Master The Ideal Dosa Batter Proportion For The Perfect Texture And Flavour


Welcome to the world of dosa making! Let's master the ideal batter proportion for the perfect texture and flavour.


First things first, the key to a good dosa is the batter. It should be smooth, airy and have the right balance of ingredients.


For a crispy dosa, the batter should have a ratio of 3:1 of rice and lentils. Use parboiled rice and urad dal for best results.


Soak the rice and lentils separately for at least 6 hours. This helps in easy grinding and gives a smooth texture to the batter.


Grind the rice and lentils separately to a fine paste. Then mix them together and add water to get a thick but pourable consistency.


Now comes the secret ingredient - fenugreek seeds. Add a pinch of them while soaking the lentils for a soft and fluffy dosa.


Don't forget to add salt to taste and let the batter ferment for 8-10 hours. This gives a tangy flavour and makes the dosa easier to digest.


Once the batter is fermented, give it a good stir and adjust the consistency with water if needed. Your batter is now ready to make delicious dosas!


Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to get a thin and even dosa. Cook until golden brown.


Serve hot with your favourite chutney and sambar. Congratulations, you have mastered the ideal dosa batter proportion for the perfect texture and flavour! Enjoy your homemade dosas anytime.