This blog describes a process for making idlis and dosas using Urad dal with its skin. The first step is to soak the Urad dal in water for around 6 hours. This is done to soften the dal and make it easier to remove the skin. After the dal has soaked for the required time, the skin is removed as much as possible by rinsing it in water. This process is done to get rid of most of the skin, however, it may be impossible to remove all of the skin.
The next step is to mix the Urad dal with rice and grind. The ratio used is 1:2 for idlis and 1:3 for dosas, meaning for every 1 portion of Urad dal, 2 portions of rice are used for idlis and 3 portions for dosas. This mixture is then left to ferment overnight. The fermentation process will make the batter more acidic and also add a tangy flavor to the final product, making it more palatable
Traditionally dal with skin was used to make idlis and dosas, now most people prefer to buy dal without the skin, which is polished and sometimes treated with chemicals for preservation. The process of removing skin from the dal, called dehulling, requires costly machinery and large quantities of dal which is not economical for small farmers. Resulting in these farmers giving away their produce at a low price. This discourages farmers to grow grains. Eating dal with skin provides more dietary fiber and also support small farmers by encouraging them to grow dals, that's why it is a good idea to use dal with skin.
Difference between homemade batter and company made batter
Homemade dosa batter is typically prepared in small batches using traditional methods, often incorporating family recipes and varying proportions of ingredients based on personal preferences. On the other hand, company-made dosa batter is usually mass-produced with standardized recipes, preservatives, and additives for shelf stability. While homemade batter offers more control over ingredients and freshness, company-made options offer convenience and consistency.
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