1 Dosa Batter 7 Different Recipes How To Make A Perfect Dosa Batter

Can you all see my love for South Indian food recipes? - It is my comfort food!!!! So happy that in the last few days, I have been able to document some of my family’s traditional recipes and share them with my lovely audience. The best part is that people are loving it and asking for more!!! WOW!! You guys are unbelievable, the best part of my life. Before we start with preparing the perfect dosa batter and different ways of using it, there are a few unique points of this recipe that I want you all to know. I have already posted my go-to DOSA IDLI BATTER recipe, where I have also mentioned all the tips and tricks while preparing the batter, fermentation, storing, etc. If interested, please read it, and it is a complete guide for all beginners and experts alike. The main and only difference is the proportion of urad dal to rice in both the batters. If you have plans of doing both idli and dosa with the same batter, then follow the recipe posted previously for DOSA IDLI BATTER. It is a no-fail recipe, and the idlis and dosas come out perfect every single time. I have blindly followed the batter recipe hundreds of times with success. But, if you only want to make dosas, paniyaram, uttapam, etc.. then use the dosa batter recipe given below.

The best part about this all-in-one dosa batter is that you make batter once a week and breakfast is sorted for 7 days. Is there anything better than this for a working woman or a busy mom? An added bonus is you can even take this for your tiffin box or lunch box. You just need to scale up the ingredient amounts based on your family size and appetite. Sounds fantastic, right? Follow the exact recipe for dosa batter given below and add any toppings or seasonings that you like. These are some of our favorite, healthy, and easy-to-make dosa varieties that we have been eating since our childhood. Dosas presented below is one of the best ways to make your kids eat protein and vegetables - a wholesome meal. 2 cups Raw Rice or Dosa Rice ½ cup Urad dal (black lentil split, without skin) ¼ teaspoon Methi or Fenugreek Seeds ¾ teaspoon Salt, adjust to taste In a bowl, add rice, urad dal, methi, water, and wash it nicely two to 3 times in water. Add fresh water and soak them for 3 hours. Drain it. Then add this to mixer jar along with approx ½ to ¾ cup of water and blend it to a smooth paste. Do not add all the water at once. Start by adding ½ cup water, and then add more if you find the batter is too thick for your blender to work efficiently. The batter should be of pouring consistency. Check out this video. Transfer this to a bowl. Cover and let it ferment for 6 hours or overnight. Next morning, add salt and mix well. Your batter is ready.

Here are some tips that I have learned in the past for the fermentation of dosa batter.

For better fermentation, you can mix the batter with your clean hands just for a minute or 2. Make sure your mixie or blender does not get heated up too much while grinding. If that is the case, add soaked ingredients in batches and grind depending on the size of your blender. In case your mixer jar gets heated up, try grinding with ice-cold water for successful results.

If you live in a region where the climate is hot or warm, especially in the Southern parts of India, you can keep the batter on your kitchen countertop. During winter, it will take about 10 hours to ferment. In this case, you can preheat your oven for 10 minutes, switch it off, and then place the batter in the oven, turn on the oven light, and close the door. Ferment the dosa batter in yogurt mode if you have an Instant Pot (IP). Increase the time to 8 to 10 hours, and make sure you cover it with a glass lid and not with the Instant Pot lid as this may lock if the batter ferments and overflows. I generally put the entire bowl containing the fermented batter in the fridge and refrigerate. Use as and when required for a week. Alternatively, you can divide the batter into different containers and place it in the refrigerator.

Dosa Variety I - Crispy Plain Dosa

Dosa Batter Oil, to drizzle

How to make Crispy Plain Dosa?

Heat dosa tawa or skillet on medium heat. Once hot, take a ladle full (about ¼ cup) of batter and add it to the center of the tava, and using the back of the ladle, spread it in a circular motion from the center towards the edge to desired thickness. If you want crispy dosa, spread as thin as possible. Watch the video here. Drizzle oil. Once the edges crisp up and start turning golden in color, flip and cook on another side for 30 seconds to one minute. Repeat for the remaining batter as needed.

Dosa Variety II - Ingredients for Carrot Onion Uttapam or Uttapa

¼ cup Carrot, grated ¼ cup Onion, chopped lengthwise 1 tablespoon Ginger, grated or finely chopped 2 Green chilies, finely chopped 1 tablespoon Cilantro or Coriander leaves, finely chopped Dosa Batter

How to make Carrot Onion Uttapam or Uttapa?

On a plate, add carrot, onion, ginger, green chilies, cilantro, and mix. Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and top it with the onion-carrot mixture as needed. Drizzle oil and cover with the lid. After one minute, flip and cook on the other side on medium-high flame for one to two minutes, so that onion and carrots get charred slightly.

Repeat the process for the remaining batter.

Dosa Variety III - Ingredients for Beetroot Peas Uttapam or Uttapa

½ cup Beetroot, grated ¼ cup Green peas, fresh or frozen 1 tablespoon Coriander leaves or Cilantro, chopped Dosa batter

How to make Beetroot Peas Uttapam or Dosa?

In a bowl, add beetroot, green peas, coriander leaves, and mix. Heat dosa tawa on medium flame. Once hot, add a ladle full of batter at the center. Add the beetroot topping, drizzle oil, and cover it with the lid. Cook for 1 minute. Then flip and cook on another side for one minute. Drizzle more oil if needed. Finally, increase the flame to medium-high and cook for 30 seconds to 1 minute so that the beetroot-peas topping gets charred slightly.

Dosa Variety IV - Ingredients for Flavored Soft Dosa

1 tablespoon Ginger, grated 1 tablespoon Curry leaves, chopped 2 Green chilies, finely chopped ¼ teaspoon Asafoetida ¼ portion of dosa batter

How to make Flavored Soft Dosa?

Take ¼ portion of batter in a bowl. To this, add ginger, curry leaves, green chilies, asafoetida, and mix. Heat the dosa tawa on medium flame. Once hot, add a ladle full of batter and gently spread (not too thick or too thin). Drizzle oil. Cover and cook it for a minute. Flip and cook on another side until golden brown.

Variety V & VI with Dosa Batter - Plain Appe and Flavored Appe (Paniyaram)

Plain Dosa Batter Flavored Dosa Batter

How to make Plain Appe or Paniyaram & Flavored Appe or Paniyaram?

Heat appe pan or paniyaram pan on medium heat. If it is a nonstick pan, no oil is needed. Else, drizzle oil into each hole or mold. Once the pan is hot, pour the batter into each hole, cover with a lid and allow it to cook for two to three minutes. When cooked on one side, flip and cook on the other side until golden brown. Drizzle some more oil if needed. Repeat the process for the remaining batter.

Dosa Variety VII - Ingredients for Mixed Vegetable Dosa or Vegetable Uttapam (Depending on the amount of batter left, adjust the veggies as desired)

Leftover Dosa Batter ¼ cup Carrot, grated ¼ cup Onion, chopped 1 Green chilie, finely chopped 1 teaspoon Ginger, grated ¼ cup Beetroot, grated ¼ cup Green peas 1 tablespoon Cilantro or Coriander leaves, chopped

How to make Mixed Vegetable Dosa or Vegetable Uttapam?

To the leftover batter, add all the ingredients mentioned above as desired and mix. Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and spread gently. Drizzle oil. Cover with a lid and cook for two minutes. Flip and cook on another side for another one or two minutes until it becomes golden brown.

The best accompaniment for dosas is chutney and sambar. You can also serve it with butter, jam, ghee, sugar, honey, etc., for kids. Else you can serve dosas along with chutney powder or gun powder drizzled with coconut oil or ghee. Check out 5 DIFFERENT CHUTNEY RECIPES & EASY SAMBAR RECIPE