The birth of dosa batter and its making dates way back to the 1st century AD. In specific with the preparation of dosa batter, it was during the flourishing era of Sangam literature in Southern India. It is evident from the journals of various travellers who have jotted their observation of making thick dosas. People from the Udupi region established the crispy dosas that we relish today.
But, the story of preparing idli batter and making soft idlis slightly differs. The preparation of idlis have references in Sanskrit and Kannada literature that calls idli, “Iddalage” or “Iddarika”. Even the history of Arabs quotes that to maintain a strict halal diet, they steam cooked rice balls and had them as their main course years back.
Today, it has the crown of the international dish and we can feel elated for our home dish owning the title! In other words, various star chefs around the world celebrate idli and dosa. Above all, they say that these are the dishes wisely conceived and conceptualised, by mankind.
Delicious variations implemented!
Basically, plain idli and dosa vary in their texture based on the proportion of rice and dal while preparing the batter. Not only the proportion but also depends on the type of the dal used, that gives us various delicacies of dosa and idli varieties.
Idli and dosa are best for fusion cuisines, which ranges from Chinese to tandoori variations of main course or appetizers. Here are some of the people’s favourite fusion delicacies from the idli and dosa! Do not forget to click on the recipes to learn more!
Instant idli– With one plate of steamed idli, twist them with masala, oats and fusion ingredient of your choice!
Rava idli– Prepare idli batter with the addition of Rava/semolina (suji) and southern spices to relish this delicacy from Karnataka
Poha Idli- One of the fluffy idlis, grind idli batter with the addition of a cup of soaked poha and steam cook the batter.
Bread Idli- Batter of bread crumbs with semolina and curd and steam cooked into idlis.
Chilli idli– The famous Chinese fusion to our Idlis with a zingy twist of applying tangy spice to the main ingredient.
Masala dosa- The most famous and the most favourite dosa variety, where crispy dosas hold the delicious potato curry inside them.
Instant dosa– In the place of the general dosa batter recipe, prepare dosa batter from the leftover rice and relish the crispness just as our typical dosas have.
Rava dosa– Thin dosa prepared from semolina batter and addition of various vegetables.
Oats dosa- Addition of oats to the dosa batter. A healthy variation of the dosa.
Nutritional content that is hidden into the idli dosa batter
It is no wonder that idli has the title of “the international dish”, thanks to the nutritional goodies available! It consists of abundant protein and is rich in carbs and fibrous content. Similarly, dosa too is rich in these macronutrients.
These dishes make a great breakfast for people who prefer their main course light and keen on diet.
A quick trip to idli dosa batter recipe
For both the breakfast recipes, the batter is prepared by blending rice and urad dal in the ratio 2:1 (for idlis) and 3:1 (for dosas). After that, Fenugreek seeds (methi) is an addition to help with fermentation. After blending them into a fine paste, fermentation happens overnight. We will observe a rise in the batter after hours of fermentation. In conclusion, these turn into our favourite fluffy idlis and crispy dosas. You can also use soda in the batter to increase the softness.
Pro tips to note for dosa batter recipe
Firstly, make sure of the proportion you add the dal to the amount of rice used.
Secondly, keep the batter in a flowing paste consistency. Not too thin or thick.
Thirdly, I prefer idli rice or any short-grain parboiled rice variety like ponni rice or sona masoori.
After that, You can also add toor dal with urad dal in a 50-50 amount for Uthappam batter.
Also, you can add soaked poha for preparing fluffy idlis.
Serve idli and dosa steaming hot with coconut/mint/tomato chutney and hot sambar!
In a bowl, add two cups of rice. Wash it twice and soak them in water for 4 hours.
Blend the soaked rice with 1 cup of soaked poha and keep that aside.
Meanwhile, in another bowl, take a cup of urad dal with 1 tsp of fenugreek seeds. Wash and soak them for 4 hrs. Blend them into a smooth paste.
Now mix both the urad dal and rice batter. Add 2 tsp of salt and leave them to ferment overnight or for 8 hrs.
You'll witness a rise in the texture of the batter.
Grease the idli plates of the steamer with little oil or ghee. Then pour the fermented idli batter onto these plates and and steam cooks them at medium flame for 12 minutes.
Scoop out the idlis from the plate and serve them hot with chutney of your choice and a hot sambar, with meduvada at the side!
Preparing dosa batter and crispy dosas
Take 3 cups of rice, a cup of urad dal and 2 tbsp of fenugreek seeds (methi) in a bowl.
Wash them well and soak them together for 4 hrs.
Blend the soaked mix to a fine smooth paste-like consistency.
Add a little amount of water if required, and add 1 tsp of salt.
Give it a little mix, and leave it to ferment for 8 hrs or overnight.
You'll witness a fluffy rise in the batter after fermentation.
Take a hot Tawa and heat it. On its surface, rub the oil with onion. This technique retains the crispness of the dosa and the thickness according to the crispy texture.
Pour a cup of batter and spread it into thin dosa. Apply 1/4th tsp of oil on the sides. Then cook on one side for 10 minutes.
When it attains the crispness, take the dosa out of the tawa and serve it hot with chutney of your choice and sambar!
Notes
Fermenting the batter generally is done in warm conditions. It will take nearly 8 hrs to ferment in warm conditions. But in cold places, it can take another 2-4 hrs. You can use the oven in this case. With oven lights on, keep the batter in there so that it will ferment at a warmer temperature.
