Idli dosa premix

Idli, dosa prepared using premix

This post is all about travel preparations and how to pack some useful ready to cook foods in dry form .

My traveling companions. Usually is a rice cooker and a dosa tava.

Here iam giving an example of one premix .

ONE RECIPE MANY DISHES:

This no soak, no grind , Idli dosa batter made out of a premix in powder form ( flours ) is a boon to many . One of the several recipes that i prepare in a pre mix form , usually when i travel , ready to cook and a hit every time , never fails .

Uses:

to prepare idlis, dosas, paniyaram, uthappam, dhoklas .

I use it often to make idlis only for myself .

How can you use this pre mix .

Prepare a large batch of this dry mix, store it in a ziplock or any other container, and effortlessly take out the required quantity of powder without the hassle of individually measuring each flour to make idli-dosa batter. This is particularly convenient for husbands, bachelors, students, and anyone traveling who craves homemade breakfast or brunch.

It's especially useful when traveling with kids and elders. For those who desire idlis but have forgotten to soak the dal, this mix is a lifesaver. You can steam it in a rice cooker or microwave. This mix is versatile and suitable for making idli, dosa, uthappam, paniyaram, and dhoklas.

I refrain from adding cooking soda to make it instant, opting instead to ferment the batter. This is beneficial for families with young kids and seniors who may prefer foods without cooking soda. However, you can use it to make instant idlis as well, without fermenting.

I affectionately call this my never-failing dream recipe – an instant flour dosa and idli mix. Initially intended for dosas, I later discovered they are equally suitable for idlis.

For those planning extended trips, ensure you have at least one mix with you. Prepare the flour dosa idli mix in advance at home in bulk to last you through weeks of traveling or touring.

As it is pre-mixed with given measurements, you won't need to worry about carrying measuring cups in your hotel kitchenette. Just take the required ladles of flour mix, follow the instructions to make a good batter with water, cover, and leave it in a corner to ferment. The next morning, serve delicious dosas or idlis to your family before embarking on your day trips. Carry the flour anywhere and continue surprising your family with a homely breakfast."

Travel tips and Things to pack :

1. One large pack of premixed flour to make dosas or idlis . ( example )

2. Nonstick dosa pan and a spatula

3. Small rice cooker and few idli plates which can be used in rice cooker itself

4. If you cannot carry oil , save all those butter packs which they serve you in flights ! Will come handy to make butter dosas instead.( till you buy groceries )

5. Once you settle down in your hotel / motel you can check for other kitchen supplies in local,stores . .

Other mix suggestions .

1. Rasam / sambar mix

2. Dal,powder mix, tamrind rice mix , coconut rice mix ,

3. Upma mix , ( mug upma ) , poha mix ,

4. Some pastes like tamrind rice paste , tomato rice paste ,

5. Adai mix ( mixed lentil rice crepe mix )

5. Instant Dal mix ( for your rotis and rice )

All above recipes details given in my blog .

Of course all these are available. in stores so why bother making them at home and carrying ?

Well taste is one thing . Nothing like home made . Less sodium .fresh ingredients used and economical .

INGREDIENTS: ( prepare a bulk mix in the ratio of 3:1 , 3 parts rice flour, 1 part udad dal flour )

3 cups rice flour ( any measurement of cup is ok, but use the same cup to measure udad dal flour too. )

1 cup udad dal flour

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

METHOD

Take a large vessel, add the flours, mix well first the dry mixture, then add water slowly ,

Add little water in small cups and keep whisking the batter to remove lumps if any. Start mixing with hand as I believe this gives good fermentation too. or put everything in blender .

Add water till you get good thick smooth batter . Add in small tbsp at a time .

Add water to make a thick batter as we do while grinding normal Idli / dosa batter batter. Add the curd too, if living in cold regions , i dont add curd as Chennai is pretty humid .

Cover and leave to ferment in a spot where you normally leave dosa batter for overnight fermentation.

This may require 8-10 hrs of fermentation depending on the climate, 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. This is my most reliable travel mix .