Name: Multi Lentil Idli and Dosa
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 cup urad daal ((split black gram daal)); 0.5 cup brown rice; 0.5 cup white rice ((basmati, or parboiled rice)); 0.25 cup toor daal ((split pigeon pea)); 0.25 cup whole raungi ((Black eyed peas/cowpea/lobhia/chowla)); 2 tsp methi seeds ((Fenugreek seeds)); 1 inch ginger; 1 null dried red chili; null handful fresh cilantro (leaves); 0.5 tsp salt (to taste); 0.25 tsp baking powder; 1 tbsp oil; null null finely chopped garlic (or garlic paste); null null red chili powder; null pinch hing ((asofetida)); null null water

Instructions

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1

Soak all dry ingredients overnight (12-16 hours) in separate bowls. You may soak them together if you prefer.
2

Drain the [all soaked ingredients] and grind them with ginger (1 inch), red chili (1 dried), [handful fresh cilantro] and salt (0.5 tsp) (or more) with a little [water] if needed, until a fine batter forms.
3

If the batter is not fermented enough, stir in baking powder (0.25 tsp) or let it sit for another 4-6 hours in a warm place. This step is optional if you are making dosa crepes, which do not require as much fermentation.
4

Grease the Idli stand molds well and pour the batter into each mold.
5

Steam the idlis for 20-25 mins until cooked through. Let them stand for another 10 mins before carefully removing them from the idli stand.
6

Serve the idlis hot with sambar, coconut chutney, or chili garlic chutney.
7

For The Dosa/Crepes: Grind the remaining batter with a little extra [water] until it forms a thin, fine paste suitable for spreading.
8

Heat a griddle on medium-high heat for a few minutes. Add a few drops of [oil] and spread it thinly over the surface using a paper napkin or the cut side of an onion. This creates a non-stick layer.
9

Pour batter (0.25 cup) onto the hot griddle and spread it quickly in a spiral motion from the inside out using the back of a ladle, forming a thin crepe. Let the crepe cook for 2-3 mins until the underside is golden brown and crispy. Flip the dosa and cook for another 1 min on the other side.
10

Serve the dosas hot with sambar, coconut chutney, or chili garlic chutney.
11

For Chili Garlic Chutney (Optional): Heat oil (1 tbsp) in a small pan. Add [finely chopped garlic] (or garlic paste), [red chili powder] and [pinch hing].
12

Cook for 1 min, or until the [garlic] starts to turn golden. Remove from heat immediately.