Thenu’s Kitchen

This is a no biggie. The dosa needs to be little thicker than regular dosa. Pour the batter in the center of the pan and gently but swiftly make it into a circle. Quickly sprinkle some finely chopped raw onion on top. When sprinkled before the batter begins to cook, the onions will get well set into the dosa. Drizzle few drops of oil on the sides and when the bottom side gets golden brown, gently flip the dosa and leave it for 2 or 3 secs and roll it into the plate. Serve hot with Chutney and Udipi Sambar.

Use the same batter as that of the regular ildy. But use the mini idly plates to steam the bite size feast. 6 or 7 mins in the steamer would do to make a batch of 72 teeny tiny treats. Gobble them down with little ghee and delicious Udipi Sambar.

Ratio of Idli Rice: Urid dhal -> 4:1

Slightly wash rice and dhal individually. Soak the rice and dhal separately in a wide mouthed vessel in non-chlorinated water. Use just enough water. You will be using this water for grinding the next day. Add 0.5tsp of unwashed methi seeds to each vessel. Leave them overnight uncovered in any open place. The next day morning grind them separately using the saoked water. Fine grind dhal. Coarse grind rice. Mix them both with your clean hands. Add Kosher salt or non-iodised salt per taste. Use very little water to mix with the batter. Transfer the batter to 2 wide mouthed vessels and leave them covered in a warm place overnight. You may leave them inside the electric oven with the oven lights on or may be in your patio when it is sunny..
The next day morning, you will see the batter fermented to its fullest. If you follow the above meticulous steps, you wont go wrong.
Mix the batter with little water and make it to idli consistency. The batter should not be very thick or very thin. If poured, it should go drip.. drip..
Grease the idly plates with oil or if you use the traditional idli vessel, drape the vessel with damp cloth and pour batter into the cups. Steam the idlis for about 8 mins or until the toothpick comes out clean when inserted into the delicious fluffy idlies..
Serve with any gravy or Idli kurma or Chutney or Udipi Sambar.

Now for the little details and the reasons behind them:
Why non-chlorinated water..and why kosher salt?
Chlorine and Iodine are not friends with yeast. They retard yeast growth and hence fermentation is not at its best. Tap water might contain chlorine and regular table salt might be fortified with iodide. And Kosher salt in Tamil is Kal Uppu.
Why soak them uncovered..why use methi seeds?
Methi seeds are good at gathering wild yeast – the one that makes the batter ferment. When left incovered, the seeds and urid dhal can collect more yeast.
Why use the same water for grinding?
You dont want to waste the hard collected yeast..or do you?!
Why use hands to mix the batter?
Your fingers and palm have the heat index that assist in yeast growth
Why place in a warm place or with oven lights on?
Warmth nurtures the yeast