Idli & Plain Dosa Batter
Ingredients
- Idli rice/parboiled rice/plain rice 2 cups
- Urad dhal (split/whole) ½ cup
- Fenugreek seeds ½ tsp
- Thick poha 1 Tbsp
- Water For soaking the rice and dhal separately
- Salt ½ or ¾ tsp
- Oil To drizzle on the dosas while frying
Instructions
- Wash the rice until the water runs clear. Add the fenugreek seeds and poha. Add enough water to allow the rice to soak for 4 hours.
- Wash the urad dhal until the water runs clear. Add enough water in a separate container and allow the dhal to soak in it for 4 hours.
- After soaking time, grind the rice in a blender until it is smooth. Add ¼ cup of water for grinding. Add a little more water if not the batter is too thick, but don’t add so much that it becomes watery. Empty the batter into a big vessel for it to ferment.
- Grind the urad dhal as well by adding enough water to make it a smooth paste.
Add the urad dhal to the rice batter and mix thoroughly. Cover the vessel and let it ferment for up to 6-8 hours. - Remove the cover and add enough salt to the batter according to taste. The batter should be a little thick for idlis and thinner for dosas.
- This batter can now be used for idlis and for dosas, transfer some batter into another container and add a little water to make it a pouring consistency. This is the right batter for dosas.
