സോഫ്റ്റ് ഇഡ്ഡലി & ദോശ | Soft Idli & Dosa Recipe | Easy & Perfect Idli Dosa Batter

urad dal

🥗Healthier: chickpea flour

💰Cheaper: split peas

Chickpea flour is lower in calories and provides a different flavor.

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut

Almond milk offers a nutty flavor with fewer calories.

sambar powder

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can provide a similar flavor profile.

fenugreek seeds

🥗Healthier: spinach

💰Cheaper: leafy greens

Spinach can add nutrition and color without the bitterness.

Soak 2 cups of Idli Rice in 2½ cups of Water and ¾ cup of Urad Dal in 2½ cups of Water for 5-6 hours.

Soak ½ cup of Fenugreek Seeds in Water for 5-6 hours.

Refrigerate the soaked ingredients for the last 1-2 hours to prevent heating during grinding.

Drain the Water from Rice and Fenugreek Seeds, saving the Water from Urad Dal for grinding.

Soak ¾ cup of Flattened White Rice in 1 cup of Water for 10 minutes.

Grind Urad Dal into a smooth paste, adding ½ - ¾ cup of the reserved Water intermittently.

Shift the Urad Dal paste into a mixing bowl.

Grind the Rice with 1¼ - 1½ cups of the reserved Water until slightly grainy.

Combine the Rice and Urad Dal pastes in the mixing bowl.

Grind the soaked Fenugreek Seeds and Flattened Rice, adding Water if necessary, then add to the mixing bowl.

Add 1 teaspoon of Salt and mix well with hands for fermentation.

Cover loosely and let it ferment for 8 - 12 hours depending on the weather.

After fermentation, gently stir the batter without over-mixing.

Boil Water in an Idli Pot and grease the molds with Gingelly Oil.

Pour the batter into the molds and steam for 8 - 10 minutes.

Remove the molds and sprinkle Water on the Idlis to prevent drying.

For Dosa, heat a Dosa stone or Pan, grease with Gingelly Oil, and pour batter to spread thinly.

Cook one side for 1½ - 2 minutes, then flip and cook the other side for 1 minute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens