Soaking time: 4hrs
Grinding time : 1hr
- 5 cups Idly rice
- 1 cup urad dal
- 3tbs vendhayam(fenugeek or methi seeds)
- salt as required
Wash the 5cups of rice thoroughly and add water to it and soak for 4 hrs.
wash urad dal and add 3tablespoons of vendhayam and soak them for 4hrs.
Note: endhayam or methi seeds gives color todosa when cooking so never forget to add tis to get those brown roast dosa.
- Urad dal grinding:
First take soaked urad dal and put in the grinder and add a little of water to grind initially.
Then as it grinds the paste becomes thick in around 10 mins now add some-more water and continue grinding and then as grinding continues check at regular intervals and add water to make it in batter consistency.
Note: if u add the required water initially itself means the urad dal batter wont come puffy. Only the batter that comes out puffy gives soft idlies or dosa. The dal i used is Udhayam urad dal.
now transfer the batter into a bowl or storage container.
- Rice grinding:
Now put in the rice in the grinder and approx it takes 30 mins to come in smooth paste. you can add a cup of water initially and allow it to grind. Unlike urad dal we can add water initially itself .
Check while grinding for consistency and remove batter . Do not let it become a complete paste.
Add this rice batter to the dal batter and add 2tbs of salt and knead it well.
Now allow it to ferment for 8hrs.
Batter is ready . You can refrigerate and can use it for 5 days.
Batter Can be used both for dosa and idli.