Easiest Way to Prepare Homemade Idli dosa batter Kerala style

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, idli dosa batter kerala style. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Idli dosa batter Kerala style is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Idli dosa batter Kerala style is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook idli dosa batter kerala style using 5 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Idli dosa batter Kerala style:

1. Get 1 cup whole urad (peeled)
2. Get 2 1/2 cup idli rice (the short ones)
3. Prepare 1 tsp methi (fenugreek)seeds
4. Take 1/2 cup preboiled rice (replaced with poha in emergency)
5. Make ready 1 tbsp Salt

Instructions to make Idli dosa batter Kerala style:

1. Wash and soak separately the idli rice and the udad Dal for about 20 hours. Methi can be soaked together with udad Dal.
2. Cook the par boiled rice as normal and keep them ready before grinding the batter. That's how it looks (pic 2) after cooking.
3. Grind udad Dal and methi to very smooth batter. Add only a little water at a time as needed for grinding. If your grinder is making abnormal noises (like it's hard for it to run) or gives jerks, understand that the batter is too thick to be grinded and hence you need to add a little bit water. But if you add more water than required, it won't grind smooth enough.
4. When the batter feels smooth enough, take it out in a big container that has a tight lid.
5. Grind the idli rice and the cooked rice together till very smooth batter by adding only a little water at a time as needed for grinding. This batter in particular does not feel as smooth as the Dal batter. Still try to get it as smooth as possible. The grainy texture should be only 5-10 %.
6. Mix the rice and the udad Dal batter along with salt. Beat it well using your hands for about 5-10 min. Keep it for fermentation in a warm place. It may take between 12-24 hours for the batter to rise, depending on the climate. (Once it took 48 hours to rise! The idlee texture & smell were usual, but idlee tasted a bit sour) You may wrap the vassel with a blanket and place it in a warm oven to speed up fermentation. The batter gets light and frothy (pic 2 and 3) when fermented well.
7. The batter can be refrigerated for 4-5 days. As the batter gets used up and stays longer, it hardens a bit. Such batter is not ideal for idlee, but you can use it to make dhosa. If you freeze the batter, it can stay upto 2-4 weeks. Whether refrigerated or frozen, it has to be brought down to room temperature before use.
8. This batter is so perfect that there is no need to add soda or eno while cooking idli, not even a pinch. Yet the idlis will be soft and smooth like a sponge.
9. Try to control the fermentation period right from the beginning. Find out what leads to faster fermentation - putting in the oven or wrapping in the blanket. Prolonged period of fermentation makes idlee/dhosa sour.
10. Please visit this link for further tips on faster fermentation.
11. If someone is not allowed to consume udad Dal, here is what you can replace with.

So that is going to wrap it up with this special food idli dosa batter kerala style recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!