Idli and Dosa batter

Idli and dosa are everyone’s favorite and more than being favorite its a staple food for the south Indians especially for the people of Tamil Nadu . The batter preparation is very simple when you follow the below steps. Again there are different methods and different ingredients thats been used by different people . But my recipe is very simple and its fool proof as I have been following this recipe since long.

This batter goes perfect for idli & dosa for day 1 & day 2 and day 3 use it for dosa or utthappam. A well fermented thick batter makes a good fluffy idli . If your batter is not so fermented then you can use them for dosa.

The basic ratio to get 30 idlies will be 1 cup of urud dhal : 3 cups of white rice (idli/dosa rice):1 cup of fermented rice ( Pazhaya choru/ Pazhaya soru, left over rice) Adding old rice helps the batter to get fermented well.

Idli ,Dosa can be served with sambar, or different types of chutneys, Thokku or with idli powder(gun powder).

Ingredients:

• Urud dhal -1 cup
• Idli or dosa rice -3 cups (same measuring cup as u measured the urud dhal)
• Fermented rice ( Pazhaya choru/ Pazhaya soru/left over rice soaked in water )-1 cup (use the fermented rice water for grinding the rice for better results)
• Salt

Method:

Step 1: Wash and the soak the urud dhal and rice separately(for good 8 hours) .

Step 2: Before grinding just re wash the urud dhal and the rice and then start grinding, remove the excess water and add the urud dhal first to the mixer , by adding very less water probably 2 tbsp Do not add more water and grind the urud dhal as it will become watery and spoil the batter . The urud dhal should be a medium thick and it should have been grinded well with out any grains. Remove them and all it to a vessel .(You can either use normal water or ice water for grinding the urud dhal )

Thick urud batter.

Step3 : To the same jar grind the rice in two batches first add some rice and half cup of fermented rice (pazhaya choru) grind well, grains are oki and need not be a fine paste , add less water and grind.

Soaked rice & old rice.

Then add this rice batter to the urud batter , do the same for the remaining soaked rice and add to the ground batter .

First batch of the ground rice batter

Second batch :

Step 4 : Add sufficient salt and mix the batter very well at least for 2 mins ensure you mix it well with hand.

Leave the Batter at room temperature(25 degree to 38 degree) for fermentation. (Around 10-12 hours )Use it for next day .

Always use a vessel that can double up the batter as it needs more space to get fermented also close it with a lid that has a small pore or do not keep it airtight allow some space for the batter to breathe in.

How to steam Idlies ?

Slightly rub oil to idli pans and add the batter 3/4 level then steam for 20 mins or well cooked . Remove the idlies form the pan after 10 mins and then scoop it out fluffy idlies done!

How to make crispy Dosa:

A dosa batter should be bit loose when compared to that of a idli batter so adjust 1/4 cup of water or according to the consistency.

Heat up a pan to medium hot , add a laddle of dosa batter and spread all over the pan with circular motion add ghee or oil as required.Remove the dosa over when you find it turnibg crisp and well done.

Points to remember/ Tips :

• Soaking for good 8 hours makes the urud dhal and rice soft and helps in smoothing grinding.
• Do not add excess water while grinding you can always adjust the consistency after preparing the batter
• Rough timing for soaking , grinding and fermenting I generally soak the rice and urud dhal in the morning around 10: am and then will grind it by 9: pm then will leave the whole night for fermentation and it gets ready by 8: am for cooking
• After use keep it refrigerated and remove from the fridge 30 mins., before reuse.
• Do not add old matta rice, red rice for grinding as it will change the color completely . Use normal white cooking rice.
• Never overload the mixer also give a gap while grinding as it will become heated up while grinding.