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Idli and Dosa are traditional south Indian food. The batter required to prepare Idli and Dosa normally requires at least 15 hours.
Preparation time: approximately 15 to 16 hours.
Ingredients for Idli and Dosa batter
- Boiled rice – 4 cup (sold in the market as idly rice)
- Split Black gram (urad dal) – 1 cup
- Fenugreek (methi) seeds – 1/2 tea spoon
- Salt – 1 tea spoon approximately
Method
Step 1
- Wash, soak rice and keep it in water for 4 to 5 hours.
- Wash, soak black gram along with fenugreek and keep it in water for 4 to 5 hours (even less about 1–2 hours).
Step 2
- Drain water, grind the dal and fenugreek to a fluffy and smooth paste by adding water as required.
- Then grind the rice with salt to a mild coarse paste.
- Mix both rice and dal pastes and stir well.
Step 3
- Keep this mix for at least 10 hours for fermentation.
- After fermentation, stir it nicely.
Tips:
- Use larger vessel to avoid overflow while the mix ferments.
- In winter it takes longer time (12 to 14 hours) to ferment and during summer it takes lesser time (9 to 10 hours)
This is the basic batter needed to make Idli, Dosa and Utthappam etc.
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{ 4 comments… read them below or add one }
Dear Kamal
Its excellent and nice work.Good initiative. Picturisation is very nice.
The lay out, colour and style are pleasing to the eyes. Keep going.
Malathi
Malathi,
Thanks for your comments. Keep visiting.
Hello Madam,
I want to know the preparation of ‘Kushboo Idly”.Thank you.
Dear Madam,
Your method of preparation of idly and dosa batter is absolutely correct in a traditional way. By using latest technology even we can ferment the batter before 8 hours which gives same taste and texture. I have worked in this area technically for more than 3 years period. If I give some boosters (less than 1 g mix for 1 kg of material) for fermentation of rice and urid dhal paste to get correct taste and texture of idli and dosa, will be any scope in the market.