Idli and Hybrid Dosa

Idli and Hybrid Dosa

Mise, from left to right: quinoa, fenugreek, brown rice, ground finger millet, steel cut oats, channa dal, urad dal:


Assembled in proportions in bowl:


Soak overnight in water:


Idli rava, aka Cream of Rice (for idli, not pictured is more urad dal):


Starting to grind urad dal:


After about 7-10 minutes:


Starting to grind rice/oats/quinoa/etc.:


after about 10 minutes:


A short video of the grinder in action:


After each grind, clean off the stone rollers by hand. This saved enough for about 2 Dosa...enough for an extra meal:


all ground ingredients combined:


Set outside to ferment overnight:


A typical South Indian breakfast: dosa, idli, peanut chutney, and green mirchi podi (green chiles and roasted channa dal ground to a powder and then soaked with Ghee to make a paste):


The idli made this way are almost unrecognizable compared to what I've found in South Indian restaurants. Genuinely fantastic.

 

Beautiful Danny. What milling machine are you using?

 

This is a friends kitchen...not sure the exact model (I can find out if you like), but this is the kind of thing:

http://www.amazon.com/Ultra-Dura-Gr...=1404828813&sr=8-1&keywords=idli+dosa+grinder

Satisfactory result. Will definitely be giving this a go when I get back home.