This Idli / Dosa batter is the basic ingredient for making South Indian breakfast recipes like Idli and Dosa. For fluffy Idli and crispy Dosa, I’m following this recipe for decades of time. The same recipe can be used to make Idli, Dosa, uttapam, Paniyaram. Can be stored in the refrigerator up to a weeks time.
For making idli dosa batter, the main ingredient is rice, skinless black gram and fenugreek seeds. Though the ingredients may sound simple, everyone will not get the successful batter. The idli and dosa in my home are always perfect, that my family and friends always ask for the recipe.
In the following post, we will discuss the idli dosa batter measurement, the grinding methods and fermentation process, etc.
This idli-dosa batter recipe is extremely reliable method of making authentic and traditional homemade dosa and idli. Ther perfect idli dosa batter proportion is four is to one ratio.
The process of making the idli dosa batter is simple but a lengthy process. If proper care and attention were given, you can make fluffy and spongy idly every time. Which is locally called as ‘dosa maavu’ in Tamil.
This batter will always store in every South Indian’s refrigerator. The main occupant of my refrigerator is the huge container of Idly batter. I will be nervous if my refrigerator does not carry Dosai batter. If I start running out of the batter, the same day I soak the ingredients to make this batter. I make sure that I always have stock.
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This is a multipurpose batter. Normally I store this for a week in my refrigerator. For the first 2 days, we make Idli. The next 3-4 days would be crispy dosas, paniyarams, kal dosai. And for the last day, obviously, It would be Oothappams. I think, now you understand how versatile is this batter.
Methi seeds added in this recipe acts as a body coolant. And it also ensures for crispy, golden brown Dosas. Idlies ard dosas are the best way to start the day, which has the correct combination of protein and carbohydrate.
How to make perfect Idli dosa Batter
The idli dosa batter recipe is split into 4 steps.
Choosing the right ingredients
There are infinite varieties of rice and black gram is available in the market. Many have doubts about what and where to buy. When making this dosa batter, go for Idli rice. In the United States, you can get the idli rice from the local Indian stores. Here in the USA, idli rice is available in two main brands, both are equally good for great results.
For skinless black gram/urad dal, get whole urad dal. There are four main varieties available in the market, that is whole with skin, split with skin, whole skinless, split skinless. I have experimented and tried all these four and found whole skinless black gram/urad gota is best for making soft idli and crispy dosa.
Have you heard of making Idli dosa batter with poha? If you are using parboiled rice, then grind with 1/4th quantity of beaten rice/poha.
Soak rice and urad dal separately. Add fenugreek seeds to the urad dal. Fenugreek seeds adds nice aroma to the dosa and also makes the dosa crispy and adds natural golden brown color.
Soaking needs a minimum of 4 hours for the rice and 40 minutes for the urad dal. Discard the soaked water.
For grinding you may use wet stone grinder or heavy duty blender/mixer grinder. Wet grinders are ideal for making idli dosa batter. But you can also get good results when using mixer grinder.
When using mixer grinder, the batter may get heated and spoils the taste and the fermentation process. To avoid this, you can use cold water. Cold water maintains the temperature while grinding.
How to ferment idli batter? or ferment dosa mix? Generally, it has to be fermented overnight or 6-8 hours in the room temperature. But this is not possible in winter time and colder days.
In winter days, I usually grind in the morning time and leave it for fermentation during the whole day, this warmth is perfect. I always keep the pot above a large wooden plank, say a thick cutting board. As I found the granite countertop is not good for fermenting. I live in negative 20 degrees Celcius region and I’m successful in this method.
Another way is adding yeast to idli batter, which also yields good results. For this, add 1 teaspoon of yeast to luke warm water with a pinch of sugar and salt. Leave it aside for 5 minutes. Once it becomes frothy, add it to the batter and allow it to sit for 4-6 hours depends on the room temperature.
FAQ about Idli Dosa Batter
Are Idli and Dosa batter are the same?
Yes, idli, dosa, uttapam are made using the same batter. Freshly fermented batter is good for making idli and later it can be used for making dosa. When making dosa, dilute the batter lightly, which helps for easy spreading.
How long can I store dosa batter?
Keep it in air tight container and store in a refrigerator for about a weeks time. You can also freeze the batter and leave it in the refrigerator for thawing.
Which is better wet grinder or mixer grinder?
The answer is a wet stone grinder, but you may also achieve successful results with mixer grinder. We have discusses how to do it in the above paragraphs.
How to Store
The best way to store is using airtight containers. This has got active cultures, so it is ideal to use nonreactive containers like stainless steel boxes, glass jars or food-grade plastic containers. I personally use a stainless steel cylinder box, which fits my refrigerator, and easy for me to use for the whole week.
- 1 cup Idli Rice
- 1/4 cup Skinless Black Gram / Urad Dal
- 1 tsp Fenugreek / Methi Seeds
- 1 tsp Salt
- In a pot, soak rice for 3-4 hours.
- In another pot, soak skinless black gram for 3-4 hours along with fenugreek seeds.
- Rinse three times till the water seen clear.
- Using wet grinder or mixer grinder, grind urad dal with half a cup of water, until it becomes smooth paste.
- Transfer to a mixing pot.
- In the grinder / mixer jar, add rice and half a cup of water(approximately), and grind it till it becomes smooth paste.
- Transfer the same mixing pot.
- Add salt and using hands or wooden spoon combine until both the batter blends well with each other.
- Close it with a lid and leave it for fermenting for 6-8 hrs in the room temperature.
- After 6-8 hrs, the batter gets fermented and it looks lighter and fluffier. Fluffy batter ensures fluffy Idlis.