Dosa batter instant pot- An Indian crepe made with rice and black gram. The dosa batter instant pot is fermented by using the pot-in-pot method. The fermentation process increases the bioavailability of nutrients like folic acid, riboflavin, niacin, thiamine, biotin, and Vitamin K.
This dosa is crispy and light and a great way to start the day with a guilt-free breakfast.
For getting a well-fermented batter the key step is grinding the batter. If the batter is not smooth and frothy then there is less chance of fermentation.
how to make dosa batter instant pot
1. Firstly wash urad dal, rice, and methi seeds (fenugreek seeds) 2-3 times. Soak urad dal separately and rice, methi seeds in another bowl with enough water for 6-8 hours.
2. After 8 hours, drain the water from both bowls and Add rice, poha into a mixer jar or wet grinder. Pour water just as needed ( Added up to 1 cup of water) and grind it to an almost smooth batter.
3. Pour this batter into a large container and grind the urad dal to a smooth paste until bubbly or frothy. Added about 1 cup of water while grinding. Add both batters together and give it a good mix it with hand.
Fermenting dosa batter pot in pot in instant pot
1. Pour the batter in the liner or in a separate container.
2. Close the lid and set the instant pot on YOGURT mode for 8 hours.
3. If the batter is not fermented after 8 hours, it can be left for a few more hours but not more than 12 hours.
OVEN:
1. Place the batter in the oven and turn on the oven light. Let it ferment for at least 8 hours or more.
How to make dosa
1. Before using the fermented batter, gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.
2. Grease a dosa pan or non-stick tawa with few drops of oil. If using an iron tawa, grease tawa with oil and spread it with a slice of onion.
3. Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
4. Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.
5. Repeat making more on the hot tawa. Serve dosa with coconut chutney and sambar.
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Dosa Batter
Equipment
Ingredients
- Urad dal - 1/2 cup
- Rice - 1 cup
- Fenugreek seeds - 1 tsp
- Poha - 1/4 cup can replace with cooked rice
- Water - 2 cups
Instructions
- HOW TO MAKE DOSA BATTER:
1. Firstly wash urad dal, rice, and methi seeds (fenugreek seeds) 2-3 times. Soak urad dal separately and rice, methi seeds in another bowl with enough water for 6-8 hours.
2. After 8 hours, drain the water from both bowls and Add rice, poha into a mixer jar or wet grinder. Pour water just as needed ( Added up to 1 cup of water) and grind it to an almost smooth batter.
3. Pour this batter into a large container and grind the urad dal to a smooth paste until bubbly or frothy. Added about 1 cup of water while grinding. - 4. I don’t add salt to my batter, add it while making dosa.
- FERMENTING DOSA BATTER:
1. Pour the batter in the liner or in a separate container.
2. Close the lid and set the instant pot on YOGURT mode for 8 hours. - 3. If the batter is not fermented after 8 hours, it can be left for a few more hours but not more than 12 hours.
- HOW TO MAKE DOSA:
1. Before using the fermented batter, gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.
2. Grease a dosa pan or non-stick tawa with few drops of oil. If using an iron tawa, grease tawa with oil and spread it with a slice of onion.
3. Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
4. Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.
5. Repeat making more on the hot tawa. Serve dosa with chutney and sambar.
