Idly /Dosa Batter

For the Dosa /Idly Maave :

Ingredients:

1. Idly Rice -  2 Cups
2. Urud Dal Whole( Whole Uzhunne ) - just less than 3/4 of a cup
3. Fenugreek Seeds: 1/2 tsp
4. Water

How to Prepare:

1:For this we need the idly rice and urud Dal ( whole uzhunne ).Please refer the picture below. 

IDLY RICE

 

WHOLE URUD DAL

2:  Soak idly rice in a large bowl full of water. Water should not be just enough to cover the idly rice. Always use more water. Keep it for 8 hours.
3: Soak the Whole Urud Dal and Fenugreek seeds in a bowl full of water .Make sure you add a lot of water. Keep it for 8 hours.
4: After 8 hours, drain the rice , urud Dal and fenugreek seeds. 

Drained Urud Dal and Fenugreek Seeds

Drained Idly Rice

5: Grind the urud Dal with water to a smooth paste using a mixie.( I used 1 glass of water ) 
6: Take half of the rice and grind to a smooth paste using a mixie.Do the same with the next half. (I used almost 1 and half Cup water for the idly rice.) 


Note: Make sure when you add water , take required quantity you think you need to add to get a smooth paste.For this you need to check the smoothness of the batter after grinding for a while. Add add more  water if required. I added my measurements for you to get an idea. At  the end make sure you get a smooth batter. 
You can also use a grinder if you have one.
7: Combine both the paste well. Use your hands also if required to mix it. 

Batter Prepared

 8:Keep the batter closed for 8 hours or more to ferment. Make sure you use a large bowl since it is likely for the batter to rise after it gets fermented.
Note: In cold season it really takes time for the batter to ferment properly. So make sure you keep the bowl with the batter under a blanket for 8 hours. It surely works!

The consistency will be almost as shown in this pic

10: Mix the maave well.

9: Refrigerate.

For Making Idlies :

Transfer the required batter to a bowl and keep it outside the fridge for 1 hour  before you cook. ( detailed recipe is given in the blog )