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Fermented rice and lentil pancake batter
Dosai Maavu
5 g1 teaspoon
16 g1 tablespoon
Fermented dosa batter density about 1.05 g/ml; 4.93 ml tsp gives about 5.2 g.
Instead of Fermented rice and lentil pancake batter
Nothing truly replaces fermented dosa batter; these are only quick approximations.
Rice flourFor 250 g batter, blend 150 g rice flour with 50 g soaked, ground urad dal and water; ferment. Texture and sourness will differ.
Fine semolinaMake an instant batter with equal weight fine semolina, yogurt and water; rest 20 minutes. Denser and not fermented.
Black gramSoak and grind with cooked rice to make a quick batter; it still needs fermentation for proper flavour.
