Dosa /Idli Batter


I love south indian dishes. I have already posted another version of quick idli that is Sooji idli. But today I am posting traditional recipe.Idli is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

4 cups idli rice (U can take any rice but it is better to take idli rice)
1 cup whole urad daal
1 tbsp fenugreek seeds
1 tbsp salt
idli Rice

urad daal

Urad Daal for preparing Idli and Dosa

Idli

Idli

Clean the Rice and urad daal in cold water .Add fenugreek seeds and soak it for 5-6 hours.
Then grind the mixture .Use as little water as possible to grind the batter to a smooth consistency.
Once you see a nice consistency place it in a vessel that has some space for fermentation.
Preheat the over at 200 F for 10- 15 minutes. Turn off and place the vessel in the rack. After 5-6 hours, remove the vessel, pre-heat again for 10 minutes and put back for fermentation.

Once it is fermented you are ready to prepare idli as shown in 3rd image

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