I love Idli and Dosa and can eat them anytime, even without the accompanying sambar and chutney.
Getting the batter right is crucial to a good crispy dosa and soft idlis. I came across Idli Rawa /Idli Sooji/rice semolia some time back at the the super market and was curious and picked up a pack. With no clue how to use it, I hollered for help and my friend Priya Arun gave me this superb no-fail recipe. It gives me very soft idlis and crunchy oil-free dosas every time.
Recipe for Idli and Dosa batter with Idli Rawa
Idli Rawa/Idli Sooji/Rice Semolina- 3 cups
Whole Urad dal- 1 cup
Methi/fenugreek seeds- 1 tsp
Salt- 1 tsp
Soak 1 cup urad dal with a few methi/fenugreek seeds for about 3 hours.
Soak 3 cups of idli rawa in water just above the level of the rawa , for an hour. Idli rawa will absorb the water.
Grind urad dal and idli rawa separately. Mix both batters, add salt and leave to ferment for 6 to 8 hours.
You can use the batter to make idlis right after it is well fermented.
Keep it in the refrigerator for two days and thin down the batter a little to make dosas.You can use the batter to make the dosas along with the idlis too but it gives much better results after the 2 days stay in the refrigerator.
Killer idlis and crispy crisp dosas!!
22 thoughts on “Idli and Dosa with Idli Rawa”
I love idli, especially with Nalla Kharam!
Every idli recipe I come across I check for the rice:dal ratio to see if others do it differently. Yours is the same as mine! 🙂
yeyyy!!! Lovely! I love Idli too- anytime, any meal!
I have had a journey of my own with the batter..interesting and frustrating both. Will share soon.
Nalla Kharam , is that a Podi? Enlighten please, else share the link on your blog 😛
Same pinch on the Idli Love! ❤
Yep… Nalla Kharam is a podi… Here is the recipe. http://aahaaram.wordpress.com/2014/02/14/andhra-nalla-kharam-spicy-podi-idli-dosa-rice/
Thanks Garima for the mention 🙂 Lovely post..
All thanks to you ❤
Dear Garima, I want to make turkish delight..bt it need cream tartar to make I am unable to find it.substitute of thia cream.contains egg I can’t eat egg. Can u please tell me from where I can buy tartar cream Regards, Priyanka Aggarwal 9555837397
Sent from Samsung Mobile
Sorry Priyanka. I have no idea 😦
Never made them, nor have I used Cream of tartar.
seems Nashik is my next destination on my travel list 😀
Andy Darling waiting!! Not to forget that Sula vineyards are a stone’s throw from my home 😀
you know my weakness 😉 😀
😉 you bet!
hi garima i made instant idlis with eno salt but they were not very soft i mean they were not too bad but still if u could tell me what could have gone wrong any ideas?
The curd has to be a tad sour. They won’t come out well otherwise. Also the batter needs to be thick dropping consistency.
Hope this helps 🙂
Dear garima, i am making dosa by following your Recipe for (idli and Dosa batter with Idli Rawa) , i have kept the batter for fermentation, i have 2queries
1) when i grinded the soaked suji it became sticky, does it normally happen?
2) while fermenting is it necessary to keep batter in steel utensil, or we can keep it in plastic container for fermentation, does the container hav any effect on fermentation process
3)we need to cover the container with a plate na? Or seive kind of chalni used for covering things?
(Actually i m new to all this thats why so many queries)
You do not need to grind the Idli Rawa. Idli rawa is not the same as sooji. You grind the daal and mix it with the soaked idli rawa. No, it should not be sticky
It is better to use a steel utensil but you may use a plastic one too.
Yes, a plate.
Happy cooking 🙂
I too love idlis. But i always struggle with the batter(ratio).
Try this ratio. Works every time 🙂 I have another recipe on the blog with idli rice. This one’s with Idli rawa.
Thanks for dropping by 🙂
Awesome, I am going to use my idli rawa which I bought from super market and don’t know how to use it ..yeyyyy
Yeyy! Thanks for dropping by Khushboo 😀
Thank you for ur post..