Prep the Pan!
Before you even think about pouring the batter, your pan needs some love. The process begins with heat. Let your pan get nice and hot before starting.
Then, add a touch of water and wipe it clean with a wet cloth. This helps prevent sticking. Next, add a small amount of oil to the pan. This is crucial for achieving that thin, crispy texture we all crave. Use a ladle to pour the batter, starting from the centre of the pan, and then gently spread it outwards to the edges. This technique ensures a perfectly even and hotel-style finish.
Batter Basics Matter
The batter is where the magic truly happens. It's the cornerstone of a great dosa. The soaking of rice and dal is particularly crucial. For a smooth grind, begin by combining rice and poha (flattened rice) and grinding them until you achieve a smooth consistency. Then, bring in the urad dal and fenugreek seeds, grinding them until you get that buttery texture. Once ground, combine both mixtures in a large bowl. Use your hands to mix everything together, ensuring a well-balanced consistency that's neither too watery nor too thick. This foundational step is essential for the final product.
Temperature is Key
While many might instinctively refrigerate the batter immediately, the pros know better. Batter ferments best at room temperature. If your batter has been chilling in the fridge, take it out at least an hour before you plan to make your dosas. This allows it to reach room temperature, which is essential for proper spreading on the pan and achieving that ideal texture. Remember, if your batter has fermented properly, there's no need to add any baking soda; the natural fermentation will do the trick.
Proportion and Ingredients
The right ratios of ingredients are what make the difference between an average dosa and a truly exceptional one. For the ideal urad dal to rice ratio, aim for a quarter kilo of urad dal for every kilo of rice. If you are using cups, one cup of urad dal is sufficient for four cups of rice. To add some golden colour and ensure that desirable crispy texture, include 50 grams of poha (flattened rice) and one tablespoon of fenugreek seeds. These additions will enhance both the colour and the flavour of your dosas, making them truly irresistible.
Fermentation Times Vary
Fermentation is a delicate process, and the amount of time required varies. The weather plays a crucial role here. During the cooler winter months, when the temperature is low, fermentation can take anywhere from 10 to 12 hours. Conversely, in the summer, with its warmer temperatures, the batter will be ready to go in around eight hours. To ensure optimal fermentation, add the salt only after the process is complete; adding salt before this time can prevent proper fermentation from occurring. This is a small but critical detail to keep in mind.
Wash and Soak
Before you start soaking, make sure to wash the rice and dal thoroughly, two or three times. This removes any dust or dirt, ensuring the batter comes out a pristine white. The water you soak them in matters too. Use large bowls with enough water to fully submerge the ingredients. This allows the rice and dal to soak properly, resulting in a soft and smooth batter. Soaking these ingredients correctly is a crucial preparation step to get right.
Soaking Times Explained
Do not soak the rice and urad dal together. For optimal results, soak the rice separately for a minimum of five hours, but overnight soaking is perfectly fine. The urad dal and fenugreek seeds, on the other hand, should be soaked together for about four hours. And do not forget about the poha! Soak it for only half an hour before you grind everything. This ensures it softens up just enough to blend seamlessly into the batter, helping to achieve that perfect dosa texture.
