- Why is dosa batter pink?
- How do you know if dosa batter is fermented?
- What is dosa batter made of?
- How do you fix dosa batter?
- What happens if urad dal is more in dosa batter?
- What happens if dosa batter is not fermented?
- Does dosa batter go bad?
- Why is my dosa not Brown?
- Is dosa and idli batter same?
- Why does my dosa batter not rise?
Why is dosa batter pink?
Many people suggest different possible causes.
Everything from fermentation issues, salt, water, urad Dal, temperature, undesirable cultures of fungi or bacteria, type of rice or idli rava used etc.
The batter had fermented well with bubbles..
How do you know if dosa batter is fermented?
* To make sure that it is fermenting well, check on it a couple of times in the 8- to 12-hour period. You should be able to see a rise in its volume, and it should also start smelling slightly sour. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy.
What is dosa batter made of?
Dosa is made by soaking and blending black gram lentils (urad dal) and rice to a batter. Then the fermented batter is spread like a crepe on a hot griddle or tawa.
How do you fix dosa batter?
All you need is regular flour or atta to fix a sticky dosa tawa. Just take a handful of atta and smear it on the dosa tawa. Then, with the help of your fingers, just evenly rub the flour on the surface of the tawa including the sides, corners and edges.
What happens if urad dal is more in dosa batter?
Excess amount of urad dal will not make idli hard on the other hand idlis will become very flat. If the proportion of rice is high it will impart hard texture. While grinding idli batter,always grind soaked rice first then grind the soaked urad dal. … Because if the batter is too thick,then the idli will be hard.
What happens if dosa batter is not fermented?[If you see batter sticking to the dosa, cook it for few more seconds.] Since the recipe here is with a dosa batter that did not ferment well, we cannot expect a taste similar to normal dosas. For some, who has got a devil’s tongue like mine, these kutty dosas might taste bland. If you feel so, add a tbsp.
Does dosa batter go bad?
Dosa batter can be stored for as long as 1 week or even more. This is for batter that is not fermented. … And if you have fermented more than you need, then take the quantity required for cooking and keep the rest in the fridge.
Why is my dosa not Brown?
You could add a smidgen of ghee or oil (gingelly oil works well) around the dosa if you want it crisper. You need to know exactly when to flip the dosa before it sticks to your pan. … For an ultra crisp dosa add a little more oil and cook it on a low flame for a longer period till it gets golden brown and then flip it.
Is dosa and idli batter same?
The way the ingredients of the batter are mixed and then ground are the primary differences. With idli, you soak and then grind your lentils and rice separately while in dosa it is all combined and done together.
Why does my dosa batter not rise?
Try making the batter as smooth as possible. While grinding its better to use the same water in which you have soaked the rice and urad dal. … Used this cooked rice when grinding other ingredients. Using more cooked rice will increase the rate of fermentation but might change the texture of the batter.