I used to follow the recipe for Microwave idli batter to make idli’s until we got a wet grinder. I asked my mother-in-law for her dosa/idli batter ratio and have been following the same ratio. After the batter ferments, you can make idli’s using the batter for 4-5days. After that the idli’s won’t be very soft. But will work very well to make dosa’s. Unlike idli, dosa’s can be made after the batter ferments and until you run out of batter. The batter will be thick after fermenting. So add a little water to the batter and dilute it before making idli and dosa. I stop grinding the batter when the consistency is between coarse and fine. It is a personal preference. During summer the batter will ferment easily when left to sit on the kitchen counter. But during winter, the batter can be placed inside the oven with the light on. I usually soak the ingredients in the morning and grind the batter in the afternoon or evening. The batter will ferment overnight and will be ready to use in the morning.
- Idli rice – 4 cups
- Whole urad dal – 1 cup
- Fenugreek seeds – 1/4 tsp
- Salt – 2 + 1/2 tsps or according to taste
- Water – as required
- Wash idli rice 2-3 times and let it soak in water for 6 hours or overnight.
- Wash urad dal and fenugreek seeds together and let it soak in water for 6 hours or overnight.
- Before grinding the dal and rice, drain the water and wash them. Set them aside.
- Pour 1 cup of water into the grinder.
- Turn on the grinder.
- Slowly add the urad dal little by little into the water.
- Stop the grinder once in a while and scrape down the dal that sticks to the sides of the grinder.
- Let the dal grind until smooth and fluffy. Add more water if required if the dal batter is too thick.
- Transfer the ground urad dal into a big container.
- Pour 2+1/4 cups of water into the grinder.
- Turn on the grinder.
- Slowly add the soaked rice little by little into the water.
- Stop the grinder once in a while and scrape down the rice that sticks to the sides of the grinder.
- Add salt to the rice batter.
- I stop grinding the rice when it is between coarse and fine paste. It is a personal preference.
- Mix the rice and urad dal batter together using your hand. Do not use a ladle. It helps with fermentation.
- Let the batter sit on the kitchen counter overnight in a warm spot with the lid slightly open.
- The batter will rise up in the morning. It is ready to make idli’s and dosa’s.