Wednesday, March 2, 2011

Crispy Paper Roast Dosa Batter

Soaking Time (Rice) - Overnight
Soaking Time (Fenugreek) - Overnight
Soaking Time (Urad dhal, Channa dhal) - 3 hrs
Soaking Time (Poha) - 30 min

Fermenting Time: 12 to 14 hrs / Overnight

Grinding Equipment: Indian Wet Grinder

  1. Raw rice - 3.75 cups
  2. Fenugreek - 1 tsp
  3. Channa dhal - 1/4 cup
  4. Thick/Thin Poha - 1/4 cup
  5. Urad dhal - 1 cup
  6. Salt - to taste
To be done overnight
  1. Soak raw rice in water overnight.
  2. Soak fenugreek seeds in water overnight.
To be done the next day
  1. Wash raw rice in water for about six to seven times & drain water; set aside drained rice.
  2. Wash urad dhal and channa dhal in water for about two times; drain water.
  3. Soak washed dhals in water for 3 hrs; drain & reserve the drained water (about 1/2 cup) for grinding purpose.
  4. Wash poha well in water for a single time; drain water; cover with lid & set aside for half an hour.
  5. Need not wash the soaked fenugreek seeds.
  6. Grind drained rice and dhals, washed poha, soaked fenugreek seeds, salt in a wet grinder for about an hour to a smooth paste.
  7. Add little by little of the drained dhal water at regular intervals while grinding.
  8. The batter should be quite thick when compared to regular dosa batter.
  9. Do not make the batter thin & watery.
  10. Transfer batter to an air tight container.
Fermenting method
  1. If you have prepared the batter in the morning then allow the batter to ferment for about 12 to 14 hours throughout the day & refrigerate immediately on the same night.
  2. If you have prepared the batter in the evening, allow batter to ferment overnight & refrigerate immediately on the next day morning.

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