Easy Idli/Dosa Recipe Using Rice Flour & Urad Flour | How To Make Idli/Dosa Using Rice Flour & Urad Flour | Easy Idli Batter Recipe Without Grinding

Homemade Idli/Dosa Batter using Flours | Easy Idli/Dosa Recipe using Rice Flour | Super Soft Idlis & Crispy Paper Dosa Recipe With step by step pictures. This week I am sharing one of the staple & popular breakfast recipes of South India. Making a soft idlis and crispy paper dosa is definitely a challenging task and that too for some North Indian people who love Idli/Dosa and trying to make it at home is really a big task. Most of my North Indian friends ask me for this idli/dosa batter recipe, but after hearing about the grinding part, particularly urad dal with Mixie/blender they will lost the interest to try idli batter at home.

Once my Punjabi Neighbor friend asked me, can't we make idli/dosa batter using flours? I hate to grind rice and dal. I replied her that I am yet to try, may be will try sometime. Few Months back, i tried idli/dosa batter using store bought rice flour and urad flour. And it turned out perfect, that time I tried Dosa & Paniyaram using that flour batter. From that time I wanted to make a post here but no time.

I did not prepare anything for this weeks'Kitchen Basics Recipe as I was sick for the past few days due to bad weather. Yesterday evening instantly got this idea of making idli batter using flours, also I remembered about 2 of 4 lbs rice flour packets which I bought during Diwali Sale. So went ahead and prepared the batter and set aside for fermentation.

Today Morning, the batter was fermented perfectly and this time tried idlis too. First the idlis weren't much soft, so I added 1/4 tsp of Eno Fruit Salt to 1 cup of batter and the result was super soft and spongy idlis. I couldn't believe my eyes, without soaking, grinding I made soft idlis & crispy Dosa. I felt proud and happy with my trial. Dosa texture were similar to the restaurant ones.Due to the rice flour, dosa got nice golden brown color and also crispy and tasty.

Hope, this idli/dosa batter recipe using flours will be useful to bachelors, people without proper grinding equipments and In India, during summer there will be more power cut, so
this recipe will be handy to make idli/dosa batter. Read all the notes and full recipe before trying the recipe.

Easy Idli/Dosa Recipe Using Rice Flour & Urad Flour
Prep Time : 5 minutes + 10hrs | Cook Time : 10 Minutes
See Also
4 Super Long Lasting Dog Treats Recipes - PatchPuppy.com
Serves 6
Ingredients
Rice Flour/Arisi Maavu 2 cups(heaped)
Urad Flour/Ulunthu Maavu 1 cup Minus 2 tbsp*
Water 3 cups or as needed**
Salt 1 tsp or to taste
Eno Fruit Salt 1/4 tsp(for idlis only)

Method
In a wide bowl, add rice flour and Urad flour mix well and using water make it to a smooth lump free.
medium thick batter. Use your hand to mix evenly.
Add salt and mix well and that's it batter is ready. Allow the batter to ferment for 8-10 hours or overnight.
Next day morning, the batter will be slightly rised and will be airy and fluffy.
To Make Soft Idlis :
Take 1 cup of fermented batter and to it add 1/4 tsp of Eno Fruit Salt.
Add 1/4 cup of water and mix well and make a slightly thin batter, equal to dosa batter consistency.

The batter is ready now, heat 1 cup of water in a quart pan or idli vessel and let it boil.
Now to a greased idli plate, pour a ladle ful of batter to each hole.
Then keep it in the idli vessel and cook for 10 minutes.
Once done, remove the idli plate from vessel, drizzle cold water and allow to cool for few seconds.
The using a spoon remove the idlis and serve hot with Chutney & Sambar.
To Make Crispy Dosa
To the remaining Fermented batter, add 1/2-3/4 cup water and mix well to a thin and smooth batter.
Heat tawa/iron griddle, when it gets hot, smear the tawa using half cut onion and pour a ladle full of batter and spread it thin in circular motion.
Drizzle oil in and around the dosa. Cook in medium heat till the dosa starts browning then flip other and cook for one more minute.
Then fold the dosa and transfer to plate and serve hot.
Instead of flipping other side, you can make crispy paper dosa by cooking only one side. But sometimes, if cook one side
till it brown the dosa may turn dry and hard crisp. To avoid that, I usually cover the dosa with lid for 30-40 seconds and cook till crisp.
Heat a tawa, Pour a ladle of batter and spread it as thin as possible drizzle oil or ghee all around and close the tawa with lid for half a minute.
then open the lid, fold the dosa like roll and serve hot with Chutney & Sambar.
I served this Super Soft Idlis & Crispy Paper Dosa With Coconut Chutney, Kadamba Chutney, Instant Sambar & Broccoli Potato Masal.
Notes: UPDATED(3/6/2015) * Urad dal quality varies from flour to flour, last night i used new brand and new packet of flour to mix batter. I used 2 : 1 ration of rice flour & urad flour. Today morning the idlis, were so soft even without ENO FRUIT SALT. And one of my reader too tried idlis without eno fruit salt and left feedback in the comment section. So first try idlis without fruit salt just for one plate, if the idlis weren't soft then add eno and make idlis. You can use that less soft idlis to make idli upma or idli fry. Dosa will turn out crispy and good with 1 cup or scant(less than) 1 cup of urad flour. Only for idlis you need to add ENO if needed.
Water** measurement is based on the rice flour and urad flour texture. So adjust accordingly.
Make a smooth and lump free batter similar to cake batter consistency and set to fermentation.
After fermentation, add water only if you feel the batter is thick.
Adding Eno Fruit Salt is must for soft and fluffy idlis, if you add eno fruit salt then dilute the batter slightly.
Instead of eno fruit salt, you can also add baking soda/cooking soda but the result will not be equal to that of eno fruit salt.
I haven't tried with cooking soda, may be will try it next time and update here.
I used Udupi Brand Rice Flour & Lakshmi Urad Flour.