Daily Archives: September 24, 2011

Idly/Dosa for two!

This batter would be just enough for two persons. I also tried making the batter in a mixer/blender.

These are some details about Parboiled Rice.  Parboiled rice is produced through the process of parboiling or partially boiling. Harvested paddy or rice with husk is hydrated and then steamed, before drying them. Once dried, the husk of the rice is removed. Traditionally, the husk of rice is removed manually and not mechanically. The process of parboiling makes it easier for the husk to be removed by hand. Another advantage of parboiled rice is that, the process of steaming or heating the hydrated paddy, forces the nutrients in the bran (especially, vitamin B1) to get absorbed into the grains, making the rice, nutritious. While, parboiling, the broken kernels inside the husk may get glued together, thereby reducing the number of broken grains. Parboiling process helps in the sterilization of the harvested rice, which may contain impurities and insect eggs. Parboiled rice takes longer to cook and is not sticky. Once cooked, the rice will be firmer and retain its shape too. Apart from being nutritious, parboiled rice tastes delicious. Parboiled rice is said to be more nutritious than white rice and at the same time, easily digestible, as compared to brown rice. ( http://www.buzzle.com/articles/parboiled-rice.html)

Among the parboiled rice varieties, the rice to be cooked and consumed directly is different from parboiled idli rice. The normal cooking rice looks more polished. Parboiled idli rice has more brownish tan on it. To choose the best rice, go to an indian shop – if it is a shop familiar with south indian food items, ask specifically for idli rice, they would mostly have parboiled rice.

parboiled rice


Idli/Dosa for two (makes approximately 22 idlis or 15 dosais)

  • parboiled rice – 2 cups
  • urad dal – 1/2 cup
  • fenugreek seeds – 1/2 tsp
  • salt – 3/4 tsp


soaked parboiled rice


soaked urad dal 


 Method of Preparation

  1. Wash and soak rice and urad dal separately for 6 hours or overnight
  2. Wash fenugreek seeds and add to urad dal before soaking
  3. Grind urad dal and fenugreek seeds first to a smooth paste
  4. Remove from blender
  5. Grind soaked rice to a smooth paste
  6. Mix dal and rice together adding salt
  7. Always mix with hand
  8. Cover and leave this batter for a minimum 12 hours so that it ferments well
  9. During colder temperatures, the batter can be kept in an oven at warm position overnight
  10. Generally if the batter is ground in the evening hours, it is fermented and ready to make dosais or idlis next morning during summers
  11. After each time of using the batter, it should be stored in the refrigerator
  12. For more on basic batter see https://dosaikal.com/2011/09/16/basic-idlidosa-batter/
  13. After the batter is well fermented, make idlis or dosais as preferred
  14. Serve them with chutney of choice (https://dosaikal.com/category/chutneys/).

grinding it in a blender

fermented batter