No Soak No Grind Idli Dosa Batter – How to make Idli Dosa with rice and urad flour – Easy Idli dosa without soaking and grinding – Rice flour Idli Dosa – One of the easiest way to make idli dosa without the hassle of soaking and grinding. This is adapted from Mrs. Radha Natrajan’s Your Everyday Cook blog… with light modifications. Though this may not sound interesting for many who love to make it the traditional way but will still come in handy for folks who don’t have the comfort of mixer or grinder, working parents, bachelors, people who travel or live in extended stay hotels …definitely for lazy people 😀
Trust me, it tastes good…. though its not a perfect match for traditional idli dosa still matches 95% to it. The no fermentation method kind of tastes odd but with good 10 to 12 hours of fermentation it works like a charm! Hassle free idli dosa for a change, try it!
No Soak No Grind Idli Dosa Batter
- 2 cups Rice Flour store bought
- 3/4 cup Urad Flour store bought
- 1.5 teaspoon Salt kosher, crystal salt
- 3 cups Water approx
Additional Ingredients - optional (read notes)
- 1/2 teaspoon Fenugreek powder roasted (for soft idlis)
- 1 teaspoon Yogurt for fermenting
- 1/2 teaspoon Eno salt / baking soda for instant fermentation
- 1/4 cup Leftover idli dosa batter starter for fermenting
- Mix rice flour, urad flour, salt and water.
- Whisk or blend to make a thick batter.
- Cover and ferment for 10 hours.
- If making Idlis, pour them directing in idli moulds with out mixing and steam for 10 minutes.
- If making dosa, add water and make the batter consistency a little thin and then spread on the tawa.
- Notes: Adding roasted fenugreek powder is optional, it gives a soft texture to the idlis. Adding yogurt or old idli dosa batter is optional helps in fermenting the batter. Using Eno salt or baking soda is for instant fermentation.
To start with we are going to use all store bought stuff…
Mix store bought rice flour, urad flour & salt with water. You may add roasted fenugreek powder if you have., won’t hurt. It will actually yield tasty fluffy idlis. Adding yogurt or old dosa batter is optional but helps with easy fermentation. I did no add anything 🙂
Let it ferment in a warm place… in my case it sits in a 350F (preheated, switched off) oven for 10 hours. More cold places may take a little longer. It doesn’t double in size or anything… it rises to some extent, but definitely airy as shown.
If you wish not to ferment- you have the option of adding ENO salt or baking soda… or even little sour yogurt. But only down side is they don’t taste as good as fermented ones.
To make idlis… do not add any water, do not mix the fermented batter. Just scoop and pour in idli moulds and steam for 10 minutes. Try our QUINOA IDLI DOSA
Now, look at that! Gundu gundu fluffy idlis… what more do you need?
Look at the texture inside exactly like our traditional idli…. Try our Traditional method DOSAI
To make Dosa – add little water to the batter and mix well to a thin consistency.
Kind of… pouring consistency.
Spread on a hot tawa… drizzle oil
Cover and cook for few minutes….
Flip and cook another few minutes… flip back and fold!
Serve it with choice of chutney… we are having it with CORIANDER CHUTNEY
- Like i said this is no match for traditional idli dosa but definitely a closer one,easy hassle free one.
- Also there options like adding tapioca flour to yield white fluffy idlis and besan to make th dosa lightly firm like hotel dosa. Do try if you like.
- Adding fenugreek does make a difference in taste, in a good way though… try to buy readymade roasted fenugreek powder in case if you like to add.