Idli/Dosa is a popular breakfast in South India. Idli/Dosa flour Idli is made with rice, urad dal and fenugreek seeds. It is a healthy food that is easily digested and is usually served with sambar, which takes care of the protein requirements in the morning. It is a nutritious food for children from 6 months to adults.
Idli batter is made with 4 parts white rice, 1 part whole urad dal and a little fenugreek seeds. It is soaked for 6 – 8 hours and ground in a wet grinder or mixer. It is fermented for 8 hours or overnight, and steam-cooked in an idli pan. If you are using a wet grinder add a 4:1 ratio of rice and urad dal if you are grinding in a mixer add a 2:1 ratio of rice and urad dal. Fermentation depends on the weather, it usually takes 8 hours to ferment, it only takes 6 hours to ferment when we were in Chennai, if you live in a cold region, switch on the oven light and place the batter overnight. In summer, it can be kept in sunlight. Perfectly fermented flour will give soft and fluffy idlis.
Notes
- While grinding the batter, add water little by little to make a medium thick batter. Adding more water at a time will make the batter runny.
- I added 1 tsp of salt for 1 cup rice in this batter, you can adjust salt according to your taste.
- Keep the batter in a warm place for fermentation for 8 hours or overnight.
- Adding poha is optional or you can replace poha with cooked rice.
- Remember not to fill the batter halfway above the container, as it will rise a lot when fermented, or it can be placed in 2 containers for fermentation.
- Once the batter is fermented mix it thoroughly with a spatula and refrigerate for up to 1 week.
Other Varieties – Kudo Millet Idli, Oats Idli, Quinoa Idli-Dosa, Rava Idli, Brown Rice Idli
Idli/Dosa is a popular breakfast in South India. Idli/Dosa flour Idli is made with rice, urad dal and fenugreek seeds. It is a healthy food that is easily digested and is usually served with sambar, which takes care of the protein requirements in the morning. It is a nutritious food for children from 6 months to adults.
- 4 cups Idli rice
- 1 cup Urad dal
- 1 tsp Fenugreek seeds
- 1/2 cup Poha
- Salt as needed
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Add the rice and poha to a bowl, rinse 2 or 3 times and soak in plenty of water. Soak the fenugreek seeds in a small bowl.
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Soak urad dal separately in another bowl.
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Soak everything for 6 to 8 hours.
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Add the urad dal to the wet grinder or mixer, add a little water and knead into a soft and fluffy batter.
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Once done, keep it in a large container.
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Add soaked fenugreek seeds, rice and poha.
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Add the required water and make it a smooth paste.
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Once done, keep it in the same container.
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Add the required salt and mix everything well, cover and keep it in a warm place.
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Ferment for 6 - 8 hours.
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Once done, mix the batter well and refrigerate.
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To make idli, grease the idli moulds, pour the batter and steam cook for 8-10 minutes.
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To make dosa, spread ghee/oil in a dosa pan, spread the batter in a circular motion, cook for 2-3 minutes over medium heat, turn it over and cook for one minute.
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Serve hot with chutney or sambar.
Method
Step by Step Pictures
1. In a bowl add rice and poha, in a small bowl add fenugreek seeds separately.
2. Rinse 2 or 3 times, and soak in plenty of water.
3. Add urad dal in another bowl.
4. Wash and soak in water.
5. 8 hours after soaking urad dal.
6. 8 hours after soaking rice, poha, and fenugreek.
7. Grind the urad dal.
8. Make it as a soft and fluffy batter with little water.
9. Remove it from the grinder and keep it in a large container.
10. Then add fenugreek seeds, rice and poha and grind them into a fine paste.
11. Add required salt and mix together with urad dal batter and rice batter.
12. Combine everything well, and keep it for 8 hours or overnight for fermentation.
11. Ferment for 8 hours, once done mix the batter well.
12. Grease the idli moulds, pour the batter and cook for 8-10 minutes.
13. Serve hot with chutney or sambar.
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