How to prep dosa batter for both dosa and uttapam in one batch?

Question

How can you prep a single batter for both crispy dosas and fluffy uttapams? Learn the simple technique to create a versatile base for two different dishes.

Answer 1

To prepare dosa batter suitable for both dosa and uttapam, aim for a medium-thick consistency. You can then adjust the batter slightly for uttapam by adding a bit more water and optionally some finely chopped vegetables just before cooking.

Detailed Explanation:

The key to using one dosa batter for both dosa and uttapam lies in the batter's consistency. Dosa batter typically requires a thinner consistency for spreading thinly on the tawa, while uttapam batter benefits from being slightly thicker to hold its shape and any added toppings. Here's a step-by-step guide:

1. Soaking: Soak 1 cup of urad dal (split black lentils) and 2 cups of rice (a mix of parboiled and regular rice works well) separately for at least 4-6 hours.

2. Grinding: Grind the urad dal first with enough water to form a smooth, fluffy batter. Then, grind the rice with enough water to create a slightly coarse batter. The rice batter shouldn't be as smooth as the urad dal batter.

3. Mixing: Combine both batters in a large bowl. Add salt to taste. Mix well with your hand (this helps with fermentation).

4. Fermenting: Cover the bowl and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in size. The fermentation process is crucial for the characteristic sour taste and light texture.

5. Consistency Check: After fermentation, the batter should have a medium-thick consistency. It should be pourable but not too runny. This is your base batter.

6. Adjusting for Uttapam: When you're ready to make uttapam, take a portion of the batter and add a tablespoon or two of water to slightly thin it out. This will help the uttapam cook evenly. You can also add finely chopped onions, tomatoes, green chilies, and coriander leaves to the uttapam batter for added flavor and texture.

7. Making Dosa: Use the base batter directly for making dosas. If it seems too thick, add a little water to achieve the desired thin, flowing consistency.

Pro Tip:

Avoid adding salt to the entire batch of batter before fermentation. Adding salt too early can sometimes hinder the fermentation process. Instead, add salt after fermentation, just before you're ready to make dosas or uttapam.