recipe

(using preethi mixie with 1.25 Litre Jar)

Ingredients:
4 cups - Green Gram (Moong DaI)
1 cup - Raw Rice
2-3 Green Chillies (finely chopped) or dry Red Chillies (broken into pieces)
1/2 cup - Coriander Leaves (chopped)
Salt to taste

Refer to common instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter

Steps:

1. Soak dal rice together in water for 2-3 hours grind to a fine paste.
2. Add water, green chillies, coriander leaves salt to make a batter of dosai consistency.
3. Roast both sides on tawa, adding ghee or oil.

To serve 6-8 persons.

(using preethi mixie with Dry Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
3 cups - Rice
1 1/2 cup - Black Gram (Urad Dal)
1 tablespoon - Fenugreek Seeds
3 to 4 large Onions (finely chopped)
4 Green Chillies
A few Curry leaves
Salt to taste

Refer to common instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter

Steps:

1. Soak rice with fenugreek seeds dal separately in two vessels for 3 to 4 hours.
2. Grind rice dal separately, to a smooth paste, adding water.
3. Add salt, mix pastes thoroughly in a large vessel keep overnight (7 to 8 hours) for the batter to ferment.
4. When fermented to thick batter add onions, green chillies curry leaves. Mix well.
5. Heat tawa pour batter thickly over it.
6. Pour more oil on top than is needed for dosa. Turn over cook on a slow fire.

To serve 6 to 8 persons.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
3 cups - Raw or par-Boiled Rice
1 cup - Boiled Rice
2 cups - Black Gram (Urad Dal)
Salt to taste

Refer to common instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter

Steps:

1. Soak rice & dal separately for 4 to 5 hours.
2. Grind rice & dal separately.
3. Ingredients should be ground to a smooth paste, adding water.
4. Add salt, mix pastes thoroughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
5. Heat a tawa on a slow steady fire.
6. Spread a little pure ghee/oil on tawa & on this pour a ladleful of batter.
7. Spread evenly into a very thin layer (if the batter is too thick a little water may be added before spreading, but be sure to mix the water well with the dough).
8. When one side is done, it is ready to be removed from tawa.
9. Before removing from tawa spread some coconut chutney & potato filling.
10. Fold over & remove from fire.

To serve 6 to 8 persons.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
3 cups - Raw or par-Boiled Rice
1 cup - Boiled Rice
2 cups - Black Gram (Urad Dal)
Salt to taste

Refer to common instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter

Steps:

1. Soak rice & dal separately for 4 to 5 hours.
2. Grind rice & dal separately.
3. Ingredients should be ground to a smooth paste, adding water.
4. Add salt, mix pastes thoroughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
5. Heat a tawa on a slow steady fire.
6. Spread a little pure ghee/oil on tawa & on this pour a ladleful of batter.
7. Spread evenly into a very thin layer (if the batter is too thick a little water may be added before spreading, but be sure to mix the water well with the dough).
8. When one side is done, remove carefully from tawa & turn over on the other side. When both sides are crisp & golden brown, remove from tawa & serve hot.

To serve 6 to 8 persons.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
4 cups - Boiled Rice
2 cups - Black Gram (Urad Dal)
Salt to taste

Refer to common instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter

Steps:

1. Soak rice & dal separately for 4 to 5 hours.
2. Clean rice & dal thoroughly & drain.
3. Grind dal & rice separately.
4. Grind rice to a thick paste.
5. The rice paste should be a little coarse to the touch.
6. Grind dal to a very fine smooth paste, adding water.
7. Add salt, mix pastes throughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
8. Stir batter well next morning & prepare the Idli by steam cooking.

Use an Idli vessel to cook & serve hot with Sambar or Chutney.
To serve 6 to 8 persons.

1. Soak Rice / Dal for 4 to 5 hours as required.
2. Drain water from ingredients.
3. Thick Mixtures - Upto Blade level only.
   Thinner Mixtures - ½ Jar.
   Do not exceed above quantities as the motor will get over loaded or the batter will get heated up.
4. Run on Speed 1, adding water gradually through Dome Lid.
5. If material sticks to the sides of the Jar, stop & stir using Stirrer. Run again on Speed 1.
6. Ensure free circulation by adding enough water.
7. Stop and stir when necessary and run again on Speed 1.
8. Do not allow batter to get heated up.
9. Do not add too much water, where thick paste is required.

Note:

While tough wet grinding, air bubbles may go inside the paste & the Blade will rotate empty. The noise will be heavy. If so stop, stir the paste & restart.

Using Ponni Puzhungalarisi

5 cups Puzhungalarisi (Idli Rice)
1 cup Urad Dal
1/2 tea spoon Methi Seeds(optional)

Using Parboiled Rice

5 cups Long Grain Rice
1 cup Par Excellence Rice
1 cup Urad Dal
1/2 tea spoon Methi Seeds(optional)

Useful Tips

• Soak and Grind Urad Dal and Rice separately
• Overnight soaking is recommended
• We recommend Puzhungalarisi (Idli Rice) for authentic taste
• Par Excellence Rice can be substituted with Uncle Ben Par Boil Rice
• For extra crispy Dosa, add 1 more cup of rice or rice flour to the proportion
• For Golden Brown Dosa, add Methi Seeds
• Grind to a thick consistency by adding minimum amount of water
• Adding ice cubes while grinding keeps the batter fresh, especially in summer
• For quick fermenting in winter season, preheat the oven to 275° F, turn off the oven and set the batter
• Semi-thick batter consistency is recommended for Idli
• Dilute the Idli batter with water for Dosa consistency