IDLI RICE - 3 CUP

firstly, in a large bowl soak 3 cup idli rice and 1 tsp methi for 5 hours

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URAD DAL - 1 CUP

also, soak 1 cup urad dal for 3 hours

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SOAKED URAD DAL

drain off the urad dal and transfer to the grinder. you can use mixi if you are comfortable

3

WATER - AS REQUIRED

grind to smooth paste adding water as required

4

SOFT & FLUFFY BATTER

after grinding for 40 minutes, the batter will turn soft and fluffy.

5

URAD DAL BATTER

scoop out urad dal batter and keep aside

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SOAKED RICE

in the same grinder add soaked rice and 1 cup poha

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WATER - 1 CUP

also, add water as required and grind the batter.

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SLIGHTLY COARSE

grind to a slightly coarse batter. if you grind to a very smooth paste, then the dosa will be very soft and not crisp.

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RICE BATTER

transfer the batter to the same vessel of urad dal batter

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MIX WELL

mix well making sure everything is well combined

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FERMENT - 8 HOURS

cover and allow to ferment for 8 hours in a warm place.

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MIX GENTLY

after 8 hours, the batter would have doubled indicating its well fermented.

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DOSA BATTER - READY

now mix the batter gently and use the batter to prepare dosa

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READY TO EAT

finally, the dosa batter can be stored in the refrigerator for up to a week and use to make weeks breakfast

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