Simple Dosa and Idli

We usually use idli rice for dosa batter, but you can also use parboiled rice.

Ingredients
4 cups rice
1 cup urad dal
1 tbs fenugreek seeds
Salt to taste
Oil for fry
¼ cup Poha(optional)Soak few minuets before grind

Procedure
Soak rice, urad dal and funugreek seeds at least 6 hour or overnight in water.

  

Grind to paste along with poha.(Use wet grinder not in mixie for good result)(For idli batter you have to grind little coarse,dosa is a smooth)
Mix together, add salt with water to make batter.
Leave in room temperature overnight.

For Idli
Take the idli holder spray oil or butter and fill each of them with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.

  


  


For Dosa 

For crispy dosa the batter must be thin.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Thenga chutney

Ingredients (chutney):

Coconut-1/2 cup
Channa dhal fried/ Porikadalai-3 to 4spoon
Greenor red chillies-3
Salt to taste
Curry leaves (optional)
Coriander leaves (optional)

Tempering
Oil
Mustard seeds-1/2 tsp
split urad dal-1 tsp
Curry leaves few
Chilli -1

Procedure
Just add everything in to the mixie that i mentioned above.
Then add water little bit and grind well.
Then pour the paste in to the bowl.
Now heat the oil do tempering pour it over the chutney.
Note: You can add Ginger also along with grinding mixture.