Ingredients with Measurements:
- 2 cups of idli rice
- 1 cup of urad dal
- 1 teaspoon of fenugreek seeds
- Salt to taste
Special Equipment Needed:
- A large bowl
- A grinder or food processor
- A steamer
- A non-stick pan
Step-by-Step Instructions:
1. Soak the idli rice and urad dal separately in water for 4-5 hours.
2. Drain the water from the soaked rice and dal and grind them separately to a fine paste.
3. Mix the two pastes together in a large bowl and add the fenugreek seeds and salt to taste.
4. Cover the bowl and let the mixture ferment for 8-10 hours.
5. Once the mixture has fermented, heat a non-stick pan over medium heat.
6. Take a ladle of the batter and pour it onto the pan in a circular motion.
7. Cook the dosa on both sides until golden brown.
8. Serve the dosa with chutney or sambar.
Time:
Preparation Time: 8-10 hours
Cooking Time: 10-15 minutes
Temperature: Medium heat
Serving Size: 2-3 people
Nutritional Information:
Calories: 250
Fat: 2g
Carbohydrates: 40g
Protein: 8g
Substitutions for Ingredients:
- Rice: You can use any type of rice for this recipe, such as basmati or jasmine rice.
- Urad dal: You can substitute the urad dal with moong dal or chana dal.
Variations:
- You can add grated vegetables such as carrots, onions, and potatoes to the batter for a healthier version.
- You can also add spices such as cumin, coriander, and chili powder to the batter for a flavorful twist.
Tips and Tricks:
- Make sure to soak the rice and dal for at least 4-5 hours before grinding them.
- You can also add a teaspoon of baking soda to the batter to make the dosa more fluffy.
- Make sure to cook the dosa on medium heat to ensure that it cooks evenly.
Storage Instructions:
The batter can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The dosa can be reheated in a non-stick pan over medium heat.
Presentation Ideas:
- Serve the dosa with chutney or sambar and a side of coconut chutney.
- You can also top the dosa with grated vegetables or spices for a flavorful twist.
Garnishes:
- You can garnish the dosa with grated coconut, chopped coriander, and a squeeze of lemon juice.
Pairings:
- The dosa pairs well with chutney, sambar, and coconut chutney.
Suggested Side Dishes:
- The dosa can be served with a side of potato curry, vegetable biryani, or raita.
Troubleshooting Advice:
- If the dosa is not cooking evenly, make sure to cook it on medium heat.
- If the dosa is too thick, add a little more water to the batter.
Food Safety Advice:
- Make sure to store the batter in an airtight container in the refrigerator.
- Make sure to reheat the dosa before consuming.
Food History:
Idli Dosa is a traditional South Indian breakfast dish that is made from a fermented batter of rice and lentils. It is believed to have originated in the state of Karnataka in the 10th century.
Flavor Profiles:
The dosa has a mild and savory flavor with a hint of sweetness from the fermented batter.
Serving Suggestions:
- The dosa can be served as a breakfast dish or as a snack.
- It can also be served with a side of chutney or sambar.
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Region: Indian