- Rishtedaar's Cookbook - - Page 3

the recipe is very easy and easy to follow.

After 4 to 4.5 hours later do the following..

Wash the dal and fenugreek seeds together for three times in running water and then soak. This mixture need not soak for more than half an hour. So soak this mix four hours after you soak the rice.

How to grind the batter

Wet Grinder will be the best for grinding the batter. You have to wash and clean the grinder bowl or container, fix it up to the grinder and then put the dal and fenugreek mixture little by little as the grinder starts running. If you don't have a hole in the grinder bowl/container, stop the grind and add batter. Add the remaining water also little by little. Urad dal should fluff up nicely as and when you sprinkle water.

Let the grinder run till you can see small bubbles appear in the batter. Urad dal will also start flying inside the grinder. If you touch the batter it will be the soft and smoothest batter.

Stop the grinder and remove the dal batter in to a container which can hold about at least 2 litres of the batter.

After removing the dal, fix up the grinder pan again, add the rice little by little , in to the pan while it is running.

The rice would have enough water since it has soaked for more than 4 hours. Sprinkle a little to keep the rice and the grinder moving continuously. Push down the rice stuck on the sides every now and then, using a plastic spatula.

As and when the rice gets ground, remove the vessel from the grinder and add it to the Urad dal batter.

Leave the batter for about 10-15 minutes. Mix in the salt with a ladle, fold in the batter nicely as you would a cake mix. You have to see that both the batters Dal and Rice mix and blend nicely. Cover it up tightly either with a plate or the lid of the container, leave it to ferment.

How to find out if the Batter is fermented.

After about 6 hours you can open the container and see for yourself if the batter has fermented. If it has, then the batter would have risen up to at least one third of the level above where you left it.

If the climate is cold outside the batter will not ferment fast. You might have to cover it up with a woollen shawl or keep it in the oven over night with just the light on.

Dos and don'ts to know while preparing the batter**very important as you can tell that mistakes did happen**

1. Do not add excess water while grinding the batter. Dosa will become difficult to prepare and it will also become very thin and papery.

2. Urad Dal can run in the grinder for a long time but not rice. Rice will become hot then, the dosa prepared will not be tasty.

3. Always grind the dal first and then rice and let the dal get frothy while grinding. You can add more water when you mix the batter, if you do not get the correct consistency.

4. While fermenting the batter do not keep the batter out in the open for more than 8 hours if you are in the hot climate. The batter will become sour. It will be better for you to ferment the batter overnight and refrigerate in the morning.

If you are in the cold places it would be better for you to ferment the batter in the day time as it will be slightly warmer. Grind the batter in the morning and leave the batter where you get sunlight, till the evening. The batter should have risen by that time.

5. Do not use yeast or baking powder for this batter to ferment. You will lose the natural taste.

6. If you are trying the batter for the first time, use half the ingredients first and make the batter.

How to make Dosa on the tava will follow on the next post.

Thank you and please comment....good or bad both count (for me)

OMG that would be great.

See, I have been wanting to go to Rajasthan, especially visit the Pink City and Jaipur. I want to buy authentic Rajasthani jeweller. So someone who has already done the tour and bought jewellery can be valuable information for someone like me....

What do you think?

hmmm that will not be easy to deliver....

Lets see, Sid can solve any problem....lets wait for her...