IDLI RICE - 3 CUP

firstly, in a large bowl soak 3 cup idli rice and 3 tbsp methi

1

SOAK - 5 HOURS

soak for 5 hours with enough water.

2

SOAKED RICE

drain off the water and transfer to the blender or grinder.

3

THICK BATTER

blend to smooth batter adding water as required.

4

PERFECT CONSISTENCY

prepare slightly watery consistency batter as methi absorbs water and thickens batter.

5

FERMENT - 8 HOURS

ferment the batter for 8 hours or till it doubles.

6

MIX GENTLY

mix the batter gently without disturbing air pockets.

7

SALT - 2 TSP

add 2 tsp salt and mix gently. idli and dosa batter is ready

8

GREASE OIL

firstly, grease the idli plate with oil.

9

POUR BATTER

pour a ladleful of batter in each idli plate.

10

STEAM - 10 MINUTES

place the idli plate in steamer and steam for 10-15 minutes

11

READY TO EAT

finally, enjoy methi idli with kurma or chutney

12

SPREAD SLIGHTLY

firstly, pour a ladleful of batter on hot tawa and spread gently forming slightly thick dosa.

13

OIL - 1 TSP

sprinkle oil over dosa.

14

COVER & COOK

cover and cook for a minute or until the dosa is cooked completely.

15

READY TO EAT

finally, enjoy methi dosa with kurma or chutney.

16