Idli & Dosa Batter

Inspired by many south Indian and  friends from Maharashtra and their moms. Thanks for the exact proportion of the ingredients required. Thanks & Cheers to Moms and Grand moms for the experience they hold and we are lucky to learn from them !! 

Following is the recipe of Idli and Dosa Batter. 

Soaking Time            : 6-8 hours or overnight

Fermenting Time     : 6-8 hours or overnight

Ingredients For Dosa Batter:

2 cups rice (regular or parboiled)

1 cup urad dal

½ cup of poha (flattened rice)

½ spoon of methi seeds

½ cup of poha

1 1/2 spoon of salt 

Ingredients for Idli Batter:

4 cups rice (regular or parboiled)

1 cup urad dal

½ spoon of methi seeds

½ cup of poha (flattened rice)

1 1/2 spoon of salt  

·       Wash the rice, urad dal, poha and methi seeds thoroughly and soak the ingredients overnight.

·       Grind the rice and poha and dal with methi seeds and mix both the batter.

·       Mix little water if required while grinding.

·       Once the mixture is grinded pour it in steel vessel.

·       Add salt mix it nicely for 4-5 times.

·       Cover it with a plate upside down for the batter to ferment well. (as shown in the picture)

·       No air tight boxes please.

·       Keep for fermenting overnight.

Note : Fermenting time may also depends on the weather as during winter it may take more time for the batter to ferment.