Step-by-Step Instructions

1. 1.Wash and Soak Rice and Dal

   Take 4 cups of rice and 1 cup of urad dal in separate bowls. Wash both the rice and dal thoroughly under running water until the water runs clear. Soak them in separate bowls with enough water for 6-8 hours (e.g., soak in the morning if you plan to grind in the evening).

2. 2.Grind Dal into a Fine Paste

   After soaking, drain the water from the dal. Transfer the soaked dal to a grinder. Add a little water at a time and grind it into a very fine, smooth paste. The consistency should be thick and fluffy. Transfer the ground dal batter to a large bowl.

3. 3.Grind Rice into a Fine Paste

   Drain the water from the soaked rice. Transfer the soaked rice to the same grinder. Add a little water at a time and grind it into a fine paste. The consistency should be slightly coarser than the dal batter but still smooth.

4. 4.Combine and Mix the Batter

   Add the ground rice batter to the bowl containing the dal batter. Mix both batters thoroughly using a spoon or your hand. Add about half a glass of water to adjust the consistency if needed. The batter should be thick enough to coat the back of a spoon but still pourable.

5. 5.Add Salt and Baking Soda

   Add 1-2 teaspoons of salt (to taste) and 1 teaspoon of baking soda to the batter. Mix well until everything is evenly combined. The baking soda will help with fermentation and make the idlis and dosas fluffy.

6. 6.Ferment the Batter

   Cover the bowl with a lid and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become light and airy, indicating proper fermentation.

7. 7.Prepare Peanut Chutney - Roast Ingredients

   Heat 1 tablespoon of oil in a pan. Add 1 cup of peanuts and 2-3 dried red chilies. Roast them on medium heat for 3-5 minutes until the peanuts are lightly browned and fragrant.

8. 8.Grind Chutney Paste

   Transfer the roasted peanuts and chilies to a grinder jar. Add 1 teaspoon of cumin seeds, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar. Add a little water and grind everything into a smooth paste. Adjust water to achieve desired chutney consistency.

9. 9.Prepare Chutney Tempering

   In a small pan, heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds and let them splutter. Then add a few sprigs of curry leaves and fry for a few seconds until aromatic.

10. 10.Finish Chutney

    Pour the hot tempering over the prepared peanut chutney. Mix well. The chutney is now ready to be served.

11. 11.Make Dosa

    Heat a dosa tawa (griddle) on medium-high heat. Once hot, sprinkle some water on it and wipe it clean with a cloth. Pour a ladleful of the fermented batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa. Drizzle some oil around the edges and over the dosa. Cook for 2-3 minutes until the edges turn golden brown and crispy. Gently loosen the dosa from the tawa with a spatula and fold it. Serve hot with potato filling and chutney.

12. 12.Make Idli

    Grease the idli molds with a little oil. Pour the fermented batter into each mold, filling it about three-quarters full. Place the idli stand in an idli cooker or steamer with boiling water. Steam the idlis for 10-12 minutes on medium-high heat, or until a toothpick inserted into the center comes out clean. Let them cool for a minute before demolding. Serve soft idlis with sambar and chutney.