Idli-Dosa Batter

Here is the recipe for SouthIndian staple breakfast idli.
Ingredients:
Idli  rice(parboiled)-4 cups
Urad dhal-1 cup
Fenugreek seeds-2 tsp
Water-as needed
Salt-as needed

Method:
*Soak rice for 3-4 hours and urad dhal for 45 mins -1 hour seperately.Put the fenugreek seeds in the urad dhal itself.
*Drain the water in uraddhal ,grind it by sprinkle  water now and then until soft and fluffy.It will take 30-40 mins.
*Drain the water in rice ,grind it with enough water until the rice become coarse paste.It will take 25-30 mins.
*Collect the batter in same vessel.
*Add enough salt and mix it well.
*Let it ferment for whole night or minimum 8 hrs.

I use same batter for making dosas,oothappam,paniyaram.
Check the post to make dosa.
 Tips
*Before making idli check the consistency of the batter.
*Mostly grind urad dhal first ,rice next,cleaning the grinder is easy,other  than that nothing.
* Fenugreek seeds give golden brown color to dosa,otherwise it will be mostly white.
*Ground batter is not more than half or slightly more than half of the container.Give enough space to rise.
*If you are in freezing outside temperature,keep the batter in oven only with the oven light on.
*For idli the batter is thick and for dosa add water for required consistency.
*If you are preparing idli and dosa batter seperately,u can reduce urad dhal to 3/4 cup.
*Similarly for mixie the ratio of rice and urad dhal is 3:1.
*If the idli is little hard add cooking soda to batter at the time of preparing.
*The softness of  the idli depends on the quality of rice and urad dhal also.So the adjust the ratio according to that.