How many dosas can be made with 1kg batter?

One kg idli and dosa batter is offered for Rs. 40 per kg and about 25 idlis and dosas can be made per kg. Likewise, vada and pesarattu batter is sold for Rs. 60 per kg.

What will happens if urad dal is more in dosa batter?

One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this. The idlis will still turn out soft in most cases though.

How many dosas are there?

22 Dosa varieties. – Dosa or dosai or dose is one of the most regularly consumed crepes in South India. These are made in so many ways, each differ in proportions of lentils, rice and beaten rice used.

How do you ferment dosa batter quickly?

Keep the container in the oven, with oven light on for 2-3 hours. It is not needed for the oven light to be on for the whole time or for hours. It is simply a waste of resources according to me. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter.

How can I thicken my dosa batter?

1. Add rice flour to it until you reach the desired consistency.
2. Soak & grind boiled rice (left over) without adding too much water and mix with the actual batter.
3. Even wheat flour or idli rava or ragi flour or bajra (Millet’s) flour can be added to the batter until desired thickness.

Why do we add methi seeds to dosa batter?

You can also use split urad dal (urad dal dhuli). I always add some fenugreek seeds (methi seeds) to the batter. It helps in fermentation. And it also helps in giving the dosa a nice brown color.

Why do we add methi to dosa batter?

Why do we use fenugreek or methi seeds in dosa-idli batter making? Chef Vinod: Methi seeds contain compounds high in beta-glucans. They help hold carbon dioxide, which makes idlis fluffy and soft. Methi seeds also give viscosity to the batter.

Why do we add POHA to dosa batter?

I have a pretty warm kitchen, so my batter ferments well. The poha basically replaces half of the urad dal I usually use in my idli batter, otherwise the whole recipe stays the same. I tried making idlis with this batter and it turned out soft as well. So don’t fret if you don’t have enough urad dal in your pantry.