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/ Salem rice ( the ratio of rice & dal is 6:1) Beginners can use 4:1
- 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 you’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 creamy 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 atleast 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.
- Grease the idli plate with sesame oil and pour the batter. If you are using cotton cloth, wet the cloth in water and then spread in the idli plate. Roll boil water in the idli pot.
- Arrange the idli plate. Steam it in the idli pot for 10-15mins. Remove and rest for 2 minutes. Scoop with a small ladle or spoon and serve hot with chutney, sambar!!
- If you are using cloth, remove the idli plate and invert it over a bigger plate. Sprinkle some water all over the cloth and peel it off gently. Cloth will come out without sticking to the idli. Enjoy with your favorite side dish.
- To make dosa after 1 to 2 days of making idli, add little water to the batter and dilute it slightly. Heat a dosa tawa and spread the batter thin or thick. Drizzle oil or ghee and make dosa. Cook both the sides by flipping it and enjoy.
Notes
Quantity of Urad dal purely depends on the quality of Urad dal.
I usuall buy from Dmart or Salem Sellers mart. Both are good in yield.
People in USA can try Patidar, Laxmi brand. Its good as per my Sister and friends suggestion.
Beginners try with 4:1 ratio. If you use 2 cups of idli rice, use 1/2 cup of round, white urad dal.
You can also add a handful of soaked poha to get pillow soft idli. But its completely optional.
Usually I make idli for the first 1 to 2 days and then make dosa or paniyaram with the remaining batter.