What is the difference between dosa batter and idli batter?
Here are the main differences between the two: Idli batter contains more dal, and dosa batter has more rice. Dosa batter has a waterier consistency, while idli batter is thicker. We mix and grind the idli batter ingredients separately, while for dosa, dal and rice are combined from the very beginning.
Which is an important ingredient when you prepare idli batter?
Idli batter is prepared by soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1 °C in water. The soaked mass was ground using a grinder with adequate amount of water.
How can I make idli batter better?
The addition of 0.1\% mustard essential oil in the optimally fermented idli batter extended its shelf life to 5 days when stored at 30 °C and 30 days at 4 °C.
What is dosa batter made of?
Dosa batter is made using lentils and rice which are soaked and then then ground to a batter which is then fermented. Fermentation breaks down the starches so that they are more readily metabolized by the body. Dosas are generally eaten during lunch or dinner and are rich in carbohydrates and proteins.
Can I use dosa batter for idli?
Idli. Idli can be made with different kinds of batter, then why not dosa batter. Enjoy your favourite south Indian snack without having to make any extra effort to prepare for it.
Why is POHA added to dosa batter?
I have a pretty warm kitchen, so my batter ferments well. The poha basically replaces half of the urad dal I usually use in my idli batter, otherwise the whole recipe stays the same. I tried making idlis with this batter and it turned out soft as well. So don’t fret if you don’t have enough urad dal in your pantry.
What ingredients are in idli?
Vigna mungode-husked
Rice
Idli/Main ingredients
How do you make fermented dosa batter?
If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment. 16- After 14 hours, my batter was well fermented and ready to make idlis!
How can I thicken my dosa batter?
- Add rice flour to it until you reach the desired consistency.
- Soak & grind boiled rice (left over) without adding too much water and mix with the actual batter.
- Even wheat flour or idli rava or ragi flour or bajra (Millet’s) flour can be added to the batter until desired thickness.
Which rice is best for dosa batter?
The rice used to make dosa batter can be short or medium-grained white rice or parboiled idli rice. A basic dosa recipe will just have rice, urad dal and salt. The proportions for making dosa vary and by changing the proportions you can alter the texture by having a soft thick dosa to a thin dosa or a crispy dosa.
Why is fenugreek added to dosa batter?
Why do we use fenugreek or methi seeds in dosa-idli batter making? Chef Vinod: Methi seeds contain compounds high in beta-glucans. They help hold carbon dioxide, which makes idlis fluffy and soft. Methi seeds also give viscosity to the batter.
Why is my idli batter not fermenting?
If the batter doesn’t ferment – then first just wait for a few more hours for it to rise and ferment. But if the batter has not risen or fermented after 18-24 hours (traditional way) or 12-14 hours (in Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead.
How to prepare idli and dosa batter at home?
You can easily prepare idli and dosa at your home following this recipe to make the idli dosa batter, using rice and urad dal which are healthy and gluten free too. Wash the rice and lentils (urad dal and fenugreek seeds) separately, and keep them aside in different vessels. Soak rice in water. You can use water just enough to cover the rice.
What are the ingredients in idli batter?
The ingredients to make this homemade batter include idli rice, urad dal, methi seeds (fenugreek seeds), cold water and non-iodized salt (sea salt, pink salt). Let’s checkout some important notes on these:
How do you make Idli rice?
1. in a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. here i have used sona masuri rice along with parboiled rice. instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in video above).
Are idlis and dosa gluten free?
As the rice idlis and rice dosas (not all idlis and dosa are made from rice, see wheat dosa recipe here and see instant rava idli recipe here which are not gluten free) it is prepared from only rice and dal, they are healthy and gluten free. Idlis and dosas are also rich in protein due to the use of dal.