By: Somdatta Saha
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When it comes to making dosa at home, getting the right texture is a challenge. One wrong step, and you could just ruin the batter. Here are some easy tips to make dosa batter correctly!
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It is important to use ingredients in the right proportion. Soak four cups of rice and one cup of urad dal for four hours or overnight.
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Do not mix rice and dal while grinding. Prepare the paste separately and then mix. The best tip is to mix these pastes using hands.
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The dosa batter should not be too thick or thin in consistency. It should look flowy. You can check this by moving a ladle inside the batter.
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The batter should ferment for eight to ten hours in ideal circumstances. If you live in a cold place, not fridge, ferment it for 12-15 hours.
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The fermentation is slowed by refrigeration. In most cases, it won't even ferment because of the low temperature inside the fridge.
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To Learn How To Use
Leftover Dosa Batter
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