This batter is prerequisite for making Idli, Dosa and Paniyaram. After the batter is fermented, keep it in the refrigerator to use it for 4 to 5 days.

Total Preparation time: 15 hours

Ingredients

1. Urad dal – 1 cup
2. Idly rice – 3 cups
3. Raw rice – 1 cup
4. Fenugreek – 1 teaspoon
5. Salt – 1 and 1/2 tablespoon (as needed).
6. Water as required

Preparation method

1. Wash urad dal, idli rice, and raw rice separately well.
2. Soak urad dal and Fenugreek in a separate bowl for 3 hours time.
3. Soak idli rice and raw rice together in another bowl for 3 hours time.
4. Drain the water from urad dal, fenugreek and grind it in the wetgrinder using limited Water. Check the grinder and Sprinkle water whenever needed.
5. It will look fluffy and smooth when it is done. Keep it in a separate bowl.
6. Drain the water from rice and grind it using necessary water. When it is done keep it in a separate bowl.
7. Mix both urad dal and rice batter add salt as needed.
8. Ferment it for 12  hours and refrigerate it.