Ration Rice Soft Spongy Idli and Dosa Batter

Steps

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1. 1
   Mix parboiled and raw rice together. Soak in water and rinse multiple times until the water runs clear. Drain and set aside.
   ≈0:00
2. 2
   Soak urad dal with fenugreek seeds in water, rinse thoroughly, and drain.
   ≈1:15
3. 3
   Grind the urad dal to a smooth, fine consistency, taking about 5-10 minutes. Grind without salt.
   ≈2:25
4. 4
   Transfer the ground urad paste to a container and let it rest for 30 minutes to 1 hour to allow it to become fluffy and airy.
   ≈2:37
5. 5
   Add cooled rice in stages. First mix a little water with the urad paste, stir for 30 seconds, then gradually add the rice flour and continue mixing.
   ≈2:55
6. 6
   Gradually add water while mixing until the batter reaches a coarse, granular consistency. It should feel like coarse semolina when touched, not overly smooth.
   ≈3:53
7. 7
   Add salt and mix thoroughly until well combined. The batter is now ready to use.
   ≈4:13
8. 8
   Bring water to boil in a steamer. Pour batter into idli molds and place in the steaming pot. Cover and steam for about 10 minutes until the idli are cooked through and fluffy.
   ≈5:29