What's the a quick fix if dosa batter is too runny?

Question

See how to quickly thicken dosa batter without affecting fermentation quality.

Answer 1

If your dosa batter is too runny, add a tablespoon or two of rice flour or semolina (rava) to thicken it. Let it rest for 15-20 minutes to allow the flour to absorb the excess liquid.

Detailed Explanation:

A runny dosa batter will result in thin, easily breakable dosas that are difficult to spread on the tawa. The ideal dosa batter should have a consistency similar to pancake batter – easily pourable but not watery. Here's a step-by-step guide to fixing runny dosa batter:

1. Assess the Consistency: Before adding anything, gently stir the batter to get a clear idea of how runny it is. This will help you determine how much thickening agent you need.
2. Add Rice Flour or Semolina: Start by adding one tablespoon of rice flour or fine semolina (rava) to the batter. Rice flour is a common choice as it adds crispness to the dosas. Semolina also works well and gives a slightly different texture.
3. Mix Thoroughly: Use a whisk or spoon to mix the flour or semolina into the batter until it's fully incorporated. Ensure there are no lumps.
4. Let it Rest: This is crucial. Allow the batter to rest for 15-20 minutes. This gives the rice flour or semolina time to absorb the excess liquid and thicken the batter naturally.
5. Check the Consistency Again: After resting, check the consistency. If it's still too runny, add another half tablespoon of rice flour or semolina, mix well, and let it rest for another 10 minutes.
6. Adjust as Needed: Repeat the process in small increments until you achieve the desired consistency. Be careful not to add too much flour or semolina at once, as this can make the dosas too thick or dense.
7. Fermentation Considerations: Keep in mind that the batter might thicken slightly more as it ferments further. If you're not planning to make dosas immediately, consider this when adjusting the consistency.

Pro Tip:

Avoid adding wheat flour (atta) to thicken dosa batter. While it might work in a pinch, it can make the dosas sticky and less crispy. Rice flour or semolina are much better choices for achieving the desired texture.