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 :

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 ).

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 .

 

Preparation of  Crispy Dosa

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.

Basic sides for Idli – Dosas

Veg Sides

• How to make Idli Dosa batter
• Onion Tomato Chutney / Thakkali Chutney
• Coconut Chutney / Thengai Chutney
• Tomato Kurma / Thakkali Kurma
• Milagai Chutney / Red Chilli Chutney

Non -Veg Sides

• Chicken Kurma / Kozhi Vellai Kurma
• Chicken Kulambu /Kozhi Kulambu
• Meen Kulambu / Fish Curry

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 .

 

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