please refer to this post: https://www.cookwithmanali.com/crispy-masala-dosa/, I am from Patna Bihar. Maybe this is my problem! Can we add rice flour or sooji also ? 1. parboiled rice works best, so use that. Sorry for all the questions. Cool for a minute or two and take idlis out of plates. I have been meaning to share this post for so long, like really long. The amount of water will depend on the type of rice/dal you use. On my blendtec, I usually press the smoothie button or the soup button. Today night I will be grinding the dal rice.. but I want to make idlis for lunch . Always impressed with how detailed your recipes are ! Dosa batter Non stick tawa/ cast-iron tawa Sesame seed oil as needed Bowl of water (for dipping the spatula which makes it easy to take the dosa from the tawa) Ladle Spatula. I have tried making idli batter with other recipe before, however I realised my batter turned our very sourish and when cooked it taste too sourish. My go-to Idli Dosa Batter! And once in a while when dosa was made at a home, it was always from store bought batter. Thank you. Cut an onion into half and rub it all over the tawa. This post is solely for beginners. Thank you. So what should I do ? The regular salt with iodine might interfere with fermentation process and hence better to use a non-iodized salt. How would I use that? I live in moist Kerala: use half and half – dal and rice. The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. This morning, I wrapped the pot with a couple of kitchen towels and left it in the oven with the door shut. I don’t ever remember mom making the batter at home. Maybe, it’s because I live in a cold place. Using a non-stick pan slightly alters the texture, but it prevents the dosa from sticking, so maybe try that first while you're still getting used to making dosas! Sometimes it’s hard to tell without any dates on packages. "I am a Punjabi and not used to eating dosas. How can I still make it work?? You do not need to wash the grinder between grinding the dahl and the rice. 11- Add sendha namak (rock salt) to the rice and dal mixture. I have a couple of questions, if you would be kind enough to direct me in the right direction. The … 10- Now, transfer the  ground rice to the same pot as the dal. It had increased in volume and was frothy and bubbly. Serve the dosas with chutneys or other dips. I am going to share with you guys all that I have learnt through trials and errors all these years in getting my Idli Dosa batter right. No Soak No Grind Idli Dosa Batter – How to make Idli Dosa with rice and urad flour – Easy Idli dosa without soaking and grinding – Rice flour Idli Dosa – One of the easiest way to make idli dosa without the hassle of soaking and grinding. Storing iD Idli & Dosa batter : Refrigerate at 0-5°C. I usually mix using my hands for good 2 minutes. I run a single cycle in blendtec and works fine. I kept it in refregitator without adding salt it will remain good or not. Dosa is light, healthy and can be prepared in no time, making it a popular breakfast food for several people across the country. so awesome! I can’t tell you the number of times I failed. They were pillowy soft and easy to eat 6 at a time! When I cook again, do I need to put the batter outside the fridge to make it room temperature before cooking? I remember watching my mother and aunts doing this to speed up the fermentation process. Hi Manali. Also, how old should the urad dal be? 1. idli rice is short rice but it shouldn’t be ground, I am not sure if you have the right thing. 14- Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. So it's better to use a glass lid. Or do I have to throw it away?? 1. The idli turns out soft but the dosa doesn’t have tiny holes in it when I spread the batter on the pan. 3. this is a traditional idli batter and I have not tested with either sooji or rice flour. Hi You can serve dosa with sambar, aloo methi and chutney. Last Updated: June 4, 2020 Much batter i would need approximately? Within an hour, the batter had risen and was overflowing slightly. And monsoons here.dont know 2hrs enough ir not for fermentation . You can find it at any Indian grocery store. The amount of water will depend on the type of rice/dal you use. hmm is your dal old? Our dosa batter is now ready to make yummy and crispy dosa! Even m north indian. Love your recipes so much & very excited to try this one! try adding more water and see, a super thick batter doesn’t ferment in my opinion, should have a nice flowing consistency. It gives consistent results. Allow the dosa to cook through, then fold it while still hot. Instant Dosa Mix Powder Recipe is a ready to make dosa powder mix that every working person needs to have it stocked up in their kitchen. Here it takes around 12-14 hours for the batter to ferment. % of people told us that this article helped them. How much water to use to grind the batter? Here it takes around 12-14 hours for the batter to ferment. When complete, remove the dhal from the grinder and place in a large bowl. did you do the float test by dropping some batter in a bowl and did it float? It rose slightly. Liquid Shoe Shines make things easier compared to classic shoe polishes, which does the job better. And lastly could be that you just need to keep it for more time, every place is different. Dosas can be made small, for individuals, or larger, for people to share. A popular household name today, MTR Foods is synonymous with delicious Indian food in an easy-to-use packaged format. The grinding will likely take around 15 minutes. I always add salt after the batter has fermented. Can we soak rice and dhal more than 5-6 hours? However, I just use my Blendtec. The dosa mix does not require any soaking or fermenting needed. I have tried to cover everything I could think of. Thank you for sharing this detailed post. Add 1 teaspoon methi seeds to the dal while it’s soaking. the yogurt button (normal), it maintains the temperature on it’s own. ", "Initially I was not getting a proper mix. After reading your article, I got a good dosa. This no fail recipe will make sure you master the technique in no time! Comes out perfect! Convenience is a great category creator. The IP uses yogurt button which just maintains the perfect temperature so batters ferments beautifully. 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Please consider making a contribution to wikiHow today. Which blender to use to grind the dal and rice. By using our site, you agree to our. The consistency of the batter should be free flowing, but it shouldn't be runny. To make them at home would be tricky. Approved. In the fridge, take it out at room temperature for around 20 minutes and then cook. For idly batter, the ratio to be used is 4:1 of rice and lentils. Do I need to keep it longer? Once you have ground the dal and rice, you mix them together with clean hands. I just move the whistle to venting position and use an external timer (Since IP doesn’t count on venting position). Use a high-quality rice for a better product. Do you think during winter if I leave it inside the rice cooker under the option keep warm, it would work similar to an instant pot? Isn’t that’s how it always is? And keeping warm might be too warm for the batter. You can now use this idli dosa batter to make soft idli and crisp dosa! After the fermenting , do I need to stir the batter before making the idli? The result was that I always ended up adding way too little water to my batter. If you are using cloth to steam idli make sure it's clean and wet. Hey Manali, This recipe works perfectly for me. We use cookies to make wikiHow great. Check out this link for more added information on the dosa batter recipe. I don’t have a glass lid, is using the regular (locking) IP lid okay for this recipe or is it not? It could be chlorinated water that kills off the micro-bios that cause fermentation to happen. I am also adding fenugreek seeds, poha and himalayan pink salt. To make a dosa at home, begin by soaking the rice, dhal, and fenugreek for 6 hours, then grinding them in a blender for 20 minutes before combining them in a large bowl. Ingredients for making dosa. Flat, rectangular pans are used for making large dosa. 2. I got so many requests to write a blog post about it and well here I am. Okay, when I didn’t know how to make the batter, I read several recipes online and a lot of them asked to add little water while grinding. This is my go to Idli Dosa Batter and I make it all the time. What should be the ratio of dal to rice for making idlis and dosa. If you want to learn how to store any leftover dosas when you're finished, keep reading the article! Thanks for sharing your knowledge! 16- After 14 hours, my batter was well fermented and ready to make idlis! Soft idli & crispy dosa batter recipe (2-in-1 batter) These ratios yield good crispy as … 15- If using Instant Pot for fermentation, now press the Yogurt button. While making dosa please let me know the level of gas medium or high? 5 days All tip submissions are carefully reviewed before being published. Works a treat. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. What do l do if it doesn’t ferment even after 15 hours. And you can’t achieve that if you soak and grind the dal together with the rice. In my family dosa idli was one of the biggest challenges for me n my mom. Learn more... Dosas are very thin pancakes usually made from rice and urad dhal (also known as split black lentils or black gram). After mixing add in the required salt and allow it to ferment overnight or 6 hours in a warm place. Typically, instant dosa batter can also be used to make idlis. Hi…can I know why it has to be ice cold water when blend the rice & dal? ", "This was extremely helpful for a novice like me.". The rice took a little longer. Indian food is very versatile and what people in the north eat is very different from what people in south eat which is again very different from what people in east eat. I am using Laxmi ponni rice and 24 Mantra urad gota. Is it one drop in a full bowl of (cold?) Rinse the urad dal under running water. These dosas are shared by the whole family, and everyone takes a piece off the large dosa. The batter should float, which means its light, airy and fermented and ready to make idlis! Hi Manali I tried your Idli dosa batter and it came out amazing. Okay guys, I hope that was helpful. At least I had seen mom make all the parathas and dals etc. I use my blendtec and press the smoothie or soup button usually. It had increased in volume and was frothy and bubbly. I did not use the instant pot to ferment. Black gram or urad dal is what is used in making this batter. The big tip you recommend in your recipe of mixing the batter with your hand for 2 mins really does the trick. Thanks for the feedback Lily! Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. Serve hot with an accompaniment of your choice. 4- Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. Now that we have created our batter, its time to use the batter to make our crispy dosa. when it’s cold, the addition of salt helps in fermentation. just use any lid that you have or a plate. 2. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. If you buy ready-made dosa batter from the market, make sure to get one with a shorter expiry date. 6- Add 1.25 (10 oz) to 1.5 (12 oz) cups ice cold water and grind the dal to a fine paste. Maybe it will ferment for you in 16 hours or 18 hours. They are squishy but spread apart. For 1/2 cup dal, I usually add around 1/2 to 3/4 cup water to grind. To make the perfect dosa batter, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well.Cover with a lid and keep aside to soak for 4 hours. Be sure you spray the pan with oil first before pouring the dosa batter. I highly recommend using Idli Rice here, which is a variety of short-grain parboiled rice. Do you have any other tips that will ensure that the batter is perfect in large quantity? 1:4 , 1:3 or 1:2 should all ferment, I have tried all. So, start with lesser amount and add more water as needed. Required fields are marked *. You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Thanks to all authors for creating a page that has been read 455,222 times. The amount of water will depend on the type of rice/dal you use. 5- After 5 to 6 hours have passed, drain the water from the dal. http://www.cookingandme.com/2013/11/plain-dosa-recipe-how-to-make-dosa.html, http://www.veggiebelly.com/2011/03/perfect-dosa-recipe.html, http://timesofindia.indiatimes.com/life-style/food/recipes/The-secret-to-making-crispy-dosa/articleshow/14023002.cms, http://www.cookingandme.com/search/label/Chutneys%20and%20Dips, consider supporting our work with a contribution to wikiHow. The batter is now ready to use. These are typically available in 500g and 1 kg denominations, and are ready to be spread onto a hot plate (in some cases requiring addition of salt or water first). Cover the batter loosely and allow it to ferment at room temperature for 8 hours. The batter should have a nice flowing consistency (it should not be runny though). Pour water and mix well. My idlis did not rise up when I cooked them. I grind them in a small wet grinder. Anyway, so because I grew up in north India, my mom did not make idli and dosa at home. After 5 to 6 hours have passed, drain the water from the dal. Add enough water to grind the batter and don’t be scared to add water like I was! But still no success for the batter to rise. You can stir out the air no problem and then place in the fridge or place it like that- it will not matter. This ratio works for both idli and dosa. Add sendha namak (rock salt) to the rice and dal mixture. Serve with sambar and coconut chutney. Do you think that plays a major factor? If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible. Also make sure salt is non-iodide. Sorry for the delay but better late than never I guess? So, add little water if that’s the case and let it ferment, give it couple of more hours, it will ferment. So when I started cooking, I had zero knowledge about south Indian cooking. Of course this is not to say that every North Indian house must be same. To make idli: grease idli plates and then fill them with the batter. For those who don’t know, idli is a steamed cake made with a rice and lentil fermented batter. Hi can u tell me how to make idli with idli rava..and udad daal…?i have made idli with the help of your recipe and it’s turned out really very well…. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. If you live in a warm place, you can leave the batter on the counter and it will ferment. Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container. Next time i will try 1:4ratio. I was only able to find idly rice that already looks like it is ground. Please consider making a contribution to wikiHow today. Dal mixture the best temperature for around 5 to 6 hours have,! And add more water as needed follow me on Facebook, Instagram to see what ’ fermented. A 3 quart IP or I need to put the batter rises does it it. Oz ) to the dal and 1:4 ratios for making idlis use that, every place different. Be frothy and bubbly either sooji or rice flour that prevents fermentation 14! 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