IDLI RICE - 3 CUP
firstly, in a large bowl soak 3 cup idli rice and 1 tsp methi for 5 hours
URAD DAL - 1 CUP
also, soak 1 cup urad dal for 3 hours
SOAKED URAD DAL
drain off the urad dal and transfer to the grinder. you can use mixi if you are comfortable
WATER - AS REQUIRED
grind to smooth paste adding water as required
SOFT & FLUFFY BATTER
after grinding for 40 minutes, the batter will turn soft and fluffy.
URAD DAL BATTER
scoop out urad dal batter and keep aside
in the same grinder add soaked rice and 1 cup poha
WATER - 1 CUP
also, add water as required and grind the batter.
grind to a slightly coarse batter. if you grind to a very smooth paste, then the dosa will be very soft and not crisp.
transfer the batter to the same vessel of urad dal batter
mix well making sure everything is well combined
FERMENT - 8 HOURS
cover and allow to ferment for 8 hours in a warm place.
after 8 hours, the batter would have doubled indicating its well fermented.
DOSA BATTER - READY
now mix the batter gently and use the batter to prepare dosa
READY TO EAT
finally, the dosa batter can be stored in the refrigerator for up to a week and use to make weeks breakfast