Idli/Dosa Batter (Idli, Dosa, Utappam, Kuzhi Paniyaram)

Accompaniments:
Any spicy gravy dish, Milagai Podi (Edible Gun Powder), Chutney, Thogayal, Pickle, Jaggery/Jam/Ghee and Sugar for kids

Ingredients

Raw Rice - 4 cups (Sona Masoori/Ponni/Idli Rice or a combination)

Whole Urad Dal - 1 cup (If using split urad dal use 1.25 cups)

Step 1: Prep:

Soak the above 2 ingredients in water separately (minimum 3 to 4 hours)

Step 2: Grinding:

Grind Urad dal in Indian wet grinder (I prefer ultra wet grinder) into a fine buttery paste adding water to the grinder only as required. Grind it into a think mixture. Transfer the ground batter to a large vessel.

Next grind the soaked rice into a thick paste (a little thinner than the urad dal paste) in the wet grinder. Add it to the vessel with the urad dal batter.

Let this cool. Once cooled add rock salt to taste and mix the batter with clean hands. Ensure that you whisk the batter well with your hands to let air in the mixture.

Step 3: Fermentation:

Ferment the batter in an insta-pot for 10 to 12 hours in yoghurt mode to let the batter rise. The batter can be stirred well and used for making idlis or moved to the refrigerator after this.

Step 4: Use the better:

This batter will be good for idli the first couple of days. 

Day 3 on, one can make crispy wafer thin  dosas. 

Last day make uttappam or kuzhi paniyaram can be made by adding finely diced onion, tomatoes, green chilli, curry leaves and coriander.