How to make idli and dosa?

In previous post I wrote about the ingredients and preparation for adai which is a variety of dosa. But how to make a plain dosa?Since dosa and idli are the most common breakfast dishes in south india especially in Tamilnadu, I think those should not be missed in my blog. Here is the proportion for idli and dosa batter.


Ingredients:

• Idli Rice -4 parts
• Urad dal -1 part
• Fenugreek(venthayam)-2 tablespoon(optional)
• Salt
• Oil

How to make the batter?

• Soak the rice and the urad dal(and fenugreek) in water seperately for 5-6 hours and grind it into a thick paste.
• Mix the batter with required amount of salt and keep it overnight to ferment.
• While mixing the batter, use the hand so that it helps to ferment soon.
  
• It expands almost 2 times that of the original volume.

How to make idlis?

• Use little water for idlis and mix the fermented batter.
• Do not stir much .
• Grease the idli plates / trays with oil (or use cloth) and pour the batter to each mold.
• Boil water in idli cooker or the electric rice cooker and keep the idli trays inside with the lid closed.
• Cook it for 6 -7 minutes according to the size.
• Serve it with sambar and any kind of chutneys.

How to make dosas?

• Use more water than that of the idlis.
• Heat the dosa tava and pour 1 or 2 large spoonful of batter and spread it into thin round circle.
• Pour 1 or 2 teaspoon of oil (or ghee) on the sides.
• Either it can be cooked one side by closing the tava with the lid for few seconds or it can be flipped out to cook the other side.
• When the circles are made thinner the dosas are crisper and tastier.
• Serve it with sambar and any kind of chutneys.

Tips :

• If mixer is used, instead of grinder change the proportion of rice to 3 parts.
• If the idli rice is not available in your place, use 2 1/2 parts of parboiled rice and 1 1/2 parts of basmathi rice.
• Fenugreeks are used most commonly in preparation of dosa rather in idlis.
• If u want to store it after the fermentation, store it in refrigerator.
• When it is taking a longer time for fermentation (like in cold countries), use very little amount of baking soda. But it is not advised to be used often.