Enjoy Crispy Golden Dosas with Uma Raghuraman's Recipe

Come along with cooking pro-Uma Raghuraman as she refines her craft of grinding dosa batter. Learn her exact recipe for making golden, crispy dosas that will wow your visitors and entice your palate.

Cleaning Correctly: To guarantee a clean basis for your dosa batter, start by thoroughly cleaning the dal and rice. Rinse the urad dal, fenugreek seeds, raw rice, parboiled rice, and idli rice according to Uma's directions.

The Proper Way to Soak: After washing, rest the rice mixture and urad dal independently, letting them collect water to achieve the ideal consistency. Your dosa batter will have the ideal texture thanks to Uma's advice to make sure you can see through the soaking water.

Processing Properly: Using the water from the soaking procedure, grind the soaked rice combination and urad dal individually to the appropriate consistency. Pay attention to Uma's instructions about the water requirement, as it can change depending on the seasonal fluctuations and quality of the ingredients.

Mixing Correctly: In a big bowl, mix the rice batter and ground urad dal. Season with salt and sesame oil to taste. To attain optimal fermentation, follow Uma's instructions and carefully combine the batter by hand. Then, let it rest for the necessary amount of time.

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Once you follow Uma Raghuraman's precise instructions and let the batter ferment, you will be awarded a gorgeously raised batter that can be used to make a range of delicious dosas. This flexible batter will surpass your demands whether you want conventional idlis, fluffy uthappams, or crunchy paper roast dosa.