This Idly / Dosa batter is the basic ingredient for making South Indian Idlis and Dosas. For fluffier Idlies and crispy Dosas, I’m following this recipe for a decades time. The same recipe can be used to make Idlis, Dosas, Oothappams, Paniyarams. Can be stored in the refrigerator up to a weeks time.
This is the basic recipe for making Dosai’s and Idlies at home. To made a perfect batter, need to grind the soaked rice and black gram. And ferment it in the room temperature for 6-8 hours.
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.
Do you know the perfect way for making perfect boiled eggs every time? Do you have difficulties in making curd in colder regions? then this how to make curd could be life saving hack or you may also interested in checking out how to make scrambled eggs perfectly every time we make..
This is a multipurpose batter. Normally I store this for a week in my refrigerator. For the first 2 days, Idlies are the choice. 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.
This is the basic batter for making Idlies, uthappams. Keep it in air tight container and store in a refrigerator for about a weeks time.
Idly / Dosa Batter
1 Cup of Idly Rice
1/4th Cup of Black Gram / Urad Dal
1 tsp of Fenugreek / Methi Seeds
1 tsp of Salt
How to make Idly-Dosa Batter:
1. Soak rice for 3-4 hrs, black gram and methi seeds for 30-40 min…rinse it completely.
2. Grind urad dal to a very fine paste and rice to little coarse …..and mix it with salt and leave it for fermenting for 6-8 hrs in the room temperature. Fermentation totally depends on the climatic conditions.Winter months takes the longer time to get fermented.
3. After 6-8 hrs, the batter gets fermented and it looks lighter and fluffier. Fluffy batter ensures fluffy Idlis.
Tips and Variations:
The batter can be prepared without using methi seeds also, where it can be used only for making Idlies.
Onion chutney is the best side dish to be served with Idlies and dosas.