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I believe that salt is to food, what food is to life. In right proportions, it can heighten the taste of what you eat..and in the wrong - destroy! Even the most delicious sweets come added with some salt...to taste!

As for me, I've never enjoyed cooking. And as contrary to my owning a food-blog as it may sound, I always think about daily, routine cooking as a chore. But my tryst with the pots and pans began when I got a kitchen all to myself...I began experimenting and exploring new worlds in my own home. Some outcomes were excellent and some plain disasters. Then sprouted the need to keep track of all those good ones...and hence this blog!

Here, I share those experiments that pleased more than one palate!

February 2, 2010

Dosa (Dosa Batter)

1 cup - Urad Dal
3 cups - Rice ( you can use either boiled rice or regular rice. I use regular rice. You can also use the rice that mentions Idli Dosa Rice in Indian Stores here.)
1 handful - Poha (flattened rice)
1.5 tsp - Methi seeds
3 tbsp - Toor Dal
3 tbsp - Channa Dal
A pinch of baking soda
And, of course, some salt to taste!

1. Simply mix and soak all these ingredients with sufficient water (since the dals absorb water add enough water. One and half to two times the amount of the mixed ingredients should be good) for about 8 hours/overnight. You need not wash the mixture
2. After 8-10 hours, drain excess water
3. Grind in a blender/mixer until it becomes very smooth in texture. Do not add too much water. Maintain a thick batter like consistency as you grind it
5. Pour the batter in a vessel and add salt, to taste. Make sure you use a large vessel to allow the batter to rise
6. Add the soda
7. Leave to ferment. This takes about 6-8 hours.
8. Stir the fermented batter to remove any air bubbles. (Well fermented batter will have lots of air bubbles and would have risen up in the vessel)
9. Promptly refrigerate.
10. When required, make dosas by pouring the batter using a deep, round ladle on a hot griddle (previously sprinkled with oil) just like you would pancakes. Enjoy with chutney/alu sabji

This batter keeps for about a week in pleasant weather conditions in the refrigerator.

Fermenting Tips
a) If the weather is cold (below 10C) then I suggest that you turn on the oven for a while to about 250F and preheat. Then Turn Off once its hot. Now, toss the vessel of mixed batter into it with a plate/bowl under it, in case the batter overflows after fermenting.
b) If the weather is warm/pleasant (between 10C to about 20C) you can just place it on your stove, right on top of the part where the flame of the burners are lit. That warmth will be enough for fermentation.
c) If the weather is hot don't do any of the above. The heat in the air will ferment the batter in no time.


  1. Thanx a lot for putting up how to prepare the batter for the dosa .I was using only rice and dal and salt for the batter and always wondered why it does not turn red as we get in the restaurants on one side .made the batter as suggested by u ,came out to be awesome ....thanx a lot

  2. Dear Anonymous!

    I am glad the dosas turned out great. You could now experiment by adding onions, veggies, cheese as toppings once you have the batter spread on the griddle/skillet. Tastes yum-o!

  3. Baking soda added to mix...wierd and not good for health at all...

    1. Well, unhealthy yes. But when you're living in extreme climatic conditions a pinch of it goes a long way with regards to fermentation. Besides most foods we purchase these days do come with additives. Sad, but true. Not saying I support chemicals in food but really its almost a way of farming/living/eating in most parts of the world.