Making idli and dosa batter at home is a simple process that requires only a few ingredients and some patience. The key to making a good batter is to ensure the right ratio of rice and lentils, and to follow the proper soaking and fermentation process.
Start by soaking the rice and lentils separately for several hours before combining them to form the batter. After soaking, use a blender or wet grinder to combine them into a smooth batter. To ensure a smooth consistency, add water gradually and scrape down the sides of the blender or grinder as needed.
The two batters should be combined, salt added, and the mixture should ferment for 8 to 10 hours or overnight in a warm environment. After the batter has properly fermented, it should rise and start to taste sour.
Idlis and dosas can be made by pouring the fermented batter onto a heated, greased surface and baking it till golden brown. For a tasty and wholesome lunch, serve hot with chutneys and sambar.
Making idli and dosa batter at home is a great way to enjoy these traditional south Indian dishes while also controlling the quality of the ingredients and avoiding additives and preservatives. Give it a try and enjoy the delicious and healthy flavors of homemade idlis and dosas."