Idli & Dosa Batter in Grinder

Idli dosa batter recipe

Ingredients:

• 2 cups parboiled rice
• 1 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• Water (for soaking and grinding)
• Salt (to taste)

Instructions:

For Idli Dosa Batter:

1. Soaking:
   • Rinse the parboiled rice, urad dal, and fenugreek seeds separately.
   • Soak the rice and fenugreek seeds together in one bowl, and the urad dal in another bowl. Soak them in enough water for at least 4-6 hours or overnight.
2. Grinding:
   • Drain the water from the soaked rice and grind it in a blender or wet grinder to a smooth batter. Add water gradually as needed.
   • Transfer the rice batter to a large bowl.
   • Next, grind the soaked urad dal to a smooth and fluffy batter. It may take a bit longer than the rice. Add water gradually.
3. Fermentation:
   • Mix the rice and urad dal batters together in the large bowl.
   • Add salt and mix well.
   • Cover the bowl with a lid and let it ferment in a warm place for about 8-12 hours or until the batter doubles in volume. The fermentation time may vary based on the temperature of your surroundings.
4. Preparing Idlis:
   • Grease the idli plates and pour the batter into each mold.
   • Steam the idlis for about 10-12 minutes until they are cooked through.
5. Preparing Dosas:
   • For dosas, you can dilute the batter with a little water until you get a pouring consistency.
   • Heat a griddle or non-stick pan, ladle some batter onto the center, and spread it in a circular motion to make thin dosas.
   • Drizzle a little oil on the sides and cook until the dosa turns golden brown. Fold or roll the dosa as desired.