Idly / Dosa Recipe


• Idly rice 3 cups

• Urad dhal 1 cup

• Fenugreek ¼tspn (gives the red color for dosa)

• Soaked poha(optional)

• Water

• Salt

• Oil

Method to prepare batter

• Soak the idly rice and urad dhal with fenugreek overnight

.• Grind it to a batter. If it is for idly then add less water while grinding and if it is for dosa grind it to a running consistency.

• Adding soked poha while grinding will give very soft and spongy idlis.

• Leave it for fermenting overnight.

Idly preparation

• Grease the idly plates with oil and pour a ladle of fermented batter onto the idly plate.
• The batter doesn’t need to be thin. So do not add water.
• Steam it for 10 to 15 min or until cooked.
• Once cooked leave the lid open and allow the idly to cool for about 5 to 10 min.
• Scoop it out neatly and have it with sambar, chutney or idly podi.

Dosa Preparation

• Dosa batter should he in running consistency if you want a thin and crispy dosa.
• Add a cup of water to the batter and stir well.
• Heat the dosa tava or a nonstick flat griddle.
• Put a quarter spoon of oil and spread it with a tissue or an half cut raw onion while it heats.
• Take a ladle full of batter on the tava/griddle and spread it evenly in a circular motion.
• Add the oil and cook on both sides.
• Carefully fold it and place it on your plate.
• Eat with sambar and chutney.


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