firstly, in a large bowl take 3 cup dosa rice, ¼ cup urad dal and ½ tsp methi. rinse with water and soak for 4 hours. drain off the water and grind to a smooth paste. transfer the …
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Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours. Drain out all the water. Step 2: Add soaked and drained quinoa, oats & lentils to the blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well.
Whether you like cheesy rolls or spicy, veggie-loaded roll, you can use leftover dosa batter to make more dosa and use it as a wrap to roll in the stuffing of your choice. Don't forget to first rub some sauces on the dosa first.
· Make sure to blend the soaked rice and dal in parts in the mixer or in the wet grinder stone machine (special machine for idli and dosa batter). · The texture of both the rice and the urad dal should be very fine while blending it. The more finer the crisper dosa it will get while cooking.
If your instant dosa batter turns too runny, just add a couple of tablespoon of rice flour. Can I store this batter? I wouldn’t recommend storing this instant dosa batter as it is made with leftover rice.