Hey Foodies,
Welcome back to Nicely Spicy -So Tasty So Yummy So Easy.Todays' recipe is All in one Dosa Batter which can be used to make most of the South Indian Dishes like Idli, Dosa, Masala Dosa, Sponge Dosa, Mini Idlis, Uttapam or Appe. Special Rice known as Idli Rice or Idli Rawa is used in this recipe but you may use any type of Rice as well.
Generally, parboiled rice is preferred in South India.
The ratio of Urad Daal to Rice is very important as it can alter the taste & texture of final product. After many trilas, I found that 1:3 i.e 1 cup Urad Daal & 3 cups Rice is perfect for me.
Cleaned & washed Rice & Urad Dal are soaked overnight or for 6-8 hours & then grind separately. I add soaked Pohe/Flattened Rice as it imparts nice color & crunchiness to the dosas, appe & uttapas. Soaked Methi seeds are added for added flavor.
Once the daal-rice is ground, mix everything & let it ferment in a dry place for 6-8 hours or overnight. In hot climate, the batter ferments with 5-6 hours but it may take more than 12 hours in cold climates. So, plan accordingly. You can use your switched off oven or microwave too for this purpose.
Remember to ferment the batter in a large vessel as the batter doubles in volume after fermentation. You don't want a over-flown batter sitting on your counter top the next morning. All-in one Dosa Batter is perfectly fermented when the batter is doubled in volume and small bubbles are on top. When mixed with spoon, batter will be frothy.
Recipe Card:
Prep Time: 10 minutes
Soaking Time: 8-10 hours
Fermentation Time: 8-10 hours
Cook Time: 0
Serves: 24 Idlis; 12-13 Dosas; 9-10 Uttappams & 30-32 Appe
Ingredients
3 cups Idli Rice / Rawa
1 cup While Lentils/Urad Dal/Mash ki Dal
1/2 cup Poha/Beaten Rice
1 tbsp Fenugreek / Methi Seeds
Water, as required
Method:
Clean & wash Idli Rice/Rawa & Urad Dal.
Add enough water & soak them separately for 8-10 hours or overnight. Cover with a muslin or thin cloth.
Soak methi seeds & poha for 1-2 hours before the completion of soaking time of rice-dal paste.
After soak time, drain the water & wash once.
Grind them separately till fine coarse using minimum water. The rice & dal paste should not be ground very fine. When rubbed between fingers, grain particles should be visible. If ground too smooth, it may affect the texture of Idli or Dosa.
Cover with lid & let both the pastes ferment for 8-10 hours or overnight. Place the bowl in a warm place or switched off oven for fool-proof fermentation.
After fermentation, batter will be frothy, have small air bubbles & doubled in size. So make sure, you use a large bowl or vessel for fermentation.
Add salt to taste & water to adjust consistency. Your Idli-Dosa Batter is ready to be turned into pillowy soft Idlis or crispy Dosas or luscious Uttapams.
This Batter can be stored refrigerated for up to 5-6 days. Do not freeze it. However,tastes best when made fresh & used within a day or so.
Do not add salt or water while storing the batter. Remove the required quantity of batter for use & then add salt or water to it. Salt kills the fermentation agents & excessive water may change the consistency of batter.
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