Idli Dosa Batter/ idli dosa Maavu (using IDLI RICE)

Idli

Equipments Used :- Mixer/ Grinder, A Large Bowl.

Ingredients :-

There are 2 ways to prepare, one my way and one my mom's way.

1ST METHOD- this is how I make it.

Ingredients :-

Idli Rice ( thats what the rice is known as) 2 Cups

Urad 1 cup ( the more urad dal, more tasty)

Fenugreek seeds 1 Tsp ( Gives nice aroma )

Salt 1 TBSP

Method :-

1) wash and Soak both the ingredients separately, in 2 different bowl . The water level should be 1 level above the ingredients. Add 1 Tsp of fenugreek seeds to rice .

2) Grind both separately & pour both the batter in 1 big Bowl.

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2ND METHOD :- My mom's way.

ANY RICE - 2 CUPS

URAD DAL - 1 OR 1 1/2 CUP

FENUGREEK SEEDS 1 TSP

COOKED RICE. 1 CUP( Have to add this only while grinding the batter )

SALT 1 TBSP

Method :-

1) wash & soak separately Rice & Urad dal overnight or for 7-8 hrs .

2) Grind separately rice ( Soaked rice and Cooked rice ) & fenugreek seeds .

3) Grind urad dal seperately, do not add extra water.

TIPS :-

The batter for IDLI should be Thick & for dosa its okay to be little watery.

If you soak the above overnight, grind all ingredients "SEPARATELY" in the morning & if you soak it in the early morning, grind in the evening.

******* FOR DOSA - SOAKING TIME MIN IS 4-5 HRS. WHEREAS FOR IDLI 7-8 HRS ATLEAST******

( If you are just 2 people in your family take 1 cup rice & 1/2 cup or 1 cup Urad dal, this will be more than sufficient. )

Add 1 TBSP of SALT in the batter & combine everything well together. Cover the Batter and place in the dark & warm place. During winter it might take extra time for it to ferment. If you live in a place where winter is very brutal, keep a big dish underneath the bowl & place it covered in the Oven. And put ON only the oven light. The warmth from the light will help the batter to ferment during winters. if by morning you don't see it fermented, you will have to keep it longer.

Hope you guys choose any method as per the ingredients you already have.