For idli maavu batter:1.Soak measured quantity of rice and dal together with fenugreek seeds after washing 2-3 times for 4-6 hours.2.After soaking using the soaked water grind it smoothly.3.Let it ferment overnight.4.In the morning fluff up the batter and mix up nicely.Making Idli:1.In a idli steamer heat up water pour batter and steam idli’s for 10 minutes when done take out.2.Scoop out idli’s and serve hot with chutney or sambar.Making dosa:1.Take necessary quantity of batter dilute with water to bring to dosa batter spreadable consistency.2.Heat a dosa pan spread thin dosas drizzle oil and when golden flip when done take out serve hot with any sambar or chutney.Making Uthappam:1.Take batter heat up dosa pan pour and make thick dosas by drizzling oil 2.serve hot with any sambar or chutney.Making paniyaram:1.In a bowl take idli maavu add green chillies, ginger some curry leaves and chopped coriander and onion mix up nicely.2.Now if you want add salt if needed.3.Keep a paniyaram pan heat up with oil pout batter take out golden on both sides serve with any sambar or chutney.For bonda or punugulu:1.Take batter in a bowl add chopped onion,some minced ginger and green chillies ,salt, some coriander and curry leaves. Mix well by adding rice flour bring it to a consistency so that you can pinch off balls.2.Now heat a kadai with oil pinch off balls fry till golden take out in a tissue serve hot with coconut chutney.
Notes
Don’t grind the batter coarsely but finely so that you get soft and fluffy idli’s.
Soak rice at least for 4-6 hours.
Ferment the batter to its full form so that you get a perfect batter.
For making bonda the consistency should be correct to get a nice crispy bondas after frying.
For making dosas the batter should be spreadable so you add little water to bring it the desired consistency.
Select good quality rice and dal for good volume and result.
Dosas comes out decently crispy with this batter.
Always use hand to mix the batter for fermenting.
I prefer to use rock salt than regular powdered salt.
For years I’m only using 4:1 ratio for making idli’s and have never changed the ratio it comes out perfect each time.