Idli/Dosai Batter - Method 1
Idli rice/ puzhungal arisi: 5 cups.
Whole urad dhal [skin removed]: 1 cup.
Fenugreek seeds: 1tsp.
Soda bicarb : 2 pinches for 1 cup of batter [250ml]
Salt: to taste.
1.Wash and soak the rice for 4-6 hrs.
2.Wash the dhal along with the fenugreek seeds and soak for 4-6 hrs.
3.Grind the dhal first to consistency and feel of butter. Remove and keep aside.
4.Grind the rice to a slightly grainy consistency. Remove and mix well with the dhal paste.
5.Keep in a warm place overnight to ferment.
6.The next day, make sure that the batter has risen well - u will see small bubbles as u mix the batter. Keep the batter refrigerated.
7.When u want to make idli or dosa, it is necessary to keep the required amount of batter at room temperature for atleast 1/2 hr.
8.Add 2 pinches of soda bicarb for every cup of batter [250ml] and salt to taste, a little water for the required consistency [thicker for idli and a little thinner for dosa] and mix well.
9.Make delicious idli or dosai and enjoy.
Dosai Batter -Method 2.
Idli rice : 100 gms.
Pacharisi [ raw rice]: 100 gms.
Urad dhal: 50 gms.
Fenugreek seeds: 1tsp.
Soda bicarb : 2 pinches for 1 cup of batter.
Salt: to taste.
Water: as required.
1.Wash and soak the two types of rice together for 6 hrs.
2.Wash the dhal along with the fenugreek seeds and soak for 4-6 hrs.
3.Grind the dhal first and then the rice and mix well. Ferment overnight in a warm place.
4.Add 2 pinches of soda bicarb, salt and water and make crispy dosas.The consistency should be a little thinner.
Note: Add a 1/2 tsp of sugar when making dosa for real crisp and brown coloured dosas. I have not made idlis using the batter prepared by the second method but the dosas are real good. For fermenting, I keep the batter very close to the radiator for the whole night. Otherwise the batter will be "flat as a plate" in this sub-zero winter temperatures....
Do check out my blogging buddies in this marathon: Jayshree , Priya Srinivasan , Srivalli , Monika , Azeema , Priya Suresh , PJ
Enjoy....
Scribbled by Reva.
Idli rice/ puzhungal arisi: 5 cups.
Whole urad dhal [skin removed]: 1 cup.
Fenugreek seeds: 1tsp.
Soda bicarb : 2 pinches for 1 cup of batter [250ml]
Salt: to taste.
1.Wash and soak the rice for 4-6 hrs.
2.Wash the dhal along with the fenugreek seeds and soak for 4-6 hrs.
3.Grind the dhal first to consistency and feel of butter. Remove and keep aside.
4.Grind the rice to a slightly grainy consistency. Remove and mix well with the dhal paste.
5.Keep in a warm place overnight to ferment.
6.The next day, make sure that the batter has risen well - u will see small bubbles as u mix the batter. Keep the batter refrigerated.
 |
| Note the tiny little bubbles-batter has fermented in spite of the freezing temperature |
8.Add 2 pinches of soda bicarb for every cup of batter [250ml] and salt to taste, a little water for the required consistency [thicker for idli and a little thinner for dosa] and mix well.
9.Make delicious idli or dosai and enjoy.
Dosai Batter -Method 2.
Idli rice : 100 gms.
Pacharisi [ raw rice]: 100 gms.
Urad dhal: 50 gms.
Fenugreek seeds: 1tsp.
Soda bicarb : 2 pinches for 1 cup of batter.
Salt: to taste.
Water: as required.
1.Wash and soak the two types of rice together for 6 hrs.
2.Wash the dhal along with the fenugreek seeds and soak for 4-6 hrs.
3.Grind the dhal first and then the rice and mix well. Ferment overnight in a warm place.
4.Add 2 pinches of soda bicarb, salt and water and make crispy dosas.The consistency should be a little thinner.
Note: Add a 1/2 tsp of sugar when making dosa for real crisp and brown coloured dosas. I have not made idlis using the batter prepared by the second method but the dosas are real good. For fermenting, I keep the batter very close to the radiator for the whole night. Otherwise the batter will be "flat as a plate" in this sub-zero winter temperatures....
Do check out my blogging buddies in this marathon: Jayshree , Priya Srinivasan , Srivalli , Monika , Azeema , Priya Suresh , PJ
Enjoy....
Scribbled by Reva.
Adding sugar for dosa is very new to me.will try it son.ur batter is really good........thanks for sharing Reva......
ReplyDeleteAdding sugar and bicarb is new to me I will definately try this method as I use ratio 3 rice 1 urad dhal.
ReplyDeleteI have never managed paper this dosas as yet but one day hopefully will aim to do so Do share tips on how to achieve this.
Very useful post for many of us..
ReplyDeleteadding sugar is new to me too....will try soon..v useful tips...frst time here..like ur space v much..glad to followu!
ReplyDeleteI am lazy lady...I buy ready made flour and they are very expnsive here..will try your method :)thanks !
ReplyDeleteNice post Reva..very helpful for the beginners..
ReplyDeleteYour batter looks so well fermented!
US Masala
Very nice Reva..good job..
ReplyDeleteI have made idlis but I will admit I have been lazy at times I have used the ready-made rice and dal powder available at the store selling South Indian stuff.As the idlis turned out quite nice I did not bother to grind the dal and rice but I have never tried it with fenugreek seeds and soda, seems interesting, must try it sometime.
ReplyDeleteuseful post reva...
ReplyDeleteKurinji kathambam
kurinji kudil
Batter looks nice but I never add soda or sugar to my batter .
ReplyDeleteDo drop by
Padhuskitchen
when u find time
Adding sugar and soda is completely a new idea. Next time I will try it out..
ReplyDeletelooks great!!
ReplyDeletedosa is an amazing Indian Snacks
ReplyDelete