Question: How Do You Spread Thin Dosa?

How do you fix dosa batter?

All you need is regular flour or atta to fix a sticky dosa tawa.

Just take a handful of atta and smear it on the dosa tawa.

Then, with the help of your fingers, just evenly rub the flour on the surface of the tawa including the sides, corners and edges..

What happens if dosa batter is over fermented?

The batter shouldn’t be allowed to over ferment, just a good rise with some bubbles is enough to ensure you have a good sour free batter for the whole week. … While this batter is good enough for making both idlis and dosas, you can keep the whole batch for making only idlis to if you follow the tips well.

Can we eat over fermented dosa batter?

Once the batter is well fermented mix, add salt and use as required. The batter keeps good in fridge for 4-5 days. I have not used beyond that as it gets over by then. Once stored in fridge it is advisable to remove it and keep it for at least 30 mins outside and then make Dosa.

Can I freeze dosa batter?

Idli / Dosa batter freezes well. It can be frozen for 2 months. Transfer to a plastic container with tight-fitting lid. … The frozen batter should be thawed 24 hours in the refrigerator before use.

Why is my dosa batter not spreading?

Unless the batter is fermented, dosa would not turn out properly. The dosa tawa/pan has to be at perfect heat – too low temp means the dosa would stick to the pan. If the pan is too hot, it would be difficult to spread the batter. Sprinkle some water on top of pan if at all the pan is very hot.

How do you reheat dosa?

Reheat dosas in a 350°F oven between layers of foil until warm, about 10 minutes. Filling can be made 1 day ahead and chilled, covered. Reheat, adding water to loosen filling if necessary.

When should I add salt to dosa batter?

Almost all – add the salt in the last few minutes of grinding the rice and then mix with the ground urad dal batter, and then ferment. One of the prominent microbes that are grown during the idli fermentation process is Leuconostoc mesenteroides.

How is dosa perfectly spread?

Use a sauce ladle (what you would use to serve dal or rasam) to spread the batter. You could add a smidgen of ghee or oil (gingelly oil works well) around the dosa if you want it crisper. You need to know exactly when to flip the dosa before it sticks to your pan.

Why does my dosa crack?

It could be possibly because your Dosa batter is too thick in consistency. … Also make sure that your Tawa/skillet heat is on low when pouring the dosa batter and spreading it. Then increase the heat until cooked. Repeat this process for all your dosas.

Why does dosa batter smell bad?

It seems you left the batter outside fridge even after fermentation. Old rice powder can also be a reason. Rice powder , sooji and Maida should be consumed fresh otherwise they taste bitter and smell bad. For making dosa you need not put soda .

Which Tawa is best for making dosa?

Top 10 Best Dosa Tawa to Buy Online in IndiaHawkins Futura Non-Stick Aluminium Dosa Tawa. ₹1,500.00.Siva Naturals Traditional Cast Iron Dosa Kallu. … Hawkins Futura Non-Stick Dosa Tawa Induction. … Prestige Omega Die-Cast Plus Non-Stick Tawa. … NatureLoc Cast Iron Tawa. … Solimo Non-Stick Flat Tawa. … Anjali Platinum Flat Multi Deluxe Tawa. … Nirali Cherry Non-Stick Pathiri Tawa. … More items…•

How many days we can use dosa batter?

3-4 daysKeep the rest in airtight container in the refrigerator. And if you have fermented more than you need, then take the quantity required for cooking and keep the rest in the fridge. This way, the already fermented batter will not get more sour and will stay good for about 3-4 days.

Can I add water to dosa batter?

Add enough water to grind the batter and don’t be scared to add water like I was! For 1/2 cup dal, I usually add around 1/2 to 3/4 cup water to grind. For 2 cups rice, I usually add around 3/4 to 1 cup water to grind. The amount of water will depend on the type of rice/dal you use.

How do you know if dosa batter is bad?

You should be able to see a rise in its volume, and it should also start smelling slightly sour. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy.

Why my dosa is white?

If the dosas are not getting a nice golden color and look pale white, the heat is too low. The griddle is not hot enough. Usually the first two dosa never come out perfectly. It takes some time to season the pan and achieve the correct temperature to make perfect dosa.

Why is fenugreek added to dosa batter?

Why do we use fenugreek or methi seeds in dosa-idli batter making? Chef Vinod: Methi seeds contain compounds high in beta-glucans. They help hold carbon dioxide, which makes idlis fluffy and soft. Methi seeds also give viscosity to the batter.