Idli-Dosa Batter

Preparing the perfect idli/dosa batter comes with experience & lots of trial & errors :). Although there are several methods followed by people, here is the most common tested and suceeded way of preparing this batter.


Ingredients:


Par-Boiled Rice or idli Rice : 3 cups
Aval (Poha) or cooked rice : 1 cup
Whole Urad dal : 1 cup
Fenugreek seeds or Vendayam : 1 tsp

Procedure:

• Wash and soak the rice for about 6-8 hrs or overnight. 
• Wash and soak the urad dal along with the fenugreek seeds for 2-4 hrs. 
• First grind the urad dal in the grinder to a smooth paste, adding water little by little. It usually takes about 20mins to half an hour. 
• Empty this into a fairly big container.
• Now grind the soaked rice adding water. 
• When it is half way done, add the cooked rice or aval ( soaked for a minute ).
• Add the rice batter to the urad dal batter in the vessel. 
• Mix it well with hands. 
• Cover & leave it to ferment overnight near a warm place.
• The next day , add salt & give it a good mix. The batter is ready for use. 

Notes :

• The rate of fermentation depends on the temperature of the surrounding. I usually keep it in the oven ( unheated, switched off ).You may also leave it near the stove. 
• Store the batter in a large container which gives it room to ferment and rise up.
• Its usually best for idli in the first two days & for dosa in the remaining days. 
• If the batter is refridgerated, keep it outside for 20 mins before using.