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Saturday, February 16, 2013

How to make Idli | Dosa Batter from scratch ?

Idli Dosa Batter

Multipurpose batter preparation for Idli, dosa and paniyaram.

Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author:

Ingredients:
Table 1:
Idli Rice : 5.5 Cups
Urad dal | Ulutham paruppu : 1 Cup
Fenugreek seeds | Vendhayam  : 2 tsp
Salt  : 2 tsp
Water : As needed

Table 2: For Mysore masala dosa and open butter masala dosa
Sona masoori rice : 1.5 cups
Idli Rice : 1.5 Cups
Urad dal | Ulutham paruppu : 0.5 Cup
Chana dal : 1 tbsp
Fenugreek seeds | Vendhayam  : 2 tsp
Salt  : 2 tsp
Water : As needed

Instructions:
  • Wash and soak Idli rice in water for 1.5 hour in a big bowl. Wash urad dal 4 to 5 times. soak fenugreek seeds and Urad dal for 1.5 hour. Urad dal will swell to almost double the size and rice will look pleasantly white.
How to make Idli | Dosa Batter from scratch ?2 How to make Idli | Dosa Batter from scratch ?

  • Drain Urad dal and rice. First grind urad dal and Fenugreek seeds .Start with 1 cup of water, then frequently check and add water whenever necessary.  The time taken for grinding 2 cups of Urad dal in my grinder is  20 minutes and it consumed 2.5 cups of water. water consumption varies depending on quality of urad dal. Stop grinding, when the batter is soft and fluffy. Transfer it to a big container. 

3 How to make Idli | Dosa Batter from scratch ?4 How to make Idli | Dosa Batter from scratch ?


5 How to make Idli | Dosa Batter from scratch ?6 How to make Idli | Dosa Batter from scratch ?


  •  No need to clean the grinder before grinding rice. Add 5.5 cups of rice and half cup of water to the grinder.Check frequently and add water if necessary. Rice wont consume water like urad dal. It took 25 minutes to grind 5.5 cups of rice and it consumed 1 cup of water. when the rice is fully ground ( the batter should be soft) transfer it to the same urad dal batter container. Add 2 tsp of Salt and mix well. Mixing well is an important step. Use a big ladle or hand to mix it.
7 How to make Idli | Dosa Batter from scratch ?8 How to make Idli | Dosa Batter from scratch ?


  •  Allow the batter to ferment. It took 12 hours for the batter to ferment. In hot places it will take 8-10 hours to ferment. The batter is ready when it has expanded and some bubbles and cracks appear on the surface. The batter should be thick but light and airy as mousse. It will have a fermented slightly sour smell. Once fermented, stir the raised batter for 2 to 3 mins in one direction and refrigerate.
9 How to make Idli | Dosa Batter from scratch ?10 How to make Idli | Dosa Batter from scratch ?

Tips:
  • Don't use basmati rice for making the batter.
  • The colour of batter won't be white, if more fenugreek seeds are added.
  • Do not add more water than suggested. The pureeing capabilities of the grinder or mixie are much reduced when there is too much water.
  • Use a big container for fermenting as rice and dal expands while fermenting
  • Do not stir the batter while it is fermenting. When the batter is ready, the texture will be light, almost like a mousse.
  • First day after batter is fermented, use it for making soft Idly / Idlies.
  • From second day, prepare dosas by adding little water to batter.
  • If the batter is more than 4 days old,  then make Kuzhi Paniyaram - Kara Paniyaram or Thalicha Dosai - Seasoned Crepe .
  • During winter seasons in cold region, keep the batter inside oven leaving oven light on for quick fermentation.
  • My mom uses big wet grinder. She used to grind rice first then urad dal . when I got my table top grinder, I checked the manual. It is mentioned to grind urad dal first in table top grinder. I prefer to grind urad dal first as cleaning grinder will be easy.
  • The amount of batter we get depends on the quality of urad dal.
  • The quantity of batter if we grind in mixie will be comparatively less and also we won't get soft Idli compared to batter ground in grinder.
  • Before getting table top grinder in US, I used to grind only urad dal in blender and mix it with Store bought Rice Flour. The disadvantage is the batter quantity will be less and also the idli will be very hard. I usually use it for making dosa and paniyaram.
Recipes with Idli-Dosa batter:

3 comments:

  1. Can you tell me what is the brand that you are using for Urad dhal and Idly rice?

    ReplyDelete

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