How to make Soft Idli and Crispy Dosa

Soft Idlis Ready to Eat

On requests from many friends, here is the Idli/Dosa batter preparation method. I have been following this preparation method for the past 10 years and it worked out amazingly well. Having the Idli/Dosa batter in my refrigerator gives me a sense of relief. Most of the weekdays, the dinner is Idli or Dosa with easy to make Peanut or Coconut-Dalia chutney. My Idlis have made entries in "Taste of Nations" events in school and various other potlucks. And it always vanishes in no time.

Soaked Urad Dal with Methi seeds

Ingredients

If using Wet Grinder for grinding the rice and dal

• Idli rice - 4 cups
• Whole Urad dal - 1 cup (without skin)
• Fenugreek (Methi) seeds - 1 tbsp

If using Blender/Mixie for grinding the rice and dal

• Idli rice - 3 cups
• Whole Urad dal - 1 cup (without skin)
• Fenugreek (Methi) seeds - 1 tbsp

Soaked Idli Rice

Note:

1. I have always used Idli rice. I have tried  Parboiled rice, Sona Masori rice, but I have got best results with Idli rice.
2. I always use whole urad dal, because that grinds to fluffy batter and in-turn softer Idlis.
3. I add methi seeds because I use the same batter for both Idli and Dosa. So when preparing Dosa it comes out crispier with nice color and aroma. But Idli may not be pure white.

How to Prepare the Batter

1. Soak the Idli rice and Urad dal separately for 8 hrs or overnight. When soaking the urad dal add the methi seeds along with it.

   

   Grind Urad Dal separately

2. Grind the soaked Urad dal separately for 30 - 40 minutes. You want the urad dal batter to be as fluffy and fine as possible. So keep adding water as needed, taking care not to make the batter thin. If the batter is thin then the Idlis will be very thin or you have to use it only to make dosa. What is the correct amount of water to use? As long as the grinder or mixie/blender is running smoothly don't add water, but if you see it slowing down or come to a stop then add water. Typically its about 1 1/2 - 2 cups of water.
3. After 40 minutes remove the urad dal batter and store it in a container big enough to allow the fermentation and rising of the batter.

   

   Remove after 30 - 40 minutes

4. Add the rice and grind for about 10 minutes adding about 2 cups of water. Grind the rice until the texture is medium coarse. Don't grind it too fine.
   

   

   Grind Idli Rice separately for about 10 minutes
   

5. Remove the rice batter and add it to the urad dal batter and mix both with required amount of salt, about 2 tsp. Mix them very well.

   

   Mix well both Ground Rice and Urad Dal batter

6. Let the batter ferment overnight. The fermentation depends on the climate and season of the year.
7. Check the batter to see if it has fermented ie if the batter has risen.
8. You can refrigerated the left over batter to avoid over fermentation.



Fermented Idli/Dosa Batter

9. With the fermented batter we can prepare about 25 Idlis. The rest of the batter I use it for making Dosa. The batter that is at the top of the container has more urad dal content and is perfect to get soft Idlis. The batter that is in the bottom of the container has more of the rice content and turns out good for Dosa.

Note:

• After mixing well you can set aside half the batter for Idli and half for Dosa. I typically use the top half of the batter for Idli and the bottom half for the Dosa.
• If making Idli, once the batter is fermented don't mix it. This is one important tip I learned from my mother-in-law. If you mix the batter then the Idlis will become flat. 

How to Prepare Idli

Steam for 10 minutes on medium-high heat

1. Pour the Idlis in the Idli molds. I use a non-stick spray before pouring the Idli batter into the molds so the Idlis come out without stickiness.
2. Cook on medium-high heat for 10 minutes.
3. Soft Idlis will be ready.
4. Serve hot with Idli Podi or chutney of your choice.
5. For kids I add ghee on top of the hot Idlis. 

Nutritional facts
Soaking the urad dal helps in easy absorption of its nutrients into the body. The fermentation process increases the protein and vitamin B content of the urad dal. The steaming of the Idli breaks down the complex carb into simple carb that is easily digestible and hence Idli is said to be the safest food for 6 months old babies to 60 years old. The fermentation process is caused by the good "pro-biotic bacteria" which is very good for our digestive system. For health benefits of methi seeds refer "Essential Spices for Healthy Cooking".

Follow the Idli/Dosa batter preparation steps and enjoy soft Idlis and Crispy Dosas. Let me know your comments and questions.....

Check out my other posts on:

Nutritious Kids Choice Idli Podi

Chana Dal Curry Or Vada Curry

30 Minutes Whole Grains Adai Dosai(Dosa)