How to make Idly/Dosa Dough/Batter - An Indian Cooking Video

[venkateshgbabu]

Madam, l liked ur post, but it's called "batter" not dough. Dough as in chapati, roti or breads. Batter as in dosa, idli or pancakes.

One more thing, dough is pronounced "DOE" not "D O W". Hope this helps.

[damebelle]

Liked the video. Just one comment: this is a batter, not dough. Dough is thicker as in for different breads. Dough is something liquidy! or rather that can flow out of a ladle.

[damebelle]

Liked the video. Just one comment: this is a batter, not dough. Dough is thicker as in for different breads. Dough is something liquidy!

[nerudamazen]

thanks for the video, I managed to find Moong Dal in my country but not Urud dal, is this can be a subsitute?

[sangeeth1982]

@nerudamazen No it can't be.



[ashwintrr]

addition of soaked Channa Dal along with soaked rice & urad dal yields crispier dosas...Is this true?

[sangeeth1982]

@ashwintrr not really

[ssehram]

What is Idli Rice? Where to buy from and how to make IDLI RICE?

We did not know that fenugreek is used. Fenugreek came from Yemen?

[reenasojan1]

is it the fenugreek that makes the dough rise. my batter doesn't rise. can u tell me what to be done for the same.

[anjurtupil1]

@vijaykumarvarma

you can use some chana dal while soaking the urad/fenugreek. Also just try brushing ur griddle/tawa with a halved onion and oil between dosas, this according to many helps and surely works for me

[rdpath]

sangeetha, I am wondering why did you not grind them together instead of grinding one by one. Is it a requirement or something like that. Thanks for your nice demonstration.

[srinishines]

@rdpath :- Urud dal is little loose to grind. Grinding urud dal is time consuming, since it forms like a psste like texture. Grinding rice is fast, If u mix them both and grind, the consistency will not be met as expected.

[vijaykumarvarma]

How to make a dosa brownish as we get in any of the Dosa centers. Are there any tips make it little brown.

[vijaykumarvarma]

How to make a dosa brownish as we get in any of the Dosa centers. Are there any tips make it little brown.

[AbstractMan23]

hmmm, well not many people have those grinders.

i have rice flour and papad flour - can anyone please help me on what quantities and method to use to make dosas and uttapam?

thank you.

[pentium104]

Should the mixed dough be in a warm place overnight for the dough to rise? Or is it okay to leave at room temperature?

[TheRegggie]

everybody busy showing how to make a dosa in a pan, but not the dough which is important. i am going to try to make this dough, never tried it before. tried dosha though, thanks for thr clip anyway. good job

[sulpu]

Thank you very much for the neat demonstration

[chiraggala1987]

it was gr8.. i made for the first time.. i was like missin is so much..cos we dun get ready made dough here... it was very helpful..thnaks again

[userss00]

the "dow" - haha - dow jones ?

[joshuak47]

thanks sangeeth1982 :)

I've never eaten this, or even heard of this! I don't know much about Indian food, and have never been to India, so thanks for the video.

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[ketkisheth11]

how long can you keep the dough in the fridge??

[sangeeth1982]

you can keep it for 2 to 3 days.

[bitrasiddartha]

Thanks, every where else they will show the making of dosa but not about the dought

Thanks a lot

[drgiridharsh]

All of ur videos are very helpful, thanx for sharing them with us. looking forward to more videos from u

[alistaireames]

i love dosa dough and i love it it is the best

[xyzkidxyz]

nice thanx!!

[LovelyLolitaa]

your video is the best for idli on youtube...thanks!

[roopag99]

The dough has fermented real good... Nice video. I shall try out the mixture recipe posted on your blog... Great job Keep up

[sangeeth1982]

Thanks for your comments. Dotry and let me know how it comes.

[pentium104]

@sangeeth1982 Should the mixed paste be in a warm place or the dosa dough o rise? Or is it okay to leave it at normal room temperature on he counter overnight?