Idli / Dosa Batter

Ingredients:

Idli rice - 6 leveled cups
Split urad dhal with skin - one heaped cup
Cooked rice - fistful
Fenugreek seeds - 1 tsp
Salt to taste - about 3 tsp

Method:
1. Soak the rice for 6 hours with the fenugreek seeds.
2. Soak the dhal for 2 hours. Wash and remove as much skin as you can. Its ok to have a few urad dhal skin left.
3. Grind the urad dhal first with minimum water till it fluffs up in the grinder.
4. Remove into a tall vessel.
5. Now grind the rice with a fistful of cooked rice with minimum water, sprinkling little bit of water as and when necessary. The batter should not be too fine. Remove when its a little bit coarse, just a little bit.
6. Remove onto the tall vessel and mix the batter thoroughly with salt to taste.
7. Let the batter ferment overnight in a warm place.
8. You can make wonderful soft idlis and also golden dosas with this.

:- Dosas do not turn out golden if there is no fenugreek seeds and if it is not fermented well.
:- Batter will not ferment well if no salt is added or if the surrounding is not warm enough.
:- If you are in a cold place, then Preheat oven to 350 degrees. Switch off the oven and keep the batter inside the oven over night. Do not worry, the batter will not become a big bowl of idli

Happy cooking :)

Reference: http://sujeescuisine.blogspot.com/2010/03/idli-dosa-batter.html