Idli/ Dosa Batter: South Indian Basics of cooking

Idli is steamed rice and lentil cake made from a fermented batter. The same batter is also used to make a flat pancake-like serving called dosa. This dosa comes in various forms and shapes and so does idli. But the essence of why idli is so popular and healthy is because it contains about 39 calories, 2 grams protein, 2 grams dietary fiber, 8 grams of carbohydrates, and no fat. This steamed delicacy is very healthy and light on the belly and fermented rice are extremely nutritious. The bacteria generated in rice during fermentation produce lactic acid, this breaks down anti-nutritional factors or rice and improves the bioavailability of iron, potassium, and calcium.

Let's get started and make this wonder batter so that we can enjoy the benefits of savoring idlis and dosas. (Video for that coming up soon....)

Ingredients:

1. 2 cups rice

2. 0.25 cup urad dal or black gram

3. 0.25 cup beaten rice flakes / poha

4. 1 TSP fenugreek (methi) seeds

Soaking time: 6-8 hours

Fermentation time: 6-8 hours

Recipe - Youtube link:

• Soak 2 cups rice, 0.25 cup urad dal, 0.25 cup beaten rice flakes, 1 TSP methi seeds after washing them well.

• Soak the mix in water overnight at room temperature. Keep it covered.

• Then grind the mixture using a mixture-grinder or dosa grinder.

• Ground for 10 mins in a dosa grinder to get this smooth consistency

• Keep it overnight and let it ferment. Idli and Sambhar video coming soon! Stay tuned and enjoy!!