Idli and Dosa with Idli Rawa

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!!

Thanks Priya!