Whole Urad Dal without Skin / Ulundam Paruppu-1 cup / 1 part
Rock Salt- to tasteSee 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.