I got many mails asking me to post the recipe for idli and dosa batter. So here I am with the batter which stays in our house since I am a kid. Amma makes this batter every week in bulk quantity and stores in fridge for that whole week. This is a life saver during busy mornings...
The main thing which you should keep in mind is the proportions for this batter. The propotion is 4:1 (ie) 4 parts of rice to 1 part of urad dal. And the second thing is the fermenting time, Amma usually makes this batter in the morning and leaves it on the counter the whole day and put it in the fridge during night.
I hope you will love our traditional recipe and off you go to the step by step recipe with pictures..
Rice – 4 cup / 4 part
Whole Urad Dal without Skin / Ulundam Paruppu-1 cup / 1 part
Rock Salt- to taste ( See Notes below the recipe)
Water as needed
Soak your rice and dal separately for 5-6 hours.
Now in a blender or wet grinder take your dal first and start grinding it. Add some water to help grinding. Grind till it is smooth.Remove this in a big air container and set aside.
Now take rice in the same blender and start grinding. Add some water to help grinding. Grind till it is smooth and soft. Remove this in the same container where the dal batter is kept in.
Now wash you hands completely with soap. Add some salt in the batter and start mixing with your hands. Make sure you mix this completely.
Please note that you don’t fill the batter half way above the container which you store this because it do rise a lot while it ferments. You can also put this is several containers to ferment.
Cover the container with a lid and leave it on counter top for 8-10 hours to ferment. Once the batter is fermented mix it completely with a spoon so that everything is mixed properly and then put it in the refrigerator.
While you are ready to make dosa or idli. Mix the batter once again and you could add some more water if you need and make your favorite dish.
You can use this to make the perfect idli and dosa.
1)For fermenting the batter in cold places..Preheat the oven to 200 degree farenheat and switch off the oven, Now keep this bowl inside the oven and leave it overnight..If you don't have oven, you can leave it for 2 days on countertop this will make the batter to ferment.
2)Don't use iodised salt, since this will delay the fermenting process.Use rock salt or non-iodised salt.
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|Take rice and urad dal in separate bowl|
|add water and let it soak|
|first add urad dal to grinder|
|and let it grind|
|pour some water to help it grinding|
|grind till smooth|
|can you see how smooth it is|
|remove it in a big container|
|now add rice in this and start grinding|
|grind it till smooth|
|remove it in the same container|
|now add salt in this and mix with your hands..This is because the warmth from your hand make the batter ferment faster..|
|all mixed up and fermented...|
|Now make crispy dosas|
|Or you could make spongy idli's out of this..|