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.