IDLI / DOSA Batter
Idli Rice – 4 cup / 4 part (i would suggest VELLAKAR par boiled Rice)
Whole Urad Dal without Skin / Ulundam Paruppu-1 cup / 1 part
Fenugreek -1 tbsp
Rock Salt – to taste
Water as needed.
- Soak the rice in water for about 6 hours.
- Soak urad dal and fenugreek in water such that all of the dal is completely immersed in water. Let it soak for about 6 hours.
- First grind the urad dal into a fine smooth batter. While grinding just add enough water to make it into a very smooth batter. The batter will look fluffy.
- Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the mixture too watery.
- Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have risen in volume.
- Therefore you should place the batter in a large container so it has enough room to increase in its volume.
- Make Idlis and Serve Hot.
If u are living in colder region, its really hard to get the batter fermented overnight or within 8-10 hours. So in such cases, Preheat your oven to 250 degree Fahrenheit, once it attains its temperature turn off the oven. Wait for 20 minutes , after that wrap your batter containing vessel/bowl with kitchen towel and keep it in the oven with its light on. In the morning u will see the batter raised & fermented well.
This is another easy method, always spare 1/4 cup of already fermented batter/left over batter and mix it with the freshly ground batter and set aside in oven with its light on. idli quality depends on urad dal quality, if your idly doesnt turn soft n light next time try with 1 cup of urad dal for 4 cup of idli rice and a fistful of poha.This will give you good result.
Try to grind the entire batter with less amount of water, after grinding if its too thick u can add water and make it to desired consistency.But if u grind it with more water and in thinner consistency your idlis will not come soft n good.But still u can make good dosas.
If u have Fruit Salt in hand, try adding 1/2-1 tsp of fruit salt to your batter and make idli, this way u will get more softer and lighter idlis like Kushboo idly(popular in Hotels in South India)
For crispy Dosas grind the rice into rava like consistency (little bit coarsely)