IDLI, DOSA BATTER HOW TO PREPARE...

         As I have experienced many methods of preparing idly and dosa ...but only these method of Ingredients gave me the best results of fluffy idli's and crispy yummy Dosa's ...thanks to my grandma... its absolutely her way of cooking... With lots of love and thanks let's start our cooking....

Ingredients

• Idly rice - 1 1/2 cups
• Parboiled rice - 1 1/2 cups
• Raw rice - 1 cup
• Urad Dal - 1 1/4 cups
• Fenugreek (Methi) - 3/4 tsp
• Salt 
• Water - as much as required 

Method of preparation

• Soak Idly rice, Parboiled rice, Raw rice all-together for about 5-6 hrs. 
• Then soak Urad Dal in a separate bowl for about 4-5 hrs. 
• Now soak fenugreek in a small bowl for 5-6 hrs
• After this, all gets soaked well; Now, first grind urad dal into a finer paste by adding required amount of water. 
• Take and keep aside after grinding. 
• Then grind rice and fenugreek together; but not too finer just make exactly 97% of grinding. Why because this consistency will make dosa crispier...
• Now mix urad dal and rice batter together by adding required amount of salt. 
• Set aside by closing it and not disturbing further for about 6-7 hrs. By this time our batter gets ferment well. This is really important step.. If it's cold weather then it will take 8-12hrs even to ferment..... 

• A finer consistency like cake batter is the exact consistency for idly.. And for dosa you can add little more extra water..  

Tips 

• Ensure while grinding you don't add much water or less too... Because too watery batter is not suitable for idly or dosa.. And less water makes idli to become harder.. 
• Prefer wet-grinders rather using mixer grinder...This will help in ferment perfectly... Suppose If u don't have wet grinder no issue u can go with mixer by reducing the amount of ingredients into lesser quantity as per required ...this will help finer...