Comments on: The Perfect Dosa Recipe (Rice and Lentil Crepes)

By: Ramoji

Ramoji — Thu, 24 Jul 2014 08:27:44 +0000

Wonderful site, and answers every thing is bugging inside. thanks a lot

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Wed, 02 Apr 2014 22:49:06 +0000

You may need to use more urad dal. Try using 4:1:2. For idlis you can use all idli rice. Long grain rice can make it chewy sometimes.

By: sree

sree — Wed, 02 Apr 2014 17:08:34 +0000

hi,
i tried ur recipe as per chef vinod,used 4:1:1,long grain:idli rice:urad dhal,
idli comes out sticky…can u plz guide me to get normal idli without sticking, i use blue ribbon long grain rice.
thanks.

By: Joe

Joe — Mon, 03 Mar 2014 21:30:42 +0000

You really should set the recipe in its own space for easy printing. I printed over 25 pages … pretty inconsiderate.

By: Jennifer

Jennifer — Tue, 17 Dec 2013 00:48:05 +0000

I usually double this recipe and I grind the rice in 3-4 batches (urad dal in one) and then mix them by hand together in a bowl. I also add a handful, grind couple seconds, then another handful, grind some more, etc. I have never had smoke or overheating.

By: Anand

Anand — Sat, 07 Dec 2013 08:59:42 +0000

Dear Jen,

How much quantity do you use to grind in Vitamix? Did it overheat or did you get any burning smell or did you sight any smoke?

Thanks

Anand

By: Indian recipes guide

Indian recipes guide — Wed, 21 Aug 2013 07:21:44 +0000

Thanks for sharing delicious recipe Dosa. i love to eat it twice in a week at home or outside. really it is very tasty. palli chutney,coconut chutney are the best combination for dosa. even we can try chicken curry also. i need to try it.

By: Ravi

Ravi — Tue, 02 Jul 2013 20:30:57 +0000

My Comments: 1. Use a yoghurt maker to keep the dosa / Idly batter to ferment in any climate. Typically, in about 8 hours to 10 hours, your batter will be well fermented.
2. Use a spoonful of starter, if you are in a haste to get the same results. That way, you will have your batter ready in 4 to 5 hours time. ( It is a good idea to keep the scraping of the batter in a small airtight container in the fridge, so that you can make better batter.
3. Dosa batter, you do not require any grinder at all! Mix 1 cup of Urad flour with 4 cups of rice flour. Add salt to taste. Add 1/2 tea spoon methi powder. add 1/4 tea spoon of pure sugar ( this gives the caramalisation of dosa and you can get that golden color. Never add too much of water to the batter for dosa. As you are using a fine flour of urad and rice, you must use minimum water in the batter. Now, your fermented batter you can spread paper thin and make the restaurant style dosas, any time.

Now for Idly, you need to grind only Urad dal. Soak it for about 20 minutes. Grind the dal with minimum water. Do not grind it for too long. I use a blender( under 40 USD) and grind for just 2 minutes. use 2 cups of Idly Rava ( This is rava made of par boiled rice specially meant for Idlies. You get this Idly rava in most Indian stores). No methi or sugar to be added.
Again, water to be just optimum. Never pour unnecessary water. I never touch the batter with my hand; it is neither hygienic, and can also contaminate the food with hundreds of harmful bacteria that reside in our hands.
Use the Yoghurt maker (this will maintain 110 degree Fahrenheit and your batter will be ready in 8 to 10 hours. Again, if you have a little starter, you can expedite the whole fermentation in under 5 hours.
I make yoghurt and dosa and idly batter al the time using my yoghurt maker. ( You can get a large sized one for around 30 USD in Amazon).

Now, You can use the Indian Pressure cooker for making Idly. Never, I repeat, Never use the weight while cooking idlies. It takes 2 minutes to boil water; cook with the lid on, but without weight at high flame for 4 minutes. then lower the flame and cook another 3 minutes. remove the idly set from cooker. Let it cool for 3 or 4 minutes then remove the idly with a flat spoon handle or knife.
Tip: use a drop of oil in the idly stand, clean with a tissue, this makes it non sticky and idly will be soft and pure white.
If you are making another batch of idly, wash your Idly stand ( inside and outside , wipe it dry, smear a drop of oil, clean with a tissue, before pouring the batter for the next batch).

I make Idly or dosa atleast 3 to 4 times a week. My blender is over a year and cooker is almost 12 years. The above formula works and whoever has tasted the Idly in my home always complimented us.

Hope this gives hope to any frustrated idly dosa fans, who could not make them at home.

If you need any help, feel free to write to me at ravee5@aol.com

By: Jeff

Jeff — Tue, 26 Mar 2013 22:02:34 +0000

Wow, thanks for the detailed tips! Gonna keep on my Dosa thing till I get it right. This post will help tremendously.

By: Govind

Govind — Fri, 14 Dec 2012 05:52:36 +0000

Sala,

Thanks and I made perfect Dosa with recipe.