1 cup adad dal
3 cup rice
˝ teaspoon methi (fenugreek) seeds
2 teaspoon salt
˝ teaspoon baking soda
oil
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