Step-by-step
1
firstly, in a large bowl take 2 cup idli rice, 1 cup urad dal, 1 cup poha, thick and ¼ tsp methi.
2
rinse well using water.
3
add enough water, and soak it for 4 hours.
4
drain off the water and transfer to the grinder. you can also grind in mixer grinder.
5
add water as required and grind for 30 minutes.
6
grind to really smooth and fluffy batter.
7
transfer the batter to a large bowl.
8
cover and allow to ferment the batter for atleast 8 hours.
9
the batter has rinsed up, indicating the batter is well fermented. mix it gently.
10
take the required amount of batter into a small bowl. and you can refrigerate the rest of the batter for up to a week.
11
add salt as required and mix well.
12
you can prepare a slightly thick dosa.
13
or prepare super soft idli by steaming the idli for 10 minutes.
14
finally, idli dosa batter is ready and can be used for up to a week.
Video
Notes
- firstly, using idli rice makes idli and dosa very soft. so recommend using idli rice itself and not sona masuri rice.
- also, if you are looking for an alternative for poha, then you can use murmura.
- additionally, add salt just before preparing dosa or idli as it helps to keep the batter fresh.
- finally, idli dosa batter recipe can also be used to prepare uttapam, paniyaram or punugulu.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/idli-dosa-batter-recipe/