This is not some thing new guys, I mean, today I am not posting a brand new recipe. In a true sense the hero of today’s post is * Dosa batter * which cannot taste delicious as is. It cannot be a stand alone recipe in a true self. But I cannot say enough about it’s significance in my food life or cooking life. Thrice every week I create this wonder of breakfast base and rest of my meals for the day would just go with zero efforts from my side. When the perfect batter is religiously sitting in the fridge, it’s no DEAL filling four of our tummy for dinner.
Having said all this, it’s my part of duty to tell you about the other side of the coin. That is, if dosa batter isn’t perfect from all perspective then it never going rejoice our food feelings. Home made dosa batter does cost some tricks and tips so that it can wonderfully relish you every single time. The ultimate goal of this post is to help you in terms of whipping up that PERFECT batter which yields an AWESOME masala dosa like this below picture.
If you are like me, a TRUE dosa lover then you are my best friend. As a novice cook, one must be having the quest to know the actual tricks and tips to get the masala dosa to the perfection. The crispy crust with the glowing brown color is what one expects from masala dosa. The tricks to get the same are:
- It’s the properly fermented batter that yields wonderful, tasty dosa. So good 8-10 hours of fermentation is mandatory at ideal weather.
- Appealing color of masala dosa is due to rice flakes, fenugreek and sugar.
- It’s the rice flour and oil that ultimately turns dosa CRISP
I have put together detailed recipe of dosa batter in the recipe card. Hope it helps.