Idly/Dosa batter

Ingredients:

1. Par Boiled rice/puzhungal arisi - 4 cups
2. Urad dhal - 1 cup
3. Fenugreek seeds- 2 tsp
4. Poha- 1/2 cup

Wash and soak

• Wash rice well and soak in water (Min 4 hrs)
• Wash dhal well, add fenugreek and soak in water (Min 4 hrs)
• Soak poha

Grind

• Grind dhal first, until it becomes super soft
• Add rice to it, keep grinding
• Add poha grind until entire mixture becomes soft

Ferment

• Transfer content to a vessel and allow it to ferment
• Fermentation can happen in few hours to a day
• After fermentation the batter raises on to

Tastes yummy with chutney/ sambhar

TIPS:

1. Softer the batter is, softest the idlies and dosas are!
2. More soaking, lesser time for grinding ( I soak over night and grind in the morning)
3. I transfer grind ed batter to two vessels, immediately keep one inside fridge and other outside. Ferment it only when required when the first vessel is emptied.