Dosa Batter
I love making and using homemade dosa batter. The joy of watching it grow as it ferments is missing when you open a container of pre-made batter. It might take a couple of days to get it ready to use but trust me, it's worth it!
The recipe is simple and straight forward. You may play around and choose lentils you would like. This is a very basic recipe for any dosa.
Ingredients:
2 cup Idli rawa
1/2 cup urad dal (with or without skin)
1 cup moong dal (with or without skin)
2 tbsp fenugreek seeds
6 cups water
Method:
1. Rinse and soak the above ingredients overnight.
2. Blend in a blender to for a smooth batter. Do not add any extra water.
3. Place the batter in a bowl (covered), near your stove. Turn the overhead light and the fan on. Set the oven temperature at 150F and leave the over door slightly open.
4. In 6 to 8 hours, the batter will be all active, frothy and fermented.
The bacteria present in dosa batter helps the gut flora. Our guts need this healthy bacteria for proper digestion of food, absorption of nutrients and their assimilation.
Enjoy this with some Sambar (lentil stew), coconut chutney and stay happy!
