Idli dosa is one of the most important and loved foods from South India. Whether enjoyed fresh from a roadside stall in Chennai, or made safely in a home kitchen, they are comfort and tradition for most people.
Are you working from home? Are you craving a South Indian Breakfast? I can tell you that If you try this Idli Dosa recipe, you won’t ever have to soak and grind, and you will always have soft fluffy idlis, and crispy golden dosas. I used Nandini idli dosa batter. This is a truly easy, no-fail recipe. It’s about as easy as it gets! Like when we learn from our friend or grandma!
What You’ll Need in Idli dosa
Main Ingredients
- 1 packet of Nandini idli dosa batter
- Oil or ghee (for dosa )
- Water (if using to adjust consistency)
- Optional toppings/add-ins
- Chopped onions (for onion dosa)
- Grated carrots
- Fresh coriander leaves
- Crushed black pepper, or cumin seeds
- Chopped green chili peppe
Making Soft and Fluffy Idlis
1️⃣ Prepare the steamer
Boil water in an idli steamer or pressure cooker . Make sure there’s enough water so that it will give out steam for at least 15 minutes.
2️⃣ Grease the idli plates
Drizzle a few drops of oil into each cavity of your idli moulds. You will not only have a non-stick surface but also some moisture (from the oil) that will help to release the idlis after steaming.
3️⃣ Fill the moulds
Remove the Nandini idli dosa batter from the fridge and let it sit on the counter for a few minutes to warm up. Give it a very gentle stir so that you don’t knock the air out (you want some volume).
4️⃣ Steaming Perfectly
After you fill the moulds, gently put them in the steamer. After you add the moulds, close and steam on medium heat for about 12-15 minutes.
To check for completion insert a toothpick or spoon in one of the idlis. If comes out clean, gently remove the moulds from the steamer, and allow them to cool.
5️⃣ Cool and Serve
Allow the idlis to cool for about 2-3 minutes. Gently spoon out an idli with a spoon place in a plate. Serve hot with coconut chutney and sambar!
Crispy golden Dosas in just 5 Simple Steps!
Step 1 – Pre heat the Tawa (Griddle)
Heat a non-stick or cast iron tawa until it’s hot (medium to high). Put a few drops of water on the tawa – if the water sizzles and evaporates almost immediately, you’re ready to go!
Step 2 – Thin the batter (if needed)
Your dosa batter is a little thinner than idli batter, but could also be just slightly thick. If you feel it is thick, you can drizzle a little water and mix it in gently.
In step 3, we are going to spread the dosa
Now turn the heat up gently and take the Nandini idli dosa batter and pour a full ladle of batter directly in the center of the tawa. Quickly from the middle of that ladle, spread outwards in a circular manner to make it as thin as possible!
Step 4 – Add Oil / Ghee
Drizzle just a little oil / ghee right on the edge – this is the secret ingredient all round that gets a dosa crispy!
Step 5 – Cook until browned
You will know the dosa is done when the edge of the dosa has lifted and underside is nice and brown. You can serve it in folded shape, or rolled, to enjoy with your chutney
Quick Coconut Chutney Recipe
- Serve your idli dosa with this simple chutney:.
- Fresh grated coconut- 1 cup
- Roasted chana dal- 2 tbsp
- Green chilis- 2
- Small piece ginger
- salt- to taste
Instructions:
Blend everything with water until a smooth consistency. In a small frying pan, heat the mustard seeds and curry leaves in oil, then pour over the chutney.
Sambar
1/2 cup toor dal (pigeon peas)
1 cup mixed vegetables (carrot, drumstick, pumpkin)
1 tomato
2 tbsp tamarind
2 tbsp sambar spice powder
salt to your liking
Direction:
Boil the toor dal and the vegetable to soft, when it shines cooked down, add the tamarind, the sambar spice powder and salt. And boil it down to a really nice thick aromatic sambar!