Friday, February 4, 2011

Dosa/Idly batter

The propotion of the rice to the dhal ratio is always a question when it comes to making dosa/idly batter. Some people even make separate batter for dosa and idly. I used to wonder why, but then after so many trials of various ratio of rice and dhal, I have atlast found the ratio which we like! I very rarely make separate batter for dosa and idly and usually make a single batter for both in a balanced ratio of both. Anyways I have given the individual ratios as well as a common ratio.

Idly Batter:
Ingredients Required:
Rice - 2 cups
Cooked/leftover Rice - handful
Fenugreek seeds - 1 tsp
Whole Urad Dhal - 1 cup
Salt as required


How to make?
Soak the dhal for 4-6 hours.
Soak rice for 2 hours. 
Soak the fenugreek seeds for 1 hour. This helps in the fermentation of the batter and also gives a good flavor..

Grind the soaked rice, dhal, fenugreek seeds and the cooked rice in a grinder or mixie.
Store this in a vessel with lid and set aside for 10 - 12 hours for fermenting.
If the temperature is cold, then place the vessel in the oven for a day or overnight for it to ferment. You can also set the temperature of the oven to 'Warm' for sometime to keep the batter warm.
This can be stored in the fridge upto a week. 
Add salt just before making the idly.
Ready to make soft fluffy idlies. 


Dosa Batter:
Rice - 3 cups

Fenugreek seeds - 1 tsp
Whole Urad Dhal - 1 cup
Salt as required

How to make?
Soak the dhal for 4-6 hours.
Soak rice for 2 hours. 
Soak the fenugreek seeds for 1 hour. This helps in the fermentation of the batter and also gives a good flavor..
Grind the soaked rice, dhal, fenugreek seeds in a grinder or mixie.
Store this in a vessel with lid and set aside for 10 - 12 hours for fermenting.
If the temperature is cold, then place the vessel in the oven for a day or overnight for it to ferment. You can also set the temperature of the oven to 'Warm' for sometime to keep the batter warm.
This can be stored in the fridge upto a week. 
Add salt just before making the dosa.

Ready to make crispy dosas.



Dosa/Idly Batter
Rice - 2 3/4 cups
Fenugreek seeds - 1 tsp
Whole Urad Dhal - 1 cup
Salt as required

How to make?
Repeat the same process as above.


Tips:
Adding cooked rice would yield very soft idlies, but do not add more than a handful, else the idlies would be too soft and would not taste nice.
Do not add cooked rice while making the dosa batter as it makes the dosa very very soft and it gets stuck to the pan and also does not taste good.
For dosa batter, the ratio given makes normal crispy dosas. If you want soft dosa, reduce the rice to 2 cups or if you want even more crispy dosa, increase the rice to 3.5 cups.







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