A South Indian can never be without Idlies... Isn't this so true? Idly, Dosa, Vada, Sambar are common names down South and almost every household will have a version of their own rice batter. Right from babies to adults everyone seem to enjoy this traditional breakfast recipe equally. After marriage one of the challenges I had was to make idly batter and it took me a while to get the right proportion to make the perfect soft idlies. I somehow prefer the homemade idlies compared to the ones we get in tiffen centers. To my knowledge I have come across dozens of recipes and tried to test how it works. Although Amma has her traditional recipe of soaking urad dal and dly rice separately to grind into a smooth batter. I somehow consider this one recipe which is quick and easy, my go-to recipe most days. Thanks to Jeyashri for this lovely quick recipe that results in soft idlies and perfect crisp dosas.
What I really love about this recipe is the simplicity of soaking all ingredients together for 4 hours and grinding it to a smooth batter and letting it ferment overnight. And the result is soft soft idlies like spongy pillows. Try it for yourself and see how much your family will love you for this perfect breakfast.
IDLY DOSA BATTER RECIPE (QUICK METHOD)
Prep time ~ 5 mins
Grind time ~ 30-40 mins
Ferment time ~ overnight
Batter Quantity ~ serves idlies and dosas for a week (family of 2)
Urad Dal - 1 cup
Idly Rice - 4 cups
Aval/ Poha - handful
Water - as required to grind batter
Salt - to taste
- Wash the urad dal, rice and poha in water 3-4 times and soak them with some more water for 4 hours.
- Turn on the grinder, set timer for 30 minutes. Now slowly add the soaked ingredients in the grinder, you can keep the excess water to be used later
- Now slowly as the batter is grinding add water little at a time and do this is small batches (approx 15 mins once) you need not use up the entire water.
- Check the consistency of the batter it has to be smooth and without grains of rice and it has to be thick and not too liquid
- Once it is done trasfer to a large stainless steel vessel and add salt, mix well and cover the lid. Keep aside overnight.
- Next day you will find the batter raised so its perfectly done, now using a laddle mix down the batter
- Now grease the idly platter with little oil and add water to the vessel, as it comes to a boil pour the batter to the idly moulds and keep it on the steamer vessel. Cover the lid and let it cook for 10-12 minutes.
- You can check the doness of the idlies by inseting a knife in the center and when it comes clean the idlies are done
- Now using a flat wide spoon scoop the idlies from the mold and store in a hot pack to be served later
Serve hot with your favorite side or chutney.
- Always use good quality urad dal as it makes a huge difference in the taste and softness of idlies
- I have not add pictures of dosas here in this post but the same batter can be used to make crisp dosas
- I usually soak the ingredients by 12 noon and grind batter by 4 pm and let it sit to rise overnight
- The temperature and climate also plays a huge role for the batter to rise
- Also make sure you do not keep the batter in the grinder next to the hot motor for long
- Do not add more poha it will result in flat idlies
- If making dosas add little more water to the batter to make it loose