Idli dosa batter Recipe using a wet grinder
How to make Soft idli and crispy dosa batter recipe at home using a grinder with rice and urad dal.
Servings: 30
Ingredients
1 cup = 240ml
- 3 cup Idli rice/ Parboiled rice /Puzhunghal arisi ( the ratio of rice & dal is 6:1)
- ½ cup Urad dal
- ½ tsp Fenugreek seeds
- 1 Crystal Salt / Kallu uppu handful (to taste)
- Water as needed
Instructions
- Wash and soak the rice. Wash and soak urad dal & methi seeds together. Soak for 4 hrs .
- Grind urad dal with fenugreek seeds first by adding enough water in between. Make sure you add water every now & then so that the urad dal rises well and u’ll get a light , fluffy batter. Please do not add all the water in the beginning.For grinding urad dal, you need 1.5 – 2 cups of water in total .
- Grind till it comes out like a ball(should be a paste) (It takes nearly 15-20 mins in table-top wet grinder). Now remove it. Keep it in a big vessel such that it can hold double the quantity of batter.
- Now add the rice & crystal salt with 1/2 cup of water while the grinder is running.
- Add water in the middle (Whenever necessary).It should become a smooth paste (May take 20-25 mins in table-top). The water it consumes will be around 2- 2.5 cups.Adjust the water quantity. Now remove the rice and put it in the same vessel.
- Mix it thoroughly with your hand.(This helps for fermentation) .Let the batter ferments overnight or at least for 12 hrs.
- The next morning , don’t mix the batter again. You can mix till half way through the batter if its too light. Suppose if the batter is over flown, take the extra batter in a separate vessel. Use a ladle, mix the batter till half the way. Quantity of batter reduces. Now add the overflown batter, mix well and keep it aside. Start taking the batter from one corner and pour it into the idli mould. Even the next day,take the batter from the same side.IDLI remains very soft up to 3 days.
- Steam it in the idli pot for 10-15mins and serve hot with sambar!!
