All-in-One Idli Dosa Batter to prepare Idli and varieties of Dosa.
Prep Time12hrs
Cook Time30mins
Total Time12hrs30mins
Course: Breakfast
Cuisine: South Indian
Servings: 48IDLIS or 40 DOSA
Ingredients
2cupsIdli Rice
1cupDosa Rice
1cupBlack Gram DalUrad Dal
1tspFenugreek SeedsMethi
5cupsWater
2tspSalt
Instructions
SOAKING RICE & DAL : Wash the rice, black gram and fenugreek well for two-three times in running water and drain . Soak all these ingredients together for 8 hours in enough (5 cups) water. Once it is fully soaked and ready, drain the soaked rice, dal and fenugreek mix, and reserve and keep the water aside. We get about 3.5 cups water after soaking. Use this soaked water to grind the batter, as the soaked water aids in fermentation.
PREPARING BATTER : Use reserved water for grinding. Add about ½ cup water in the wet grinder drum and start grinding about 2-3 ladle (handful) drained mix. Slowly, keep adding the drained mix, ladle by ladle (little by liitle). After about 3-5 minutes, once whole soaked ingredients are transferred to the wet grinder bowl, add another ½ cup of water for the grinder to run smoothly. Once the batter is half done, after about 5 minutes, start adding water little by little, about ¼ cup of water every 2-3 minutes. Wipe grinder walls with a scraper, every now and then for smooth and even grinding. Grind until smooth and grainy. It takes about 15-45 minutes depending on the grinder model. Usually, this batter is ground in Ultra Wet Grinder in 22-25 minutes.
FERMENTING IDLI DOSA BATTER : Once the batter is ready, take out the grinding stone from the drum, scrape it well and remove the stuck batter and add to the bowl. Add 2 tsp salt, and mix well with clean hand. Again, mixing with hands too helps in fermentation. Transfer the batter to a steel container. Just fill only half of the container, as the batter ferments and doubles. Cover, the batter container, with a lid and keep it in a warm place. Do not cover the batter container with an air tight lid, just cover it loosely. Leave batter untouched for at least 8-10 hours (overnight) for fermentation. After the rest, the batter would have doubled. The batter would be foamy after fermentation.
MAKING IDLI : Take a deep idli pot, pour about 1 cup water (about 1 to 1.5” height water) and keep it on medium flame. To make idli, gently mix the batter, grease the idli moulds and spoon batter into the moulds of idli plate. Put the idli stand with filled idli plates inside the idli pot. Steam cook it in an idli steamer for 10-15 minutes or until the idlis are done. To check doneness, prick the idli with a fork or tooth pick, it should come out clean. Turn off the stove, take out the idli stand, keep it out and leave it there for 5 minutes. Do not unmould the idlis immediately after taking out as it sticks. So wait for 5 minutes and then take out idlis with a wet spoon. Serve it with Coconut Chutney or Sambar or Dal Chutney Powder or Chickpeas Curry.
Notes
QUANTITY : This recipe make 48 idlis and 40 Dosas.
MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.