Idli - Dosa batter

Idli and Dosa are cousins. :-) as they are prepared using the same batter. These two are tamilnadu born dishes. Very yummy...Usually tamilians prepare these two dishes everyweek or you can say everyday. Preparing idli is not a big deal..but if the ingredients are not in proportion, then idli will turn into deadly. My mom makes very nice, soft idlis and crispy, golden dosas. I got this recipe from her and now I am sharing it through my blog.

For preparing batter you will need

Idli rice - 4 cups, heaped.
Whole urad dal - 1 cup, heaped
Fenugreek (methi) seeds - 1 tsp
Salt

Method

Wash and soak idli rice in water for 6-7 hours. If idli rice is not available in your locality then you can use RAW RICE or WHITE RICE.
Wash and soak urad dal alongwith fenugreek seeds for 3 hours. Fenugreek or Methi seeds are added to give golden colour to your dosas.
Do not mix rice and dal. Always soak it in different bowls.
Using a wet grinder, grind (drained) urad dal + fenugreek seeds, first. Use very little water. Grind dal to a smooth and fluffy paste.
Take it out of the grinder.
Now grind (drained) rice with some water. Check and add water if necessary.
Take the rice batter out and mix it with urad dal batter very nicely.
Add some salt and again mix it very nicely.
YOUR IDLI DOSA BATTER IS READY.

Pour the batter in two bowls. Leave some free space in the bowl, because during the process of fermentation, the batter will rise. Leave the batter overnight to ferment. You can keep this batter in fridge for a week time.

USE DRINKING WATER TO GRIND THE INGREDIENTS, IF THE TAP WATER IS SALTY.

IF YOU DON'T HAVE WET GRINDER, THEN YOU CAN USE YOUR MIXER TO PREPARE THE BATTER. USE COLD WATER, IF YOU ARE PREPARING THE BATTER USING A MIXER. IF THE MIXER GETS HOT, THEN THE URAD DAL BATTER WILL NOT BE THAT FLUFFY, SO THE IDLIS WILL BECOME DEADLIES. TO AVOID THIS, USE COLD WATER.