- 1 cup of unroasted urad dal flour
- 2.5 cups of rice flour
- 1.5 tsp of salt (adjust to taste)
- 1 tsp Eno salt (only if you want to prepare idli with the batter)
1. Mix the urad dal flour, rice flour and salt in a bowl.
2. Add enough water in small additions to make a thick batter. Keep mixing with fingers as you add water in order to prevent formation of lumps.
3. Once the batter is ready without any lumps, cover with a plate and set aside in a warm place for 8 hours or overnight for fermenting. Fermentation relys fully on the room temperature where the batter is kept.
4. After 8 hours, the batter will turn quite bubbly and airy.
5. Before making the dosas, add more water to get the right consistency. The batter should be easily pourable yet on the thicker side.For idli the batter has to be a bit thicker than the Dosa batter.
6.For preparing idli, mix 1 tsp of Eno salt (plain. Without any flavours. Used for acidity. Can be purchased from any general drug stores). Then grease the idli moulds with oil or ghee and fill batter in it. Then as usually done for idli preparation,steam it in steam cooker.
7. For dosas, Shape your dosas and cook as normal, drizzling some ghee or oil as you go.
8. Cook both sides until golden brown.
Offer it to Krishna hot along with coconut chutney or sambar and relish it other devotees before it turns cold. The dosas turn a bit rubbery if you keep them for long after cooking so they are best eaten hot.
You can keep the batter refrigerated for up to 4 days.
By Mohana Rangan