South Indian Dosa batter isn't just used to make Dosa and Uttapam. It's a versatile batter that also comes to use when you need to whip up quick snacks like Punugulu for breakfast, or evening tea. This batter keeps very nicely in the fridge for six to seven days. People these days lead a hectic life, that’s why a batter such as this becomes a major time saver in the kitchen. I always keep a batch of batter in the fridge as doing that helps me whip up South Indian cuisine at a moments notice. You could do the same for your loved ones. What are you waiting for? :-)
½ cup black gram (split and skinned) / urad dal
1½ cup Boiled rice (Boiled rice is a variety of rice)
½ teaspoon fenugreek seeds
1½ tablespoon Bengal gram (split and skinned) / chana dal
4 tablespoons flattened rice / poha
1 teaspoon cumin seeds
- Wash and soak skinned black gram (split and skinned), boiled rice, Bengal gram (split and skinned) and fenugreek seeds in sufficient water for 8 hours.
- After 8 hours, strain the soaked grains from the water. Retain the water.
- Grind the soaked grains with flattened rice, adding the retained water as needed. (to grind the soaked grains you will require approximately 220-250 mils water) The batter should be thick and smooth in texture.
- Remove the batter from the grinder in a large stainless steel vessel, add whole cumin seeds, give it a stir and cover with a lid.
- Store the batter in a warm place until the batter ferments (about 6 to 8 hours). It may take a few extra hours to ferment during winter season. When the batter ferments it will have risen by about 2 to 3 inches and contain small bubbles.
- Store the batter in the fridge for a further 24 to 36 hours before use.
- When you need to use the batter, do not stir or disturb the batter. Carefully remove as much batter as you require and store the rest undisturbed in the fridge. This quantity makes 3½ - 4 cups batter.
- This recipe is courtesy my Facebook, foodie friend, Sar. Heartfelt thanks to him, not just for the recipe, but for patiently answering all my questions.
- Please allow the batter to rest and ferment as specified. When I post a recipe I keep trying it in different ways to ensure I can guarantee what works and what won’t. I tried this recipe with fresh batter, it absorbed lots of oil and that doesn’t feel too good in the mouth, in fact it tastes downright oily, so at the cost of sounding repetitive, please allow the batter to rest and ferment.
- If you live in a cold place, please switch on your oven for 5 minutes at 170 degrees centigrade, then turn the oven OFF and put the batter (covered with a lid) in the warm oven. If you have a light in the oven, keep it switched on to ensure the oven retains it warmth longer and cover the batter vessel with a tea cozy cover or with layers of cloth to keep it warm, to allow it to ferment.
- Do not rinse the grains after you drain them from the water.
- We use the same retained water for grinding as that helps ferment the batter better.
- Use as much batter as you require and keep the rest in the fridge. It keeps in the fridge for 6-7 days and in the freezer for approximately a month.
- Add salt to the batter that you bring out to use. Leave the rest, stored in the fridge, unsalted until use.
- You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.