The South Indian dishes like idli, dosa, uthappam or panniyaram can easily be made with a simple base batter of rice and lentil. Traditionally, the process and ratios are different for each dish but being working mom , this my go to recipe.
Vegetarian | Vegan | GF
Serving Size : 10 (for breakfast)
Prep ⏰: 20 mins | Cook ⏰ : NA
Ingredients
3 1/2 cups rice (Idli rice preferably)
1/2 cup flattened rice /poha
1 1/2 cups whole urid dal
2 tbsp fenugreek /methi
Instructions
Wash rice and dal thoroughly. In a large bowl, add rice, dal, fenugreek and poha and then add about 5-6 cups of water to soak the mixture.
Soak the mixture for 4-5 hour or overnight.
In a blender or wet grinder, add the mixture and blend to smooth texture (add water as necessary).
Place the batter in warm place for 6-7 hours or overnight for fermentation. Make sure the container holding the batter is filled only upto 3/4 of its capacity to allow space for fermentation.
The batter becomes light and a bit frothy once fermented. This stays in fridge up to a week so good option for meal prep.
Once you are ready to prepare idli or dosa , just add a bit of salt and start cooking ! Enjoy!
Note : Usually the Idli comes light and fluffy for first couple of days but once the batter is old or too sour, it makes better dosa or panniyara that idli 👍.
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