Flavours of India

This recipe maybe very common one for all those who prepare it often and for my South Indian friends, but it is indeed a challenge for some. Hence, I decided to post it.

A south Indian kitchen will never run out of a Idly/dosa batter.

Do try the below recipe as given below for a yummy breakfast or even a brunch.

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Idly / Dosa Recipe

Batter before fermentation

Batter after fermentation

Ingredients

• Idly rice 3 cups

• Urad dhal 1 cup

• Fenugreek ¼tspn (gives the red color for dosa)

• Soaked poha(optional)

• Water

• Salt

• Oil

Method

• Soak the idly rice and urad dhal with fenugreek overnight.

• Grind it to a batter. If it is for idly then add less water while grinding and if it is for dosa grind it to a running consistency.

• Adding soked poha while grinding will give very soft and spongy idlis.

• Leave it for fermenting overnight.

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Idly preparation

• Grease the idly plates with oil and pour a ladle of fermented batter onto the idly plate.

• The batter doesn't need to be thin. So do not add water.

• Steam it for 10 to 15 min or until cooked.

• Once cooked leave the lid open and allow the idly to cool for about 5 to 10 min.

• Scoop it out neatly and have it with sambar,chutney or idly podi.

Dosa preparation

• Dosa batter should he in running consistency if you want a thin and crispy dosa.

• Add a cup of water to the batter and stir well.

• Heat the dosa tava or a nonstick flat griddle.

• Put a quarter spoon of oil and spread it with a tissue or an half cut raw onion while it heats.

• Take a ladle full of batter on the tava/griddle and spread it evenly in a circular motion.

• Add the oil and cook on both sides.

• Carefully fold it and place it on your plate.

• Eat with sambar and chutney.

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Notes

• Do not keep the batter for more than a week especially if you need to prepare soft idlis.

• Adding fenugreek seeds will give the red colour to dosas.

• Grinding the batter with poha makes idlis soft and spongy.

• Keep the batter in the refrigerator once fermented.