Dosa / Idli batter -How to make Dosa batter/ Idli batter at home.
Making Dosa batters/ Idli batters at home is a routine task in south Indian homes. But in most north Indian kitchens, while dosas are a delicacy we crave to eat occasionally. They have found a place in the weekly or monthly menus.
Hence, making them at home is a healthier option. Although many ready-made batters are now available, I still love to prepare them from scratch at home. It’s homemade, hygienic, healthy, one can choose the ingredients and make them with lots of love for the family.
Many of you who may think it’s complicated and a big task to handle, will be pleasantly surprised once you try my recipe and this will give you market-style crispy dosa in your own kitchen.
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- 2 cups Basmati white rice Use any of your choice
- 1 cup urad dhuli dal
- 1/2 cup poha
- 1/2 tsp Methi fenugreek seeds optional
- Wash the rice and urad dal together till clean.
- Soak the two overnight in a covered vessel with 1/2 tsp of methi seeds.
- Morning: Wash the poha and add it little by little while grinding the the rice and dal mixture. Dont make it too thin or too thick.Keep the consistency just right.
- Now, leave this batter covered, in a warm place to ferment. For best results the batter should be perfectly fermented and doubled in quantity.
- Summers: 4-5 hours Winter: Overnight.
Methi dana seeds are optional as they leave a little taste in the batter.But they also help in fermentation. We keep the consistency as 2:1 ( 2 portions of rice and 1 portion of dal)
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