Sunday, December 18, 2022

【印式米豆煎饼】Dosa/Thosai (Idli/Dosa Batter recipe)



used to be my breakfast everyday for a long time when I first visited India, I find it very light and nutritious. I was also amazed by the way the batter  was prepared when I started preparing it at home, it is so natural and simple, yet the result is so intriguing.

Homemade idli/Dosa dough is so useful and could be made into different kind of snacks easily, the mix could be used for :Dosa,Uttapam, Besan Uttapam and Fried Idli.

2 杯 有机 籼米
1 杯 去壳 小黑豆
1/4 小勺 葫芦巴种子
1/3 杯 冷饭/米片poha (Flatten rice)
食盐(大约 1小勺)

Ingredients:(makes 16-18 idlis)
2 Cups of organic brown rice(or Idli rice)
1 Cup Urad dal
1/4 tsp Fenugreek seeds
1/3 cup cooked rice/poha (Flatten rice)
Salt to taste(around 1 tsp)


2. 五个小时后,先把豆子加少量水搅拌成糊状,倒入一个玻璃容器里,然后把米和葫芦巴籽加上米饭也磨成糊状。

3. 把豆糊和米糊混合,加盖,放到温暖处发酵10-12个小时(冬天要加8-10个小时),记得盖子不能锁紧,因为发酵的过程会产生气体。


1. Soaked rice with fenugreek seeds, and urad dal separately for 5-6 hours. (I do mine overnight).

2. After 5-6 hours, grind urad dal first with little water until smooth, pour it out in a container. Then grind soaked brown rice, cooked rice or poha and fenugreek seeds with water (DO NOT use too much water for grinding, we are looking at pancake-like consistency).

3. Mix rice paste and urad dal paste together to form a better and leave it at warm place with cover (DO NOT tighten the cover as gas could form during the fermentation process.) Leave it ferment for 10-12 hours (add 8-10 hours if the weather is cold).

4. When the batter raised to almost twice its original size, and smell slightly sourish, fermentation is done! The mix should be light and fluffy as shown in the picture, season with salt before using.




5. Take two cups of batter and add 3 tablespoons of water to it, mix well and set aside.

6. Apply a little oil to the frying pan, heat the pan and turn the stove to medium heat, take a ladle of batter, spread it into round shape with a ladle and fry until the bottom is golden brown and crispy. 

7. You can brush a little oil on the surface occasionally, which will make the dosa crispier.

Note: I usually only fry one side of this dosa, you can add different fillings on the surface of the dosa to make different type of dosas.

No comments:

Post a Comment