Idli recipe using idli rice urad dal| Dosa idli batter for soft idli crisp dosa

Idli is the most common breakfast in many Indian houses.I have already posted a version of Idli recipe using Idli rawa which i learnt in hyderabad.

Idli is the most common breakfast in many south Indian homes,though I do not make it on a daily basis, I do prepare it at least once in two weeks.I have already posted a version of Idli recipe using Idli rawa which is the usual way in which it is prepared in Andhra.
todays version is idli made using urad dal and idli rice (though i used regular sona masoori rice)
The best part of this one was that you can use it as an idli/dosa batter to make soft fluffy idlis and crispy dosas from the same batter
so its a two in one magic dosa idli batter

Ingredients:

4 cups Idli rice( I Had used regular sona masoori rice)
1 cup split Urad dal
3/4 cup Poha(beaten rice /atukulu)
1/2 tsp Fenugreek seeds
Salt to taste

Method:

1.Wash and soak rice and poha together in a pan in enough water for 5-6 hours.
2.Wash and soak urad daal,methi dana together in enough water for 5-6 hours.*
3.After 6 hours Grind .it to a very smooth paste (Do not add too much water, just add as much as needed). Touch the batter and no pieces of dal should be felt. The more it is ground, the better. Once it is ground very soft, some bubbles can be found on the surface, the more the bubbles, the better is the batter4.
4.Grind rice mixture to make a soft and smooth paste
5.Remove the rice batter and mix the mixture with the ground urad dal and add enough salt to it and mix well with your hand.,the batter should be thicker(not very thick as well and not thin)
6.cover batter with a lid and Keep the batter in a warm place overnight(say 8-12 hours). I keep it on warm gas stove, after all the cooking has been finished.
Check in the morning if the batter is fermented. The volume would have increased.
7 Grease the idli stand with oil .pour 1 laddle of batter to individual moulds .Steam them for around 10-12 mins (if using cooker, do not use the whistle add 2 glass of water to cooker). 
8 Leave it for around 5 mins before opening the steamer/cooker (or else, the steam falls on idlis and make them mushy).

9.With a wet spoon cleanly remove the idlis.




Tips
1.You can use the same batter for making thin crisp dosas.Add enough water to make the batter little thin and then spread the dosa as thin as possible.
2.Add a little cooked rice (say 1-2 tbsps) while grinding urad dal (once the urad dal is ground finely)in order to make the idlis softer & fluffier
3.Once batter is fermented do no stir batter much as this will make the batter loose its air bubbles and the idlis can turn hard.
4.Addition of poha is optional but it gives you very soft and fluffy idlis.You can even use a handful of sago instead of poha for the same.
5.Proper fermentation of minimum 8-10 hours is very important to get soft idlis but in winter it may need much more time .If living in cold places you can even place the batter in a preheated oven and turn the oven light ON.
6.idlis might not be soft if you make them after 3-4 days using the same batter,in that case  add a pinch of cooking soda mixed with 2 tbsp water into the batter and mix it well and make idlis.
7.You can easily store the leftover batter in the refrigerator for 4-5 days.
8 can even use normal rice if you dont have idli rice or can use 2 cup idli rice & 2 cup normal 
rice