7 Oct 2012

Idli /Dosa/Thosai Batter - Idly/Dosai Maavu - இட்லி தோசை மாவு

How to make Idli / Dosa Batter - Idly / Dosai Maavu :
             Idli / Dosa batter is made from ground rice or rice flour mixed with ground urad dal, fenugreek seeds and salt. Then the mixture is allowed to ferment prior to make Idli or Dosa.

Idli / Dosa Batter - Idly / Dosai Maavu

Ingredients :

Idli / Dosa Batter - Idly / Dosai Maavu Ingredients

Rice / Idli Rice - 2 cup
Raw Rice - 1/2 cup
Black Gram (skinless) / Urad Dal - 3/4 cup
Fenugreek Seeds - 1 tsp
Crystal Salt / Salt to taste.

# Use Wet Grinder for best taste.

Method :

Steps To Make Idly Dosa Batter :
  • Soak the rice with enough water for 2 hour in a bowl.
  • Similarly soak urad dal and fenugreek in a seperate bowl for 2 hour. (Urad dal need twice as much water in the bowl to expand well).
  • After 2hour drain the water and discard it. (Good for watering plants)
  • Then grind the urad dal in to a fine paste with about 1 cup of water for 20 to 25 min in wet-grinder and keep aside.
  • Then grind the rice in to a paste with about 1 cup of water, more if you can. 
  • Tip : Grind coarsely if the batter will only be used for Idli, but grind finely if it will used for Dosa.

  • Mix the ground rice and urad Dal together well with required salt. (Batter consistency shown in above image)
  • Now set aside for warm to ferment for 8 to 10 hours. (use large bowl to ferment)

Idli /Dosa/Thosai Batter - Idly/Dosai Maavu

  • After 8 hours of ferment, the batter will rise well (shown in above image) and you can see the tiny bubbles, if the batter is not rise means you have to wait.
  • To make Idli or Dosa, Stir well the batter and then use.

Tip :
  • If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the batter. To help maintain the temperature of the warm water bath, cover it with a blanket or better use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the Oven and use that to keep the batter warm.

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