Idli Dosa 2 in1 Batter - How to make SOFT Idli - CRISPY Dosa with one batter | Healthy breakfast

For the batter, Idli rice - 1 cup Urad dal - 1/2 cup Fenugreek seeds - 1 tsp Cooked rice or rice flakes (called aval/poha) - ½ cup (do not use both) Salt - 2 tsp (or to taste) Water - as needed For idlis, Batter - as required Oil - for lightly greasing the molds For dosas, Batter - as required Ghee or oil - as required wash and soak the aval/poha in waters, just enough to soften it. Skip this step if you are using cooked rice. You only need either of these ingredients, not both. Fill the blender only half-full with the first dal. Add water gradually Grind to a smooth consistency (a fine sand-line gritty texture is also fine). Do this in batches if needed. then grind rice to smooth paste Pour the batter into a large container. Make sure to fill the container only halfway, to allow room for the batter to rise during fermentation. Mix the batter well with your clean, bare hands. Cover the container lightly and rest in a warm place (on the countertop or in a toasty oven) overnight. Once the batter is risen add salt and mix gently to combine. Make idlis and dosas with this batter. Refrigerate the batter if not using immediately to prevent further fermentation and souring of the batter. Idlis: Fill the steamer vessel with and bring to a boil. Lightly grease the idli molds with a few drops of oil. Pour the batter to fill the molds. . Place the molds in the steamer vessel, cover with the lid, and cook for 7-10 minutes. You can check if the idlis are done with a toothpick (it should come clean). Remove the hot idli molds from the vessel, let cool for a few minutes, then gently remove the idlis with the help of a spoon. It should come away easily since you greased the molds. Dosas: Place the well-seasoned dosa pan on medium heat. Sprinkle a few drops of water, if it sizzles, the pan is ready. Add a few Oil to the pan and gently wipe with a wad of paper towel. Pour a ladle-full (around ¼ cup) of batter in the center of the dosa pan. Starting at the center, quickly make concentric circles of increasing diameter with the rounded cup of the ladle. This will form the dosa shape. Pour a few drops of ghee or oil on the dosa and around the edges. Cook for a couple of minutes till the bottom is golden brown, Remove the dosa to a plate and serve immediately or keep it warm while you finish making more dosas. Serve idlis and dosas hot along with sambar, coconut chutney, tomato chutney, chutney podi, etc. instagram -   / peppyfamil   facebook - https://www.facebook.com/peppyfamily/... 3w20ERLO52X4hNqSlXPwGVcFiGMezT4k0i7NiNMXKAsQpG2Tvrf5YLbYP6W1J3WAg1TJp9J3BqT4 food processor https://www.amazon.com/Hamilton-Beach... Electric/dp/B07N4HX4RT Urdal ( black gram) - https://www.amazon.com/Laxmi-Organic-... Idli rice. - https://www.amazon.com/24-MANTRA-ORGA... Flattened rice (poha). -https://www.amazon.com/Rani-Poha-Thic... Idli stand - https://www.amazon.com/Tabakh-Stainle... Dosa pan - https://www.amazon.com/Proctor-Silex-...