Idli and Dosa

Using same batter you can make 2 different breakfast.

Ingredients

Idli Rice - 2 cups
Split urad dal ( black lentil)- 1/2 cup
Fenugreek  seeds- 1 tsp
Cooked rice- 1cup
Salt - to taste
Water - 2.5 cups to 3 cups to make batter


Preparation

wash and soak the urad dal and fenugreek seeds together in enough water for 4-6 hours and drain.
wash and soak the rice in enough water for 4-6 hours and drain.
Grind urad dal and fenugreek  in a blender or grinder until smooth paste is formed using drained water.
Simillary grind soaked rice along with freshly cooked rice to a smooth paste. ( using drained water)
Combine the two batter add salt and mix well. The batter should not be too thick not too thin.  As  thick batter will result in hard idli's

Keep the batter in a big vessel and set aside overnight to ferment.

To make idli.

• Grease the idli plates and spoon the batter into the greased plates. ( don't mix the fermented batter).
• Stem the idli for 12-15  minutes.
• Allow to cool for 5-8 minutes and the remove from the plate with a wet spoon and serve with chutney and sambar.

To make Dosa

• Heat the griddle, take a ladle full of batter and spread them on to the pan quickly and drizzel oil. Cook dosa on a medium flame.  
• Flip the dosa once it turns light brown in colour and cook on the other side for a  minute. serve with chutney . To make masala dosa, cook on only one side and spread the chutney when its half done and cook until crispy and spread the potato curry above it and serve.