The South Indian dishes of Idly and Dosa are very popular. Maybe you have some leftover batter that you want to use in the making of dosas.
However, you are not sure if this is possible. I want to assure you that you can make delicious dosas out of the batter.
Idly batter can be used for making dosa. For dosa, idly batter needs to be cooked and then soaked in water for 10 minutes.
It can then be fried like any other dosa recipe.
In this article, I will teach you how to do that. If you are new to Indian cuisine and have never heard of idly, I have got you covered as well.
Read on to find out how the batter can be used for the dosa.
Table of Contents
What Is Idly?
Idly is a delicious, traditional Indian dish made of rice and lentil batter. It is fluffy, soft to the touch, and packed with vitamins and minerals.
Even though it is popular in South India, you can find it in other parts of the country.
A general rule of thumb is to serve these treats hot and then dip them into a dish of your choice.
I think it’s a great idea to dip the idly into the garlic chutney. Due to its popularity, you can find a lot of different variations of idly.
The batter for the Rava is made with semolina, not rice, and malli is fried with curry leaves. Idly is a dish that has a lot of calcium and is good for you.
The cooking method that involves soaking the lentils increases their nutrition. Babies can eat the same thing as adults.
Making Idly Batter
Rice and lentils are two of the main ingredients for this dish. In some modern recipes, the rice should be cooked before serving.
Traditional methods call for soaking both the rice and lentils separately and then making a batter from them.
Depending on the amount of time and resources you have, there are two main ways to make the batter.
The semolina form of Rava, also known as sooji, is made from durum wheat. It is one of the most popular ingredients for making a meal.
Even though it is more convenient to use, Rava isn’t widely available worldwide, you can find it almost everywhere in South India since it’s the cradle of idly Being a staple food for millions of Indians, making idly with Rava streamlines the process as you don’t have to grind rice.
Using Idly Rice
The grinding of the rice is a more traditional method. Idly, parboiled, ponni, masuri, or parmal rice are some of the options you can use.
The majority of Indian families grind their rice with a wet grinder or a blender.
A wet grinder is the closest you can get to the traditional stone mortar and pestles used for batter making.
If you have a blender, you can add poha seeds to make fluffier idly. If you have a wet grinder, it is best to use it to make larger quantities of batter.
You can use a blender if that’s what you’re looking for. To make your batter soft, make sure the lentils are white, this is a sign of freshness.
Make sure you place the batter in a warm corner of the room and use non-iodized salt to do so. It will be possible for the process to take place if it is left there for at least 12 hours.
Here are the steps you need to follow to make an Idly batter if you are familiar with some of the basics.
The instructions show how to make idly traditionally by grinding the rice and dal.
- You can use a 1:4 ratio for dal rice.
- The dal and rice should be soaked for six hours.
- It is a good idea to prepare them in the evening and then soak them in the morning.
- The water from the dal should be put into your wet grinder or blender.
- It’s a good idea to add a small amount of salt.
- If you live in a warm place, you should only add salt after the fermentation process.
- Place 3-4 cups of cold water in a container and blend it.
- If the batter is too thick, you should add more water to it.
- Make sure you don’t make it too blurry.
- The batter needs to be moved to the large bowl.
- Make sure the bowl is big enough because the batter will double in size during the fermentation process.
- Add the rice to the batter in the wet grinder or blender, and mix thoroughly.
- Combining with your hands is the best way to do that.
- It is best to leave the batter in a warm place for at least 12 hours.
- It might take up to eighteen hours for the batter to double in size.
- The room temperature is the only factor that affects this.
- The quicker the fermentation process is, the higher the temperature is.
- After the ferment is over, make sure to mix it gently and it will be nice and soft.
Your batter is now ready.
Is It Possible To Use The Same Batter for Idly and Dosa?
That’s correct. If you have some batter, you can convert it into a batter. The differences between the two are listed here:
- Idly batter contains more dal, while the dosa batter has more rice.
- The consistency of the dosa batter is different from the idly batter.
- We mix and grind the batter ingredients separately, while for the dosa, dal and rice are combined from the very beginning.
Dosas are thinner and have a crepe-like consistency because of this.
How to Convert Idly Batter to Dosa Batter?
You will have to add more water to convert the batter to dosa since it is thicker. Adding 12 cups of water and mixing the batter is how to start.
Your batter must be nice and porous. If you add the mixture to your Rava, you will be able to make dosa.
It’s a good idea to put some oil on the edges and around the dosa. There is also a way to make dosa with plain batter.
It is still an option, even though it will be less porous and a bit harder. These two methods won’t make a lot of difference if you’re a beginner at Indian cuisine.
There is a batter that can be used for the pancake. Doss can be made out of plain batter or water can be added to it.
If you decide to go the other way, your dosas are going to be delicious. Adding water for a more authentic, porous texture is our final recommendation.
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