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SOUTH INDIAN IDLI DOSA BATTER RECIPE – PREETHA’S RECIPES

Ingredients

This traditional homemade batter can be used for both idlis (steamed rice cakes) and dosas (crispy rice crepes/pancakes).

· 4 cups idli rice (parboiled rice)

· Optional: 1 cup of poha (flattened rice, medium or thick)

· 1 cup whole urad dal (black gram, without skin)

· 3 tsp fenugreek seeds (methi seeds)

· 2 tsp salt (adjust as needed)

· Water (as needed)

 

Method

Step 1: Soaking the Ingredients

· Wash the idli rice thoroughly and soak it in water for 6–8 hours (or overnight).

· Wash urad dal and fenugreek seeds together and soak them for 4–6 hours (or overnight).

· About 30 minutes before grinding, soak the poha in water (just enough to soften it).

Step 2: Grinding the Batter

A. Grind urad dal + fenugreek seeds first:

· Drain the water and grind urad dal with a little water until smooth and fluffy.

· Use a wet grinder for the best results (takes ~30–40 minutes).

· If using a mixer grinder, add ice-cold water in small batches to prevent overheating.

B. Grind the rice and poha next:

· Drain the soaked rice and poha together until smooth or slightly coarse, depending on preference.

· Add water gradually to get a flowing consistency.

C. Mix both batters together:

· Transfer both ground pastes into large vessel

· Add salt and mix well using your hands (helps with fermentation).

Step 3: Fermentation

· Cover the vessel and let the batter ferment for 8–12 hours in a warm place.

· In cold weather, place the batter in an oven with the light on.

· After fermentation, the batter will double in volume and turn slightly airy and fluffy.

· Mix gently without deflating the batter.

Step 4: Making Idli & Dosa

A. For Idli:

1. Grease idli plates, pour the batter, and steam for 10–12 minutes.

2. Check with a toothpick; if it comes out clean, idlis are ready.

B. For Dosa:

1. Add a little water to adjust the consistency for dosas.

2. Heat a tawa, pour a ladleful of batter, and spread it in a circular motion.

3. Drizzle oil, cook until golden brown, and serve hot.

 

Peanut Chutney for Idli and Dosa

Ingredients:

· 1/2 cup roasted peanuts (unsalted)

· 1-2 dried red chillies (adjust to taste)

· 1 small garlic clove

· 1-2 tbsp tamarind pulp or paste (for tanginess)

· Salt

· 1/4 cup water (adjust for consistency)

· For tempering:

· 1 tbsp oil

· 1/2 tsp mustard seeds

· 1/2 tsp urad dal

· 1-2 dried whole red chillies (optional)

· A few curry leaves

· 1/4 tsp hing (asafoetida)

 

Sambar for Idli and Dosa

Ingredients:

· 1 cup yellow mung dal

· 2 tbsp oil

· 1/2 tsp mustard seeds

· 1 tbsp Urad dal

· A few curry leaves

· 2-4 finger chillies (split)

· 10-12 onion shallots

· 2-3 medium size tomatoes

· 1 large carrot (diced)

· 1 large potato (diced)

· 200 g fine green beans (chopped)

· 1/4 tsp turmeric powder

· 2-3 tbsp Sambar powder

· 1 1/2 tsp fenugreek seeds

· A pinch of Hing (asafoetida)

· 1 small drumstick (optional)

· Salt (to taste)

· Water (adjust for consistency)

· Coriander leaves few

 

ENJOY THE MEAL

TASTE THE FLAVOURS