Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right? If you got the batter ready your breakfast is easy peasy. Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like. I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.
Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day. When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no. The bile juices are aroused and fill your tummy making you run to the kitchen. That’s what my children say!
Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays). When it's Dosa they come running down when they get the aroma of Dosa right into their Duvet.
When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa? (Have you made potato curry to go with it?) Standard question and answer which they ask and answer themselves. Because I don’t have to because they know I would definitely make it! Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :). Every time when we visit India and every hotel they visit especially my twins - one orders Dosa and the other Idli.
When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli. Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up. He brings out all the Adjectives possible to praise me.
So, all this started because of these twins from past 2+ years. I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal. When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him. He needs his rice and sambhar at least once in a day.
That’s when I started planning to make readymade food and freezer meals. I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!) I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately. This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that's their verdict. That’s what my family say! I had never thought of sharing it. One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog. Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children's friends. I will share some of my ready-made mixes. Keep checking my blog for updates. So here is my recipe.
I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use. This is nearly there. Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).
INGREDIENTS:
2 1/4 cups of Rice flour
½ Cup Urad Dal flour (I use readymade powder)
½ Cup Aval/Poha
½ Cup fine Semolina (Upma Rava)
1 tbsp powdered Methi flour
4 tbsp of Gram Dal flour (Besan flour)
1 tsp Eno fruit salt (check my notes)
METHOD:
Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
TO MAKE DOSA BATTER
To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.
NOTES
- You can use this Dosa batter as said above like readymade mix.
- You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
- I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
- For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
- I make my own methi powder.
Hope this helps any questions write to me. Try out and tell me if you like it.
Home made Masala Dosa Mix
Ingredients
- INGREDIENTS:
- 2 1/4 cups of Rice flour
- ½ Cup Urad Dal flour I use readymade powder
- ½ Cup Aval/Poha
- ½ Cup fine Semolina Upma Rava
- 1 tbsp powdered Methi flour
- 4 tbsp of Gram Dal flour Besan flour
- 1 tsp Eno fruit salt check my notes
Instructions
- Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
- Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
- TO MAKE DOSA BATTER
- To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.
Notes
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.
Arpita
For how long can u store this dosa mix powder ?
Jayasri Ravi
I think you can store it for a month, depending on the place you live, cold countries like mine nothing will happen to them in an air-tight container for 2 to 3 months I think. I sent it to my daughter, don't know how long she kept it!
Uma Raghuraman
Loved reading your post Jayasri. You are such a doting mom. This is such a handy dosa mix. Going to try it for sure.
Jayasri Ravi
Thank you Uma, all mothers are doting, try it out and tell me if it has turned out well, feed back is much appreciated
Seema
Fabulous..this is the first time I am visiting your blog....and fell in love with the style of writing....
Jayasri Ravi
Thank you Seema you are too kind I simply cannot write and I struggle to pen down anything. Thanks for your lovely you made my day
Kalyani
am assuming the upma rava is 1/2 cup (the word 'cup' is missing there),
Jayasri Ravi
That's right Kalyani, thanks for pointing it out will make the change
Kalyani
this looks like a godsend 🙂 awesome recipe ! Bengaloorina darishini ge eegale hogbeku ansthaa idhe !! bookmarking to try this , Jayasri ! thanks 🙂
Jayasri Ravi
Thank you Kalyani nothing can beat Bangalore Darshini Dosa, my daughter thinks its good
Radha
Fantastic post Jayasri.... Loved your utterly tempting clicks . Like you I also keep making ready to make powders for various South Indian dishes . Definitely a boon for the family which is out of house and yearning for homely dishes .
Jayasri Ravi
Thanks Radha, you know what it is when you need something authentic, like especially Amma made! I still crave for mum's food
Veena krishnakumar
Wow. This looks so delicious. And perfect to make and send it to my daughter. Bookmarked
Jayasri Ravi
Thanks veena, yeah that's what I am doing right now. packing things for my daughter!
Rafeeda
This is so useful, Jayasri... the time I have been seeing the pictures, I have been drooling... I never get my dosas right, so my kids prefer eating it from outside than from my own hands, and thankfully there are some pure TahmBrahm restaurants here that serve mouthwatering dosas and idlis... For the kids, it's always ghee roast or vadas or even idlis... 🙂 The time they crave for it, I am the first one to jump out with them for buying it... hehe... I am pinning this to try... have noted the Eno point, so will make and store some without it... 🙂 Thank you once again...
Jayasri Ravi
Rafeeda make it at home, you can definitely do it. start making from thick one like aapam, two or three times you will get, because my children can do it you can. Go on give it a try make real Dosa batter it works much more better