Step-by-Step Instructions

1. 1.Combine Rice and Lentils

   Take 2 cups of Idli rice and 1 cup of black lentil (urad dal) in a large bowl.

2. 2.Wash and Rinse

   Wash the rice and lentils thoroughly with water and rinse well for 3-4 times until the water runs clear.

3. 3.Soak

   Fill the bowl with fresh water, cover it, and let the rice and lentils soak for 4-5 hours.

4. 4.Blend to a Paste

   After soaking, drain the water (reserve about 0.5 to 1 cup of this water). Transfer the soaked rice and lentils to a blender. Add about half to one cup of the reserved soaking water and blend everything into a thick, smooth paste. Ensure the batter is finely ground.

5. 5.Add Chillies and Mix

   Transfer the ground batter to a large bowl. Add 3 green chillies (whole) to the batter. Mix the batter thoroughly with your hands for a few minutes. This helps in better fermentation.

6. 6.Ferment

   Cover the bowl and let the batter ferment for at least 10-12 hours in a warm place. The batter should double in volume and become light and airy.

7. 7.Season and Mix

   After fermentation, remove the green chillies from the batter. Add salt to taste and mix it well with a ladle or your hand, ensuring the salt is evenly distributed and the batter is aerated.

8. 8.Prepare for Idli

   For making idlis, grease idli molds and pour the batter into them. Steam the idlis for about 15 minutes on high flame until cooked through and fluffy.

9. 9.Prepare for Dosa

   For making dosas, take a portion of the batter in a separate bowl and add some water to achieve a flowing, spreadable consistency. Heat a dosa tawa, pour a ladleful of batter, and spread it thinly in a circular motion to make dosas.