Can dosa batter be used without fermentation?

There is no real need to ferment the Dosa batter for so long, as it might turn sour in the process. The 24-hour fermentation period is only useful for those who stay in extremely cold places.

Why is my dosa not crisp?

To fix this issue, you need to increase the quantity of Urad Dal and Chana Dal in your batter mixture. To be more specific, you will have to add more Urad Dal to this mixture. Urad Dal is the one ingredient that helps in elevating the crispy brown texture of Dosa.

How can I make dosa batter better?

Soak rava in water for 1/2 hr . Take dosa batter in a bowl , add the soaked rava into it. Add salt and enough water to the batter and make it as pouring consistency. Now finely chop the onions, green chili, curry leaves & coriander leaves and keep it ready.

What happens if dosa batter does not ferment?

* If after 4 to 5 hours you do not see much fermentation in the batter, sprinkle 1/4 teaspoon of salt on the surface and return it to the oven. * The final batter should be fairly thin, the consistency of cream. * The best tool for cooking is a well-seasoned cast-iron griddle. Failing that, any heavy pan will work.

Why do dosa becomes rubbery?

8. Why are my dosas rubbery? Cold batter yields hard idlis and rubbery dosas. Bring the batter to room temperature before making dosas.

How do you ferment dosa batter in one hour?

Instructions

  1. Wash the Urad Dal and methi in water for 2-3 times.
  2. Separately wash the rice in water for 2-3.
  3. Soak the Urad dal and methi in one bowl, and Rice in another bowl.
  4. First grind the Urad dal with minimum water to fine and fluffy consistency.
  5. Grind the rice too with minimum water.

How do you make fermented dosa batter without yeast?

METHOD –

  1. Wash and soak rice and methi in one vessel and whole urad dal in another vessel.
  2. Soak them for atleast 6 hours.
  3. Grind Urad Dal to smooth batter. Remove and keep aside.
  4. Then Grind rice coarsely. Mix both the batter nicely with hands.
  5. Let it ferment overnight.
  6. Next Day add salt to the fermented batter.

Does baking soda help in fermentation?

of baking soda per litre/quart accelerates the fermentation process (at least with my water with a pH of 7.2). Adding the baking soda before pitching the yeast more than doubled the speed of fermentation.