Recipes > Soft Idly & Crispy Dosai
Soft Idly & Crispy Dosai
This is the most essential use for idly rice, creating the perfect fermented batter for a healthy breakfast.
| Ingredients | Quantity |
|---|---|
| Idly Rice | 4 cups |
| Whole White Urad Dal | 1 cup |
| Fenugreek Seeds (Methi) | 2 teaspoons |
| Rock Salt To taste | -- |
| Water | As needed |
Easy Soft Idly & Crispy Dosai Recipe Instructions
Soaking
Wash and soak the rice and fenugreek seeds together in one bowl. Soak the urad dal in a separate bowl. Let them soak for 4–5 hours.
Grinding
Grind the urad dal first until it is very fluffy and white. Then, grind the rice to a slightly coarse, rava-like consistency.
Mixing
Mix both batters together by hand with salt. This manual mixing helps in better fermentation.
Fermenting
Cover and let the batter rest in a warm place for 8–10 hours until it doubles in volume.
Steaming
For Idly, grease the plates and steam for 10 minutes. For Dosa, thin the batter slightly with water and spread it on a hot griddle.
| Ingredients | Quantity |
|---|---|
| Idly Rice | 4 cups |
| Whole White Urad Dal | 1 cup |
| Fenugreek Seeds (Methi) | 2 teaspoons |
| Rock Salt To taste | -- |
| Water | As needed |
Easy Soft Idly & Crispy Dosai Recipe Instructions
Soaking
Wash and soak the rice and fenugreek seeds together in one bowl. Soak the urad dal in a separate bowl. Let them soak for 4–5 hours.
Grinding
Grind the urad dal first until it is very fluffy and white. Then, grind the rice to a slightly coarse, rava-like consistency.
Mixing
Mix both batters together by hand with salt. This manual mixing helps in better fermentation.
Fermenting
Cover and let the batter rest in a warm place for 8–10 hours until it doubles in volume.
Steaming
For Idly, grease the plates and steam for 10 minutes. For Dosa, thin the batter slightly with water and spread it on a hot griddle.
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