Idli/Dosa Batter

Idlis (rice cakes) and dosas (rice pancakes) are, alongwith vadas (savoury deep-fried lentil doughnuts), part of a typical South Indian breakfast or a light snack any time of day. They are considered "fast food" because once you have a ton of the batter ready, it only takes a few minutes to prepare them. They are served with sambar and coconut chutney and also molagapodi (spice powder). The batter for idlies and dosas is a fermented mixture of split black gram (udad) dal and cream of rice (rice rava or idli rava, but you can use regular rice, too).

Ingredients:
Split black gram (udad) dal - 1 cup
Cream of rice (or regular rice) - 2 cups
Salt - to taste

Time: approx 12-15 hours

Method:
Wash and soak the udad dal for about 5 hours in a warm place (I use the oven). Drain and grind into a fine, thick paste, adding some water if necessary (not a lot, though! Just enough to be able to grind the dal/rice!)
If you don't have cream of rice, you'll have to wash and soak the rice separately, for the same amount of time. Grind this separately.
Now, to mix the two pastes, you'll need a large container (as the mixture ferments, it increases in size, so be careful to choose a big vessel). First, add the udad dal paste, and then slowly mix in the rice paste or the cream of rice, making sure no lumps are formed. Add as little water (optionally, you can add a few tablespoons of yogurt!) as possible, making sure the batter is thick and smooth. Store in a warm place overnight (8 hours).
When it is time, the batter smells sour and will have increased in size. Add salt and mix well. You are now ready to make dosas or idlis!

Author: Shrinkingsodacan