Tamil Nadu Style Idly- Dosa Batter (Rice Idly)

Name: Tamil Nadu Style Idly- Dosa Batter (Rice Idly)
Total time: 44400 s
Yield: 32 servings
Cuisine: Indian
Ingredients: 4 cups Idly Rice; 1 cup Whole Urad Dal; 1 tbsp methi seeds; Rock salt to taste; Filtered Water as required

Shradha Nema (foodgazin') @foodgazin

Mumbai

#rice
I always wondered how to get a pillowy soft kind of idli which is a speciality of Tamilnadu. For this the selection of Rice is important. Boiled Rice (Idly rice) with patches of white will help in better softness of Idly.
And use whole white Urad Dal. Not broken one.
THE RATIO IS – RICE 4:1 URAD DAL
Use of wet grinder is recommended. Heat generated during use of Mixie / blender spoils the Batter making. Though ice water usage will minimize the effect in mixie.

Add required ROCKSALT (to taste) and mix well with hands. This is important. The good bacteria in hands help fermentation of batter. Take care to choose a vessel that will allow 25% raise in the height of batter after fermentation.

Keep the batter overnight for fermentation.
The batter is ready for Idly / Dosa preparation the next day morning. Mix well and use for fresh fluffy Idly.

Shradha Nema (foodgazin') @foodgazin

Mumbai

Keep the batter overnight for fermentation.
The batter is ready for Idly / Dosa preparation the next day morning. Mix well and use for fresh fluffy Idly.

Saved

Ingredients

12 hrs. 20 min

32 servings

4 cupsIdly Rice
1 cupWhole Urad Dal
1 tbspmethi seeds
Rock salt to taste
Filtered Water as required

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Steps

12 hrs. 20 min

1

Wash the Rice 2-3 times with water and soak in clear water for 2hrs.
Simultaneously, wash Urad Dal and methi seeds and soak in water.
2

THE RATIO IS – RICE 4:1 URAD DAL. One tablespoon of methi seeds.
3

First, Grind the Urad Dal first, using the same water in which it was soaked. Grind for 25 mins adding water little by little so that a soft thick fluffy batter consistency is reached.
4

Transfer to a vessel and start grinding the Rice adding water little by little as you grind. About half an hour of grinding will give a little coarseness in batter. This thick batter is to be added to the Urad/ Fenugreek mixed batter.
5

Add required ROCKSALT (to taste) and mix well with hands. This is important. The good bacteria in hands help fermentation of batter. Take care to choose a vessel that will allow 25% raise in the height of batter after fermentation.
6

Keep the batter overnight for fermentation.
mix it well with ladle and close and keep refrigerated until further use so that it does not get further fermented.
7

As and when required, take the small quantity of batter in a separate vessel
8

Use a drop of oil in each pit of Idly plate and spread oil so that Idly comes out smooth. We cook Idly in pressure cooker without placing the weight. It just takes 7 minutes to get fluffy Idlies cooked.
9

After removing the Idly plates from cooker allow a minute or two to cool down and remove the Idly for easy removal.
10

Serve piping hot with sambar and chutney.

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Cooksnaps

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Shradha Nema (foodgazin') @foodgazin

on September 18, 2024 18:03

Mumbai

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