Idli Recipe Using Idli Rice - Idli Dosa Batter Recipe In Grinder (2024)

FAQs

Can we use same batter for dosa and idli? ›

Yes you could make dosa's out of idli batter, you thin it down a bit by mixing water and add some rice flour to get the crispness in the dosa's. It will taste better and also crisp.

Soak the urad dhal in room temperature for 1 hour and transfer it to the fridge until ready to grind. I soak both my rice and urad dhal for 6 to 8 hrs. Grinding: Always grind rice and dhal seperately for best results.

firstly, using idli rice makes idli and dosa very soft. so recommend using idli rice itself and not sona masuri rice. also, if you are looking for an alternative for poha, then you can use murmura. additionally, add salt just before preparing dosa or idli as it helps to keep the batter fresh.

- Idli batters have more urad dal compared to dosa batter.

The urad dal in the idli batter gives the lift and the sponginess. Dosa batters have more rice content. The rice in the dosa batter gives you the crispy texture and deliciousness.

The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding. If u find ur idlis are hard,add more dal and use more water while grinding the batter. Add enough water while grinding itself. Even if u add water while mixing the batter,it won't work.

03/5Urad Dal

Also, as this is a gaseous lentil, it is advised that those who have issues related to leg or foot pain, must definitely avoid consuming it as this pain happens due to 'Vai badi' or indigestion.

– If your idlis are too flat, it could be due to two reasons. One, there's too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there's really no way to fix this.

Usually people add baking soda to the batter of rice, dal and rava for idli so that it becomes more soft and spongy while making idli. However, if you add Eno in it, the Idlis will be much softer. It has the properties to ferment things quickly, so mix half to one packet of plain Eno in the batter.

Idli rice is the best to make soft idlis. However you may also use parboiled rice or basmati rice. During the lockdown I had made them with different kinds of rice. Aged short grain parboiled rice, raw rice & basmati rice (not parboiled rice) also worked well.

Can I use idli batter without fermentation? ›

If the batter has not fermented within this time, you can give it an extra 3 to 4 hours but any longer and the batter will start to get overly sour and will also have an unpleasant smell. In this case, instead of making Idlis, I would recommend using the batter for dosa or uttapam.

While grinding the rice and urad dal for the batter add some jada poha or thin poha if you have that. Add some methi seeds also while grinding. Soak both poha and methi seeds along with the rice and dal. Poha and methi seeds help make idlis and dosa fluffy and soft.

Improved Texture and Softness: The presence of fenugreek seeds in idli dough results in idlis that are softer, fluffier, and lighter in texture. The carbon dioxide produced during fermentation creates air pockets within the dough, giving the idlis their characteristic spongy texture.

The most common reason for yellow idlis is lack of fermentation. I faced this during my initial months of trying to make idlis in cold climate. If the batter ferments well, the resulting idlis will be white in color. Another possible reason could be the quality of Urad dal.

But according to my knowledge, an excess of Urad dal will not make idlis or dosas harder. Idli and dosa will become too light and sometimes dosa may stick to the pan. Also, the taste will not be good. For dosa batter, you can add rice flour or Chiroti Soji.

Altered Texture

Over-fermented batter can result in idlis, dosas, or uttapams that are denser, flatter, and less fluffy. The delicate spongy texture that idlis are known for may be lost. Dosa and uttapam can become more rubbery and less crisp.

Masala Dosa is prepared, while using, oil, and oily foods is bad for our health, increase cholesterol, and become junk food.. Furthur, Idli is the best, as no oil is used, and made from rice, which is light to digest, compared to masala dosa , which also contains masala, harmful to our healthy life.. No doubt, Idli.