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As a south indian Idli, Dosa are our staple. We eat them most of the day for breakfast or for dinner. Frankly they are our life saver. If we have a batch of idli dosa batter, then we can whip up breakfast or dinner in few minutes. Normally idli batters are made with whole white urad dal without skin. But few days back, when i wanted to make a batch a dosa batter, i found that i ran out of whole urad dal, all i had is the split black urad dal. I thought why not make batter using that because they are much more nutritious than normal ones. I changed the measurements a little and made the batter in a blender. The nextday when i made idli and dosa using that, i was surprised, it gave the most soft idli and crispy dosa ever.
Similar Recipes,
Idli Recipes
Dosa Recipes
Chutney Recipes
Sambar Recipes
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 30 mins
Soaking Time : 4 hours
Fermenting Time : Overnight
Ingredients:
Rice – 2 cups ( I used idli rice)
Split Black Urad Dal – 3/4 cup
Fenugreek Seeds / Vendayam / Methi – 1/2 tsp
Salt – to taste
Water as needed
Method:
Wash and soak rice separately and dal with fenugreek separately for 3 to 4 hours.
Take rice in a blender and make it into a fine puree. Pour them into a container.
Take dal in the same blender and make it into a fine puree. Pour that into the same container.
Add in salt, mix well. Cover and let it ferment overnight.
Nextday mix well and make idlies or dosa.
Notes:
1)The batter should be foamy and frothy. If it is not frothy, then dont make idlies, make dosa. the frothyness will give you the soft idlies.
2)This batter can be stored in fridge for around 4 to 5 days.
3)For making dosa, add little water to the batter is it is too thick.
Products which i use:
Many of you have been asking me about the blender which i use, this is the one, it is PREETHI BLUE LEAF. I use that to grind my dosa batter, idli batter, vadai batter, masalas, juices and everything. It work like a charm. I strongly suggest this product. You can buy here http://bit.ly/1PNAeJ2
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| Take your washed rice in a bowl |
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| Take your washed black urad dal in a bowl |
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| add fenugreek seeds to the urad dal |
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| soak both of them for 3 to 4 hours |
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| take rice in a blender |
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| make it into a fine puree |
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| pour them into a bowl |
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| take your dal in the same blender |
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| make them into a fine puree as well |
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| pour them into the rice batter |
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| Add in salt |
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| Mix well |
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| Cover and let it ferment overnight or 8 to 10 hours |
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| this is how it looks the next day |
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| look how foamy it looks |
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| this airyness will give you the soft idli, if your batter doesn’t look like this, then dont make idlies, make dosa |
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| pour it into your idli moulds |
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| steam for 10 mins |
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| dip a spoon in some water |
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| carefully remove the idlies |
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| look how spongy it looks |
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| now lets make dosa, heat a tawa |
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| spread dosa |
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| drizzle oil around the sides |
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| let it cook |
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| now you see a little colour |
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| flip the dosa and cook |
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| serve |
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Hi,
Nice to see this recipe with black urad dal. You can add 1table spoon sugar for making dosa batter
Hi aarthi am your frequent follower. You got awesome collections. I have a doubt can I use this batter to make idli for my 9 month old son.
TIA
@Anonymousyes u can give this idli to your baby
Hi Aarti,
I followed your recipe; when I soaked the split black urad dal, the skin separates out; what do I do?
@Anonymousno issue just grind it with skin
Hi. Can I use whole black urad dal instead of broken one? Will ut taste the same?
@Anonymousyes u can use whole black dal
Thank you so much for this recipe. I'm going to try it. At the end of this recipe, do you use yeast or any kind of baking soda to ferment? Or does the fenugreek seeds cause the fermentation? Please let me know. Thanks.
Can I use full black urad which I soaked last night ?
It would be nice to receive answers to the last two questions here. Thanks.
Thank you for a great recipe.
Will try this soon. Superbly written.. even I use same blender. It is very good. For how much time should we keep the batter for fermentation? Last time wen I kept overnight it has a weird Snell so cudnt make idlis. Pls help. Thank u