please tell me easy way to make dosa batter . Anoushka likes it a lot . and also alu masala recipee please for filling dosa .
thanks
Ritu Ritu replied. I will try soon . This will be my first time cooking of Dosa . My fingers are totally crossed for luck .
Thanks again
Ritu kalyani replied. hi ritu,

Got this recipe from a food forum.

Easy idli/dosa

Sift separately; one part urad flour to three parts rice flour (no time or facilities to grind and such - it works out fine). 3:11/2 ratio works best for dosa and idli combo.

(Assuming 3 cups rice flour to 1 cup urad flour, which yields 12 - 15 crepes (about 10 in. in diameter), or 7 dosas and 6 muffin sized idlis)

To each portion of sifted flours, slowly add warm water (do not use hot water!! It turns into starch - since we're using flour here) and (separately) beat to batter consistency using a whisk. Then combine the two batters and mix again with a hand blender. (I found the more air bubbles you create, the better it ferments). The batter must not be completely watery, but slightly thick.

Add 2 t. salt and 1/4 teaspoon yeast and set aside to ferment at room temperature. In the winter this may take as long as 12 - 15 hours, otherwise it's set in about 8 hours. The level of batter should rise and smell a little sour.

For idlis, pour out the requisite portion on an idli tray or muffin pan, and steam for about 10 to 15 mins. (Too long and it hardens).

To continue for dosas, after fermentation, add 1/2 t. fenugreek (methi) powder, 1/4 c. all purpose flour (maida - acts as a binder so that dosas don't fall apart), 1/4 t. baking soda and a pinch of asafetida (kayam/hing). Combine and whisk well.

I use a cast iron skillet to fry the dosas but any non stick pan will work, as long its well heated, but not smoking hot (med-high). Season the surface by dry roasting some salt, discard the salt, then rub the flat part of a halved onion on the surface of the pan. (Bear with me - it works!) Finally, pour some oil (Canola or veggie oil works fine), let it heat up for a while, then lightly mop it all up with a cheese cloth or paper towel. Your \";tava\"; is now ready! (Don't discard the cheese cloth just yet!)

Using an oil spray can is best (unflavored). Spray the surface lightly, and then pour a ladle full of the batter from above, and slowly spread the batter into wider circumference using a circular motion. The thinner the crepe, the crispier it gets, but I like it soft and a little thick, only slightly crispy. Spray the top of the pancake as well, and then dot the edges with gingelly (sesame) oil. (Gingelly oil is too strong for me to cook with, gives me heartburn). You can lightly lift the edges almost immediately with a rubber spatula, but don't flip the pancake just yet. Let it sit for a few minutes; when the edges appear crisp, then you can flip the crepe over. The top surface should be golden brown, but not burnt. The bottom surface will not cook as well, but that's ok.

After each dosa is done, wipe the \";tava\"; with the \";seasoned\"; cheese cloth from above. You can also use the onion from time to time (it gives the dosas a shiny gloss and a unique flavor).

Repeat until done. You can refrigerate extra batter up to three days. Just portion it out and bring to room temperature 1/2 hour before re-use.
kalyani replied. Hi ritu,
This is the way u have to prepare alu masala.TRy it out and do let me know how it tasted.

Potato masala
Pressure cook the potatoes upto 5 whistles. After having opened the lid and taken away the potatoes, immediately mash them with a potato masher. Otherwise the taste and the structure of the potatoes will differ when you make the podimas. The secret lies in mashing the hot potatoes immediately . Heat a kadai and pour enough oil. When the oil becomes hot, add 1sp mustard seeds and when they splutter add 1sp split black grams and 1sp asafoetida powder. Fry them for a few seconds on medium fire and then add chopped onions and green chillies with a pinch of salt. Fry for a few seconds and then add the mashed potatoes with enough salt, 1sp turmeric powder, chopped coriander and curry leaves. Mix well for a few minutes. Put off the fire
u can do some variations to the above recipe to get a diff taste.Like When you are frying the onions you can add chopped tomatoes and capsicums. This will give a delicious taste to the potato masala

Happy cooking
love from
kals Radhika replied. Ritu u opened up a world of dosas..normal rice/dal dosa..u need a good blender/mixer..else rice takes longer to grind and i am sure u will find varied recipes too.
Since mom was working person..she knew shortcuts so would take 1:1:1 urad dal:boiled rice: raw rice and soak them overnight and grind next evening and so will be fermented by next morning..the same batter she would use for idli half and add water to it to make dosa..(instead of boiled rice/raw rice..u can use idli dosa rice u get here).i do the same since its easier. yes its fun to make them..anu keeps taking the crisp edges and run around eating them like fries.
Other alternatives too..u can make rava/wheat dosas..wheat is just normal atta with salt and water (u cna add baking soda) to get it to look fermented..thats fast.
Accurate recipes..i am not the one to give..live on all adjustments here there. I am sure someone will have xact recipe..just the tip that may help..since weather is cold out here..put on the light in the oven and keep the ground batter so as to fermet or just heat up the oven a bit/put it off and keep the batter..u need warmth to ferment the batter.if nothing works..add a bit of baking soda.
All the best.
Radhika