Idli / Dosa

Ingredients

1. Urd dal - 1 cup
2. Idli rice - 2 cups
3. Raw rice (Sona masoori rice / Pachari) - 1 cup
4. Salt 4 spoons

Note: 

1. The ratio of urd dal, idli rice and raw rice is 1:2:1
2. You can add one spoon of fenugreek if required. I do not add this usually.

Procedure

1. Soak urd dal and rice in separate vessels over night or atleast for 3-4 hours.
2. Grind the urd dal for 45 minutes. Add just enough water. It should not be watery or too thick. 
3. Urd dal should be ground well.
4. Remove the ground urd dal from grinder
5. Then add rice and grind for another 30 mins.
6. Add the ground rice to the ground urd dal and salt and mix well.
7. Then keep it over night for fermenting.

Note: The same batter can be used for making idli or dosa

How to make idli?

1. Add 2 glass of water into the idli cooker and heat it.
2. In the mean time, fill the fermented batter into the idli mould plates and keep into the cooker.
3. Idli needs to be steamed for 15 minutes.
4. Once the idli has cooled slightly, remove from the mould with a spoon 
5. Serve hot idlis with chutney and sambhar

How to make dosa

1. Heat tawa; brush with oil; pour one ladle of batter and spread it around evenly
2. Flip the dosa to the other side after 1 min
3. Serve hot dosa with chutney and sambhar

If you prefer paper dosas, make the batter watery by adding one fourth glass of water.