Dosa/Idly Batter recipe

Dosa/Idly/idli/uthappam Batter:

This batter makes perfect batter for idly (day 1-2 after fermenting), Dosa Day 1-5 and Uthappam (day 1-5 after fermenting).

These measurements are for using a wet grinder. See notes on grinding with a mixer / grinder.

Ingredients:

Soak the following with water for 8 hours or overnight in separate containers. Add a half teaspoon of Fenugreek seeds with the Urad Dal.

3 cups - Idly rice or Ponni Boiled rice

1 cup - Raw rice (white Sona Masoori raw or Ponni Raw Rice)

1/2 cup - Urad Dal Gota

1/2 cup - Urad Dal Chilka (this is half broken Urad Dal with skin). This makes the batter really fluffy compared to using only Urad Gota fully.

If you dont have Urad Dal Chilka --> Use 1 cup of Urad Gota

If you use a mixer/grinder, use 1.25 cups of Urad Gota

 

1 cup dry Poha (flattened rice). Do not soak this.

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Wash the rice and dals and drain the water in their containers. Add water to the 1 cup poha now, till it soaks. Add this to the rice when grinding.

Grind the dal to a smooth paste adding water slowly. The paste will become fluffy and change to more lighter (or white color). Once done empty the paste to a larger vessel. You will be combining the rice paste as well to this - so pick a large enough container.

Next grind the rice and poha adding water slowly and 1.5 teaspoons salt. Grind till a smooth or fine rava (sooji) consistency.

Tip: Fine paste is good for Dosa, fine rava (sooji) consistency is good for idli.

Mix the rice paste to the dal and mix it well. Use your hands to make the batter fluffy. Add water for right consistency.

Heat your oven to 200 F. Place your container with dal and rice covered in the oven and heat for 10 minutes. Switch OFF the oven and let it rise over night or 12 hours.

You can also pour your batter in an instant Pot and hit the yoghurt button. 

If the fermentation is excess, the batter can overflow. In the oven you can keep a bigger plate below your pot.

Once the batter has risen you can make idly, dosa or Uttappam. Idly is best made the day after grinding when the batter has risen.

Note: You can use the same recipe by cutting the quantities into half including salt!

Enjoy!

Adai - Recipe

Adai:

Soak the following with water for 2 hours.

1 cup - Idly rice or Ponni Boiled rice

1/2 cup - Urad Dal Gota

1/4 cup - Chana Dal

1/4 cup - Toor Dal

I have also tried replacing the Chana Dal with Whole Urad Dal and it comes out awesome.

Wash the rice and dals and drain the water. Grind rice and dal together to a smooth paste - add the following while grinding.

• Salt to taste - start with half a teaspoon
• 1 red chilly
• Couple of pinches of Hing
• Few curry leaves
• Half a teaspoon of Kasuri Methi (optional)

The paste should be in the consistency of a thick dosa batter. Use a tava to make your Adai (like Dosa). Add oil to the edges and give enough time to cook both sides.

Enjoy with your favorite chutney/sambar/chutney powder/ketchup etc