PREP TIME SOAKING TIME FERMENTATION TIME SERVINGS | 5 - 10 Minutes Over night 12 Hours Approximately (During summers) OR 24 Hours Approximately (During winters) Makes about 20 - 25 Dosas |
INGREDIENTS Rice Moong Dal Tur Dal Urad Dal Pohe / Flat rice Methi Seeds | QUANTITY 1 cup OR 210 gms, Parboiled is preferred, but any other would do too. 1/3 cup OR 70 gms 1/3 cup OR 70 gms 2/3 cup OR 140 gms 1/4 cup OR 50 gms 1 tbsp OR 15 gms |
RECIPE
Wash, clean and drain all the dals and the rice.
Soak in adequate water in separate containers, for at least 12 hours.
Grind the rice to a coarse paste, and grind the dals to a fine paste along with the fenugreek (methi) seeds, onion and pohe.
Mix it well, adjust the consistency. Leave the batter on the thicker side.*
Allow it to ferment for at least 12 (summers) to 24 (winters) hours in a warm place.
After it is well fermented, Add salt, mix it well, and that's a PERFECT recipe for delicious idlis and dosas .
Wash, clean and drain all the dals and the rice.
Soak in adequate water in separate containers, for at least 12 hours.
Grind the rice to a coarse paste, and grind the dals to a fine paste along with the fenugreek (methi) seeds, onion and pohe.
Mix it well, adjust the consistency. Leave the batter on the thicker side.*
Allow it to ferment for at least 12 (summers) to 24 (winters) hours in a warm place.
After it is well fermented, Add salt, mix it well, and that's a PERFECT recipe for delicious idlis and dosas .
MY NOTES
* The batter, once ground well in the mixie, should be slightly thicker, as after fermentation, it does tend to become a little more liquidy.
* The batter, once ground well in the mixie, should be slightly thicker, as after fermentation, it does tend to become a little more liquidy.