Initially I used this recipe only for making quick dosas without soaking and grinding as it is very convenient and also when travelling out of homes this recipe is useful as we can carry the flours with us and make dosas in our temporary residences like motels or extended stays in hotels.
This recipe is a great life saver for the people who are constantly travelling and for students out of homes. All you need t carry is idli stand plates and a rice cooker which will help to steam cook idlis and a tava to make dosas out of the same batter. Yes you heard me right!!
This is an awesome recipe to make both dosas and idlis at the same time.So when you travel carry sufficient flours and measure out required quantity, make a batter, leave to ferment overnight.
My greatest bane is I tend to forget soaking dals and rice for making dosa for breakfast or for the day, on several such ooccasionsI remember my mom who had many such easy methods of mixing rice and udad dal flour and leaving it overnight to ferment.
The next day we wouldn’t see any difference , as the dosa structure was the same .The Idlis as you can see from the pics were so good and I never missed soaking grinding method.
3 cups rice flour ( any measurement of cup is ok, but use the same cup to measure udad dal flour too. )
1 cup plus 1 tbsp udad dal flour.
1 tsp fenugreek seed powder ( optional ) use it if you get the ready powder or roast and powder add it after sieving powder . It is worth adding as it gives extremely soft idlis and colour to dosas
2 tbsp besan flour ( if planning to make paper crisp dosa, or masala dosa, skip besan flour if using the batter for idlis too .)
salt as required to be added after batter ferments.
1 tbsp curd ( optional ), helps in fermentation.
Water as required to make dosa batter./idli batter
Take a large vessel, add the flours,fenugreek seed powder, mix well.
Curd is optional as I have also done this earlier without curd.
Cover and leave to ferment in a spot where you normally leave dosa batter for overnight fermentation.
Prepare dosas the normal way by heating a griddle well, smearing with an oiled onion all over to get a nice aroma and grease the griddle well.
Splash drops of water all over and make dosa by pouring batter in centre and making quick circles.
Flame to be in medium hot initially and dont lower it..Put drops of oil along the edges to get a crispy end.
Flip over and remove.
The dosa will get a nice brownish colour.
Serve it with chutneys, molga podis, or sambar.
1. adding fenugreek seed powder is optional , adding it will give good idlis too .
2. adding curd to batter helps in fermentation but optional
3. If you have any leftover dosa idli batter of a previous batch add that to mixed flour batter , for quick fermentation
previously saved dosa batter ( ground batter shouldnt be too sour ) around 3 tbsp for aiding fermentation of this flour dosa batter.
Mixing flours .
Cover and Keep the mixed batter in a corner to ferment overnight.
Batter after fermentation .should look like this…
Make dosas and idlis with same batter ..( note batter has no besan flour ) . Double bonanza !
The batter if fermented well will also give excellent softest idlis …. Take a look at the pics
Top of idlis … Done well like normal ground batter idlis
See the underside with all those soft crumb like holes .. Idlis don’t get dry too even after some hours .