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Recipe Groups »Idli Dosa | 30 Minute (Curry in Hurry) | Historical Recipes | Healthy Cooking | Fusion Cooking | Pizza Curried
Guide for making Idli Dosa batter
Pre-soaking ingredient Grinding to make batter Fermentation and post-fermentation
Pre-soaking
1. Choose wide pans (8" or larger) to presoak rice and Urad.
2. Use distilled water or spring water for presoaking.
3. Use short grain rice. Thoroughly wash/rinse rice before pre-soaking.
4. Use whole decorticated (without skin but not split) Urad. Wash only once before pre-soaking.
5. Sprinkle unwashed Fenugreek seeds on top of rice.
6. Sprinkle unwashed Fenugreek seeds on top of Urad.
7. Do not cover the pans during pre-soaking.
Preparing batter
1. Grind presoaked rice coarse.
2. Grind presoaked Urad fine.
3. Stir Kosher salt.
Fermentation
1. Put batter in wide pans (8" or lager).
2. Let it incubate in a warm place (86º F to 90º F) till the batter has reached two and a half times the original volume.
Post Fermentation
Lightly fold in Yogurt, Baking soda or Baking powder per recipe.