Ingredients:
Idli rice - 3 cups
Urad dhaal/Ulundu - 1 cup
Rava/Semolina - 1 cup
Fenugreek seeds - 1/2 teaspoon
Salt - as needed
Water - as needed to grind
The basic difference between idli and dosa batter is that you can make dosa from idli batter, however you cant make soft idlis from the dosa batter. Also you soak and grind rice & ulundu separately for idli batter, whereas you may soak and grind them together for dosa batter.
Wash and soak all the ingredients for at least 4 hours. Do not cast away the soaking water, instead use the same for grinding. You may use a mixie/blender to grind dosa batter as its not necessary to grind ulundu separately to make it fluffy.
While grinding them in a mixie, grind them at intervals ensuring that the mixie does not become hot. If you feel that the mixie's motor has heated up, turn it off and unscrew the jar from the mixie. Let it cool down a bit, before you grind again.
Once everything is ground, pour it in a clean vessel and add enough salt. Mix it well and keep it covered in a warm place for few hours, or leave it overnight at the kitchen counter so that the batter ferments. You can make crispy dosas in the morning.
Idli rice - 3 cups
Urad dhaal/Ulundu - 1 cup
Rava/Semolina - 1 cup
Fenugreek seeds - 1/2 teaspoon
Salt - as needed
Water - as needed to grind
The basic difference between idli and dosa batter is that you can make dosa from idli batter, however you cant make soft idlis from the dosa batter. Also you soak and grind rice & ulundu separately for idli batter, whereas you may soak and grind them together for dosa batter.
Wash and soak all the ingredients for at least 4 hours. Do not cast away the soaking water, instead use the same for grinding. You may use a mixie/blender to grind dosa batter as its not necessary to grind ulundu separately to make it fluffy.
While grinding them in a mixie, grind them at intervals ensuring that the mixie does not become hot. If you feel that the mixie's motor has heated up, turn it off and unscrew the jar from the mixie. Let it cool down a bit, before you grind again.
Once everything is ground, pour it in a clean vessel and add enough salt. Mix it well and keep it covered in a warm place for few hours, or leave it overnight at the kitchen counter so that the batter ferments. You can make crispy dosas in the morning.
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