TamilsKitchen

September 19, 2012

How To Make Idli Dosa Batter

Hi friends,

                                 Happy Vinayagar chaturti to everyone.

                                           Wishing that Lord Ganesha...
                                               fills your home with...
                                               Prosperity & fortune...

jaswandganapati

Today I like to share a popular basic South Indian breakfast item.This will be the regular  breakfast or dinner item in most of the sout indian homes.This batter can be kept in fridge for a week.This is very handy in busy mornings and sometimes in lazy evenings.Just make a favourite chutney and in minutes we can make Spongy Idlis or Crispy Dosas.I hope this will be very helpful for the beginners. In India I used wet grinder for grinding the batter but here in UK I'm using mixie for grinding .I find no difference ,its so nice .Here comes the traditional recipe with step by step pictures....

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Ingredients

 

Idli rice – 4 1/2 cups

Urad dal / Ulunthamparuppu - 1 cup

Fenugreek seeds / venthayam - 1 tsp

Salt to taste

 

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Method

 

Wash the rice several times and Soak it seperately for 8 hours or overnight.

 

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Add fenugreek seeds to urad dal and soak it for 3 - 4 hrs.

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Add 4 handful of rice into the mixer (as per your mixer quantity)and give it a turn and add 1 glass or required water and grind it in full speed for 2 mins. Or untill it is smooth and soft. Do the same for the rest of the rice and pour it in a wide container.

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Then add the dal to the mixer and give it a turn for 30 sec.And add 1 glass or required water and grind to a smooth paste.

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Now add this to the same container where we poured the rice mixture and add required salt and mix it well with your hands .And cover it with a lid.(The container should not be fully filled after fermentation the level of the batter will rise )

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Place the container in a warm place for 12 hrs or overnight for fermentation.(In my place, during Summer season it will usually ferment overnight but during winter times it will take 2 days).

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After fermentation keep the batter in the refrigerator and it can be used for a week. Now you can make spongy idlis or crispy dosas with this batter . Enjoy your breakfast.....

Tips

  • The batter should not be so thick .If you find thick add some water to get the correct consistency.
  • Mix the rice and urad dal mixture nicely with your hands rather using a ladle ,it will help for fermentation.
  • For fermentation in a very cold place like mine , you can preheat the oven for 5 mins and switch it off and place the container inside .
  • It is suggested that you can use a handful of cooked rice while grinding the rice .But I don't find any difference but you can try.

 

11 comments:

Vijayalakshmi Dharmaraj said...

VERY spongy idli...
HAPPY VINAYAGAR CHATHURTHI TO YOU AND YOUR FAMILY
Today: My Glass Painting of Vinayagar
VIRUNTHU UNNA VAANGA

Shruti Dhingra Wahi said...

Homemade is always the best :-)

shrutirasoi

Today's Recipe
Amritsari Kulcha

Priya said...

Happy vinayagar chathurthi wishes to you too..Useful post for many of us.

Beena.stephy said...

Happy vinayaga chathurthi good post

PT said...

nice post dear..

Julie said...

Useful post!!
Join my ongoing EP events-Oregano OR Paprika @ Foodomania

Sanoli Ghosh said...

Very useful post for me. Happy Ganesh chaturthi to you and your family dear.

Shobha said...

Happy Ganesh Chaturthi..
Such delicious breakfast..

Shama Nagarajan said...

delicious..nice post

Roshu said...

Thank you for dropping to my blog..........u ve such a wonderful blog with awesome posts.....happy to follow u dear

faseela said...

useful post

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