Homemade Idli | Dosa | Uttappam Batter

This is Amma's USP...the way she makes the Homemade Idli | Dosa Batter is just a wonder. Each time the same taste, same consistency ... whatever be the season! Just YUM!

Ingredients:

4 cups Idli Rice

1 cup Gota Urad Dal | Whole Urad Dal

1 tsp Methi | Fenugreek Seeds

3 tsp Salt

Method:

• Wash and soak Idli Rice for 6 hours. Soak the methi seeds along with it.
• Wash and soak Urad Dal 2 hours before grinding the batter.
• In a wet-grinder, first add the soaked urad dal and grind it to a smooth paste.
• Transfer the smooth Urad paste to a vessel.
• Then add the soaked Idli Rice and Methi seeds and grind them to a coarse batter. This should be of a thick consistency, so add water accordingly while grinding. Coarse as in like fine Rava | Semolina.
• Transfer this thick Idli Rice paste to the Urad Dal paste vessel.
• Add salt and mix the batter thoroughly.
• The vessel should be such that it is half full, as after fermentation the batter almost doubles.
• Keep the batter for fermenting overnight or atleast 10 -12 hours.
• You can make Idli from this batter. If the batter is too thick, add very little water to adjust it to dropping consistency.
• In case you want to make Dosa | Uttappam, you need to adjust the consistency with required water. 

Note: We have used Ultra Wet Grinder. In case you are using normal mixie. then the you must use 3 cups of Idli Rice for 1 cup of Whole Urad Dal

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.