What else can be made from dosa batter?
3. Punugulu. Add sooji, rice flour, curry leaves, onion and other spices to the dosa batter to thicken it. Then knead it into dough and pull out small round balls to fry and make punugulu for evening snack.
What can I do with urad dal more in dosa batter?
One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this. The idlis will still turn out soft in most cases though.
What can you do with fermented dosa batter?
8 Things You Can Do With Over Fermented Idli Batter
- Drain Out Excess Water Before Mixing The Batter.
- Add A Pinch Of Sugar To The Batter.
- Add Some Rice Flour To The Batter.
- Make Idlis With The Same Batter.
- Make Idli Fry With Over Fermented Batter.
- Do Not Make Plain Dosas With This Batter.
- Make Masala Dosas.
- Make Uttapams.
How long will dosa batter keep?
The dosa batter needs to ferment for about 8 hours. The fermented batter can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month; defrost completely in the refrigerator before using.
How long can we store dosa batter in fridge?
How to make idli dosa batter with urad dal?
Ingredients Urad dal: 1 cup Idli Rice: 4 cups (or use regular rice – raw rice or boiled rice) Fenugreek Seeds: 1 tbsp Salt: 2 tbsp
Which is the best way to make Dosa Batter?
1. Add ½ cup urad dal (skinned black whole lentils), 2 tablespoon chana dal (bengal gram) and ½ teaspoon methi seeds to a large pot. 2. Add 1½ cups rice to another pot.
Can you make kal dosa and masala dosa at same time?
You can also make kal dosa, uthappam, vegetable dosa, masala dosa, mysore masala dosa, kaara kuzhipaniyaaram or rice dokhla using the same batter. You can make it the same day or refrigerate the batter for later use.
What kind of lentils are used in Dosa Batter?
History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. Dosas became very popular with the rise of udupi restaurants which serve the best dosa varieties – plain, set and masala dosa.
