Dosa and Idli Batter
Normal Traditional Dosa, is fermented batter of Rice and Urad Dal. Once the dosa batter is made this can be used for varities of other recipes; like uthappam, Masala Dosa, even for idli. But to have Delicious soft idli's its better to use the batter before its fermented.
This is two step process; soaking and grinding. The key for delicious dosa is proper grinding.
Rice 2 and 1/2 cup
Urad Dal 1 cup
Fenugreek Seed 1 tea spoon
Salt For taste
Soak the Rice and Urad dal separately. You can add fenugreek seeds to the Urad dal. Let it soak completely for around 6 to 8 hours or overnight in 2 to 3 cups of water.
Once soaked, drain the water from both rice and urad dal and keep aside, now take rice and the grind in the grinder or mixie by slowly adding water kept aside little by little. Grind till it get smooth.
Next take Urad Dal and grind the same way.
Then pour the mixture in a bigger container and mix well by adding salt again keep it in a warm place and let it ferment for about 8 to 10 hours
- If you are planning for Idli then the rice must be grinded coursly , so in that case you can soak grind both togther until the rice feels like samolina.
- Rice and Urad dal are soaked seperately because when both are grinded together , there are chances the rice wont grind to proper consistency and makes a smooth batter. Because Urad dal grinds to smooth easily.
- we are using 2 and 1/2 : 1 proportion of rice and urad dal. If you want a CRISPY dosa increase the rice proportion, if you want a SOFT Dosa increase the Dal proportion. It's as simple as this :)