IDLI & DOSA
Is Idli and dosa good for health?
Idli and Dosa are an integral part of breakfast of every southindian home.Fermentation is an ancient preparation and preservation technique where carbohydrates and proteins are broken down by micro-organisms such as bacteria, yeasts and moulds. (`Idli' and `dosa' are among the most common examples of fermented delicacies in India.) The process of fermentation offers itself as a profitable method of food preservation since it easily satisfies a large number of criteria that can normally be applied to eminently feasible methods of food processing. It promotes the growth of friendly intestinal bacteria, aids digestion and supports immune function.'
1. Idli rice or Par-boiled rice - 4 cups
2. urud dal - 1 cup
3. fenugreek seeds-1tsp
1. Rinse and soak rice,dal seperately for minimum of 4hrs in water . Then grind in a blender (with adding water in steps). Add salt and keep it aside for 10-12 hours for fermentation.
2. Steam Idlis with this dough for about 10-15 mts.
Same batter can be used for making dosa.
1. Easy way of Fermentation
If it is winter or weather is very chill then Preheat the oven to 215F and switch off and place the dough and leave it over night for fermentation.
2. Dosa Tava got screwed up and dosa is not coming
a. Cut the onion into two halves and rub dosa tava with onion.Then dosa's will come perfect.
b. Use Grill non-stick sprays such as PAM
3.Way of Grinding Urudal
While grinding Urudal you need add little water often atleast with a gap of every 5 mins.then only dough will come soft.
4.If you are going to grind in Mixie then in that case you need 1 and 1/4 cup Urudal for 4 cups of rice.