Soak the dhal for 2 hours. Wash and remove as much skin as you can. Let some skins lie in the dhal.
Grind the urad dhal first with minimum water till it fluffs up in the grinder.
Remove the batter into a tall vessel.
Now grind the rice with a fistful of cooked rice with minimum water, sprinkling little bit of water as and when necessary.
:-The batter should not be too fine. Remove when its a little bit coarse.
Remove onto the tall vessel and mix the batter thoroughly and add required salt.
Let the batter ferment overnight in a warm place.
You can make wonderful soft idlis and also golden dosas with this.
1)Dosas do not turn out golden if there is no fenugreek seeds and if it is not fermented well.
Even if the urad dhal is not good enough, idli will not come out soft. If the urad does not fluff up while grinding, it is an indication that your idli is not going to be soft enough.
Batter will not ferment well if no salt is added or if the surrounding is not warm enough.
:- If you are in a cold place, then preheat oven to 350 degrees. Switch off the oven and keep the batter inside the oven over night. Do not worry, the batter will not become a big bowl of idli 🙂
Do not add more water to the batter while making dosas. Even to make dosas, let the batter be in the idli batter consistency.
If you want soft dosas, then cook the dosa covered in the tawa and do not turn it over. Just fold the dosa in the tawa while removing onto a plate. You will have soft golden dosa.
If you want crispy dosa then spread the batter thinly on the tawa and turn it over and cook the other side also till golden on both the sides. Do not cook covered.
Check out my other recipes at www.sujeescuisine.blogspot.com