Dosa & Idli Batter


Dosa & Idli Batter

Dosa Batter

  • Soak 4 cups of rice, 2 cups of urad dal, tsp of methi seeds for at-least 7 hours
  • Grind them together with some cooked rice. Add very little water for smoother consistency.
  • Ferment overnight and add salt just before making dosas.

Idli and Dosa Batter (2 in 1) if you have idli rice and no idli rava

  • Soak, 3 cups idli rice, 1.5 cups urad dal and 1 cup poha for minimum 4 to 6 hours.
  • Grind them together with some cooked rice. Add very little water for smoother consistency.
  • Fermentation happens in 6 to 7 hours. Remember to not keep it out for too long, idlis can become sour.
  • Add little salt and store in an airtight container. 1st 2 days make idlis with the batter, then add little water and make dosas. If batter still left over make uthapams.

Idli recipe- With Idli rava

  • Idli rava 3 cups, urad dal 1 cup
  • Soak them for minimum 4 to 6 hours.
  • Then grind dal without very little water. In a big bowl drain excess water from rava by gently squeezing it with hand.
  • Then add it to the ground urad dal. Mix everything with hand and cover it and keep it aside.
  • Fermentation happens in 6 to 7 hours. Remember to not keep it out for too long, idlis can become sour.
  • I always soak in the evening time, grind the night before going to sleep. And keep it out for fermentation overnight.
  • Always add salt just before making idlis.

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