TamilsKitchen

May 21, 2013

இட்லி–தோசை /How to make Idli–Dosa

This is a traditional South Indian item , mostly prepared daily in every household for breakfast or dinner . Every week I used to ground this batter. The batter should be nicely fermented to get soft Idlis . Click here to check how to prepare the Idli Dosa Batter . Usually I will prepare Idlis for the first few days . The freshly fermented batter gives nice soft idlis . Then will start making dosas . You can prepare idli dosas with the same batter . Just make the batter a bit loose while making dosas , the consistency should not be runny.   This post is specially for beginners and will be so helpful for them with step by step pictures .  Lets see the preparation….

Ingredients

Fermented Idli / Dosa batter

Preparation of Soft Idlis :

Soft Idlis

Take the idli plates ready . Place the idli pan with enough water on the stove and allow to boil .

Place the idli cloth on the inner idli plate and fill it with batter using a round ladle. If you are not using idli cloth then grease the plate with oil and pour the batter.

When the water boils , place the inner plate and close the lid and let it boil for 2 mins .

Meanwhile fill the outer plate with batter . (Keeping the outer plate  after 2-3 mins helps to avoid the moisture that forms on the inner plate ).

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Now place the second plate on the idli pan and close the lid . Allow to boil for another 8 - 10 mins.

Now open and check the idli is ready by pressing with a spoon or just wet your hand with cold water and press it  on the idli . If it is fully cooked it will not stick to your hand. First take out the inner idli plate and tilt it on a plate .

Remove the cloth and Repeat the same for the outer plate .

Now soft hot idlis are ready to go with your favourite Chutney / Sambar .

Soft Idlis

 

Preparation of  Crispy Dosa

Crispy Dosas

Heat a dosa tava and grease it lightly with oil using a cloth or with a onion slice. When hot, pour a ladle full of batter, spread using a circular motion to make a thin dosa and cook on one side.Pour a little oil around the edges .

When crispy, turn to other side and cook for few seconds . Fold over and  serve hot.

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Basic sides for Idli – Dosas

Veg Sides

Non -Veg Sides

Notes:

  • Always keep the fermented batter in the fridge after use. Else the batter may become so sour .
  • As I stated earlier For the first two days the batter is so good for making idlis . Then you can use the batter for making dosas, uthappam or paniyaram . Just dilute the batter with little water , if you find it so thick .

 

13 comments:

Premas Culinary said...

wow useful post for beginners...

Nilu A said...

Wow! Nice post.. Just made idlis yesterday for breakfast :-)

DivyaGCP said...

Very useful post.. Nicely explained..

Wer SAHM said...

The staple Indian Breakfast is always a favorite food.... soft n fluffy ideas are so cute and feel to grab from screen....

Priya Suresh said...

Authentic south Indian breakfast, who will say no to this softy idlis and super crispy dosas.

Amelia said...

Hi Tamilarasi, I love crispy dosa, thanks for sharing the recipe and step by step pictures.

Yours look really good, great to go with sambar. :)

Have a nice day.

Vijayalakshmi Dharmaraj said...

Very useful for beginners akka... very lovely n detailed post...

Shanthi said...

very useful information for beginners...excellent..

Aruna Manikandan said...

wonderful post :)

Shama Nagarajan said...

yummy and inviting dear

Swathi Iyer said...

Very soft idly and crispy dosa, nice useful post.

Rosita Vargas said...

Lucen muy deliciosos y suaves quiero ir por varios,saludos abrazos y abrazos.

Follow Foodie said...

Wow , idls look super soft

http://www.followfoodiee.com/

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