- 1 Cup Urad Dal
- 3 Cups Idli Rice / Ukda Chawal (Rice) – Try to use Idli rice or Ukda Chawal (Rice) as that is the best for the outcome, Can use other varieties, but I personally use either of them
- 2 tablespoon of salt
- 1 tablespoon of Methi Dana (Fenugreek Seeds) – helps in digestion and dosa’s come out really well
Wash the Dal, Rice and the methi seeds in water for 2-3 times.
Just soak them in ample water for 4-5 hours.
Grind them to fine consistency. For Idli it is not necessary to be very fine.
Add salt (do not forget this step else it is difficult to ferment)
Keep it in a warm location for 8-9 hours, preferably overnight in a warm location.
Ta da your Idli dosa batter is ready.
Ye I soak both the dal and rice together, When I started doing this, I always did it together. First I simply forgot that it has to be separate and second I could not find any reason for it. In fact I found that grinding urad dal separately creates problems at times. When you grind both they mix perfectly. It is said that when you grind rice separately it becomes more fine, but I do it together.
I generally soak them in the morning and grind them in the evening or night)
For people who are in cold countries, keep them in the oven with or without the light on, can warm the oven a little, but I won’t recommend as I have got feedbacks’ of people overheating the oven and the recipe turning out to be a disaster, best if you have a window with some sunlight, keep it near that.
- Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly.
For Idli’s the batter is thick, and for dosa its a little thin.
Add salt as per your taste
Oats and Dalia (Broken Wheat/Cracked Wheat) Idli
Bajra (Pearl Millet) Idli
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