Dosa & Idli Batter
One of the many dosas I enjoyed in Kerala
This is an all-purpose batter that can be used to make idlis, dosas and even uttapams. It’s very simple to make but it just requires a bit of forethought as it needs to ferment. In South India the climate is very hot year round so the batter will ferment overnight quite easily. If you live in a more moderate climate consider either letting the batter ferment an extra day or adding a pinch of yeast after everything is blended together.
INGREDIENTS
2 c raw idli rice
½ c urad dal
1 tsp fenugreek
1 Tbsp salt
DIRECTIONS
BATTER
Place rice, urad dal and fenugreek into a medium bowl and cover with 4 cups of water. Soak for 7-8 hours. Drain and transfer to a high powered blender. Cover with water ensuring that the water line is about half an inch above the rice. Blend until smooth.
Transfer to a bowl and cover mixture with a tea towel. Set aside to ferment for 1-2 days. You should see cracks on the batter indicating that CO2 is being generated by the bacteria.
Add salt and mix.
DOSAS
Heat a cast iron or non-stick surface on medium high heat.
Check consistency of dosa batter. It should be on the thinner side to ensure that it spreads evenly. Add water if needed.
Ladle out mixture onto griddle. Starting in the center make larger and larger concentric circles pushing the batter out.
You should see lots of tiny bubbles form on the surface. Cook for approximately 1-2 minutes until the bottom is golden brown.
Remove from griddle and add filling of choice (for instructions on Potato Masala filling go here). Either fold dosa in half or form a log-like shape. Serve immediately.
IDLIS
Prepare a large pot with a couple inches of water on the bottom. Heat over a medium high flame until steam starts to form.
Grease idli mold with a bit of coconut oil or ghee.
Pour the batter into the molds, place into the steamer and cover. Steam for 10-15 minutes. Check doneness by inserting a toothpick into the thickest part. When it comes out clean the idlis are ready to be served.
Consider serving with Sambar
Yield: Approximately 14 dosas or 20 idlis