Thoughts about my homemade Dosa batter

Vessels used to make idlis (South Indian break...

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I wanted to follow up on the dosa batter experience.

Making it was really quite simple.  However, using the blender was not ideal because the rice was never ground up fine enough.  I put the batter through the blender again after it had fermented which ruined the fluffy texture that is good for making idli.   This made the batter much more smooth since the rice had softened more.

(I have heard that there are some Indian restaurants that allow people to pay for use of their grinders. )

When I made the dosa I was really impressed with the results.  I was finally able to get my dosa to be super thin and strong enough to hold shape like the ones in the photos.  I used Sona Masoori rice not idli rice.

I discovered that I really like the taste better when the dosa is softer.  Go figure!

Next time I make the batter I will change the proportions a bit.  I will use a 1/2 cup less rice.  I am thinking that will soften up the results a bit.

In order to jazz up this batter I put chopped red onion, corriander,  green chili and some cumin seeds in it.

Yesterday I went to the Indian grocery and priced idli tins.  The whole set up is a bit pricey but I found a set of tins for $10.  I can steam them in a pot with a lid the old fashioned way.  So next time I make batter I will use idli rice and try a new adventure!



Homemade Dosa batter

First off, I never made the Muggu because we had rain the whole weekend.  That was disappointing.

This weekend I was cooped up at home because I had a virus.  I decided to try to make my own dosa batter.  I followed a simple recipe:

4 cups uncooked rice

2 Tbsp cooked rice

1 cup urad dal

2 tbsp fenugreek

Soak the rice in a bowl and the urad dal and fenugreek in another bowl for 4 hours.

Blend each bowl in a blender or grinder if you have one (I use a blender). The mixture should look like cake batter.

Stir both mixtures together with 2 Tbsp salt.

They should be in a bowl that has lots of extra room in it.  Place it covered in the oven with the oven light on and leave for 6 hours or overnight.  It will ferment and rise.

The first 2 days it is very fluffy and good for idli.  After that it is good for dosa making.

Mine came out really fluffy and was so easy to make.  I will try making dosa with it tomorrow.  I sadly do not have the tools needed to make idli.  😦

Fluffy Eggs Tip

Just wanted to share a tip I learned while watching tv.  I can’t remember what show I was watching but here is the tip:

When making scrambled eggs add 1-2 Tablespoons of water to the eggs when you scramble them together before pouring them into the pan.  While the eggs are cooking the water will evaporate out and create pockets of air in the eggs making them very fluffy.

I tried it this morning and it works!


Dosa for breakfast…yummmmmm

Here is a little post about making dosa.

I use a pre-made batter.   I have read about how to make the batter and it requires a grinder that I do not own or care to purchase right now.

I heat up a flat pan and put a little vegetable oil on the pan.  The spoon out the batter onto the pan and spread it from the center of the batter outwards to the edges with a spoon.

Next I sprinkle some chopped onion, chilli’s and cilantro (corriander) on top.  I am out of cilantro 😦  Then sprinkle some oil on top.

Next wait for the edges to become brown as a sign that it is ready to flip over.  You do not have to flip it but I like to so the onions can soften up.

If you try to flip the dosa before it has cooked long enough it will tear and be a disaster.  Also if the pan is too hot or not hot enough the batter will sieze up and be too thick.  It takes practice to get it right.  So have fun with the process.

The flipped dosa.

This one is too thick!  They still taste good even when they are a bit thick.  It just takes a bit of practice.

You Tube videos help too.



When my dad was a little boy my grandmother and great grandmother would make a special cookie.  It was an almond cookie rolled in sesame seeds.   Both of these women have passed on and no one has the recipe.  I decided to research Sicilian almond cookies and found a recipe for Giugiulena.  It certainly sounds like the right cookie but I won’t know for sure until Saturday when I see my dad.


Giugiulena in the oven

Here is a link to the recipe I used:  Rachel Ray’s Giugiulena

UPDATE: These cookies were not a big hit.  Although they most closely resemble the ones my dad ate as a child.  The ones he had were more like biscotti.  These are soft cookies and are not that sweet.  I make another almond cookie that is amazing!  I will make that one soon!

Curried Carrot soup

I bought a bag of carrots a few days ago and did not know what I wanted to do with them.  I did some research online and found a recipe for curried carrot soup.  I used the basics for the recipe and changed it up a bit to make this wonderful “warm up your bones” soup.

In a large pan heat up:

2 tablespoons of vegetable oil


1 medium onion   (I like to use red onion)

a pinch mustard seed and a pinch of cumin

Saute until the onions are soft and transparent.


1 Tablespoon Garam Masala powder

1 green chili  (sliced long ways)

1 lb carrots (cut into 1-2 inch pieces)

3-4 red potatoes (diced)

Stir it all together coating the carrots and potatoes with the spices.  Add a little salt and pepper.

Pour in 3 cups of vegetable broth (or chicken broth).  Cover and simmer for 30 minutes.

When you can poke the carrots and potatoes with a fork and feel that they are softened they are ready for the final step.

Pour into blender and blend into a creamy soup.  Serve hot topped with fresh chopped cilantro.