 3 decades back, before buying the wet grinder, Idli and Dosai batter were occasionally made in the mixer, soaking  Urad Dhal and Rice in in the ratio of 1; 3. They have to be ground separately and mixed, little bit time consuming and tedious. The Dosais were not bad and the Idlis were not soft. With the advent of the wet grinders, this method went into a state of oblivion.

                   Now the members of the family getting reduced to just three with the children getting married and moving away, our intake is also comparatively getting less with age. So the mixer jar has become very handy and easy. Both Urad Dhal and the Rice are soaked together with a bit of Fenugreek and Toor Dhal. The batter is perfect. Yummy are the Dosais and Idlis are not bad.

                   The batter also gets fermented in 6 to 7 hours. As the salt is not mixed initially and mixed only at the time of making the Dosais or Idlis, the batter never becomes frothy but gets fermented; may be because of the Toor Dhal. Only soaking is a matter of concern. For small families and for kids, this is easier than getting the batter across the counter. Even 2 cups of Rice together with the required Urad Dhal and Toor Dhal can be soaked and ground in two batches. yummy golden brown Dosais can be prepared after fermentation.

Ingredients :

Idli Rice     3/ 4 cup.
Raw Rice   1/4 cup.
Urad Dhal  1/ 5 cup.
Toor Dhal    1 tbsp.
Fenugreek   1 tsp.

Method :

Wash and soak all the ingredients together for 4 hours.

Grind to a fine paste in the large mixer jar, adding water, just to the level of the materials, added  in the jar. Even little more water can be added. The grinding 
takes less than 4 minutes, that can be done for 2 plus 2 minutes with a pause for a minute. Make to a fine paste and transfer to a container and the let the batter be loose. Add salt at the time of preparing the Dosais after six hours. In winter, fermentation takes more time.

8 medium sized yummy Dosais can be prepared after 5 to 6 hours in Summer and 6 to 7 hours in winter,

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