1cupurad dal200 grams, I use urad dal gota (whole deshusked black gram)
4cupsidli rice800 grams
2teaspoonssendha namakrock salt
Rinse the urad dal under running water. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Add 1 teaspoon methi seeds to the dal while it's soaking.
Rinse the rice under running water until water turns clear. Then soak the rice in enough water for around 5 to 6 hours, same time as the dal.
After 5 to 6 hours have passed, drain the water from the dal. Transfer the dal to the blender (or any grinder that you use).
Add 1.25 (10 oz) to 1.5 cups (12 oz) ice cold water and grind the dal to a fine paste. I use my blendtec and press the smoothie or soup button usually.Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container.
Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. Grind rice to a smooth paste. The amount of water will depend on the type of rice/dal you use. So, start with lesser amount and add more water as needed.
Now, transfer the ground rice to the same pot as the dal. Add sendha namak (rock salt) to the rice and dal mixture.
Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Mixing by hands help in fermentation process.
The consistency of the batter should be free flowing, but it shouldn't be runny.
Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. The reason I use glass lid for fermenting the batter in Instant Pot and not it's regular lid is because the batter may overflow and that can lock the lid. So it's better to use a glass lid.
If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-14 hours. The time will depend on where you live. Here it takes around 12-14 hours for the batter to ferment.If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment.
After 14 hours, my batter was well fermented. It had increased in volume and was frothy and bubbly. To check you can also drop a small drop of batter in a bowl with clean water. The batter should float which means it's fermented. If not then it needs more time for fermentation.You can now use this idli dosa batter to make soft idli and crisp dosa!
To make idli: grease idli plates and then fill them with the batter. Steam in a steamer for 10 to 12 minutes on high heat or in an Instant Pot for 13 mins with pressure valve in venting position (with 1 cup water in the pot to generate steam).Please note that when IP is in venting position, it doesn't display the time, so use an external timer.Cool for a minute or two and take idlis out of plates. Serve with sambar and coconut chutney.Also make crisp dosa with the same batter!
Please do read all my tips and FAQs in the post before you attempt to make this recipe. Especially if you are new to making idli dosa batter, do not skip reading the post.
Some people also add poha to the batter. You may if you want, add around 3 tablespoons poha and grind it along with the rice.