Idli and dosa are considered to be the traditional breakfast dishes of the livings of South India. This authenticate breakfast of South India is healthier and in the same time enriches the taste buds. Though sometimes leftover idli batter is used for making dosa but the reciprocal does not work always.
The simple reason for all idli batters cannot be used as the dosa batter is the variation in the fermentation and grinding process. If it happens to visit a South Indian family for breakfast, they will never make idli from the dosa batter or vice versa. Even in hotels, the same concept is being used stating that the batters for all are different.
Though in times, when the busy moms have to run for their workplace, the concept somewhat seems to be different. A little mixing does allow using the idli batter as the dosa batter.
Here is a recipe suggestion for the beginners who are willing to make idli or dosa at their place.
The ingredients needed for making soft idli are:
At the very first stage, the rice and the urad dal are washed separately. For getting whiter idlis, it is needed to wash the rice and dal for a minimum of 2-3 times. Then the two main ingredients are soaked in enough water in two separate bowls. Fenugreek seeds can be soaked with the urad dal. Soaking ideally depends on the method of grinding you are about to use. For the electric grinder, soaking for 2 hours is considered sufficient but if you are willing to use the hand stone grinder then soaking for more hours is required. Discarding the extra soaking water, the rice and the urad dal with fenugreek seeds are been grind separately. At this time of grinding, water should be added according to the requirement. For spongy idlis, urad dal may be needed to grind for more than 5-6 times whereas rice is grind coarsely. Once the grinding process is complete, both the two mixtures are brought together in a single bowl and salt is added according to taste. The mixture is kept overnight for fermentation to occur. Next day, the mixture is ready for making soft and delicious idlis.
After having a wonderful breakfast experience with idlis, the batter can be refrigerated and used on another day. This idli batter can also be used to make dosa with the addition of little water to it as dosa batter is thinner than that of the idli mixture. Though using the idli batter as dosa batter is not traditionally accepted but if you want to avoid eating idli repeatedly because some of the batters is still left then can try making dosa from that batter.
There is no doubt in saying that idli and dosa made from fresh fermented batter are great but in the same way it is also true that readymade batter mix can also make the breakfast splendid. All that it is needed to add correct proportion of water to the readymade mixture and the batter gets prepared in less than 5 minutes.
Excellent in taste, this readymade batter mix is worthy of trying.