Description
This Easy and Healthy Multigrain Idli Dosa Batter Recipe is so versatile that you will have it in your fridge for a quick breakfast/lunch/dinner option.
Ingredients
Scale
Raw Rice – ¾ cup
Urad Dal – ½ cup
Water – approximately ¾ cup ( for crushing dal )
Water approximately – ½ cup ( for crushing rice)
Bajra flour – ¼ cup
Maize flour – ¼ cup
Jowar flour – ¼ cup
Ragi Flour – ¼ cup
Barley flour – ¼ cup
For the dosa batter –
Salt to taste
For the idli batter –
¼ tsp eno in 1 cup batter
Salt to taste
Instructions
- Wash and soak rice and dal separately for 4-5 hours or overnight.
- Using little water, crush them both separately in a mixer.
- Crush the dal till it is slightly fluffy.
- Mix them both together.
- Add the dry flours, adjust consistency as the flours will absorb water from the batter.
- Mix well till no dry flour remains.
- Cover and leave to ferment for 6-8 hours in a warm place.
- Once it is risen and fermented well, transfer to another clean vessel and store in the fridge until ready to use.
Notes
- It is preferable to grind the rice and dal separately as the dal is sticky and takes longer to become a fine paste whereas it is easier to crush the rice. If they are ground together then the texture of the batter will not be ideal.
- Let the dal become fluffy during the grinding process, but don’t let it get too hot as it may happen in an electric mixer. Use of wet grinder is better for this reason as it makes the batter fluffy without heating it up.
- Add water little by little to control the consistency of the batter.
- The dry flours will absorb some of the water from the batter so adjust the consistency accordingly.
- The batter will become more liquidy after fermentation, so do not add too much water while crushing. You can always add water later on.
- In summers, esp. in India, the batter may get ready in 4-5 hours so keep an eye out for it.