The secret to making the softest and spongiest Idli’s and crispiest Dosa’s is getting the batter right. The recipe shown here is an authentic South Indian Idli Dosa Batter Recipe.
Being a South Indian, Idli and Dosa is a part of our daily diet and this Idli Dosa batter recipe has been followed for generations in our family. For making the best Idli and dosa, the main challenge is to get the batter right and this can get tricky. The ingredients and a simple step by step method to make the batter and then Idli and Dosa is given below.
So if you love South Indian dishes but have not tried making it at home, just follow this time tested recipe and make the perfect Idli’s that melt in your mouth and restaurant style Dosa’s every time.
We have also shared a video below showing the batter making process.
|Ingredients for Idli Dosa Batter|
Idli Rice or Boiled Rice – 3 Cups
Split White Lentil (Urad Dal) – 1 Cup
Beaten Rice (Poha) – 1 Cup
Fenugreek (Methi) Seeds – ½ tsp
Salt – 2 tsp
Water – as required for grinding
Method of Preparation
- Wash the rice, dal and poha separately.
- Soak them in water in 3 separate vessels. Add the Fenugreek (Methi) seeds to the poha.
- Soak for 7-8 hours or overnight.
- After 8 hours, drain the ingredients using a sieve and keep separately.
- Add the drained rice to a idli batter grinder or a mixer grinder.
- Add water as required and grind the rice to a fine paste of a slightly thick consistency.
- Keep checking and adding water while grinding. It takes about 15 minutes to grind to a fine paste.
- Once the rice is ground to a fine batter, remove it in a large vessel.
- Next grind the White Lentils (Urad Dal), Beaten Rice (Poha) & Fenugreek (Methi) seeds together.
- Add water as required while grinding to make a fine paste.
- Urad Dal grinds faster than the rice.
- Once the batter is ready, remove it in the same vessel with the rice batter.
- Add 2 spoons of salt and mix it well for 2 minutes using a ladle or clean hands.
- Leave the batter to ferment for 8 hours or overnight in a warm place.
- When the batter ferments, it rises. So make sure you use a large vessel to avoid spillage.
- After 8 hours, the batter is fermented.
- Give it a good mix again and use it to make Idli, Dosa or Uthappa.
How to make Idli:
- To make Idli, grease Idli plates with some sesame (til) oil.
- Pour Idli batter into the Idli moulds with a spoon or ladle.
- Stack the Idli plates and steam it in a cooker (without using whistle) for 20 minutes on high flame.
- After 20 minutes, switch off the flame and let it rest for 2-3 minutes.
- Then remove the idli plates from the cooker.
- Allow the idli plates to cool down for a few seconds.
- Remove the idli from the moulds using a knife.
- Delicious spongy Idli’s are ready.
- Serve hot with chutney and sambar.
How to make Dosa:
- For making Dosa, add a 1/2 cup water to the batter to get a thinner consistency and mix it well.
- Heat a flat pan or tawa and sprinkle 1 tsp sesame (Til) oil.
- Pour a ladle of batter in the center of the tawa and using circular motions, spread it into a thin pancake around the tawa.
- Sprinkle ½ tsp oil around the edges and on the dosa.
- Let it cook for 30 seconds.
- Then slowly loosen the sides of the dosa from the tawa using a flat spoon.
- Turn it around and cook the other side for 30 seconds.
- Remove the Dosa on a plate and serve hot with sambar and coconut chutney.
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