Murugal Dosai Dosa Batter Recipe, Crispy Dosa Recipe

Here is how to do home made murugal dosa batter recipe. Usually, I just use my idli batter recipe for making dosa. But if you are looking for making a really crispy dosa, then this is the recipe you need to be making. It is an extremely easy recipe and comes out good every single time. Hope you enjoy our video instructions!

The recipe is very similar to the idli batter recipe but the easiest. All the ingredients are soaked together and ground. The batter needs to be ground to a fine paste and allowed to ferment for at least 12 hours. The dosa will nicely brown only when its fermented well. Also the batter consistency should be a little thinner than the idli batter consistency. After fermenting, if you feel that the batter is thick or your dosas or not coming out well, try to add little water and dilute the batter. But add very little at a time.

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If you have old cast iron dosa pans at home, you can season them and bring life to those pans back. You can see how to season a dosa pan properly HERE.

Dosa Batter Ingredients

• !Measurements used – 1 cup = 250 ml
• 1 Cup Idli Rice (Par boiled rice)
• 1 Cup Raw Rice
• 1/2 Cup Urad Dal
• 2 Tablespoon Toor Dal
• 1/4 Cup Aval / Poha
• 1/4 teaspoon Fenugreek Seeds
• 1 1/2 teaspoon Salt

For making Dosa

• Ghee and Oil for greasing the pan

1. Wash the rice and dal in running water 2-3 times.
2. Soak all the ingredients except the salt together in water for at-least 4 hours.
3. Grind the ingredients with little water to a very fine paste. Add upto 2 cups of water while grinding. If you are grinding in a mixie, take time and grind in 2-3 batches. Try not to add a lot of water while grinding.
4. Add in the salt to the batter and mix well to combine.
5. Cover the bowl and allow it to ferment for at-least 12 hours in a warm place.
6. The batter would have almost doubled in volume after the 12 hour fermentation.
7. Mix the batter well and the dosa batter is ready. Store the batter in the refrigerator for up to 3 days and use as required.

For making dosa

1. If the dosa batter is very thick, thin it out by adding very little water.
2. Heat the dosa griddle until medium hot.
3. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
4. Loosen the edges of the dosa with a steel spatula. No need to flip the dosa. Remove dosa from the griddle and repeat with remaining batter.
5. Serve hot.

Notes

Adding oil to the pan and then doing dosa will make it difficult to spread the batter. Always add oil to the dosa and not to the pan.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 16 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Dosa Batter Ingredients

• !Measurements used – 1 cup = 250 ml
• 1 Cup Idli Rice (Par boiled rice)
• 1 Cup Raw Rice
• 1/2 Cup Urad Dal
• 2 Tablespoon Toor Dal
• 1/4 Cup Aval / Poha
• 1/4 teaspoon Fenugreek Seeds
• 1 1/2 teaspoon Salt

For making Dosa

• Ghee and Oil for greasing the pan

1. Wash the rice and dal in running water 2-3 times.
2. Soak all the ingredients except the salt together in water for at-least 4 hours.
3. Grind the ingredients with little water to a very fine paste. Add upto 2 cups of water while grinding. If you are grinding in a mixie, take time and grind in 2-3 batches. Try not to add a lot of water while grinding.
4. Add in the salt to the batter and mix well to combine.
5. Cover the bowl and allow it to ferment for at-least 12 hours in a warm place.
6. The batter would have almost doubled in volume after the 12 hour fermentation.
7. Mix the batter well and the dosa batter is ready. Store the batter in the refrigerator for up to 3 days and use as required.

For making dosa

1. If the dosa batter is very thick, thin it out by adding very little water.
2. Heat the dosa griddle until medium hot.
3. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
4. Loosen the edges of the dosa with a steel spatula. No need to flip the dosa. Remove dosa from the griddle and repeat with remaining batter.
5. Serve hot.

Notes

Adding oil to the pan and then doing dosa will make it difficult to spread the batter. Always add oil to the dosa and not to the pan.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 16 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/

These fish cutlets are very easy to do and can be done within minutes. The only prep work that is needed is to boil and mash the potatoes, steam and shred the fish filets. If you cannot get fish filets, steam the fish and remove the skin and the bones. Shred them and set aside. Today I have used Salmon filets for the cutlet. Cat Fish etc.. also works fine. Here is a detailed video recipe of how to do fish cutlets.

Enjoy your fish cutlets with ketchup and mayo.

For the patties

• 1 Big Potato / 1 Cup boiled and mashed potato
• 250 grams fish filet – 1 Cup steamed and shredded fish filet (I used Salmon)
• 2 teaspoon vegetable oil
• 1 teaspoon minced ginger
• 1 medium onion, chopped
• 4 green chillies, minced
• 1 teaspoon salt
• 5 sprigs mint leaves, chopped fine
• 6 sprigs coriander leaves, chopped fine

For the Patty outer covering

• 1 egg, beaten
• 1 cup bread crumbs

For frying

• 500 ml sunflower / vegetable oil

For the patties

1. Heat oil in a pan and add in the minced ginger. Fry for a minute.
2. Add in the onions and green chillies. Fry till the onions are soft.
3. Add in the salt.
4. Add in the mashed potatoes, shredded fish, mint leaves and coriander leaves.
5. Mix well and saute for a minute.
6. Remove from heat.

For the Patty outer covering

1. Take 2 tablespoon of the fish mixture and make small patties. Press them in between the palm and make it into a firm patty. Repeat with the remaining mixture.
2. Take two bowls. Fill one with the beaten egg and the other with bread crumbs.
3. Dip the patties in the eggs and then roll it in the bread crumbs.
4. Set aside.
5. At this stage, the patties can be refrigerated for up to 2 days and fried when necessary.
6. The patties may also be frozen at this stage for up to a month. Just thaw to room temperature and proceed.

Deep Fry

1. Heat oil until hot. Gently place the patties in hot oil and fry them till golden.
2. Serve with Ketchup or Mayo.

Notes

A Note on Freezing Freeze the bread crumb coated patties on a plate for about 4-5 hours. Make sure they don’t stick to each other. Then remove the plate and transfer the patties into zip lock bags. By doing this way, the patties wont get smashed and they will remain in individual pieces without getting stuck to each other. Just remove the patties 30 minutes before and thaw them at room temperature. Fry in hot oil

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: South Indian