July 16, 2011

Idli - Dosa Batter

Most of South India thrives on Idli-Dosa Batter for breakfast. My husband's athimber calls it "Param Porul"(All Mighty). Very handy if tiffin's are in your daily diet chart. My family needs the batter almost everyday. Our lifestyle demands for it. The day you prepare you can make puliya dosa's(un-fermented dosa). First two days we  prepare idli's and dosa's subsequently. If your batter stays on for a longer time it gives a sour taste. Even then it can be used to prepared hot paniyarams. So here goes the recipe to prepare the ever useful batter.
Boiled Rice - 3 1/2 cup
Raw Rice - 1/2 cup
Whole Urad Dal - 1 cup
Flattened Rice Flake - handful
Fenugreek Seeds - 2 tbsp
Salt to taste (Generally we add 4 tbsp)

Soak rice (both boiled and raw together) for 4-5 hours.
Soak Urad Dal for half an hour along with fenugreek seeds. If soaked for a longer time the quantity will become less and the idli's will not be puffy.
In a grinder pour half a cup of water and add the soaked urad dal and fenugreek seeds. When its ground to 3/4 the paste concsitency, add the soaked rice and flattened rice.
When the batter is ground nicely add salt and allow to grind further for 5 minutes.
Allow to ferment. Batter should be puffed up well.
Use this to prepare nice and soft idli's or crispy dosa's.

Bon Appetit!!