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Breakfast

Perfect Idli Dosa Batter

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 4 servings

2 cup Raw rice
1 cup Urad dhal
1 cup Cooked rice
1 tsp Fenugreek Seeds
Water, to taste
Salt, to taste

Preparation

Step 1
Firstly, in a large bowl soak raw rice and fenugreek seeds. In another bowl soak urad dal. Leave both overnight.
Step 2
Then drain off the water from urad dhal and transfer to the mixer grinder. Grind it to make a fine paste. Same way grind the raw rice and fenugreek seeds by adding water as needed.
Step 3
Convert the urad dhal paste into a vessel and transfer the rice batter to the same vessel. Stir everything together thoroughly with your hand.cover and ferment in a warm place for 8 hours.
Step 4
The batter is well fermented when it has doubled in volume. Mix the batter gently, without disturbing the air pockets. Add 2 tsp salt and mix gently.
Step 5
Grease the idli plates with oil and pour the batter. Steam the idli for 10 minutes or until the toothpick inserted comes out clean.
Step 6
Finally, soft idli with chutney and sambar.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Breakfast

Perfect Idli Dosa Batter

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 4 servings

2 cup Raw rice
1 cup Urad dhal
1 cup Cooked rice
1 tsp Fenugreek Seeds
Water, to taste
Salt, to taste

Preparation

Step 1
Firstly, in a large bowl soak raw rice and fenugreek seeds. In another bowl soak urad dal. Leave both overnight.
Step 2
Then drain off the water from urad dhal and transfer to the mixer grinder. Grind it to make a fine paste. Same way grind the raw rice and fenugreek seeds by adding water as needed.
Step 3
Convert the urad dhal paste into a vessel and transfer the rice batter to the same vessel. Stir everything together thoroughly with your hand.cover and ferment in a warm place for 8 hours.
Step 4
The batter is well fermented when it has doubled in volume. Mix the batter gently, without disturbing the air pockets. Add 2 tsp salt and mix gently.
Step 5
Grease the idli plates with oil and pour the batter. Steam the idli for 10 minutes or until the toothpick inserted comes out clean.
Step 6
Finally, soft idli with chutney and sambar.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.