2 cups Idli Rice
1 1/4 cup Urud Dal
1 1/2 tsp Fenugreek
2 cups Boiled Rice
1 tsp Yeast
1 1/2 tbsp Salt (May Varies)
Soak rice, urud dal and fenugreek except booked rice for at least 6 hours.
Grind all soaked along with boiled rice into fine batter with enough water. Split it into 3 or 4 batch to fine grind).
Add yeast and mix batter very well.
Close the batter leaving small air gap and allow fermentation overnight in the oven with light ON (or keep batter in the oven at 100 deg. F for 5 to 6 hours).
Add salt before cooking and mix well.
Add water to loosen as necessary.
Batter is ready.
Dosa - Loose Batter
Idli - Thick Batter
Split batter into two before putting in oven to avoid overflow.