Idli, Dosa & Uttapam

I think this is the simplest way of making Idli, dosa and uttapam. These are one of my favourite dishes. I want them at least once a week. But I hate all the work which is needed for making them. So here is something which my husband's taught me. It super quick idea of making fluffy Idlies,crispy Dosas and Uttapam.


Ingredients-
Rice Flour- 2 1/4 cup
Udar Flor- 1 cup
Dry Yeast - 1 tsp (I use Star Active dry yeast)
Salt to taste

Method-

Idli-

Mix Rice and Udad flour (which you will easily get in any Indian store),
add water as per the requirement(add little water at a time). Beat it till it forms a good paste. It requires loads of hardwork to mix the flour so I will recommend a hand blender for beating. The flour should be thick enough (thicker than the pouring consistancy). After that sprinkle the dry yeast
and keep it covered overnight (around 8-10 hrs). In the morning its size
will become almost double. so remember to take a big vessel. Before making Idlies or dosa add salt according to your taste. Mix it well. Grease the idli mould, add 1tbsp batter in each mould (it will become double the size) and steam the idlies for almost 6-7 mins. I use cooker without the whistle (My mother-in-law's trick). I use almost a cup and half of water (the lowest level of the idli stand should be above the water so you should adjust accordingly) Keep it on high flame for initial 2 min then on low flame for almost 3-4 min. You can open the cover of the cooker and see whether idlies are done or not (for that I poke a knife in the idli and if it's coming out easily and clean, its done). Allow the cooker to cool naturally and tadaaaa.... your idlies are ready to server. yummmmy!!! Serve it with hot sambhar and chutney.

Dosa-

I prefer the batter to be bit thinner as compared to idli batter. The trick is you should be able to make dosas smoothly. So adjust the water accordingly.

Uttapam-

I use the same consistenncy batter which I use for the Dosa.
Add onion, tomato, coriander and green chillies in that and server it hot

Note- After using the batter, keep it in the fridge as Yeast keeps on fermenting in a high speed and this way it will ferment very slowly and batter will last for a longer time. If possible don't keep the batter for more than a day as it will start smelling coz of over fermentation.