Ginger, Salt & Pepper

This recipe eliminates the need for grinding rice and urad dal for making a dosa batter and uses rice flour and urad flour instead. Scale up this recipe to increase the number of dosas you would like to make. The resultant batter keeps well in the fridge for a week at the minimum (I have not tried for beyond that).

Cuisine: Indian

Course: Breakfast

Prep time: 10 hours

Serving: 6 dosas
Ingredients

1 1/4 cups – White plain Rice flour

1/4 cup – Urad dal flour (split skinned black lentil flour)

1 3/4 cups – Water

1 tsp – Salt
Steps

1. Combine the 2 flours and salt and mix well so that the urad dal flour is evenly distributed in the rice flour
2. While whisking, slowly add in water to this mix so that no lumps are formed.
   (you could also use a electric handheld mixer at low speed for this)
3. The resultant batter should hold only very soft peaks. if the batter doesn’t seem to have reached this consistency, add in 1/8th cup of water and whisk thoroughly
4. Cover the bowl and keep in a warm place for it to ferment and rise for 10 hours
5. If you do not have a warm place to keep it, then place the covered bowl in an oven with it’s lights switched on. This would help the batter ferment and obtain the desired rise
6. Once the batter has risen (you will see air pockets in your batter), you can transfer it to the fridge for storage and use as needed.
7. Knock down the air from the batter before use by mixing through once.

• We have seen that some brands of rice flour tend to absorb a bit more water than other. In such cases adjust the amount of water to be added, but do not add more than 1/8th of a cup at a time
• You could use red rice flour also for making this batter. Red rice flour does absorb more water than white rice flour, so make sure to adjust the water content accordingly
• Before making dosas from this batter, you might want to add a little bit of water to it and this it to reach the desired consistency
• You can use the same batter (without thinning) for making idlis and kuzhi paniyarams.
• When setting the batter to rice, use a bowl which holds double the quantity of the batter you have mixed. This will give it room to ferment and rise.
• If your rice powder is too fine resulting in a very smooth batter, substitute 1/4 cup rice flour with 1/4 cup of rava (the slightly finer vareity)