Idly / Dosa Batter

How to make Idly/Dosa batter at home

Idly and dosa is the main tiffen at every home in South India. It is very healthy and easy to make at all time. Kids love crispy roast dosa very much. Its a complete protein rich food, where the ingredients separately is not a effective enzyme, when combined and fermented, it becomes a complete protein rich food. The batter is all about measurements,grinding and time. It gets well fermented over time and good for cooking. 

We always prefer home-made batter over the store bought one, its yummy and makes soft idlis. Most important is the softness, and taste. The store bought ones are very course and the urad dhal settles down making it so uneven for making dosa and doesn't give soft idlis. My hubby loves sambar mini idlis, idli manchurian and my all time favourite is ghee sugar dosa. 

Measurements can be cups or veesam padi or any tumbler and keep the ratio balanced to it.

IDLY BATTER
Recipe Category:		Main
Preparation Time:		12 Hours	Cooking Time:		5 mins	Serves:	4

Ingredients:
Boiled Idly Rice			4 veesam
Whole Skinless Urad Dhal			1 veesam
Fenugreek/Methi seeds			3 tsp
Soya bean			2 tsp
Rock Salt			1.5 tbsp
Water			As required

Method of preparation:

1. Measure each ingredient separately. Soak rice separately in a vessel. Soak urad dhal, fenugreek and soya seeds in another vessel. Leave it overnight or eight hours.

2. Then drain the water completely from both the vessel. First grind urad dhal and fenugreek till frothy, sprinkle water little by little at intervals till it is grounded. (Don't add more water, the urad dhal batter must be thick and fluffy). Collect the batter in a big container enough to hold the entire batter after fermentation. 

TIME: My grinder takes 20-25 minutes. It depends on the type of dhal and the time its been soaked. So check by taking little amount in hand. It must be fluffy and smooth.

3. Next, grind rice to a coarse paste with little water in intervals. Add salt.

TIME: Takes 30-40 minutes. Check by taking little in hand and it should be coarse and grinded well.

4. Now, mix the urad dhal batter into the rice batter in the grinder, grind for one minute. So that both the batter mixes well and you attain a fine coarse thick batter.

5. Now transfer the batter to the big container. Leave it overnight / 8 hours to ferment and raise. Next day, mix with a laddle and store the batter in batches.

6. We can make soft idlis and for dosa add little water to the batter. The more watery the consistency, the more crispier the dosa is even without much of oil or ghee.

Notes:

• Its best to store the batter in small containers and use one at a time. It will last long.
• This batter serves for 4-5 days for a family of 4.
• Fenugreek added will give a nice golden brown colour to dosa. 
• The volume of batter depends on the quality of dhal.