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Mar 6, 2012 05:28 PM

Dosa batter

i was in American India Cash & Carry on Pleasant St, in Malden a couple of weeks ago and saw that they sell pre-made dosa batter. Went back last Friday and picked some up to try it out. I don't recall seeing it for sale at other markets - has anyone seen it elsewhere?

My dosa-making skills are limited but I was pretty happy with the results. A pint of batter cost $3.50 and I got 6-7 dosas, making them in a 12" skillet. The batter is unsalted; I asked the woman working there about it and she said that some people prefer much less salt, so they sell the batter without adding any. (I ended up using about 2 teaspoons of salt for the whole pint, which seems like a lot to me but it needed it). The batter tasted even better today (Tuesday) after a few more days fermenting in the fridge.

They also sell frozen coconut and cilantro chutneys, $1.99 for a four-pack. We only used one container of each for all of the dosa (dosai?) that we made. So overall it was a pretty cheap way to get a dosa fix :)

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  1. A couple of the markets on Moody St. in Waltham sell the batter. I've made my own batter, but have been thinking of trying the pre-made batter for convenience so thanks for the heads-up.

    Were you happy with your filling? My potato filling was pretty lousy. If you have a good recipe, I'd be really grateful if you would post it on Homecooking. I didn't receive much response a while back when I posted.

    11 Replies
    1. re: bear

      Try the recipe in the link given below.Hope you like it.

      1. re: bulldog

        bulldog and oc, I made this recipe last night, along with the sambar recipe on the sailusfood site. Both were excellent.

        The filling was very flavorful and right up there with what I've had in dosa restaurants. I forgot to add the amchoor powder, oc, but will do so next time. I think a little acid balance would be perfect and I have some amchoor from making channa masala last week. The sambar was a great accompaniment, too, although I did cheat and use some packaged sambar powder as part of the seasoning.

        I must have had beginners luck with the dosas the first time around, though. My batter didn't ferment much compared to the first time. (I only left it for about 24 hrs., though, so next time I'll let it go longer. ) I also had a hard time getting the dosas thin enough without making them full of holes. We ended up making them small like crepes and eating a couple each. I'll have to practice some more after watching some online videos.

        With some frozen coconut chutney from Waltham India Market, it was a terrific flavorful meal and one that I will definitely repeat soon. Right after I clean up all the popped mustard seeds from my kitchen!

        Thanks to you both!

        1. re: bear

          BEAR, that's so great! you should be wicked proud of yourself; they are truly a challenge. Just fyi, i love coconut chutney but it turns out that coconut has a very short shelf life, so check it before eating again, or refreeze if you're not going to eat seconds soon!

          1. re: opinionatedchef

            Thanks for the kind words, oc. I'm surely not ready to open a dosa food truck, though. The second try wasn't quite as shiny or crisp as the first, but I'm hopeful enough to give it all another whirl soon.

            Also, thanks for the tip on the chutney. I stuck it back in the freezer for future use. Definitely a tasty convenience item to have on hand.

          2. re: bear

            Glad to be of help.This type of dosa batter and filling is from Andhra Pradesh,South India(claimed to be the spiciest food in India).The Tamil Nadu versions are nearly as spicy with the Karnataka versions the mildest one's found in South India.

        2. re: bear

          bear, bulldog's linked recipe is really excellent. Has all the essentials to make the filling extra special- the fried dal giving it a neat texture variety, the mustard and cumin seeds and curry leaves for flavor. personally, i don't include carrots or peas, but what's important is all the seasoning. you may find you like more cumin too. i also have included achar- sour mango powder- in my filling sometimes. There are MANY indian recipe blogs ; judging from the sophistication of this filling, this blog might be one of the best. (so, thx, bulldog, from me too!)

          p.s. i really like a fermented sour taste in my indian breads, so i tend to let them ferment a few days. you may want to play with that.

          1. re: opinionatedchef

            If you search for my name "bulldog" you will find my earlier posts where I have given links to some food blogs by Indians.

            Some earlier threads where I have given for some food blogs of Indians




            1. re: bulldog

              Thanks so much, bulldog and oc. I really appreciate it! Dosas have been on my mind a lot recently, especially since the Dosa Factory in Waltham doesn't look like it's opening soon. I'll report back.

              I also like a strong fermented flavor, oc, so I'll let the batter go a bit longer. I was surprised at how easy it was to make the batter at home. I have some curry leaves in the fridge that are begging to be used up, so here's the perfect opportunity.

              bulldog, those links look great. I'll have some fun exploring.

              1. re: bear

                My pleasure, bear. Btw, curry leaves freeze well and are often sold frozen in indian markets.

          2. re: bear

            I made an inquiry on the home cooking board too, and only got one response (but it was a good one!)


            Thanks too to OC and bulldog for the links and suggestions. When I'd made the last dosa last night, hubby looked at me hopefully and asked when we could have them again :)

            1. re: gimlis1mum

              Dosas are really the MOST DIFFICULT of the Indian breads to make, imo(any many others')- because of the challenge of getting them thin and even. So since you and bear have tackled that level of difficulty, you might enjoy the far easier, and thicker, uttapum ( my fav So Indian bread -of all.) The batter is as easy to make as dosa batter. I like the recipes in the old Time Life series Indian book and in Julie Sahni's books. You've probably eaten the excellent uttapum at Biryani Park.....

          3. A few years ago, a South Indian buddy of mine hauled a heavy electric stone wet mill, 40 lbs or so, I believe, all the way to the USA (carried it on the plane, didn't dare check it) and had it converted to 110V power so he could make a proper dosa batter here. I probably couldn't tell the difference, but he seemed to think it was worth the trouble.


            4 Replies
            1. re: MC Slim JB

              Maybe it was to save his blender..when I search online for dosa recipes, there were a lot of references to blenders with burnt-out motors as the price one pays for homemade dosa batter.

              1. re: gimlis1mum

                I ground mine first in the food processor after the initial soaking, but then had to put it twice through the blender because the first couple of dosas were too gritty.

                1. re: bear

                  The most popular items in Indian Kitchens especially in South India are the "mixies" for masala and wet ginders for batter ( dosas,idlis, and vadas.

                  Links to popular models:





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