I find many people say that with the batter made in mixie, the idlis dont turn out well and is hard.I follow this ratio to make batter and those of you who do not have grinder,can easily make soft fluffy idlis and crispy dosas by this method.You just have to make sure that when you make batter in mixie the Rice:Urad dhal ratio will be different.
Ingredients:
Ingredients:
1.Idly rice- 3 cups
2.Whole Urad Dhal- 2 cups
3.Fenugreek seeds/Vendhayam- 1-2 spoons
4.Salt
Method:
1.Soak the rice,dhal and fenugreek seeds in water "separately" for 6-7 hours
2.First grind the Urad dhal and fenugreek seeds adding water little by little till you get a nice smooth ball like batter.
3.Remove the batter and keep aside
4.Next grind the rice in the same way but not to a very smooth paste like the urad dhal.It should'nt be very coarse like rava either.
5.Add this to the Urad dhal batter.Put salt.
6.Mix well with ladle or hand after adding 2 cups water.
7.Don't refrigerate the batter before it ferments well and quantity of batter increases.
8.One way to easily ferment is preheat the oven for 15 min,switch off and then place the container with batter overnight leaving the light ON.
9.Next day morning,you will find it would have fermented very well.Mix it and refrigerate.
2.Whole Urad Dhal- 2 cups
3.Fenugreek seeds/Vendhayam- 1-2 spoons
4.Salt
Method:
1.Soak the rice,dhal and fenugreek seeds in water "separately" for 6-7 hours
2.First grind the Urad dhal and fenugreek seeds adding water little by little till you get a nice smooth ball like batter.
3.Remove the batter and keep aside
4.Next grind the rice in the same way but not to a very smooth paste like the urad dhal.It should'nt be very coarse like rava either.
5.Add this to the Urad dhal batter.Put salt.
6.Mix well with ladle or hand after adding 2 cups water.
7.Don't refrigerate the batter before it ferments well and quantity of batter increases.
8.One way to easily ferment is preheat the oven for 15 min,switch off and then place the container with batter overnight leaving the light ON.
9.Next day morning,you will find it would have fermented very well.Mix it and refrigerate.
Thank you for the recipe. I am trying to make idli and dosa for my kids and they just don't like them because it always turns out too hard or just a mushy mess, :-(
ReplyDeleteOff to Indian store for whole urad dal, coz I am always using the split variety for both tadka and idli.
No grinder so have to make do with Mixie and try your recipe. Would surely let you know if I succeed.