Idly Dosai Batter

The first and basic thing in the preparation of Idly and Dosai is the batter.

Nowadays Idly Dosai batter / maavu is available in departmental stores as well to ease the time for office goers... in case you are buying one of that, make sure it is hygienic enough..

Else, choose to grind the maavu and store it in air tight containers in the refrigerator and use as required only...it will generally last for a week’s time… The first three to four days of the batter are very good for idly and dosai and when the maavu turns little sour, can be used for uthappams.

Ingredients:

1.       Idly Rice (Idly Arisi) : Orid dal (Ulunthu) in the ratio of 3.5 : 1 (The ratio can vary from 3 : 1 to 4 : 1) depending on the quality of ulunthu.

2.       Water

3.       Salt

4.       Vendhayam / Fenugreek (optional)  : 1 tsp

Preparation Procedure:

1. Soak Idly rice for about  7 hours in water along with fenugreek
2. Soak Orid dal for about  1.5 hours in water
3. In a grinder, first grind the orid dal separately till it is very soft adding water as and when required. The well grinded orid batter should be of the consistency such that it should not be too watery or too very thick.
4. After grinding the orid dal, take this batter using hand to a vessel and keep it aside.
5. Now grind the rice with fenugreek separately after taking the grinded orid dal out of the grinder. No need to wash the grinder before grinding the rice.
6. After the rice has been very well grinded with no crisps, transfer it to the same container containing orid batter and mix them well using hand. Add Salt as required and mix them well.
7. The batter should neither be too waterty nor be too solid.

You can store this in the refrigerator for 5 days to a week.  Whenever required, take the required quantity alone out of the airtight container and use it.