This Idli / Dosa batter is the basic ingredient for making South Indian Idlis and Dosas. For fluffier Idlies and crispy Dosas, I’m following this recipe for a decades time.
In another pot, soak urad for 4 hours along with fenugreek seeds.
Rinse three times or until the water is clear.
Using wet grinder or mixer grinder, grind urad dal with half a cup of water, until it becomes smooth paste.
Transfer to a mixing pot.
In the grinder / mixer jar, add rice and half a cup of water(approximately), and grind it till it becomes smooth paste.
Transfer the same mixing pot.
Add salt and using hands or wooden spoon combine until both the batter blends well with each other.
Close it with a lid and leave it for fermenting for 6-8 hrs in the room temperature.
After 6-8 hrs, the batter gets fermented and it looks lighter and fluffier.
Make dosa or idli.
Notes
Fermentation totally depends on the climatic conditions.Winter months takes the longer time to get fermented.The batter can be prepared without using methi seeds also, where it can be used only for making Idlies.Onion chutney is the best side dish to be served with Idlies and dosas.