Hi friends....
This is a recipe for a basic batter that works great for Dosas and Idlis. Idli and dosa are like the staple food of South India.Its also a personal family favorite of ours.So I thought I'll share this recipe that I've been using for year.Its tried and tested 😉.I guarantee you that you can get really soft spongey Idlis from this.The dosas I get however is more like the traditional kal dosa, you know the thicker variety.I am just not able to get those paper thin crispy dosas from this recipe.But this is the same recipe that my mom uses and her dosas are the perfect restaurant style ghee roast.I don't know if its the variety of rice I use or the mixer I use or may be its just me😒.Like I said we can use this to make idlis and dosas but the trick is to make idlis only the first two days.Then it is better to make dosas from the remaining batter.You can make idlis but we get softer idlis the first time.
I make this in a mixie since I don't have a stone grinder.Hence its a smaller serving size.It makes around 30-35 dosas/idlis.
Ingredients
This is a recipe for a basic batter that works great for Dosas and Idlis. Idli and dosa are like the staple food of South India.Its also a personal family favorite of ours.So I thought I'll share this recipe that I've been using for year.Its tried and tested 😉.I guarantee you that you can get really soft spongey Idlis from this.The dosas I get however is more like the traditional kal dosa, you know the thicker variety.I am just not able to get those paper thin crispy dosas from this recipe.But this is the same recipe that my mom uses and her dosas are the perfect restaurant style ghee roast.I don't know if its the variety of rice I use or the mixer I use or may be its just me😒.Like I said we can use this to make idlis and dosas but the trick is to make idlis only the first two days.Then it is better to make dosas from the remaining batter.You can make idlis but we get softer idlis the first time.
I make this in a mixie since I don't have a stone grinder.Hence its a smaller serving size.It makes around 30-35 dosas/idlis.
Ingredients
- Idli rice 4 1/2 cups
- Urad Dal (whole) 1 1/4 cup
- Fenugreek 1/4th of teaspoon
- Water as required
- Salt to taste
- Wash the dal and rice separately.I wash it three times.Its not a magic number.Its just that by the time you wash it three times you'll get rid of just enough starch.
- Soak the rice and dal overnight or atleast 8 hours.
- Grind the dal first with enough water.i.e the water level should be about 1 inch or more than the urad dal.Make sure that the dal is ground very smooth.There should be no grains.Also it should be fluffy..That is the secret for getting super soft idlis. Transfer it to a deep container.
- Next grind the rice in batches to make sure that you do not overload your mixie jar.We need lesser water to grind rice compared to that of the dal.i.e just 1/2 to 1 inch higher than level of rice.
- Now pour the rice batter over the dal batter,add salt and mix thoroughly.Let it ferment for 8 to 10 hours.Make sure there is enough room left in the container or vessel to accomodate the risen batter.
- You can store the fermented batter in the refrigerator for upto two weeks.You can also ferment the batter in batches.Just keep the remaining fresh batter in the refrigerator.
- When making idlis see to it that the batter is at room temperature.Otherwise idlis may turn out to be hard.
Enjoy hot idlis and dosas with chutney ,sambar, podi or any side of your choice !!!!!😀
