IDLI / DOSA BATTER

IDLI / DOSA BATTER

Ingredients:

• 4 cups Idli rice
• 1 cup whole white Urad dhal /Split dhal/ Black Urad Dhal
• 1 tbsp Fenugreek/ methi seeds/ Vendhayam
• 2 tbsp Salt

Instructions:

1.  Wash and Soak all the ingredients separately for minimum 4 hrs.   
2. I used whole white urad dhal as it will be more fluffy than the split one . Black dhal needs extra time for soaking and cleaning.
3. After 4 hrs you can notice the dhal and rice are ready for grinding.  
4. First add the soaked Fenugreek in the grinder with little water,grind it until they are finely ground.(Grinding separately gives more fluffiness)
5. Now add the urad dhal and add water slowly on intervals. Grind Dhal for about 20 - 25 mins,by now it will be fully grinded and fluffy.
6. Transfer it into a big bowl and keep aside.
7. Now grind the soaked rice with enough water ,as more water added at once will make the batter into thin consistency.
8. Transfer the batter to the Urad dhal bowl.
9. Add salt to the batter and mix it with your hand .I always add it before fermenting.

              

 10.   It usually takes 10 - 12 hrs to ferment and you can see the batter raised. a well fermented batter            gives soft and tasty Idlies.

       

               

    

   11.   Now mix the batter nicely with a laddle and the batter is ready to use.

   

MAKING OF IDLI :

1. Put some water in an idly vessel and put it on medium flame. 
2. Oil the idli plates and gently fill the moulds with the batter. You can also use cloth on the plate.In that case no need to grease the plate with oil.
   
3. Put it inside the idly vessel and let it steam for 8 - 10 minutes.

                     

    4.   After it gets cooked,take it out from the vessel and let it rest for 5 minutes,dont remove 

          immediately as it will be sticking to the plate.

    5.   Do not overcook then it will become hard.

    6.   Very soft fluffy idlis ,Uthappam,Soft dosas,Mini idlis ,crispy dosas ,Paniyaram etc.,can be                   prepared using this batter.

     Serve hot with Sambhar,Chutney ....