July 22, 2019
May 18, 2019


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DOSA BATTER WITH URAD FLOUR & RICE FLOUR If I knew that making dosa batter with urad flour and rice flour became a shortcut choice, I’d have attempted this years in the past. learn how to make a quick nearly on the spot dosa batter with urad flour and rice flour that calls for no soaking or grinding. This ready made batter does want fermenting however you can keep away from the soaking and grinding of urad dal and rice following this clean dosa batter recipe.

i used to be telling Amma the opposite day approximately the way it’s been challenging to get my dosa batter to ferment in Sydney, even in the summer season. I comply with the standard trick of leaving it within the oven with the light on and there are a few signs of fermentation to be seen the next day but no longer as an awful lot as i am used to in Singapore and India.

by some means this communication grew to become to creating dosa batter with urad flour and rice flour. This recipe doesn’t in reality get across the step of fermentation however you could keep a number of time considering that there’s no soaking and grinding involved like in normal dosa batter instruction method.

i used to be intrigued sufficient to strive it in order that’s precisely what I did. I only wished to shop for a packet of untasted urad dal flour that is easily to be had in Indian stores. If you can’t find it in shops, simply finely grind complete, skinned (white) urad dal and you’re exact to head.

Verdict: the batter barely fermented even though there was a honest little bit of bubbles in it after leaving it in a single day in a warm place. The dosas grew to become out stunning and golden brown and tasted properly nice. nothing can evaluate to a right homemade dosa made the proper way but thinking about how clean it turned into to place this batter collectively, i will no longer bitch. So if you want to keep away from grinding dosa batter but want something better than ready made dosa batter powder, then this dosa batter with urad flour and rice flour is it. You simply need 3 components and very little work is concerned.


  • 1 cup unroasted urad flour
  • 3 cups rice flour
  • 1.5 tsp of salt (adjust to taste)
  • 3-4 tsp of sesame oil (gingelly oil) for cooking the dosa


  1. Mix the urad dal flour, rice flour and salt in a bowl.
  2. Add enough water in small additions to make a thick batter. Keep mixing as you add water.
  3. You should have a lump free thick batter. Cover with a plate and set aside in a warm place for 8 hours or overnight for fermenting.
  4. My batter didn’t rise much but was quite bubbly and airy the next day morning.
  5. Before making the dosas, add more water to get the right consistency. The batter should be easily pourable yet on the thicker side
  6. Shape your dosas and cook as normal, drizzling some sesame oil as you go.
  7. Cook both sides until golden brown.
  8. Serve hot.
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