Initially I used this recipe only for making quick dosas without soaking and grinding as it is very convenient and also when travelling out of homes this recipe is useful as we can carry the flours with us and make dosas in our temporary residences like motels or extended stays in hotels.
This recipe is a great life saver for the people who are constantly travelling and for students out of homes. All you need t carry is idli stand plates and a rice cooker which will help to steam cook idlis and a tava to make dosas out of the same batter. Yes you heard me right!!
This is an awesome recipe to make both dosas and idlis at the same time.So when you travel carry sufficient flours and measure out required quantity, make a batter, leave to ferment overnight.
My greatest bane is I tend to forget soaking dals and rice for making dosa for breakfast or for the day, on several such occasion remember my mom who had many such easy methods of mixing rice and udad dal flour and leaving it overnight to ferment.
The next day we wouldn’t see any difference , as the dosa structure was the same .The Idlis as you can see from the pics were so good and I never missed soaking grinding method.
IMPORTANT NOTE :
If you are already following a perfect idli , dosa recipe ratio , just use that in flour form , for example if you are following a 2:1 ( rice and udad dal ) use the same in flour form though , If you are happy with the results , give this recipe given below a try . it has been tried tested many times over by many .
basic idea of this recipe is that it is all in FLOUR form , no need to soak and grind ingredients and a time saver, emergecny recipe which give awesome results …
Now over to my recipe :
1.5 cups raw rice flour or idiappam rice flour ( any measurement of cup is ok, but use the same cup to measure udad dal flour too. )
3/4 cup udad dal flour
( from store, udad dal should not be roasted and powdered , if you dont get udad dal flour, then powder it at home , sieve it till it is very fien. roasting will alter the texture so dont roast .)
1/2 tsp fenugreek seed powder ( optional ) use it if you get the ready powder or roast and powder add it after sieving powder . It is worth adding as it gives extremely soft idlis and colour to dosas
1/4 cup sago flour / javarsi flour also avaialble in stores, if you dont get sago flour , you can skip it and keep ratio at 3: 1
2 tbsp besan flour only ( if planning to make paper crisp dosa, or masala dosa, skip besan flour if using the batter for idlis too .)
salt as required to be added after batter ferments.
1 tbsp curd ( optional ), helps in fermentation.
Water as required to make dosa batter./idli batter
Take a large vessel, add the flours,fenugreek seed powder, mix well.
This may require 8-10 hrs of fermentation depending on the climate, temperature . People in colder regions allow to ferment the way you normally do In a warm place or oven with lights on etc .
But this batter will not exactly double in volume like ground dosa batter, but will definitely rise see the pics below ., so if you notice after 8 -10 hrs the batter has bubbles, and when mixed with a spatula, it will appear foamy and light that is enough to make dosas and idlis immediately after adding salt .
If you plan to make idlis too with this batter then don’t dilute, save some batter for idlis and dilute rest for making dosas .Add little water to batter now to get a dosa pouring consistency. The batter shouldn’t be runny too. You can add 1 tbsp rice flour for making extra crisp paper dosa .
Prepare dosas the normal way by heating a griddle well, smearing with an oiled onion all over to get a nice aroma and grease the griddle well.
Splash drops of water all over and make dosa by pouring batter in centre and making quick circles.
Flame to be in medium hot initially and dont lower it..Put drops of oil along the edges to get a crispy end.
Flip over and remove.
The dosa will get a nice brownish colour.
Serve it with chutneys, molga podis, or sambar.
1. adding fenugreek seed powder is optional , adding it will give good idlis too .
2. adding curd to batter helps in fermentation but optional
3. If you have any leftover dosa idli batter of a previous batch add that to mixed flour batter , for quick fermentation
previously saved dosa batter ( ground batter shouldnt be too sour ) around 3 tbsp for aiding fermentation of this flour dosa batter.
Batter after fermentation will look like this..
Make dosas and idlis with same batter ..( note batter has no besan flour ) . Double bonanza !
The batter if fermented well will also give excellent softest idlis …. Take a look at the pics
Top of idlis … Done well like normal ground batter idlis
See the underside with all those soft crumb like holes .. Idlis don’t get dry too even after some hours .