Idli/Dosa batter

How to make the batter of idli

There are two ways we can prepare the batter for idli/dosa:

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     In the first method we use idli rice/pre-boiled rice and raw rice in equal quantities and urad dal / black gram (dehusked).  This batter can be used to make dosas also.  Pre-boiled rice is used so that the batter can be used to make both idli and dosa.

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    In the second method we will use idli rava. Idli rava is coarsely ground idli rice. Since idly rice is not available in some places that easily the rava is used to make idli.  When using idli rava we can only make idli in that batter and not dosas as was the case when we used the first method for making the batter.

We are now going to make the batter using the first method.

Ingredients for the batter

• 2 cups of  idli rice 
• 2 cups of raw rice
• 1 ¼ heaped cup of urad dal (dehusked black gram)
• ½ teaspoon  of fenugreek seed (methi seed ) 
• Salt to taste

Method

• Soak the four cups of rice in fairly large vessel for around four hours after washing them thoroughly. 
• Wash the dal separately till the water clears up. Soak the dal for not more than an hour. Add the fenugreek seed with the dal. 
• Once they have been soaked for the said time, grind the dal first till it is fluffy. When grinding the dal use cold water.  The dal batter will be fluffier. Then grind the rice to a coarse consistency. 
• Mix the ground dal and rice batter.  Add salt to taste. 
• If you have a wet grinder use it or we can also use the mixer grinder. 
• Set aside in a warm place for six to eight hours for fermentation.

Why is fermentation so important?

Fermentation is the key factor for soft and fluffy idly. Fermentation is best done overnight six to eight hours at the best.  For fermentation to happen the batter must be kept in a warm place. If you live in a country that very cold then I suggest the use of oven.  We can preheat the oven at a low temperature or ten to fifteen minutes at a temperature of 80 to 90 degrees Celsius.  If you don’t want the batter to get sour do not put salt when making the batter.  Let the batter ferment without the salt.  Add the salt when you are just about to prepare the dish.