Dosa Batter - good for Idlis, too
Other
Ingredients
- 3 Pieces (watis) Urad (Udid) Dal
- 3 Pieces (watis) Rice, Use Idli rice or short-grained rice. Long-grain basmati is not as good.
- 3/4 t. Fenugreek (Methi), whole seeds
- 1 T. Old batter, if available, to start the culture.
Steps
- Materials needed: heavy-duty blender.
- Soak overnight, or for at least 12 hours, with 2X the quantity of water in each: Urad Dal and Methi in 1 container, Rice in another container.
- Use filtered water or any water without chlorine.
- Grind the Urad Dal in 2 batches, each until smooth. Add only enough water to grind.
- Grind the Rice, also in 2 batches. Don't grind the bejeepers out of it. It should be slightly gritty. Add enough water to grind.
- Combine the Rice and Urad Dal in a container at least 2X the size of the combined batter. Don't skimp on container size. Take our word for it. You can use the pan from last time, preferrably without washing it. At this time, if you have leftover batter, add it and stir it in a bit..
- Fermenting time depends on temperature. Think of India. The ideal is 100 degrees F.
- Find a warm place, but do not heat above _____ degrees Farenheit. Computers may provide warmth.
- Ferment 24 hours or more.
- To use, take the portion needed, mix gently with salt and enough water for the purpose.