Saturday, January 8, 2011

Idly Batter

Other names - Idly maavu / Dosai maavu

Soaking Time: 12 hrs
Fermentation Time: Overnight
Grinding Equipment: Indian Wet grinder

  1. Par boiled rice (Idly rice) - 4 cups
  2. Whole urad dhal - 1 cup
  3. Fenugreek seeds - 1.5 tsp
  4. Salt - to taste
  1. Wash rice well in water about 5 to 6 times; drain; soak separately & leave it undisturbed for about 10 to 12 hrs (or the previous night)
  2. Soak fenugreek seeds separately in water for about 10 to 12 hrs (or the previous night); need not wash them in water.
  3. Wash urad dhal just once in water; drain; soak separately just two hours before you start to prepare for the grinding procedure.
  4. This is to prevent a foul odor in the batter due to the whole urad dhal being soaked for long hours.
  5. Drain water from urad dhal; reserve the drained water & set aside.
  6. Grind urad dhal to a smooth batter (for nearly 40 min) along with fenugreek seeds adding reserved water at regular intervals.
  7. Once done, transfer urad dhal batter to a container.
  8. Next rinse soaked rice well in water, drain & grind to a smooth batter (for nearly 40 min) adding enough water at regular intervals.
  9. Transfer rice batter to the urad dhal batter, add salt & mix well.
  10. Allow the batter to ferment for nearly 10 to 12 hrs or overnight.
  11. Once the fermentation process is over, beat the batter well with a ladle & combine well.
  12. Use the upper half of the batter to prepare Idlies; the lower half to prepare dosas.
  13. The upper part of the batter would consist of more urad dhal than the lower part; so the idlies appear more fluffy & spongy; where as the lower part would consist of more rice batter & hence can obtain crispier dosas.
  • The quantity of urad dhal used for the batter depends on the quality & quantity of the rice used.

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