idli dosa Batter
Ingredients:
For the Batter:
Raw rice: 2 cups
Whole black gram (Urad dal): ¾ cup
Cooked rice: 1 cup
Yeast: ½ teaspoon
Salt: as needed
Instructions
Preparation
Soak 2 cups of raw rice for four hours. After soaking, drain the water and put the rice into a mixer grinder. Grind it in two parts and transfer the batter to a container .Soak ¾ cup of urad dal for two hours .Add the soaked urad dal and 1 cup of cooked rice to the mixer grinder and grind them well .Combine this mixture with the ground rice in the same container .Add ½ teaspoon of yeast to the batter; this helps the batter to rise well .Mix the batter thoroughly with your hands.Cover the container and let the batter rest for 8 to 10 hours to ferment .After 8 hours, the batter should have risen significantly, filling about three-quarters of the container .
]Add salt as needed and mix well . (Salt is added after fermentation to prevent the batter from becoming too sour.Grease the idli molds with oil .Pour the batter into the greased idli molds .Once the water in the idli steamer comes to a boil, place the idli molds inside .Cover and steam for 8 to 10 minutes .After 8 minutes, the idlis should be well-cooked .Remove the idlis from the heat and let them cool down .Once cooled, transfer the idlis to a plate [02:26]. The idlis will be soft and fluffy .
For Crispy Dosa:
Transfer a portion of the prepared batter into a separate bowl [02:41].Add a spoon of water to the batter and loosen it slightly to a pouring consistency .Place a pan on the stove and heat it well .Once hot, pour a ladleful of batter onto the pan and spread it thinly in a circular motion .Pour a little oil over the dosa .Initially, cook the dosa on high flame for a short time.Then, reduce the flame to low and continue cooking until the dosa becomes crispy.
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