Earlier this week I made idli/dosa batter from scratch using dried green peas, rice and oat flour. First thing in the morning I washed arborio type rice and dried green peas, and let them soak in water all day.
In the evening I blended the soaked rice and peas until fairly smooth and left the combined purées on the counter overnight covered with a towel to ferment.
The next morning I mixed in kosher salt, green Thai chili paste and red Thai chili paste.
I also blended in precooked brown rice, homemade curry leaf paste and oat flour (blended rolled oats).
On that morning, for breakfast, I took a portion of the batter and mixed in baking soda to make idli(s).
While the idli(s) were steaming I thawed frozen tomato chutney and put together a yogurt salad (raita). The raita consisted of yogurt, cucumber, sweet red mini pepper, pickled (fermented) onion and cilantro.
Store-bought coconut chutney went well with the idli too.
After making the idli there remained a quart of batter. This morning I used it (without adding baking soda) to make dosa (crêpes). To go with the dosa I skillet cooked diced precooked potatoes with a little of the oil and spices from my homemade mango pickle, curry leaf paste, crushed cumin seeds, kosher salt and also some of my cilantro/pumpkin seed pesto.