Making perfect dosa and idli batter at home requires attention to a few key details. Here are a few secret tips to help you achieve the best results.
For Idlis: Adding a small amount of poha (about 1/4 cup per 1 cup of rice) soaked with the rice can help make the idlis softer and fluffier. Grind it along with the rice.
For Dosas: Poha can also help give dosas a crispier texture.
Adding a little cooked rice (1/4 cup per 1 cup of rice) while grinding the rice can make both idlis softer and dosas crispier. Ensure it's blended well to avoid lumps.
After grinding the dal and rice separately, you can grind the mixed batter again for a smoother and finer consistency, especially for idlis.
Adding a pinch of sugar can sometimes help kickstart the fermentation process, especially in cooler climates. The sugar feeds the yeast and bacteria, promoting fermentation.
Use a large container with enough headspace for the batter to rise. Fermenting in a tight or small container can restrict the batter from rising properly.
Use filtered or boiled and cooled water to avoid any contaminants that might affect fermentation.
After fermentation, gently stir or "whip" the batter with a ladle to incorporate air, making the batter light and fluffy, which is particularly useful for making idlis.