Wash the rice, urad dal, sago pearls
Soak them separately for at least six
Save the water in which the urad dal
has been soaked.
The ingredients have to be grinded by
adding this water. This is what makes the idli and dosa soft and
Grind the urad dal first in a mixer.
Add the urad dal in the jar of the mixer and pour a cup of urad dal
water and grind.
Pour half cup more and grind for at
least 5-7 minutes. It shouldn't be too loose. Store this in a vessel.
Now grind the soaked rice without
adding water first.
Then add a cup of urad dal water
gradually and grind for 10 minutes.
Into it add half of the soaked sago
pearls and grind. Mix this into the previously ground urad dal
Grind the rest of the sago pearls with
fenugreek until they froth up nicely. Add this into the batter.
Soak the flattened rice in the urad dal
water for at least 5 minutes.
Now grind the soaked flattened rice
into a paste like consistency. Add this into the batter.
Into it add some salt and mix
everything well together using your hands.
Cover the batter using a lid and allow
it to rise. However, do not close the lid tightly; instead leave an
opening for the batter to rise nicely.
The batter would take up to 8 -10 hours
to rise. Around 30-40 soft idlis could be prepared using this amount
of batter. Add some water to loosen it before making dosa.
If you are preparing the batter in a
grinder, add half cup and a bit more urad dal for 2 cups of rice. For
half kilo rice, add 150 grams urad dal in a grinder. However, the
quantity of urad dal should be more if you are using a mixie, so that
the batter would be smooth. In a mixie, 1 cup urad dal should be
added for 2 cups rice.