Idli Dosa


1 cup adad dal

3 cup rice

˝ teaspoon methi (fenugreek) seeds


2 teaspoon salt

˝ teaspoon baking soda



1         Pick, wash and soak the ural dal in warm water for 6 to 8 hours.

2         Pick, wash and soak the rice with fenugreek seeds, separate from the dal, in warm water for 6 to 8 hours.

3         Grind the soaked urad dal until smooth

4         Grind the soaked rice slightly coarser.

5         Mix the two. The result should be a runny batter. Leave it out for another 6 to 8 hours to ferment.

6         Add salt and baking soda prior to cooking


The Idli…

7         Oil the cups of an idli steamer, and pour in the batter. Steam for 10 minutes and peel off with a knife.

8         Serve with idli-dosa chutni and/or sambhaar


The Dosa…

9         Thin the batter so it’s easier to pour

10     Heat a griddle, pour on some oil and cook the dosa on both sides, like a crepe.

11     Fold in the onion & potato vegetables to make Masala Dosa

12     Optionally, serve with chutni to make Sada Dosa


Source: Kokila July 2001