Instant Idli, Dosa, Kuzhi Paniyaram Premix Powder / Goodbye to Grinder / Gosthu / Gotsu

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Ingredients:
Idli rice - 4 tumblers,
Raw rice - 2 tumblers,
Urad dal - 1 tumbler,
Fenugreek (Vendhayam) - 4 Tea spoon,
Aval (Poha) - 1 Tumbler
1) Soak Idli rice and Raw rice together for 4 hours. After soaking, dry them in a cloth for 8 hours
2) Soak Urad dal and Fenugreek (Vendhayam) together for 4 hours. After soaking, dry them in a cloth for 8 hours
3) NEVER SOAK POHA (AVAL). JUST WASH QUICKLY AND DRY FOR 8 HOURS ALONG WITH URAD DAL AND FENUGREEK (VENDHAYAM)
4) Grind ALL OF THEM TOGETHER COARSE -- LIKE RAVA.
5) SPREAD THE POWDER IN A CLOTH AND ALLOW THE POWDER TO COOL FOR 4 HOURS.
6) STORE IN AN AIRTIGHT CONTAINER, ALONG WITH FEW RED CHILLIES OR VASAMBU OR ANY OTHER TECHNIQUE WHICH PREVENTS FUNGUS OR INSECTS
There are a few queries on "mixie - grinding" stage at 3:35. Let me clarify,
1) After drying, ADD ALL THE INGREDIENTS TOGETHER and grind in a mixie or mill (machine).
2) No need to grind rice(s) separately and Urad/Methi separately. ADD ALL OF THEM TOGETHER AND GIRIND
3) After making the powder allow it to dry for at least 4 hours.
4) Moisture will go away and heat also will go away.
5) After drying, you can store in a container,
Frequently asked questions.
1) Do we have to dry the ingredients in sun light or the room temperature??
No need for sun light. You can dry this, indoor
2) If we grind it in mill can we grind it as coarse or fine powder?
In mill, you can grind it fine. In mixie, it is not possible to grind fine. Therefore in mixie, it can be
coarse. In any case, this powder is going to be soaked for 8 hours before making Idli/Dosa
3) While grinding do we have to grind all the ingredients together or do we need to grind the
ingredients separately?
You can add all of the ingredients together and grind. After making the powder, allow it to dry
for at least 4 hours. Moisture will go away and heat also will go away. After drying, you can
store in a container.
4) Have you used urad dal split or whole?
Whole Urad dal please.
5) Will we not get insects if we store for 4 to 5 months?
Pls take some precautions. We have suggested keeping a few red chillies with stem. Some
people prefer vasambu (sweet flag in English). Maybe make in small quantities and store for a
month or two. Different families have different strategies for this.
6) Is that salt enough that you added while soaking rice or we have to add while preparing batter?
The salt we added while soaking, is purely to tackle the brown color of ration rice. This salt will
make the batter and idli whitish. It DOES NOT CONTRIBUTE TO TASTE . Later on, we have
added one tea spoon of salt at 4:48, while mixing the powder with water. That ADDS TO THE
TASTE.
7) For the measurements in this recipe how many idli/dosais are possible?
40 to 45 idlis OR 40 to 45 dosais
8) Do we have to dry the soaked Urdu fall and rice in sunlight or inside our house under the fan?
Under the fan will do. 8 hours in a room in the house.
9) Do we have to grind rice separately and Urad dal separately?
No need for separate grinding. Mix everything and grind
10) If we use split urad dhal, then how much should we use?
Honestly, we have not tried. My intuition is 25% extra. 1 tumbler whole Urad dal maybe equal to
1.25 tumbler split urad dal
11) Can we scale down recipe to 1/4.
Yes. Divide everything by 4.
12) If we grind it in mill, can we grind it as, coarse or fine powder?
In mill, you can grind it fine. In mixie, it is not possible to grind fine. Therefore in mixie, it can be
coarse. In any case, this powder is going to be soaked for 8 hours before making Idli/Dosa
13? Can we use Black Urad dal?
Not advisable. No obvious advantages. More work. You have to wash the skin thoroughly,
before drying and grinding. It can not be 100% efficient. The idlis will have dark spots.
14) Tell these proportions in grams please?
Raw rice 400 gm, Boiled rice 800gm, Urad dal 200 gm, Aval 75 gm is a perfect combination
15) To make 5 Kg powder. tell us the proportion of raw rice, Boiled rice, Urad dal, poha etc.
Raw rice - 1.25 Kg, Boiled rice - 2.5 Kg, Urad dal - 750 gms, Aval - 250 gms will be perfect
16) மாமி ஒரு கிலோ அரிசிக்கு உழுந்து அவுள் எவ்வளவு போடுவது கொஞ்சம்
சொல்லுங்கள்
Raw rice 400 gm, Boiled rice 800gm, Urad dal 200 gm, Aval 75 gm is a perfect combination
please
15) Avul பற்றிய தகவல் சரியாக புரியவில்லை உளுந்துடன் காய வைக்கும்பொழுது
அவளை ஒரு முறை அலச வேண்டுமா இல்லை அப்படியே உளுந்துடன் காய
வைக்க வேண்டுமா?
Aval must be washed and then dried along with Urad dal. Aval should not be soaked.