Amirthaa Wet Grinders

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Recipes

As the importance of healthy home-cooked food grows day by day, we’d love to assist you in consistently recreating those mouth-watering delicacies.

HOW TO MAKE TASTY CRISPY DOSAS

  • Ingredients
    • ¾ cup regular rice
    • ¾ cup parboiled rice
    • ½ cup whole urad dal
    • ¼ teaspoon fenugreek seeds
    • ½ tablespoon chana dal
    • Salt to taste

Grinding Instructions

  • Wash, rinse and soak the rice, dal + fenugreek seeds separately.
  • Let it stand for 4-5 hours
  • Pour about 2 tablespoons of the soaked dal + fenugreek into the wet grinder and switch it on
  • Add more of the liquid mixture, draining out excess water.
  • Let the grinder run until the batter is smooth; around 15 minutes should suffice.
  • Transfer the dal batter to a container
  • Repeat the grinding process with the soaked rice until the batter is smooth yet slightly gritty; around 20 minutes should do.
  • Transfer batter to the same container

Cooking Instructions

  • Mix the rice and dal batter along with salt and stir gently
  • Leave overnight to ferment; the batter should be frothy and the volume almost doubled.
  • Heat a non-stick skillet and spread a drop of oil on it
  • Ladle the batter into this hot pan, swirling it in concentric circles as it thins and spreads out.
  • Drizzle a few drops of oil over the dosa and cook on medium-heat until it turns light brown
  • Flip the dosa, fold and serve hot.

HOW TO MAKE DELICIOUS SPONGY IDLIS

  • Ingredients
    • 1 cup regular rice
    • 1 cup parboiled rice
    • ½ cup whole urad dal
    • ¼ cup poha (flattened rice)
    • ½ tablespoon fenugreek seeds
    • Salt to taste

Grinding Instructions

  • Wash, rinse and soak the rice, dal + poha + fenugreek seeds separately.
  • Let it stand for 4-5 hours
  • Drain excess water from the soaked urad dal mix and transfer to the wet grinder
  • Switch on the grinder and gradually add water as required
  • Let the grinder run until the batter is smooth
  • Transfer the dal batter to a container
  • Repeat the grinding process with the soaked rice until the batter is smooth yet slightly gritty; around 20 minutes should do.
  • Transfer batter to the same container

Cooking Instructions

  • Mix the rice and dal batter along with salt and stir gently. Ensure the batter is not too thick or thin.
  • Leave overnight to ferment
  • Stir the fermented batter with a ladle or spoon, releasing tiny air bubbles.
  • Pour 1-2 glasses of water in the steamer and keep it over the stove
  • Apply oil on the idly moulds 
  • Fill the idli moulds with batter and place in the steamer
  • Cover with a lid and steam (medium-heat) for 10 minutes
  • Check the consistency and steam further for 3-4 minutes if required
  • Remove the idlis using a wet spoon and serve hot
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