Idli/Dosa Batter

Idli/Dosai Batter - Method 1


Idli rice/ puzhungal arisi: 5 cups.
Whole urad dhal [skin removed]: 1 cup.
Fenugreek seeds: 1tsp.
Soda bicarb : 2 pinches for 1 cup of batter [250ml]
Salt: to taste.


1.Wash and soak the rice for 4-6 hrs.
2.Wash the dhal along with the fenugreek seeds and soak for 4-6 hrs.
3.Grind the dhal first. Remove and keep aside.
4.Grind the rice. Remove and mix well with the dhal paste.
5.Keep in a warm place overnight to ferment.
6.The next day, make sure that the batter has risen well - u will  see small bubbles as u mix the batter.Keep the batter refrigerated.

Note the tiny little bubbles-batter fermented inspite of the freezing temperature
7.When u want to make idli or dosa,it is necessary to keep the required amount of batter at room temperature for atleast 1/2 hr.

8.Add 2 pinches of soda bicarb for every cup of batter [250ml] and salt to taste, a little water for the required consistency [thicker for idli and a little thinner for dosa] and mix well.
9.Make delicious idli or dosai and enjoy

Dosai Batter -Method 2.


Idli rice : 100 gms.
Pacharisi [ raw rice]: 100 gms.
Urad dhal: 50 gms.
Fenugreek seeds: 1tsp.
Soda bicarb : 2 pinches for 1 cup of batter.
Salt: to taste.
Water: as required.


1.Wash and soak the two types of rice together for 6 hrs.
2.Wash the dhal along with the fenugreek seeds and soak for 4-6 hrs.
3.Grind the dhal first and then the rice and mix well. Ferment overnight in a warm place.
4.Add 2 pinches of soda bicarb, salt and water and make crispy dosas.The consistency should be a little thinner.


Note: Add a 1/2 tsp of sugar when making dosa for real crisp and brown coloured dosas. I have not made idlis using the batter prepared by the second method but the dosas are real good. For fermenting, I keep the batter very close to the radiator for the whole night. Otherwise the batter will be "flat as a plate" in this sub-zero winter temperatures....



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Enjoy....


Scribbled by Reva.