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.
