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This recipe provides a simple, foolproof method to create a versatile fermented batter that yields soft, fluffy idlis and thin, crispy dosas. It uses the traditional ratio of idli rice and urad dal with a natural fermentation technique.
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Soak rice and urad dal for 4-5 hours then grind into a thick paste. → Add green chillies and mix by hand; let it ferment for 10-12 hours in a warm place. → Remove chillies, add salt, and whisk the fermented batter well. → Steam the thick batter for idlis or thin it with water to make dosas.
Soak rice and urad dal for 4-5 hours then grind into a thick paste. → Add green chillies and mix by hand; let it ferment for 10-12 hours in a warm place. → Remove chillies, add salt, and whisk the fermented batter well. → Steam the thick batter for idlis or thin it with water to make dosas.
This recipe provides a simple, foolproof method to create a versatile fermented batter that yields soft, fluffy idlis and thin, crispy dosas. It uses the traditional ratio of idli rice and urad dal with a natural fermentation technique.
In a large bowl, take 2 cups of idli rice and 1 cup of urad dal (black lentils).
Wash the rice and lentils thoroughly with water 3 to 4 times until the water runs relatively clear.
Fill the bowl with fresh water, cover it, and let the mixture soak for 4 to 5 hours.
Transfer the soaked rice and lentils into a mixer/blender. Add about 1/2 to 1 cup of the soaking water and grind into a thick, smooth paste.
Add 3 whole green chillies to the batter and mix it thoroughly using your hands.
Using your hands to mix the batter is recommended because the natural warmth of the hands aids the fermentation process.
Grinding the batter with the soaking water is better as that water contains natural wild yeast that helps in rising.
For softest idlis, ensure the fermentation duration is at least 10 hours in a warm environment.
The same batter works for both dishes; simply adjust the thickness with water depending on whether you want idli or dosa.
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