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Sunday, February 7, 2016

Dosa Batter Recipe / Plain Dosa Batter Recipe / Idly Batter Recipe / South Indian Dosa Batter Recipe

images of Dosa Batter Recipe / Plain Dosa Batter Recipe / Idly Batter Recipe / South Indian Dosa Batter Recipe
Ingredients
Sona masoori / Raw rice - 1 cup
Idli rice - 1 cup
Poha/Aval - 1/4 cup
Urad dal - 1/2 cup
Channa dal - 1 tbsp
Methi / Fenugreek seeds - 1/4 tsp
Salt to taste
Method
Take all the above mentioned ingredients together in a bowl.
Wash well & soak it in water for 3 hours.
Grind this to a semi smooth batter in grinder or blender.
Add water in intervals while grinding.Consistency of the batter should be semi thick.
Remove it in a bowl add salt and mix the batter well.
Cover it with a lid, leave the batter outside for fermentation for at least 8 hours or overnight
Next day beat the batter,remove needed batter into a bowl.
Add little water & dilute the batter if very thick.
Heat a tawa spread a ladle of batter,drizzle oil around the dosa & leave it to cook.
Once brown on one side remove it from tawa & enjoy with chutney or sambar!.

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Idly Batter
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Ingredients
Idli Rice-4 cups
Urad dal -1 cup
Methi/Fenugreek seeds - 1/2 tsp
Salt to taste
Water as needed
images of Dosa Batter Recipe / Plain Dosa Batter Recipe / Idly Batter Recipe / South Indian Dosa Batter Recipe
Method
Wash & soak rice and methi in enough water.
Wash & soak urad dal in another bowl.
Soak both at least for 3 to 4 hours.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 40 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice and methi for at least 30 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Transfer to the urad dal batter,add salt mix everything well.
Cover & leave it to ferment overnight or for at least 12 hours.
Next day beat the batter and its ready to use.

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then dilute the batter to a semi thick batter.
c) The texture of the batter totally depends upon the quality of urad dal.Increase the urad dal quantity if you think there is no volume.
d) Always make Idly with fresh batter.
e) For extra softness a handful of poha/aval or cooked rice can be added while grinding batter.

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