2 tbsp besan flour only ( if planning to make paper crisp dosa, or masala dosa, skip besan flour if using the batter for idlis too .) Processed in a food processor and combined with water, the mixture makes a thin batter that ferments until flavorful.

2. To make Dosa Batter – 1. Step-1 Soak the dals and rice for 30 mins. Long-grain rice contains a high percentage of amylose. 3. Dosa is made from soaked and drained rice, fenugreek seeds, and urad dal, also known as black lentils.

Grind it into a smooth batter in a wet grinder or mixer sprinkling water as needed. Add salt as needed and mix it using hand.
Soak idli rice, dosa rice, urad dal and methi seeds in enough water for 6-8 hours. salt as required to be added after batter ferments. The batter is spread out on a hot pan and cooked similar to a crepe until crisp and delicious.

Sabsige soppu dosa is prepared using rice, urad dal, fenugreek seeds, beaten rice, green chilli, onion and dill leaves. Sabsige soppu dose can be served with coconut chutney or sambar or mixed vegetable sagu. After fermentation, finely chopped green … The long chains of glucose in amylose pack tightly together into straight, stable rows, …

To beginwith plain batter is prepared. 1 tbsp curd ( optional ), helps in fermentation. Once done, put it in the mixer grinder with onion, chilli and garlic and grind it to a thick paste like the dosa batter. Sabsige soppu dose is prepared using the same common ingredients like rice, urad dal, fenugreek seeds and beaten rice. Soak the lentils and rice separately, for at least 4 hours, up to overnight. Both contain starches that are made up of long chains of glucose called amylose and amylopectin.


Method The classic fermented dal-and-rice dosa we're trying to make owes its unique characteristics to the combination of urad dal and long-grain rice. Let the batter ferment overnight, it would double up in bulk. Water as required to make dosa batter./idli batter.