I have stopped myself many times from posting this recipe. Since it is a most common and simple breakfast of South India. It is a quite familiar breakfast of India. Anyhow I made up my mind to post it as it will be useful for people who are new to cooking, Bachelors. From childhood, I always have enmity towards Idli. But I love dosas. Idlis would be heavenly on some days when mom used to cook Idli along with Idi Sambar, Coconut Chutney and Idli Milagai podi. The nice aroma coming out of mom’s kitchen when she is roasting the spices of Idli milagai podi awakens me to have more Idlis with them. After coming to Oman everything changed and I started longing for Idlis. I miss Idlis of mom as I miss her especially Idlis with Idi Sambar. I used to finish a big bowl of sambar with 2 Idlis. Mom used to ask whether you are having Sambar for Idlis or Idlis for Sambar. At first, I used to buy instant store bought dosa/Idli flour since I am naive in making the batter. But as I was not satisfied with it. I started making the batter in my Mixie (Preethi Blue Leaf) asking the recipe and tips from Mom. Finally this year I brought my Wet grinder (Premier 1.5 litre table top wet grinder) back from India. Nowadays I make Idlis, Dosa batter once a week or 2 weeks once. From my personal experience, You can get nicer, fluffier soft Idlis when you make the batter in Wet Grinder. And below is the way how I make the batter at my home. I use the same batter for making Idli and Dosa. I follow 4:1 ratio of Rice and urad dal.
Click here for Idi Sambar Recipe.
2. Drain water from soaked urad dal and add them to the wet grinder or mixie. If using wet grinder Add about 1/2 cup water and allow it to grind for about 20 to 30 mins.check in between sprinkle some water if it required. When it is nicely ground. Then remove them from the grinder and transfer it to a vessel.
4. Close the bowl or container with a lid and leave it to ferment for about 8-12 hours overnight. sometimes it may take more hours to get fermented depending on climate. When it is fermented well you can find that the batter has doubled and has risen. If you are using it immediately. Add a pinch of baking soda and mix well the batter. If not using it immediately store it in the refrigerator.
For making idlis
For making Dosa
Add water to the batter and make it to a runny consistency. Grease the iron tawa or non-stick pan with oil. Take a ladle full of batter, pour it to the centre and spread it around. Add a little oil or ghee to the edges of the dosa. When one side has turned crispy. Flip it to the other side. Cook for a minute. Remove from the Tawa. This pic was taken a few months before. Will update this with a new pic of dosa soon.