IDLY & RICE DOSA

IDLY:

INGREDIENTS:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds
Oil for greasing

PAN

BATTER IN PAN

FERMENTED BATTER

CONSISTENCY OF BATTER

 PREPARATION METHOD:

BATTER:   

 Pick, wash and soak the daal overnight or for 8 hours.

 Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Mix little amount of water in fermented idly batter to get the pouring consistency.

Idlis are ready to be cooked when the batter is well fermented.

IDLY :

Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.Use a butter knife to remove the idlis.

Have idlies along with sambar and coconut chutney

DOSA:

INGREDIENTS:            

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds

 BATTER:   

 Pick, wash and soak the daal overnight or for 8 hours.

 Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Mix little amount of water in fermented idly batter to get the pouring consistency.

Idlis are ready to be cooked when the batter is well fermented.

PIC NO:1

PIC NO:2

PIC NO:3

 PREPARATION OF DOSA:

Pour batter on the pan as shown in PIC NO:1

Spread the batter on pan in circular motion to make thin dosa as shown in PIC NO:2

Pour 1tsp of oil on that.

Close it for few minutes.Let it  boil as shown in   PIC NO:3

Remove the cap and fold the dosa as shown in   PIC NO:4

Have dosa along with sambar and chutney

PIC NO:4