First time when i clicked the step wise pictures, i ground the batter in the traditional/actual method ie grinding dal and rice separately then mixing together. But this time decided to share the convenient method, grinding everything together for easy and less messy job. And also this time my boys helped me to take step wise pics clearly, they posed by holding rice/dal and to show batter texture, so sweet na?! They do help me a lot in kitchen but while taking pictures they trouble me equally :(
Ok now coming to Homemade idli/dosa batter without idly rice, for this recipe i did not used idli rice. Yup, its been 2.5 years i bought idli rice from store and for all my dosa, Adai, everything using my regular cooking rice, Sona Masoori. As u see the pictures the idly comes out soft and tasty and as well crispy dosa. I follow the regular measurement, 4:1 ration -rice n urad dal ratio respectively. The magic ingredient for getting soft and light idlis, Poha/Beaten rice. Addition of poha gives u white colored soft n fluffy idlis.
For Idly or dosa batter i follow the ratio alone and not the cup measurement, yes u can use any cup/bow/tumbler to measure the rice and dal and poha. No need for standard measurement cups or no worries about the weight. I follow only the ratio and use any desired cups, this time i used 160 ml cup (which come along with electric rice cooker). Using the same method for more than 5 years successfully. But My Mom & Grandma followed the perfect measurement like for ex., 1 kg idli rice, 200gm urad dal sorry am not sure will update after checking with my Mom.
- Rice 4 cups (i used sona masoori)
- Urad Dal 1 cup
- Poha / Beaten Rice 1 cup (thick or thin variety)
- Methi Seeds 1 tsp
- Wash and soak rice first then after 2-3 hours wash urad dal and poha then soak it separately for 2 hours. So totally rice should be soaked for 4-5 hours and urad dal not more than 2 or 2.5 hours.
- Soak methi seeds along with urad dal.
- After soaking time, first we are going to grind poha n urad dal so drain water from poha and urad dal.
- Turn on your grinder and slowly and carefully add poha to it and run for 2 minutes, once it blended start adding urad dal-methi seeds slowly and sprinkle little water.
- After adding the urad completely keep running the grinder for 10-15 minutes, sprinkle water now and then to grind dal but don't add too much water in the beginning itself.
- At the end of 10-15 minutes, the dal will be grinded coarsely(see above 3rd pic) now add drained rice without stopping the grinder, slowly and carefully add all the rice to grinder and grind it for another 25-30 minutes using water. Don't add water in one go, just sprinkle little by little as needed.
- Once the batter gets smooth, check the texture using fingers, the batter should be smooth, silky, but with little grainy or fine rava like texture.see pic below.
- After that transfer the ground batter to wide and large vessel and add salt, mix well using hand and allow to ferment for overnight or 8-10 hours.
- *see notes for the Fermentation tips.
- After 8-10 hours of fermentation u will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.
- Now the batter is ready to make soft idlis, do not stir the fermented batter for long time, just gentle stir and also the batter should be little thick than the flowing consistency and also not too thick. if u feel its too thick just add little water and mix it.
- Then add enough water(2 cups in 160 ml cups) in large sauce pan or idli vessel and turn on the stove in medium heat,
- Now grease the idli plates with oil/ghee, then pour a ladle of batter in each plate and keep it in sauce pan, idli vessel and cook for 10-12 minutes.
- Check the idlis by inserting wet knife or wet tooth pick, if doesn't have any fresh batter n come out clean turn off the stove.
- Sprinkle cold water over the plates and allow to cool for 1-2 minutes, then using spoon remove the idlis from plate and transfer to casserole or serve hot with desired chutney & Sambar.
|Can u able to see the grainy/rava like texture?|
Sambar / Kurma / Kuzhambu other easy side dishes for Idly/Dosa
- Tiffin Sambar
- Aloo Kurma
- Thakkali Kuzhambu/ Tomato Kurma
- Moongdal Gosthu
- Chicken Kuzhambu
- Chicken Kurma
To make Dosa
- Heat tawa/iron griddle, when it gets hot, smear the tawa using sliced onion and pour a ladle full of batter and spread it thin in circular motion.
- Drizzle oil on and around the dosa. Cook in medium high heat till the dosa starts browning then flip other and cook for one more minute.
- Then fold the dosa and transfer to plate and serve hot.
- the below pic is to show, how to make CONE DOSA. click the link for more.
- Potato Broccoli Masal Dosa
- Mushroom Masal Dosa
- Carrot Dosa
- Cauliflower Masal Dosa
- Tomato Roast
- Thalicha Dosa
FOR IDLY UPMA
- Left over idly 4 no.s(refrigerated & crumbled)
- Onion 1 large (finely chopped)
- Green Chili 2 no.(finely chopped)
- Curry leaves 1 sprig.
- Cilantro/Coriander leaves 4-5 stems(finely chopped)
- Curry Masala Powder 1/4 tsp(optional)
- Oil 2 tsp
- Mustard seeds 1/4 ts
- Chana dal & Urad Dal 1 tsp each
- Heat oil in a pan, add mustard seeds wait till it splutter then add dal and fry till golden brown
- And then add finely chopped onion, green chili, curry leaves and saute for 1-2 minutes.
- Then add crumbled idly and turmeric powder and stir fry for 2-3 minutes.
- Lastly sprinkle little salt, curry masala powder and cilantro leaves, stir well and switch off the stove.
- That's it yummy idly upma ready. Serve hot.
Tips For Fermentation:
If u are living in colder region, its really hard to get the batter fermented overnight or within 8-10 hours. So in such cases, u can follow these steps...
* Preheat your oven to 250 degree Fahrenheit, once it attain its temp turn off the oven. Wait for 20 minutes , after that wrap your batter containing vessel/bowl with kitchen towel and keep it in the oven with its light on. Morning u will see the batter raised & fermented well. But make sure the oven is not too hot n the coils also not in red color.
* This is another easy method, always spare 1/4 cup of already fermented batter/left over batter and mix it with the freshly ground batter and set aside in oven with its light on.
Tips For soft idli n Malligai idli/idly:
If u grind the batter to a smooth and fluffy batter, ie,. without rava like texture ur idlis will be so soft, light n fluffy.
And also if u have Fruit Salt in hand, try adding 1/2-1 tsp of fruit salt to your batter and make idli, this way u will get more softer and lighter idlis like Kushboo idly(popular in Hotels in South India)
If u are using idli rice, adding poha is optional but it gives u best result.
And also idli quality depends on urad dal quality, if ur idly doesnt turned soft n light next time try with 1 cup urad dal for 3 cup rice n methi, poha in same ratio will sure give u good result.
For Crispy Dosa
You batter texture should be grainy/rava like texture.
Your dosa batter consistency should be free flowing but at the same time not like neer dosa batter.
For dosa always try to use iron griddle/tawa. before making dosa heat the griddle hot, check by sprinkling little water, if it sizzle tawa is ready. then smear tawa with a slice of onion dipped in oil(regular oil or sesame oil) n pour dosa batter n make dosa.
Keep the fermented batter in the fridge. Idly will be fresh and soft with 1st day or 2nd day batter, if it get sour u can very well make dosa and paniyarams.
Try to grind the entire batter with less amount of water, after grinding if its too thick u can add water and make it to desired consistency.
But if u grind it with more water and in thinner consistency your idlis will not come soft n good.
But still u can make good dosa.
If u are grinding in large portion, first grind poha(if using), rice to perfect consistency then transfer it to a bowl, then grind urad dal to smooth,fluffy batter and add to the same bowl containing rice batter, add salt and mix everything well and set aside for fermentation.
With the same batter(3rd or 4th day batter) u can also make PANIYARAMS. CHECKOUT THE LINK FOR DIFFERENT VARIETIES N STUFFED PANIYARAM RECIPES.