Gits Dosai Mix, 500 g

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It's everyone friendly. Again, I can't stress this enough. Dosas are so delicious they are sure to please everyone and they are a certain kid favorite. My son Jay loves them and will often request them. And they always put a smile on the face of Desi, who grew up eating them. Dosas are naturally gluten-free, soy-free and nut-free. Sprinkle a few drops of oil around the dosa edges. This will help them become crispy. When I am in a no-oil mood I just spray some cooking spray around the edges. If you do this be careful to turn the gas heat to low so you don't spray directly on the flame. Bring a pot of water to a boil. Remove the pot from the heat. Add lentils and cover the pot. Let it sit in hot water for an hour or two. After an hour or two, the lentils will be ready for use. Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately.

Crush the boiled potatoes – do not mash completely as you still want some texture. Add the crushed potato to the pan and mix to combine evenly. Taste and season with salt. Set aside to reheat before serving or keep warm Yes! An Instant Pot makes easy work of fermentation. Just place the batter in the IP liner and press the yogurt function. Increase time to 12 hours. Voila, perfectly fermented dosa batter! Serving suggestions Grinding – My personal choice is to use a wet grinder for grounding the rice and urad dal. The result is more consistent and the batter would be available in one batch. A Mixer grinder is the next best option, but there would be a quality difference. You can freeze the dosa batter for up to a month. Store it in a freezer-safe container. Defrost the batter in the refrigerator or on a countertop. And your dosa batter is ready for some delicious homemade dosa.Dosa is an Indian savory crepe, quite popular in South India. Light, and crispy, filled with classic potato filling, served with some sambar and coconut chutney. Dosa makes an excellent breakfast/brunch, lunch, or even dinner for a completely well-balanced meal. The podi can be made at home or store-bought and is popularly known as Idli podi, Dosa podi, gun powder, mulaku podi, chutney podi. These days there are so many varieties if dosas especially in chinese. Once I read noodle dosa and i was like who has noodle with dosas? It made me feel idk what to say .. some people just love to ruin some recipes .. firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing. Use the dosa batter | South Indian dosa batter | dosa batter made at home |immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated. Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour.

Fenugreek not only gives the dosa batter a inviting aroma but also adds flavor and helps the batter ferment better. Also, the dosa batter can be stored for a week but keep in mind that it might get a little sour in 2-3 days, especially in summer days. But does not mean that it is spoilt, The sourness is also quite enjoyable. If yet you do not like the sour flavor, adjust the quantity and make it as required. If your dosa batter turns runny add semolina or rice flour to adjust the consistency, adding semolina would also make dosa crisp and also a beautiful color. Some people also add sugar to dosa batter at home. Before making next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase heat to high. teaspoon fenugreek seeds. Although we use just a small quantity of fenugreek seeds here, they are utterly necessary. Fenugreek seeds, which are prebiotic themselves, help attract friendly bacteria and help the process of fermentation. You won't really taste them in the batter but they will help deepen the flavor with their bitter, maple-syrup-like quality. Start the instant pot in the “Yogurt” mode on normal setting. Press adjustuntil the display shows 8 hours. Then press “+” to change to 12 hours. Cover instant pot with a glass (or steel) lid and let the batter ferment.Here's an amazing recipe for restaurant-style south Indian Dosa with a fermented, probiotic batter! Learn how to make the dosa with an easy but traditional and very authentic homemade batter. I've included a step-by-step video to make the process more comprehensive and to show you exactly how to get the perfect texture and flavor! Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water.