Multi purpose idli/dosa batter Recipe

Cooking Directions

• STEP 1.Wash and soak equal parts of rice and urad dal in water for 4-6 hours.
• STEP 2.Grind the soaked rice and dal separately to a smooth paste, adding water as needed.
• STEP 3.Mix the rice and dal paste together in a large bowl, add salt, and mix well.
• STEP 4.Cover the bowl with a lid or cloth and let it ferment overnight or for 8-10 hours.
• STEP 5.Once fermented, the batter is ready to use for making idlis, dosas, or other South Indian dishes.
• STEP 6.To make idlis, pour the batter into greased idli molds and steam for 10-12 minutes.
• STEP 7.To make dosas, heat a non-stick pan, pour a ladleful of batter, and spread it in a circular motion.
• STEP 8.Cook until the dosa turns golden brown and crispy, then flip and cook the other side.
• STEP 9.Serve the idlis or dosas hot with chutney, sambar, or any desired accompaniment.

Cooking Tips

• Use a wet grinder for grinding the rice and dal to get a smooth and fluffy batter.
• Ensure the batter is well-fermented for soft and fluffy idlis.
• For crispy dosas, spread the batter thinly and evenly on the pan.
• You can add fenugreek seeds while soaking the rice and dal to enhance the flavor of the batter.
• Leftover batter can be refrigerated and used within a week.

Storage and Serving

• Store the batter in an airtight container in the refrigerator.
• Before using refrigerated batter, let it come to room temperature and give it a good stir.
• Serve the idlis or dosas hot with coconut chutney, tomato chutney, sambar, or any other accompaniment of your choice.