Idli dosa batter
Learn how to make the most versatile Idli dosa batter to make your breakfast and dinner ease.
Calories:
Equipment
- Wet grinder
Ingredients
- 4.5 Cup Rice I used Sona masoori
- 1 Cup Urad dal
- 2 tsp Methi seeds/ fenugreek seeds
- 1/4 Cup poha/rice flakes
- Salt as required
Instructions
- Soak rice and urad dal + methi seeds for 6 to 8 hours.
- Wash and grind urad dal+ methi seeds till smooth. It should double up the original quantity. (depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
- Take it in a bowl. Then wash rice, add poha and grind till smooth with required water.
- Take it in the same bowl with ground urad dal.
- Add salt. Ferment overnight.
- Check for consistency. Add water only needed.
Video
Notes
- Add poha to rice only before grinding.
- Instead poha , you can add cooked rice.
- Batter will be good in first day to make idli .
- The following days will be good for making dosa, paniyaram or uthapam.
- For dosa the batter should be in flowing consistency. For idli, should be thicker than that.
- I grind in wet grinder. I haven't used mixer or blender to make batter, so I'm not sure about the results you get from it.