Raw Rice-4 cups
Urad dal/black gram dal/minappappu – 1 Cup (25% of rice)
Fenugreek Seeds (menthulu) – 1/2 tablespoon
Rice (cooked) – 1/2 or 1 cup
Salt -as required
Baking powder- 1/4 teaspoon
Oil- as per requirement
Poha (Atukulu) – 1 tablespoon (optional if you add you will get crispy dosas)
Wash all above ingredients together except rice (cooked) and soak them in water for at least 4 hours or more.
Then add cooked rice to it and grind it to a smooth yet slightly grainy paste by adding little amount of water if required. The consistency of the batter should be such that it thickly coats a spoon dipped in it. You can preserve it for more days.
Add 1/2 tablespoon of salt, mix well, cover it with lid and keep it aside overnight in a warm place. (make sure you put it in big bowl so that the batter will not come out of the bowl).
By next day morning it will be raised in quantity. Remember that if you add rice then it will raise more because cooked rice helps with better fermentation. Cooked rice gives softness to dosas/idlis.
Just before the preperation of Dosa/ idli/ Uthappam etc, take the desired quantity of batter into a bowl. Keep the rest in fridge which you can use it later.
To this add 1/4 teaspoon of baking powder (adjust as per the batter quantity) , salt as per your requirement, water as required and Mix it well. Remember that you already added some salt before fermentation. So now Dosa/idli batter is ready.
You can replace cooked rice with poha if you dont have cooked rice at that moment.