Idli & Dosa

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Idli and Dosa

 Ingredients:

  • Idli rice - 2 cups
  • Urad dal - 1 cup
  • Sago - 1/2 cup
  • Fenugreek seeds - 2 tsp
  • Beaten rice (white) - 1 cup
  • Salt - according to your taste
 Batter Prep Steps:
  1. Soak everything separately for 4 hours
  2. Then, grind the beaten rice, fenugreek, and sago
  3. Transfer this to a big container
  4. Then grind the urad dal while adding ice water so it reaches a fluffy consistency (use a reasonable amount of water; don't add to much)
  5. Add that mixture to the container, then mix thoroughly by hand for 2 - 3 minutes
  6. Close the container to allow the batter to ferment for 10 hours if you live in a very cold place, you can keep in the oven with the light on
Idli Prep Steps:
  1. After the fermentation, boil a steamer by adding enough water
  2. Take the idli mould
  3. Pour the batter to each mould and steam for 7 to 10 minutes, then remove from steamer and allow to sit for five minutes
  4. Remove them from the mould
  5. Your soft and delicious idli is ready to serve! (good complements include your favorite chutney, sambar, etc.
Dosa Prep Steps:
  1. Heat a tawa at medium heat
  2. Pour one ladle of batter and spread in a circular motion
  3. Put heat on low
  4. After one minute spread ghee or sesame oil (this step is optional)
  5. Then turn it onto its other side and cook
  6. The tasty and crispy dosa is ready to eat!
Extra notes:
  • Using this batter, you can make uthappam and paniyaram

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