This batter can be used to prepare 1).idli, 2).crispy dosa, 3).soft dosa, 4).uthappam,5).Guntha ponganalu.Many more dishes like puli bongaralu (fried dumplings -already this is in my recipe list) mini or button idlis ,as outer covering for sukhiyan / Bondas /mini uthappam /etc can be prepared.
Ingredients:
Raw rice – 3 cups or any measure you choose,( washed and soaked for 6 hrs or over night ),
Parboiled rice – 1cup or 1 measure,heaped ( washed and soaked along with raw rice ),
Whole urad dal /split urad dal with out husk -1 cup or measure ,heaped,( washed and soaked for 3 hrs,kept in fridge after soaking ),
Sago – 3/4 cup or measure .( Washed once and soaked in just enough water for 1 hr),
Baking soda – one or two pinches ( wherever necessary ),
Salt,
Methi seeds – 1 TSP,soaked along with urad dal,
Oil to prepare dishes,
Method:
Preferably this batter is prepared in wet grinder.If it is not available at home you can get it done out side in wet grinders run by private people. If that is not possible you can grind the batter in mixie in batches using chilled water.
1).If it is wet grinder at home first grind urad dal.Remove and add raw rice to the grinder along with parboiled rice, sago and methi seeds.Grind this into a fine paste.Add urad paste and grind for 2 minutes to blend both the pastes . Remove into a big bowl and add salt.Let it ferment over night.
2).If it is out side grinder ,they usually combine all the ingredients and grind them into a paste.Add salt and keep it in big bowl to ferment.
3).if it is in mixie first grind the dal ( taken from the fridge )along with sago using chilled water.Remove half the quantity of dal paste and add half the quantity of whole rice content.Grind it into a fine paste.Remove and repeat the same step with remaining dal paste and remaining rice.Combine both the pastes along with salt and leave for fermentation over night.
4).For idli:
You can proceed as usual by adding water to make the batter for idli batter consistancy.Add 2 pinches of baking soda before steaming idlis.
5).For soft dosa :
Add little more water to the above idli batter ,heat dosa tawa ,rub little oil with a cut onion or cloth, Pour big laddle full of batter and spread it into a bit thick round dosa .Sprinkle little oil over the edges and in the centre.Cover it with lid for one to two minutes under medium low heat .Remove and serve with chutney/ sambar.
6).Crispy dosa :
Same idli batter can be used.Add very little water to the batter.(no soda).Wipe the hot tawa (preferably non stick ) with wet cloth and pour a laddleful of batter in the centre of pan and quickly spread it into a thin round dosa.Drizzle few drops of oil over and on the edges of dosa. Cook under medium heat and wait till well browned on both the sides.Remove and serve with potato masala curry and chutney.
7).Uthappam :
For this dish soft dosa batter ( batter used for soft dosa ) is used.Heat non stick dosa tawa pour 2 laddle fulls of batter and spread it into thick dosa.Garnish with finely chopped onion pieces,chopped green chilli,chopped ginger,chopped coriander leaves and curry leaves.sprinkle a pinch of jeera and drizzle oil over and at the edges of Uthappam.Gently press the garnishings with back of laddle.Cook under low medium heat .Turn it ,to brown other side also.Remove and serve with coconut chutney/ ground nut chutney.
8).Guntha ponganalu
/ masala dumplings :
Add finely chopped onion,green chilli,ginger,coriander,curry leaves,jeera and 2 pinches soda to soft dosa batter.Heat paniyaram pan (usually 7 cavity) smear oil and pour a tablesp of batter into each cavity.Drizzle few drops over and on the sides of batter.Cover and brown on both sides.Serve with any chutney / sambar.
Tip:
Difference in adding water and preparing dishes under different levels of heat are important .By following this tip you can prepare various break fasts and snacks.