Idly Dosa Batter

Idly and Dosa is a comfort food for every south indian. A crispy dosa and soft idly combined with chutney and sambar makes it all the more better. But to enjoy these first we have to prepare the batter . That is not a quick process. Though its easy takes long time for the batter to be prepared.

 You can find dosa/idly wet batter in any Indian grocery shop and the dishes come really well with them but nothing like home made if its not made from scratch.

We usually prepare batter on weekend to be used for the whole week and depending on the number of people in the house the amount of batter increases. I remember from childhood there used to be 7 members in the house and my mom used to prepare a huge box of batter.

We need to soak urud dal and rice for atleast four hours and grind them and let it ferment for atleast 6-8 hours before it can  be used. Ive seen dosas prepared without fermentation though it comes good its quite raw and that fermeneted salty taste is missing.

And when preparing dosa there are two varieties of rice you can use normal raw rice or idly rice (par boiled one). raw rice better use indian varieties like (ponni or sona masuri) , dont use basmathi rice or thai rice varieties, it comes very bad speaking from experience.

The batter prepared with idly rice can be used as common batter for both idly and dosa . but if raw rice is used then only dosa can be made.

This batter recipe is for common idly /dosa.. for every busy women who dosent want to prepare multiple batters..

Recipe:

Ingredients:

urud dal - 1 cup
idly rice - 3 cups
salt as needed

Procedure:

• Soak dal and rice separately for atleast 4-5 hours.
• Once soaked use either wet grinder or mixie( food processor) to grind them to paste.
• first add idly rice to grinder and let it grind it coarsely and then add urud dal.
• dont add too much water the initial batter should be thick
• While grinding take the batter between fingers and feel the texture once its smooth its done.
• If we want to prepare for next morning.. soak today morning and grind them evening and let it ferment overnight.