In my friends circle, few of them have asked about how to make Idli/ Dosa Batter. I thought it would better to put it as a recipe so it can benefit everyone. Sometime, simple day to day menu are the complex ones to do :). So, I will explain the hard part first â€“ making the Batter :).
- Idli Rice â€“ 4 cups
- Whole Urad Dal â€“ 1 cup
- Fenugreek seeds- 1 tsp
- Flattened rice/Poha â€“ Â½ cup
- Salt â€“ to taste
- Wash and soak (separately) Idli Rice, Flattened Rice, Urad Dal with fenugreek seeds for 3 to 6 hours. Minimum 3 hours is needed. I have soaked it for 3 hours 15 minutes.
- Grind the Urad Dal + fenugreek seed first in the wet grinder using Â½ cup of water (I normally use soaked Urad Dal water and donâ€™t throw them away. Coz it helps to get more volume).
- Stir the batter for every 5 minutes and check if water is needed and add water. Total amount of time for Urad Dal batter to grind is 25 to 30 minutes. Â The amount of water I have used is approximately 2 to 2 Â¼ cups. It may vary depending up on the quality of the Urad Dal. Grind until you will get a smooth batter.
- Important: Donâ€™t pour all the water at once. You have to slowly add .In the last check for water if need sprinkle it. I normally grind Urad Dal batter little thick.
- Tip:Â My mom told me to check a spoon of Urad Dal batter in the cup of water. If it doesnâ€™t dissolve, you Idli will come out good. So, now take the Batter out in a Vessel and keep it aside.
- Now, add Idli Rice and Flattened Rice in the grinder using Â½ cup of water in small quantity portions. Add the Rice little by little while grinder is running. Total amount of time for rice batter to grind is 15 to 20 minutes.Â Stir the batter for every 5 minutes and check if water is needed and add water.
- I have used approximately 2 to 2 1/2 cups of water. It may vary depending up on the quality of the rice. Grind until you will get a little coarse batter.
- Transfer the Rice batter to the Urad Dal batter and add salt and mix well with your hand. Close the Vessel with the lid. Keep in mind that there needs to be some space above the batter and the vessel top to allow the batter to ferment and rise.
- Keep it in a warm place for fermenting up to 12 to 14 hours. In my house (as I live in a cold country) I kept it in the baking ovenÂ Â Â Â [very important- â€œDo not turn on the oven â€œand no need to light on inside the oven]. After fermenting the batter should be very soft and thick. If you live in warm country like India, you can keep the batter in a counter top for fermenting.
- If the salt is not sufficient, no worry. You can add after fermenting as well. Add the salt and mix the batter before using to make Idli/Dosa. [wb_fb_f name=”Suvayo Suvai” id=””]