IDLI/ DOSA BATTER | How to get Crispy Dosas | How to get Soft Idlis | A fool proof recipe to make soft Idlis and dosas | Stepwise Pictures

Hi SUPERMOMS,

IDLI/DOSA has been a part of my life  since I was 1. 

They are  so soft and easily digestible and they are my favourite too! 

I have grown up seeing my grandmothers and my mom preparing the batter using the grinding stone. 

Nowadays, it is much easier to prepare the batter...but the irony is that many MOMs have started buying it from stores. I read a lot of articles about the hygiene of the batter prepared by them. Quite shocking! 

When we can do so many things, why not this? Not difficult at all! 

And you are sure to get super soft IDLI/DOSA or Uthappams.( Did'nt have time to take proper pic!)

                   

                           

  Idli/ Dosa Batter :

Preparation time : 15 minutes
Soaking time : 4 hours
Fermentation time: 8 hours

INGREDIENTS:

Raw rice- 2 cups

Parboiled rice( Idli rice)- 3 cups

Urad Dal-1 cup( a handful more,if you are using broken Urad)

Poha( puffed rice)- 1/2 cup

Sabudana - 1/2 cup

Sesame oil- 2 tbsp

Rock salt according to taste.

Fenugreek seeds- 2 tsp

IMPORTANT TIP : Before you soak the rice and dal, wash them seperately atleast 4 to 5 times in running water to remove any impurities. You must be able to see the rice/dal below water clearly. 

METHOD : 

1. Soak both rice together . Poha seperately and sabudana seperately. Soak them in such vessels, which has adequate space for them to rise. Soak the Urad dal with Fenugreek  seeds in a seperate vessel.

2. If you have a grinder,it is good or else you can use a mixer to grind the batter. The Urad dal mixture goes into the grinder first. Drain the water and start grinding. Watch over it and keep adding water  to ease the grinding process. 

It will take atleast 30 minutes to get a smooth and fluffy batter.

                                      

3. Remove this batter and transfer it to a large vessel. 

                                     

4.Now add the rice, poha and sabudana (together) in the grinder and as it starts grinding, add water to smooth the process. Do not add too much water or too less. This grinding will again take a minimum of 20 minutes( depends on the quality of your grinder and rice)

                                     

5. Just before switching off, add the sesame oil and salt. If your grinder is a big one, you can also add the Urad batter into the grinder so that it can mix well. However,if not possible, remove the rice  batter and pour it inside the same vessel that contains the Urad batter. Beat the batter in a circular motion with your hand to mix well. However, you can also mix with a ladle

Tip: Beating the batter with the hand helps the batter to ferment better and quicker. Adding rock salt is preferred.

                                     

6. Cover the batter and rest it in a warm place for about 8 hours. You can see that it has risen well.

                                    

Your family can now enjoy  eating IDLI/DOSA/ UTTHAPAM as much as they want! Isn't it easy? 

I know that this must be a breeze for many of you and the proportions may vary too. But this has worked best for me, so I thought that I must share with you all.

Whenever I make the batter, I try various creative recipes with them for Tiffin Box. Will keep you all posted.

Hope this was useful SUPERMOMS...

HAPPY COOKING!

With love,

Masterchefmom

  You can try Idli Pops/Cocktail Idli , 14 Idli Sambar Recipes using this batter.