Idli-Dosa
Being brought up in aamchi Mumbai, I have eaten more chapatis than idli/dosa. For my mom, making chapatis were much more easier than making idlis or dosas. We used to enjoy these only during weekends. I still remember those days when mom used to make the batter using a hand stone grinder. Then after few years, we got a mixer grinder and life became more easy. But idlis made using a mixer grinder were not as fluffy and white as stone grinder, due to the batter getting heated up while grinding. Then on someones’s suggestion, we tried using ice cold water while grinding and the result was quite satisfying. Finally, we got a wet grinder and we started getting beautiful idlis once again.
Idli/dosa is one of the most common breakfast items in a South Indian family. In most South Indian families Idli/dosa is made almost on 7 days of the week. Most women find it very reassuring when they have a stock of batter in their fridge. It is a very versatile batter with which you can make tasty and healthy dishes in a jiffy. Make simple idlis or fancy vegetable idlis or plain dosa or masala dosa or onion uttappam or even spicy kuzhi paniyarams from the same batter. You just need to be little creative, that’s all.
Though my mom makes very good idlis, but my mom in law makes the best and the softest idlis in the world. I am sharing her recipe today. The same batter can be used for both idlis and nice crispy dosas too.
Ingredients:
- Idly rice 4 cups
- Raw rice 1 cup
- Udad dal 1 cup
- Fenugreek seeds 1/2 tsp
- Salt as required
- Water for grinding
Method:
- Wash and soak the rice for 5-6 hrs. Wash the udad dal and fenugreek and soak it in water for 30-40 minutes.
- Grind the udad dal and fenugreek very well in your wet grinder and keep aside.
- Now grind the rice till its finely ground and mix it with the udad dal batter.
- Add salt, mix well and keep it to ferment overnight or 7-8 hrs.
- Take the fermented batter, pour it in idli plates smeared with little oil and steam them for 10 minutes in an idly maker or pressure cooker (without the whistle)
- Remove from gas and allow it to cool for 5 minutes. Gently scrape the idlis out of the mould with an idli spoon or a knife dipped in water.
- Store in a dish lined with banana leaf for an authentic flavour.
- Alternatively, one can make dosas on a flat girdle.
Notes:
- This batter can be stored in the refrigerator for upto a week without adding salt. The ground batter can be transferred into small containers and stored in the refrigerator. The addition of salt tends to make the batter sour. Take the desired quantity of the batter, add salt and keep them for fermentation for 7-8 hours. This way you are ensured of fresh and soft idlis every time.
- In case you are using a mixer to prepare the batter take 2 1/2 cups idli rice, 1/2 cup raw rice and 1 cup udad dal. Use ice cold water for grinding. This helps to retain the white colour of udad dal.
- Use sesame or til oil for making dosa. Gives a unique flavour to them.
- Enjoy hot idlis with sambhar, coconut chutney, tomato chutney, coconut-coriander chutney, idli podi or thenga chaar a very yummy side dish for idli which is a speciality of my mom in law’s family.
