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Multipurpose idli batter recipe / 1 batter 5 recipes

Multipurpose idli batter recipe / 1 batter 5 recipes

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Total Time 8 hours 20 minutes
Servings: 5
Course: Breakfast, dinner, Snack
Cuisine: Indian, SouthIndian
Ingredients Method Notes

Ingredients
  

Idli maavu batter/All in one batter
  • Idli rice - 4 cups (200 ml cup)

  • Whole urad dal/muzhu ulundhu - 1 cup

  • Fenugreek seeds/vendhyam - 11/2 tsp

  • Rock salt as needed

For kuzhi paniyaram
  • Batter - 1 cup

  • Chopped onion - 1/4 cup

  • Minced ginger - 1/2 tsp

  • Chopped green chillies - 1(small)

  • A pinch of salt if needed

  • Some chopped curry leaves and coriander

For leftover idlimaavu bonda/punugulu

  • Battter -1 cup
  • Chopped onion - 1/4 cup

  • Minced ginger - 1/2 tsp

  • Minced green chillies - 1/4 tsp

  • salt as needed

  • Rice flour - 3-4 tbsp

  • Some chopped curry leaves and coriander

Method
 

  1. 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.
    Multipurpose idli batter recipe / 1 batter 5 recipes

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.