Idly/Dosa Batter

Ingredients
Parboiled Rice         -       5cups
Urad Dal                 -       2cups
Fenugreek Seeds     -       2teaspoon
Salt                         -        to taste

Method

Soak Parboiled rice,urad dal and fenugreek seeds separately for 4-5 hours.

Grind the soaked parboiled rice in a grinder adding few drops of water to make a fine thick batter.

Then grind the urad dal and fenugreek seeds together and make it to a fine paste.

Finally mix the rice batter with the urad dal paste such that the consistency of the batter is thick.Add salt according to taste.

Ferment it for 8-9 hours.Don't fill the mixed batter till thre rim of the vessel as the batter may overflow the next day during fermentation.(better to make the batter in the evening and ferment it that overnight)

First day try to make Idlis as the batter is thick.

Idlis and Dosas can be made out of this same batter,But the difference is we add little more water to make the batter thinner So that thin, crispy Dosas can be made out of it.

This batter can be refrigerated and used for 5 days.As the number of days increases the batter becomes sour and Dosas won't come out properly.