Idlie Dosa Batter

Ingredients (8)

• idli rice: 3 cups
• raw rice: 1 cup
• urad dhal: 1 cup
• cooked rice: 1 cup
• fenugreek seeds: 2 tsp
• salt:
• consistency: the batter should be thick yet pourable after fermentation. adjust with water before using it for idli or dosa
• storage: refrigerate the fermented batter for up to 5-7 days

Method

1. 1

   Wash and soak urad dhal in 2 cups of water and refrigerate while soaking (this helps the batter stay cool during grinding).

2. 2

   Start by grinding the soaked fenugreek seeds in a wet grinder or blender. Grind until it forms a smooth paste.

3. 3

   Grind into a coarse paste. The batter for idli and dosa should have a slightly grainy texture for better results.

4. 4

   Transfer the batter to an Instant Pot. Set it to Yogurt Mode and let it ferment for about 8 hours.

5. 5

   If you don’t have an Instant Pot, let the batter ferment in a warm place, ensuring it doubles in volume.

6. 6

   Consistency: The batter should be thick yet pourable after fermentation. Adjust with water as needed before using it for idli or dosa.