Saturday, May 16, 2015


Hello everyone
In my family everyone like idli and doses. I make them very often, but this time thought to give some more healthy touch to it. So tried adding Dalia which generally people don't like to have. As dalia is full of fibers , so to increase nutritional value of regular idlis I added them too. And too my surprise it turned out so soft and fluffy that no one can distinguish between regular and these ones. I used to make its dosa too and it too came out perfect. Hope you all will enjoy these two South Indian delicacies with a twist. Recipe is inspired from Ruchi airen's blog so want to thank her too. Recipe is given below.



2 cups Dalia
1 cup rice
1 cup urad dal
1 tsp fenugreek seeds( methi seeds)
1 fistful of cooked rice or soaked flattened rice
1 tsp salt


Soak all above ingredients separately except cooked rice for at least 4-5 hrs.
Then grind it separately using little water to smooth paste then mix together well to form batter of idli consistency and add salt in it.
Now take half of the batter and add water in it to make dosa batter consistency ,it's  ready for dosa prepration. 
Let other half batter to sit overnight to ferment.
Make dosas of the former batter on a non stick dosa tawa , believe me its much more easiar to spread it on tawa than regular batter and taste n crunch  is almost same of regular ones... I made paneer stuffed and plain dosas,you can also make stuffed ones with filling of your choice.Now enjoy it  with sambhar , red chutney and coconut chutney.

For idli , after fermentation pour 2tbsp batter in each greased idli mold and steam for 10-12 mins or microwave it for 4-5 mins ,as we do with normal idli batter and enjoy steaming hot with sambhar and chutney.

While grinding urad dal make sure to get light and fluffy batter. More light the urad batter will give more lighter and fluffy idlis.

This way you can enjoy two delicacies to two consecutive days as I do😊😊...hope you will like this little healthy twist in regular dish. So please let me know your likes , dislikes, comments and suggestions here, they meant a lot to me.

Happy cooking....

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