5 November, 2015
How To Make Soft Idli and dosa Batter Recipe
DATE – 22.10.2015
Idli is very popular south indian breakfast as we know. At my home I make idli and dosa at least weekly two to three times because its my daughter’s and my favorite breakfast. Even my daughter likes all south indian dishes.
I prefer making idli and dosa batter at home, I never buy it from out side. The method of making idli which I am telling you is very easy and you will get very soft and fluffy idlis. With this batter you can make crisp dosa too and you can keep this batter for a week in refrigerator , But do not touch with the hands.
Recipe type – breakfast recipe
Serve – 22 – 25 medium sized idlis
idli rice/boiled rice – 2 cups OR
1 cup raw rice and 1 cup boiled rice
Urad/black gram dal (without skin) – ¼ cup
methi/fenugreek seeds – ½ or ¼ tsp
salt – as per taste
oil – for apply on idli mold
water – as needed
Rinse rice and urad +methi with water 3-4 times in separate- separate vessels.
Soak rice and urad dal+methi separately for 5 to 6 hours or over night.
Now in a blender or in a wet grinder take soaked dal + methi and start grinding it.
In the beginning add only 2 to 3 tbsp of water (this processes will help to make soft idli). Then slowly add some more water and keep grinding till it is fine and smooth, it will take 15 mins approximately. Remove it in a big container and keep aside.
Now take rice in the same grinder and start grinding, add some water to help grinding.
While grinding add salt too.
Grind till it is fine and smooth.
Place this in the same container in which dal better kept in.
Use big container to keep this better, fill it only half because its need place for fermentation.
Now mix dal and rice better well with spatula or washed hands, cover with the lid and keep for fermentation for 7 – 8 hours (fermentation time depend upon room temperature).
Once the batter is fermented keep it in refrigerator.
When you are ready to make idli or dosa, mix this better once again and if needed add some water too.
And make idli or dosa.
Take dal+methi and rice in separate – separate bowl
Rinse and soak them for 5-6 hours or over night
First grind soaked dal and methi,in the beginning add 2 tbsp water
After some time add some more water, keep grinding
Grind till dal become smooth and paste
Transfer it to the big vessel
Grind rice by adding some water
Grind till smooth paste
Transfer it to the same big vessel, mix
Keep it for fermentation, 7 – 8 hours
After 7 hours
while making idli or dosa mix gently with the spatula
Grease the idli mould
Pour idli better, cook
Cook till knife come out clean