One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️ Not all people know this secret❗️
Hard to believe that you get this level of fermentation without using your hands in the process. I have found that unless you use your clean hands to mix the batter there is absolutely no fermentation. Maybe the yeast/bacteria in the air is different in India but in the US where I live, it is almost impossible to get any level of fermentation even after 24 hours.
Calling all dosa lovers! 🥞✨ Who else can’t resist that perfectly golden, crispy outside and soft, fluffy inside? The sizzle, the aroma, the first bite dipped in spicy chutney-it’s pure magic! 😍 If dosa makes your heart skip a beat, you’re not alone!
But urad dhal has to be put seperately as it's grinding time differ from rice batter ..for idly the batter will be lightly course and for dosa it will be fine smooth paste ..here in south we all grind it separately only ..
for fermentation.. ladies finger veg... end 5 little pieces put in batter grinding last.. good grind ...fermentation or .. one grind after .. don't take from grinder just close cloth 2 after fermented..
Dosa rice and idli rice are not exactly the same, but they can often be used interchangeably depending on preference and availability. Here’s the difference: 1. Idli Rice: Idli rice is a short-grain, parboiled rice specifically used for making idlis. It has a higher starch content, which helps in achieving the soft and fluffy texture required for idlis. 2. Dosa Rice: Dosa rice is usually a variety of raw rice that can be either short or medium grain. It is less starchy than idli rice, making it ideal for the crispy texture of dosas. You can use either for idlis or dosas, but the texture may slightly differ. For perfect results: ✔️Use idli rice for soft and spongy idlis. ✔️Use dosa rice for crispier dosas. Many people combine both types or use a single type based on availability, blending them with urad dal for batter.
Hi! I'm new here, and I’m excited to learn cooking for my Laddu Gopal. Looking forward to learning delicious and Sattvik recipes. Hoping to learn a lot from your channel! 🙏😊
2025 greets madam. your video is beautiful. my dosas are always sticky with pan even if oil is spread. very much annoyed and unhappy. what to do to prevent sticky.
Hello ☺️ Thank you 🙏🏻 If dosa sticks to the pan, here are some solutions to fix the issue: 1. Use the Right Pan - Ensure you’re using a non-stick or well-seasoned cast-iron pan. New or improperly seasoned pans can cause dosa to stick. 2. Heat the Pan Correctly - Preheat the pan properly. It should be hot but not smoking. ❗️To check the heat, sprinkle a few drops of water on the pan; they should sizzle and evaporate quickly. 3. Cool the Pan Slightly - If the pan is too hot, the dosa can stick. After preheating, reduce the heat slightly. ❗️Before pouring the batter, wipe the pan with a damp cloth to cool and create a non-stick surface. 4. Apply Oil - Apply a thin layer of oil or ghee to the pan using a brush, paper towel. 5. Adjust Batter Consistency - The batter should be slightly runny but not watery. If it’s too thick, dilute it with water. ❗️Ensure the batter is well-fermented. Under-fermented batter can stick to the pan. 6. Avoid Over-Greasing - Excess oil on the pan can cause the batter to clump and stick instead of spreading smoothly.
@SattvikKitchen madam, thank you for your useful tips. I shall take a note to follow. you will be remembered each time when I prepare dosa. my thanks will travel abundantly from my mind regularly.🥰❤💯👍👌🤲🤝🙏🏻🙏🏻🙏🏻
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
“Dosa rice”…. Which kind? So many varieties even in American desi stores…. Or any will do? Also grinding urad dal super smooth helps fermentation. For red chutney why not byadagi that gives beautiful color while others give spicy flavor? Kashmiri is for North Indian dishes imho
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️ Not all people know this secret❗️
Hard to believe that you get this level of fermentation without using your hands in the process. I have found that unless you use your clean hands to mix the batter there is absolutely no fermentation. Maybe the yeast/bacteria in the air is different in India but in the US where I live, it is almost impossible to get any level of fermentation even after 24 hours.
First urad dhal then rice to be ground, so that it is easier to clean mixi
I also add poha along with methi. Gives good crispy and tasty dosa
Nice 👌🏼
Calling all dosa lovers! 🥞✨ Who else can’t resist that perfectly golden, crispy outside and soft, fluffy inside? The sizzle, the aroma, the first bite dipped in spicy chutney-it’s pure magic! 😍 If dosa makes your heart skip a beat, you’re not alone!
Great recipe. Thanks.
Thank you ☺️
Very nice,superb.txs❤❤🎉🎉🙏🙏👌💐🇮🇳
Thank you ☺️ Enjoy ❤️
Nice. I've always washed and then soaked the rice, urad dahl and fenugreek seeds altogether. Saves time and comes out the same
Great 👍🏻😊
But urad dhal has to be put seperately as it's grinding time differ from rice batter ..for idly the batter will be lightly course and for dosa it will be fine smooth paste ..here in south we all grind it separately only ..
Great to have a no onion, no garlic vegetarian recipe.
Indeed ❤️☺️
for fermentation.. ladies finger veg... end 5 little pieces put in batter grinding last.. good grind ...fermentation or .. one grind after .. don't take from grinder just close cloth 2 after fermented..
You mean five thin ends of okra? Grind it? No stickiness?
Thank you...
Welcome 🤗
Wow!! Tempting!!❤
Thank you 😋
Delicious dosa, mouth watering
Thanks a lot 😋😊👍🏻
Is dosa rice and idly rice same?
Dosa rice and idli rice are not exactly the same, but they can often be used interchangeably depending on preference and availability. Here’s the difference:
1. Idli Rice: Idli rice is a short-grain, parboiled rice specifically used for making idlis. It has a higher starch content, which helps in achieving the soft and fluffy texture required for idlis.
2. Dosa Rice: Dosa rice is usually a variety of raw rice that can be either short or medium grain. It is less starchy than idli rice, making it ideal for the crispy texture of dosas.
You can use either for idlis or dosas, but the texture may slightly differ. For perfect results:
✔️Use idli rice for soft and spongy idlis.
✔️Use dosa rice for crispier dosas.
Many people combine both types or use a single type based on availability, blending them with urad dal for batter.
Very tempting recipe 😋
Thanks a lot 👍🏻😊
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Nice vlog but that music is irritating
Which dosa pan you have used ?? And where can I buy one ??
I have used Cast iron pan for dosa. You may buy from below links 🔗
Cast iron pan link
amzn.to/3ZKQUfW
amzn.to/404EeRB
Like this unique emoji
Thanks
Your Welcome ☺️
Can the same batter produce fluffy soft idlis?
Yes 👍🏻
@@SattvikKitchen great! Thank you ❤️
Hi! I'm new here, and I’m excited to learn cooking for my Laddu Gopal. Looking forward to learning delicious and Sattvik recipes. Hoping to learn a lot from your channel! 🙏😊
So glad to know 🙏🏻 Happy to serve the purpose 🙏🏻
Mustard seeds before chatna dhal and urad dhal
Sona masuri steamed rice will do
Yes 👍🏻
Add black salt in batter for best fermentation
Why music ? It’s disturbing
2025 greets madam.
your video is beautiful. my dosas are always sticky with pan even if oil is spread. very much annoyed and unhappy. what to do to prevent sticky.
Hello ☺️ Thank you 🙏🏻
If dosa sticks to the pan, here are some solutions to fix the issue:
1. Use the Right Pan - Ensure you’re using a non-stick or well-seasoned cast-iron pan. New or improperly seasoned pans can cause dosa to stick.
2. Heat the Pan Correctly - Preheat the pan properly. It should be hot but not smoking.
❗️To check the heat, sprinkle a few drops of water on the pan; they should sizzle and evaporate quickly.
3. Cool the Pan Slightly - If the pan is too hot, the dosa can stick. After preheating, reduce the heat slightly.
❗️Before pouring the batter, wipe the pan with a damp cloth to cool and create a non-stick surface.
4. Apply Oil - Apply a thin layer of oil or ghee to the pan using a brush, paper towel.
5. Adjust Batter Consistency - The batter should be slightly runny but not watery. If it’s too thick, dilute it with water.
❗️Ensure the batter is well-fermented. Under-fermented batter can stick to the pan.
6. Avoid Over-Greasing - Excess oil on the pan can cause the batter to clump and stick instead of spreading smoothly.
@SattvikKitchen madam, thank you for your useful tips. I shall take a note to follow. you will be remembered each time when I prepare dosa. my thanks will travel abundantly from my mind regularly.🥰❤💯👍👌🤲🤝🙏🏻🙏🏻🙏🏻
What is that one ingredient 😢
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
Nice
Thank you 🙏🏻
Sugar is that miracle one ingredient for crispiness? It has 3 ingredients for dosa batter.
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
Very nice, plg stay connected 🎉
Thank you ☺️ 🙏🏻
Is it raw rice or boiled idli raw rice
it’s parboiled idli dosa rice.
Better show how to plant paddy
what is that one secret ingredient!
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
One secret ingredient 1/4 tsp sugar
Methi
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
What is that one ingredient?
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️
@@SattvikKitchenthanks
Fenugreek seeds in English.
Methi is commonly used in dosa,
Secret for crispness is Sugar
Dosa lovers ❤
Absolutely ❤️👌🏻
No one will say what kind of rice it is ????
Bater is फँटॅस्टिक
“Dosa rice”…. Which kind? So many varieties even in American desi stores…. Or any will do? Also grinding urad dal super smooth helps fermentation. For red chutney why not byadagi that gives beautiful color while others give spicy flavor? Kashmiri is for North Indian dishes imho
Use idli rice.
Sugar is the key ingredients....
One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️