Idli / dosa batter proportion, the way it is made at my mom's place.
Dosa Batter - My Mom's house proportion
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Idli / Dosa Batter Recipe
Category
Batter
Cuisine
South Indian
Dosa maavu recipe - Vdky styleSharing the proportion we use at my mom's place, Vadakkencherry. Try this and let me know. Works for Idli too.
Author:Mylapore Kitchen
Ingredients
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Urad Dal - 1.5 cups
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Idli Rice - 3 cups
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Raw Rice - ½ cup
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Fenugreek seeds - 1 tsp
Directions
Soak the rice and dal separately, for 3-4 hours. Grind the fenugreek seeds and urad dal first to a smooth batter. Transfer to a big container. Grind the rice next to a slightly rougher batter. Transfer to the same container. Add salt. Mix the batter very well, preferably with your hand. Leave it out to ferment. Store in fridge and use to make dosa and idli.
Recipe Note
Tip for soft Idli - Mix the batter well for each batch to make sure that each time the batter is well aerated and the batter is well mixed. Otherwise the dense Urad batter tends to settle at the bottom (even after mixing) and idlis won't come out soft.