Idli Flour Mix for Making Batter
This is premix idli flour that you can make and keep, measure and use to make idlis as needed
3 cup idli rava
1 cup urad dal flour
1 cup rice flakes/poha, aval (Thick)
1 teaspoon salt
Wash the urad dal and spread it on a plate and leave on the kitchen counter to dry completely. After it is completely dry, roast the urad dal until it gives out a roasted smell, but do not let it turn brown. Add the poha or aval and roast it also mildly.
Grind the roasted urad dal and poha to a fine powder.
I used store bought idli rava. I took 3 cups of it and ground up a little.
To make the mix add the ground urad dal, poha and idli rava and throughly mix the ingredients and store in a clean container. It will stay in the fridge for at least three months.
To make idli measure the quantity you need add water and make a flowing batter. Keep it in a warm place to ferment for 6 to 8 hours.
If it does not ferment add yeast or eno(fruit salt) and make.
Dosai Flour Mix for Making Dosa Batter
2 cup Rice flour
1 cup Idli Rava/Rice rava
1 cup Urad Dal Flour
1 tsp Methi/fenugreek seeds
2 tablespoon yogurt or dahi
1 1/2 teaspoon salt
Salt to taste
