Long grain par-boiled works for idli dosai but only certain brands(Uncle bens) promises good results, check here for a another great recipe contributed by our friend Kavi. Some local American brand long grain par-boiled doesn’t yield good results, they are very sticky, yellowish grains and hard to grind, even after soaking for long time. I’ve tried Texas brand, El paso… they all will go to garbage, do not purchase them. Also would like members to share some brands which they had success with.
Boiled rice / Puzhangal arisi / Par-boiled arisi / idli / Dosai / Tips / Rice
|4 cup||Puzhangal arisi|
|1½ cup||Split black gram (ullundu)|
|½ tsp||Fenugreek seeds|
|1 tbsp||Cooked white rice|
|4 tsp||Salt (exact measure)|
Soak split black gram along with fenugreek seeds in enough water. Rice has to be soaked separately in water and let they both soak overnight. Next day rinse several times and drain all the water. Grind the split black gram to a silky soft consistency with little water. I used my grinder and would allow atleast 15 minutes to 25 minutes to grind the urad dal to come to this stage. The remove that and grind boiled rice along with soaked rice with little water for about 10 minutes. The consistency should look little coarse resembling rava. But when you rub with your fingers it should become soft. Remove and mix this with ground dal and salt. Cover and let it stay on your counter top. That night preheat oven to 450F and switch off. Place this batter inside that hot oven covered. Let it ferment overnight and the next morning it will almost double in quantity. Gently mix and make idlis.
For dosai, I would usually use the same batter but will mix little water to make the consistency slightly thin and then proceed. Serve with choice of gravy.
Yield: 30 idlis (approx)
Any variety urad dal can be used.. split or whole. I’ve heard that using whole urad yields more batter.. but for me both worked the same.