Recipe : Sigappu Arisi Idli Dosai Maavu | Red Rice Idly Dosa Batter Recipe Prep Time: To Make The Sigappu Arisi \ Red Rice Batter : 2 to 3 hours soaking and 8 hours fermentation Recipe Cuisine: South Indian Recipe Category: Breakfast, Dinner, Tiffin

About The Recipe : Sigappu Arisi Idli and Dosai Maavu | Red Rice Idli and Dosai Batter, along with the making process of idli and dosai with step by step images and instruction. Idli and Dosai is our traditional breakfast. To make the idli or dosai batter, just three steps only, first soak the sigappu arisi and pulungal arisi (red rice and par-boiled rice), similarly soak the ulundu and vendayam (urad dal and fenugreek) seperately with required water for two to three hours. secondly grind it (use wet grinder for best result) and finally ferment for about eight hours. Now for the recipe...

Ingredients :

Sigappu Arisi \ Red Rice - 1 cup Idli Arisi \ Pulunggal Arisi - 1 cup Ulundu \ Urad Dal - 1/2 cup Vendayam \ Fenugreek - 1 tsp Salt - required.

Method :

Steps To Make The Sigappu Arisi Idli Dosai Maavu \ Red Rice Idly Dosa Batter : Wash and soak the sigappu arisi and pulungal arisi for about two hours. Similarly soak the ulundu and vendayam together separately. (Image 1 and 2)

Drain the water from soaked ingredients and keep aside. To make the batter, using wet grinder, first grind the ulundu and vendayam with required water into fine paste for about 15 to 20mins. (Image 3 and 4) Add in the soaked sigappu arisi and pulungal arisi, again grind into very little coarsely with required water. (Image 5 and 6)

Finally mix with the required salt and transfer the ground sigappu arisi batter mixture into a bowl, also use large bowl to ferment. (Image 7) To ferment, set the batter at the warm place for eight hours to ten hours. After ferment, the batter will rise well. (Image 8) If the batter is too thick, add required water and mix well and the batter is ready to use.

Steps To Make The Sigappu Arisi Idli \ Idly : (above image) To steam the idli, boil two centimeter of water in an idli pan or required water. (Image 9) Meantime, grease one or two idli plates with oil or use wet cloth, then spoon the required batter into the all round indentations. (Image 10) Arrange the plates in the pan. (Image 11) Cover and steam for about 15minutes over medium flame. (Image 12 and 13) To take out the steamed idli's from the cloth, drops little water around the each idli's and invert on the plate and remove the cloth easily. (Image 14) To take out the steamed idli's from the plates, use knife or large spatula to take out the idli's. Serve hot.

Steps To Make The Sigappu Arisi Dosai : (above image) Dosai batter is little watery than the idli batter, so mix well with required water. Heat a iron tawa, lower the flame, pour a laddle full of prepared batter in the center or required batter. (Image 15) Using laddle, spread into thin circle. (Image 16) Higher the flame and add a teaspoon of oil. (Image 17) Cook till the side turns golden colour, flip the dosai and lower the flame. (Image 18) Cook till done. (Image 19) Do the same for the remaining batter and serve hot.

Serving Suggestion : Serve the idli and dosai hot with the coconut chutney and mint chutney or tomato chutney and sambar. Related : Arisi Idli Dosai, Kelvaragu \ Ragi Idli Dosai and Thinai Arisi Idli Dosai. Other Appam Recipes : Sigappu Arisi Appam and Arisi Appam. Label : Adai and Dosai Recipes, Idli Recipes and Chutney and Thuvaiyal. Side Dish : Drumstick Sambar.

By Kalais