Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 32 idlis

Ingredients: (measuring cup used = 240ml)

1. 1 cup dosa rice
2. 1 cup parboiled rice or idli rice
3. 1/2 cup urad dal (increase if weather is cool)
4. 1 tsp fenugreek seeds or menthe
5. 1/4 - 1/2 cup thick avalakki or beaten rice or poha
6. Salt as per your taste

Instructions for making idli dosa batter using mixie:

1. Take dosa rice in a container. You can use any raw rice.
2. Add in parboiled rice (or idli rice).
3. Rinse them well and soak it for 4 - 5 hours.
4. Take urad dal and fenugreek (methi) seeds in another container. Increase the urad dal quantity by 3 - 4 tbsp if the climate is cold.
5. Rinse them well and soak it for 4 - 5 hours.
6. Rinse and soak beaten rice for about 10 minutes. I have used 1/2 cup of beaten rice (medium thick). If the climate is hot, you can reduce it to 1/4 cup.
7. After soaking drain the water. To begin with transfer the urad dal and fenugreek seeds into a mixie jar.
8. Grind it until fine and fluffy by adding required water. Make sure the batter is not turning very hot. Add the water litte by little while grinding. Once done pour it into a big container.
9. Next grind the soaked rice until semi-fine or little coarse. Add only minimum required water (little by little).
10. And transfer it into the same container. I had to grind the rice in 2 batches.
11. Finally grind the soaked beaten rice until very fine by adding required water.
12. Transfer this also into the same container.
13. Mix it very well for 1 - 2 minutes using your hand. Please note, using hands and mixing it well is very important. The batter shall have thick pouring consistency.
14. Close the lid and rest it in a warm palce for 8 - 10 hours for fermentation. If the climate is cold it may take upto 12 hours for proper fermentation. Make sure that the container is big enough to avoid the spilling of batter.
15. Next day morning you can see the batter has raised and fermented well.
16. Take the required batter and add in salt.
17. Grease the idli plates with oil or ghee and drop the batter to the idli moulds. Steam it for 10 minutes.
18. Next take the required batter. Add in salt and little water. Mix it well and prepare dose.
19. Or using the same dosa batter you can prepare onion dose. Pour 2 laddle full of batter and top it with finely chopped onion, green chilli, coriander leaves and grated carrot. Cook on both the sides.
20. Or prepare dosa batter by adding required salt and water. And then add in finely chopped onion, curry leaves, green chilli and coriander leaves.
21. Prepare paddu or guliyappa using paddu pan.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.