This ratio is from the handwritten book from amma and it works perfectly. I use my measuring cups for most of the recipes mentioned in this space. Amma uses the traditional ulaku, veesam with the same measurements. I converted it to the measuring cups for ease and convenience 🙂
Idli, Dosa Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: South Indian
Idli rice – 3 cups (700 gms)
Whole urad dal / Ulundhu(no skin variety) – 1/2 cup (110 gms)
Fenugreek seeds/Vendhayam – 1/2 tsp
Water – as needed
Salt – to taste
- Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
- Then drain water from urad dhal+fenugreek seeds and add it to the grinder. While adding urad dhal take care the grinder doesnt get stuck. Sprinkle water then and there and grind it for 40mins in total. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.
- Collect the urad dhal batter in a container(big enough to hold the fermented batter). Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it for 30mins on the whole, keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter.
- Now take the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 10 – 12 hours. Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli dosa batter is ready to use.
- Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.
For dosas :First see whether the batter is in pouring consistency, if not add little water and mix well. Then take a laddle full of idli dosa batter and add it to the dosa tawa and keep spreading in circular motion outwards. When the dosa gets slightly browned turn over to other side. Crispy dosas ready.
For dosa video check here
- The texture of the batter depends purely on the quality of urad dhal. Also the volume varies each time when I get urad dhal from a different store.
- You can add soak 2 tbsp poha for 10mins and add it while grinding along with rice and urad dal.
- The water quantity I’ve given is approximate and may vary depending on the quality of rice and urad dhal.
- Also while making idlis you can place a cloth before pouring the batter which gives even more soft idlis. I rarely use it. 🙂
- Idlies taste best when the batter is fresh, so after a week we use it for dosas and kuzhipaniyaram