Idli and Dosa

This recipe belongs to south Indian cuisine. Traditionally served with chutney and sambar. I usually make extra batter and store excess batter in refrigerator and use later.

Batter

- 2 cups Idli rice
- 1 cup split urad dal

1. Wash dal and rice together and soak in water overnight
2. Grind to slight thick batter
3. Add salt and and cover
4. Let ferment in warm corner of the house for a day
5. Stir the batter and add salt for seasoning

** Heat the oven to warm and then switch off, keep covered batter in oven
** The above ingredients batter makes 30-40 idlis

Idli

- Batter
- 2 tablespoon oil
- Oil to grease
- Idli mold/Stand
- 2 pinch baking soda
- Idli Stand

1. Add soda and oil to batter
2. Add water if batter is too thick
3. Grease idli stand with oil
4. Pour batter in molds
5. Steam cook in a pressure cooker (without whistle) for 12-14 minutes
6. Serve with coconut chutney or sambar

Dosa

- Batter
- 2 tablespoon oil
- Nonstick flat pan

1. Mix oil and batter well, Add water to make batter thin
2. Heat non-stick pan, wipe with wet paper towel before every dosa
3. Take batter with round serving spoon and pour on pan
4. With the round side of serving spoon spread batter
5. Cover for 1 minute
6. When golden brown on bottom , remove from pan
7. Serve hot with potato sabzi or sambar