I have seen and heard people making separate batters for Idly and Dosa. Instead of preparing batters of different consistency and texture, I tried preparing both using the same batter. It turned out well and i got soft Idly and crispy dosa. Here I give you my try outs which I believe you will surely enjoy eating.

Ingredients:

Method for preparing the Dosa/Idly batter:

  1. Soak parboiled rice (What is it?) in water for about 12 hours.
  2. Soak urad dhal along with Fenugreek seeds also for about 12 hours.
  3. Grind parboiled rice (What is it?) separately till the batter is left with coarse grains of rice. This should not be ground into a very fine paste.
  4. Grind the soaked urad dhal (along with Fenugreek seeds) separately into a very fine paste.
  5. Mix both the ground rice and dhal (along with Fenugreek seeds) together. Add salt to this mixture for taste.
  6. The mixed batter should not be thick or thin. It should be flowing free when you take it in a spoon and allow it to flow down.
  7. Allow the Dosa / Idly batter to ferment (i.e. keep the batter aside) for about 9 hours.
  8. After 9 hours add yeast to it and keep it aside for 2 hours.

Tips while preparing the Dosa / Idly batter:

  1. Avoid adding water to the batter after fermentation. Mix the batter with enough water after grinding it itself.
  2. While adding yeast, dissolve it in 2tbsps water and add this to the batter for easy solubility.
  3. Mix the batter well before pouring it in the idly mould.

Method to prepare Idly:

  1. Preparation requires a vessel with lid and Idly baking moulds.
  2. Allow water to boil in the closed vessel.
  3. In the mean time grease the Idly moulds with oil (you can use even butter/ghee) and pour the batter in all the moulds.
  4. The water in bowl will be boiling by now. Now place the moulds in the vessel and close it. This set up is also called Idly steamer.
  5. Leave it for about 7 minutes.
  6. Now the Idlies would have been cooked.
  7. Remove the moulds from the vessel and let it cool for some time.
  8. Separate the idlies from the moulds by running wet spoon between the mould and the idly.

Idly Tips:

  1. In case you want to be sure if the Idlies are fully cooked, dip a knife in cold water and pierce one Idly when it is inside the vessel.
  2. If the batter has sticked on the knife then the Idlies are not fully cooked. If the knife comes out smooth without any batter on it then the Idlies are fully cooked.
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