Idli-Dosa batter is one of the key dishes in my fridge. I usually stock them up regularly. Having that idli-dosa batter in my fridge gives me peace of mind. On busy days, either idli and milahai podi or dosai and milahai podi is my go-to-option. I alternate between regular dosa and this one. For the regular dosa and idli, I add only idli rice. But for this dosa, I add both raw rice and idli rice in the ratio of 1:1 and of course urad dal and more fenugreek seeds. For 2 cups of rice, I add about 3 tsps of fenugreek. Check out the regular idli-dosa batter proportion here. Ingredients:
Raw Rice – 1 cup Idli Rice – 1 cup Urad Dhal – ½ cup Methi / Fenugreek seeds / Vendiyam – 2 – 3 tsps Salt – as required (I used 2 tsps ) Oil – for making dosas
Steps:
Soak rice, dhal along with methi for unto 4 hrs and grind them nicely. Add salt and let it ferment overnight or for minimum 8 hrs. The batter is ready and now make the dosa as usual but don’t flip them.
Spread the batter in the tava and drizzle the oil around the dosa. (Less than a tsp is enough) Cover it with a lid and let it cook for 1 minute. And that’s it, dosa is ready no need to flip it.
As we are not flipping, the dosa will be very soft.
Serve hot with chutney or sambhar.
📖 Recipe
