Can pastes be used in dosa or uttapam batters?

Question

Find out how pastes can enhance flavor in South Indian breakfast batters.

Answer 1

Yes, pastes made from ingredients like ginger, garlic, green chilies, or even cooked lentils can be added to dosa or uttapam batters to enhance their flavor and nutritional value.

Detailed Explanation:

Adding pastes to dosa and uttapam batters is a common practice to introduce different flavors and textures. Here's a breakdown:

1. Flavor Enhancement: Pastes made from ginger, garlic, and green chilies provide a spicy and aromatic kick to the batter. The intensity can be adjusted based on personal preference.
2. Nutritional Boost: Lentil pastes, such as those made from soaked and ground urad dal or chana dal, can be added to supplement the batter's protein content and improve its texture.
3. Texture Modification: Some pastes, like those made from cooked rice or poha (flattened rice), can contribute to a softer and more porous texture in the dosa or uttapam.
4. Preparation: To prepare the pastes, simply grind the desired ingredients with a little water until you achieve a smooth consistency. The amount of paste added will depend on the desired flavor intensity and the overall batter consistency. Start with a small amount and adjust to taste.
5. Incorporation: Mix the paste thoroughly into the dosa or uttapam batter, ensuring it is evenly distributed. Allow the batter to ferment for the recommended time before using.

Pro Tip:

When adding pastes, especially those with strong flavors like garlic or chili, start with a small quantity and taste the batter before adding more. Overpowering the batter with a single flavor can detract from the overall taste of the dosa or uttapam.