Idli & Dosa Batter

Ingredients (5)

• idli rice4 cup
• whole urad dal1 cup
• fenugreek seeds1 tsp
• salt4 tsp
• water

Method

1. 1

   Wash the idli rice and fenugreek seeds together until the water runs clear.

2. 2

   Soak the rice and fenugreek seeds in plenty of water for 2 hours.

3. 3

   Wash the urad dal once and soak it separately in 3 cups of water for 30 minutes.

4. 4

   Grind the urad dal using the soaking water until it becomes light, fluffy and frothy. Transfer to a large bowl.

5. 5

   Grind the soaked rice using just enough water to obtain a slightly coarse, rawa-like consistency.

6. 6

   Add the salt towards the end of grinding.

7. 7

   Mix the ground rice and urad dal thoroughly using your hand until well combined.

8. 8

   If required, rinse the grinder with a little water and add it to the batter to achieve a thick pouring consistency.

9. 9

   Cover the bowl and allow the batter to ferment in a warm place for 18–20 hours, or overnight, until doubled in volume.

10. 10

    Gently stir the fermented batter. Do not add extra water unless the batter is too thick.

11. 11

    Grease the idli moulds lightly with oil or ghee.

12. 12

    Fill each mould about three-quarters full with batter.

13. 13

    Steam the idlis for 7–10 minutes, counting from when the steam begins to escape steadily.

14. 14

    Allow the idlis to rest for 2 minutes before removing them with a spoon or flat ladle.

15. 15

    Serve hot with sambar, coconut chutney or podi.

16. 16

    If required, add a little water to the fermented batter to achieve a thinner pouring consistency.

17. 17

    Heat a dosa tawa over medium-high heat and lightly grease it.

18. 18

    Pour a ladleful of batter onto the centre and spread it in a circular motion.

19. 19

    Drizzle a little oil or ghee around the edges.

20. 20

    Cook until the base is golden and crisp. Flip only if making a soft dosa.

21. 21

    Serve hot with chutney and sambar.