But its good outside for another 8 to 10 hours, Is it ok to mix idli battter with bare hands to help in the fermentation. Pour a ladle-full (around ¼ cup) of batter in the center of the dosa pan. I am glad I could help Supriya! Initially add 1/2 cup of water to … Having batter in stock is so much relief for both stays at home moms or working moms. I use 1:1.5, urad dal to idli rava when making idli. My batter is all frothy and bubbly at top but when I do the water and drop test, it floats only for a second and then drops. Thanks again! Having idli dosa batter at home always make easy to prepare delicious breakfast recipes. Serve idli and dosa with sambar and chutney of your choice.. Wash and soak rice and urad dal with fenugreek in separate bowls. Leave some water to air out before gridding the batter, or blend and soak with bottled water? idli rice is short rice but it shouldn’t be ground, I am not sure if you have the right thing. Next time i will try 1:4ratio. No. Both idly and dosa batter are made from rice and lentils. Heat Dosa tawa on medium flame and grease, take a laddle full of dosa batter, pour it in the center of tawa and start spreading it equally from the middle to the end of tawa forming swirls. Transfer the dal to the blender (or any grinder that you use). Some people also add poha to the batter. Idli dosa batter in mixie/blender is a separate post on its own. Very less time is required for making this batter. This is the recipe for idli and dosa batter.I am usually grind rice and dal in the peroration of 3:1. Tried this recipe? I grind them in a small wet grinder. Hi Manali. You may if you want, add around 3 tablespoons poha and grind it along with the rice. If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible. Soak for 3 hours. I would recommend adding salt (non-iodine like rock salt/sendha namak) before fermentation and mix with hands for 2 minutes and then put it to ferment. Can I savage the batter and if my urad daal is old what can I do? hmm I don’t have a rice cooker so I can’t say. Add 1.25 cups of water and blend until the batter is smooth. Typically the dosa and idli batter is prepared separately however this all in one batter will serve the purpose for both. Add enough water to grind the batter and don’t be scared to add water like I was! How long it takes for the batter to ferment? The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. For those who don’t know, idli is a steamed cake made with a rice and lentil fermented batter. But in cold places, the batter has to be kept in an oven. It takes less time to ferment the batter during summers but during winters it takes around 20-24 hours. Your email address will not be published. It’s Rs. So, add little water if that’s the case and let it ferment, give it couple of more hours, it will ferment. Your email address will not be published. I used my blendtec and the consistency of rice is always little coarse, never completely smooth. Here it takes around 12-14 hours for the batter to ferment. So, start with lesser amount and add more water as needed. You can stir out the air no problem and then place in the fridge or place it like that- it will not matter. Serve with sambar and coconut chutney. Yes!The longer you ferment the batter will become sour. Most of the time, I am not able to click before they are all gone. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Those were tasty but little hard and nonfluffy. did you do the float test by dropping some batter in a bowl and did it float? 3. So they have idli/ dosa batter in stock at any given time. 8- Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. should be fine, just don’t use the lid that comes with IP, use a regular glass lid. 27 for one kg of batter. After so many failed attempts fortunately I got ur recipe n tried..yesterday when I made super crispy dosa n soft authentic idli everyone in my family was amazed to see n eat..n was having a whale of a time..lots of love to u fr the detailed n wonderful recipe❤❤❤❤. I was only able to find idly rice that already looks like it is ground. Batter not getting fermented and specially in cold countries. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. If your mixer jar gets heated quickly, make use of cold water while grinding. A quick question about storage. How would I use that? You can also use split urad dal (urad dal dhuli). Learn how your comment data is processed. How can I still make it work?? Yes usually I take out the batter from the fridge and let it come to room temperature for a bit and then cook with it. If using Blendtec use the smoothie function. I thought the batter need to be thick which is not the case at all. but now I have idli rava with me…wanted to know the proportions of the rawa and daal Thnx. first make sure the batter isn’t too thick, a super thick batter doesn’t ferment in my experience. To make dosa, pour 1 cup of idli/dosa batter into a bowl along with 1 tablespoon of besan/chickpea flour and 1 teaspoon of sugar. It took about 13 hours for the batter to double in size, but I did notice that it wasn’t as sour as I would’ve liked. This will sure make your idli-dosa batter to ferment easily. I remember watching my mother and aunts doing this to speed up the fermentation process. I usually am lucky and get soft idlis consistently, but these were the softest idlis ever! When I start to grind Idli dosa batter, I struggled a lot to get soft idlies. 15- If using Instant Pot for fermentation, now press the Yogurt button. Thanks for the feedback Lily! Mix them and add salt and mix … Take out the batter in a large pot or Instant Pot insert. The rice took a little longer. When you place the idli stand in the instant pot, do you keep the whistle/weight fixed to the lid or remove it? 1. Now for idli, you can use the batter straight away, pour the batter in idli mold. Anyway, so because I grew up in north India, my mom did not make idli and dosa at home. Especially if you are new to making idli dosa batter, do not skip reading the post. Within an hour, the batter had risen and was overflowing slightly. The result was that I always ended up adding way too little water to my batter. I have tried fermenting idli/dosa batter in oven and also in instant pot. The amount of water will depend on the type of rice/dal you use. are you mixing the salt using your hands? Idli & Batter for Idli and Dosa recipe | How to prepare Idli | Batter for Idli and Dosa - virundhombal Idlies are an excellent and healthy breakfast in our South Indian cuisine. So, when I posted the Instagram stories, I had several people ask why not soak the dal and rice together? Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container. While the use of this batter is not limited to Idli and Dosa alone. Add 1.5 cups of water and blend until slightly grainy. Slowly, I started getting a hang of it and also realized the mistakes that I was making. That’s so far from reality. So let’s go! I make idli/dosa batter every other week. | Idil dosa batter Cool for a minute or two and take idlis out of plates. For this reason, it needs to be grind separately. You can use a silicone spatula or mix by hands. Thank you so much for this recipe! Especially, after I made a round up post of 15 Chutney Varieties on Facebook, people went really wild with me!!. don’t use the locking lid, batter can over-ferment and lock the lid. Hi Manali! Drain the water out completely from the rice and add … Idli dosa is staple in every South Indian home. Especially, after I made a round up post of 15 Chutney Varieties on Facebook, people went really wild with me!!. 5 days 3. this is a traditional idli batter and I have not tested with either sooji or rice flour. One of them I try once in a while is to make some medu vadas with the same batter after adjusting batter consistency. 1. parboiled rice works best, so use that. Pour the batter over the lentils batter. I know there are ready made batter available in various malls and bakeries but homemade is always home made.Nothing can compensate for that. Sorry for the delay but better late than never I guess? Used the smoothie cycle for urad . After 3 hours drain the urad dal and store the water in fridge. They are squishy but spread apart. https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli For 1/2 cup dal, I usually add around 1/2 to 3/4 cup water to grind. Blend to a smooth paste. The amount of water will depend on the type of rice/dal you use. Initially, right after the batter is fermented make idli's. In winter, I sometimes soak the udad dal for 6 hours and in extremely cold weather, I may heat the water till it is lukewarm. Once fermented the batter will double up its volume and will be light and airy. I will have to try, when I do I will post it! I am using Laxmi ponni rice and 24 Mantra urad gota. of it (in step 11.) Or does it go straight into the fridge? Can we soak rice and dhal more than 5-6 hours? Though it is traditionally from South India, most North Indians make it too. the yogurt button (normal), it maintains the temperature on it’s own. Add 1 teaspoon methi seeds to the dal while it's soaking. Please note that when IP is in venting position, it doesn't display the time, so use an external timer. Thank you. Here are some more articles on my blog that will help you with basics of Indian cooking and also time saving tips and tricks: Omg, Archana. By the way, the batter is homemade; I make it myself. 5- After 5 to 6 hours have passed, drain the water from the dal. Idly batter is thicker in consistency than a dosa batter. If you live in a warm place, you can leave the batter on the counter and it will ferment. I make Yes you could,but you shouldn't, here’s why: Dosa batter is pretty complex, if you want to go for the traditional, paper thin, crispy, golden wafer dosas, then Idli batter won't work as its not as fine as the dosa batter should be. Hi My batter is all frothy and bubbly at top but my idlis did not rise up when I cooked them please suggest me. 13- The consistency of the batter should be free flowing, but it shouldn’t be runny. Sorry for the delay but better late than never I guess? Q: Does your Waaw Fresh Idli Dosa Batter contains any Soda or Yeast? This post is solely for beginners. And once in a while when dosa was made at a home, it was always from store bought batter. The batter should float which means it’s fermented. I just move the whistle to venting position and use an external timer (Since IP doesn’t count on venting position). Note on fermenting the Idli Dosa Batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Thanks, yours ways of saying like my great grandma. Short to medium grain rice work best for this recipe. It will taste better and also crisp. Save it in the refrigerator. 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Make perfect batter for soft idlis consistently, but it should be fine, just don t.