Perfect Recipe To Make Idli Dosa Batter At Home
IDLI
Idli is a popular South Indian dish made from fermented rice and lentil batter. It is a healthy and nutritious breakfast option that is also gluten-free and vegan. Idli is typically served with coconut chutney, sambar, and/or tomato chutney.
Idlis are a great source of carbohydrates and proteins, and they are low in fat and calories. They are also easily digestible, making them a good option for people with digestive issues or those recovering from an illness.
DOSA
Dosa is another popular south Indian dish that is made from the same fermented batter as idli. However, dosa is thinner and crispier than idli and can be served as a breakfast, lunch, or dinner dish.
Dosa is also a good source of carbohydrates and proteins and is low in fat and calories. It is a versatile dish that can be eaten for breakfast, lunch, or dinner and can be customized with different fillings and toppings.
NUTRITIONAL FACTS ABOUT IDLI DOSA RICE
Rice is a staple ingredient in both idli and dosa batter. Here are some nutritional facts about rice:
- Carbohydrates: Rice is a good source of carbohydrates, providing about 45-50 grams of carbs per 100 grams of cooked rice.
- Protein: Rice is low in protein, providing about 2-3 grams of protein per 100 grams of cooked rice.
- Fiber: Rice is low in fiber, providing about 1-2 grams of fiber per 100 grams of cooked rice.
- Vitamins and minerals: Rice is rich in thiamine (vitamin B1) and niacin (vitamin B3). It also contains small amounts of iron and zinc.
When rice is used to make idli and dosa batter, the fermentation process helps increase the nutritional value of the dish. Fermentation increases the bioavailability of certain nutrients such as B vitamins and also breaks down some of the anti-nutrients present in the rice and lentils, making them easier to digest.
HOW TO MAKE SOFT IDLY AND CRISPY DOSA?
The batter must be made using the following steps to make crispy dosas and fluffy idlis
For Idli batter :
INGREDIENTS
· 2 cups of parboiled organic idly rice
· 1 cup of whole urad dal (skinned black gram)
· 1 tsp of fenugreek seed
· Salt to taste
· Water for soaking and grinding
INSTRUCTIONS
1. Wash the rice and dal separately and soak them in water for at least 6 hours.
2. Drain the water from the dal and grind it to a smooth paste, adding water as needed.
3. Similarly, grind the rice into a smooth batter and mix it with a dal batter.
4. Add salt to taste and mix well.
5. Cover the batter and keep it in a warm place for 8–10 hours for fermentation.
6. Once the batter is fermented, stir it gently and use it to make idlis
To make fluffy idli
1. Grease the idli plates with oil and pour the batter into molds.
2. Steam the idli for 10-15 minutes
3. Remove the idli from the molds using a spoon.
For crispy Dosa batter:
INGREDIENTS
· 2 Cups of Organic Idli Rice
· 1 Cup of urad dal (skinned black gram)
· 1 tsp of fenugreek seed
· 1/4 Cup of poha (flattened rice)
· Salt to taste
· Water for soaking and grinding
INSTRUCTIONS
1.Wash the rice, dal and poha separately, and soak them in water for at least 6 hours.
2. Drain the water from the dal and grind it to a smooth paste, adding water as needed.
3. Similarly, grind rice and poha into a smooth batter and mix it with a dal batter.
4. Add salt to taste and mix well.
5. Cover the batter and keep it in a warm place for 8-10 hours for fermentation.
6. Once the batter is fermented, stir it gently and use it to make dosa.
To make crispy dosas:
1. Heat a non-stick tawa on medium-high heat
2. Pour a ladleful of the dosa batter on the tawa and spread it into a thin circular shape.
3. Drizzle some oil on the edges of the dosa and cook until it turns golden brown.
4. Flip the dosa and cook for another minute.
5. Serve hot with sambhar and chutney.