Friday, October 2, 2009

Dosa / Idli

Batter in the fridge means you can afford to dose off for an additional half an hour in the mornings. I used to think it takes a master chef to make dosa batter untill I learnt it. This is my mom's ratio for a perfect batter and the best part of this is that you can make both Idli's and Dosa's with this batter.


Raw Rice 2 Cups
Urad Dal 1 Cup
Cooked Rice or Poha 1 cup

To make the Batter

Wash and soak boiled rice, raw rice, urad dhal and methi seeds for atleast 5 hrs. Grind to a smooth paste along with cooked rice, Add salt and allow the batter to ferment overnight.

To make Dosa

Spread the batter on the Tava, Drizzle ghee or oil, Roast it till done.

Serve it hot with Chutney and Sambar.

Heat water in  idli cooker.
Smear the Idli plate with little oil. and pour the batter to 3/4 of the cup., so you give enough place for the idli to raise.

When the water comes to boil, place these idli plates in the cooker and cook for 10-15 minutes or till idli is done.

Serve hot with chutney.

No comments:

Post a Comment