Idli Dosa Batter recipe

Idli and dosa are South Indian staple breakfast and the batter to make the idli and dosa make or breaks a good recipe.

If you have visited South India your trip wouldn’t be complete without a typical South Indian style breakfast comprising of idli, dosa vada, pongal and sambar and an array of fresh and colorful chutneys.

This recipe is closest to my heart as a southindian I grew up eating this for most of my life and we still do in Japan.

This blog post would benefit those who are beginners, I have tried to cover all the learnings and tips that I have learnt over years.

Idli and dosa batter is usually made in a wet grinder. There are many brands of it, I have an ULTRA wet grinder which operates at 120V suitable for Japan/ USA etc.

If you don’t have a wet grinder, you can use a high speed blender with a big Jar to make the idli dosa batter.

Scroll down to tips section to read how to grind idli dosa batter in a mixie or a high speed blender.

Jist of recipe

Idli Rice and whole urad dal (Husked) is soaked for 8 hours and then ground separately, with fenugreek and beaten rice or aval or poha.

The batter is then mixed well and fermented over night or at least for 12 hours in a spacious vessel.

How to eat

Idli and dosa are best eaten with South Indian side dish such as sambar, chutneys, but there are many more to it, see recipes below, if you wish to try some.

Side dish recipes for idli/dosas,

Carrot Chutney

Idli Podi recipe | Idli Milagai Podi

Tamilnadu Meen Kuzhambu (without coconut)

VadaCurry Recipe | Vada curry | Vadakari

Coconut chutney / Raw coconut dip

Onion Tomato chutney / 15 minutes onion tomato chutney

Chicken Kuzhambu with coconut milk

Ingredients required

  1. 6 cups Idli Rice
  2. 1.5 cups Whole Urad dal
  3. 1 tbsp Fenugreek seeds
  4. 1/2 cup White Aval or Poha or beaten rice flakes (optional)
  5. 10 cups Water
  6. 2 tbsp Salt as required

Notes

The first 2 days the batter works well for making steamed idlies.

After which they work for making dosas. If you wish to make dosa the first two days, it may not be crispy but will be softer in texture.

In colder climates the batter may take twice the time to ferment so about 24 hours to fully ferment.

Some of my USA friends tell me that they leave the ground batter in the oven with its light on for it to ferment in winters. In Japan, I choose warm days to grind my batter and usually leave it in the room with the heater on maintaining about 20 Deg. Still needs 24 hours to ferment.

HOW TO MAKE IDLI DOSA BATTER IN MIXIE OR BLENDER

This is a traditional recipe, which is common in Tamilnadu. There is also a healthy one soak recipe which makes delicious dosa. Check it out if you would like here, Easy dosa recipe.

If you do not have wet grinder, the batter can be ground in mixie or indian blender or any high speed blender.

Remember that the portions mentioned in this recipe is large quantity to fit the wet grinder, for blender, I recommend half the recipe and grinding in batches.

That is do the urad dal in two halves and rice in two halves.

One important point to remember is keep the blender cool as it tends to heat up when used for such quantities. I recommend using cool fridge water to keep the blender cool.

Remaining process is the same.

Adding Aval or poha is optional, It actuates the fermentation process and I usually like to add it in the winters.

Fenugreek seeds add a nice taste and flavour to the dosa. It also gives a nice color to it.

Rice : There are many recipes, which use raw rice instead of idli rice. I have always kept idli rice for making my dosa and the raw rice for cooking rice. There is a slight difference in the look of the two rice. You can check it out below.

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Storage and shelf life

Idli Dosa batter is best consumed in 5 days. The batter turns sour as the days go by.

Makes great dosas on 2nd , 3rd and 4th day. 1st day is best for making idles.

Pictorial recipe (step by step)

Soaking Process :

  • Measure the idli rice and urad dal and pour them into separate bowls.
  • Wash them a few times or until the water runs clear and all dirt is removed.
  • Measure the water and add 6 cups of water to the rice and 4 cups to the urad dal
  • Add fenugreek seeds for the urad dal and mix it in.
  • Let them soak for about 8 hours.
How to make idli dosa batter

Grinding Process :

  • Just before starting wash and add the aval or poha to the soaking rice.
how to ferment Idli and Dosa Batter in winter

  • If you have a wet grinder, add the soaked urad dal first and 1/2 the water in it soaked.
  • Turn the grinder on and let it grind to a fluffy smooth dough. Add more water if the batter looks thick and is tough to move around the grinder.
  • Once the urad dal is ground and you find no visible granules of it, scoop it out into a large pot in which you can ferment.
  • Next add in the soaked idli rice and oval or poha to the wet grinder and the water in which it was soaked and grind it to a batter, you can grind it slightly coarse or smooth batter.
  • Finally add salt to the batter and mix it well.
  • Add the ground rice and poha batter to the urad dal batter and mix it well using clean hands or a spatula in clockwise motion.
Idli dosa batter recipe for beginners

  • Cover and let it stay in a warm place for 12 hours to ferment.
  • After 12 hours gently stir it in, and pour in to containers and store in the refrigerator.
How long to ferment idli dosa batter
After 10 hours

To make dosa

  • To make dosa, heat a cast iron pan on medium flame, rub some oil and wipe with a kitchen tissue. Take a ladle full of idli dosa batter and pour it on hot sizzling Tawa or dosa stone.
  • Spread the dosa batter in circular motion to form perfectly round shaped dosa. The trick is to not add too much pressure on the batter and gently glide over the batter.
  • Add a few drizzle of peanut oil or any oil around.
  • In 30 seconds on medium flame you will notice that the dosa has cooked on one side. Using a thin spatula, gently release the dosa on the sides and flip it to cook the other side.
  • After 30 Seconds, Flip the dosa and fold it in half and serve with your side dish.
How to make idli dosa batter and recipe for beginners

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Dosa Batter

Idli and Dosa Batter

Prep Time 15 mins
Cook Time 1 hr
soaking and fermentation time 16 hrs
Total Time 17 hrs 15 mins
Course Breakfast
Cuisine Indian, South Indian
Servings 100 dosas

Equipment

  • wet grinder

Ingredients
  

  • 6 cups Idli Rice
  • 1.5 cups Whole Urad dal
  • 1 tbsp Fenugreek seeds
  • 1/2 cup White Aval or Poha or beaten rice flakes (optional)
  • 10 cups Water
  • 2 tbsp Salt as required

Instructions
 

Soaking process

  • Measure the idli rice and urad dal and pour them into separate bowls.
  • Wash them a few times or until the water runs clear and all dirt is removed.
  • Measure the water and add 6 cups of water to the rice and 4 cups to the urad dal
  • Add fenugreek seeds for the urad dal and mix it in.
  • Let them soak for about 8 hours.

Grinding process

  • If you have a wet grinder, add the soaked urad dal first and 1/2 the water in it soaked.
  • Turn the grinder on and let it grind to a fluffy smooth dough. Add more water if the batter looks thick and is tough to move around the grinder.
  • While the urad dal is grinding, wash and add the aval or poha to the batter.
  • Once the urad dal is ground and you find no visible granules of it, scoop it out into a large pot in which you can ferment.
  • Next add in the soaked idli rice and oval or poha to the wet grinder and the water in which it was soaked and grind it to a batter, you can grind it slightly coarse or smooth batter.
  • Finally add salt to the batter and mix it well.
  • Add the ground rice and poha batter to the urad dal batter and mix it well using clean hands or a spatula in clockwise motion.
  • Cover and let it stay in a warm place for 12 hours to ferment.
  • After 12 hours gently stir it in, and pour in to containers and store in the refrigerator.

To make dosa

  • Heat a cast iron pan on medium flame, rub some oil and wipe with a kitchen tissue.
  • Take a ladle full of idli dosa batter and pour it on hot sizzling Tawa or dosa stone.
  • Spread the dosa batter in circular motion to form perfectly round shaped dosa. The trick is to not add too much pressure on the batter and gently glide over the batter.
  • Add a few drizzle of peanut oil or any oil around. In 30 seconds on medium flame you will notice that the dosa has cooked on one side.
  • Using a thin spatula, gently release the dosa on the sides and flip it to cook the other side.
  • After 30 Seconds, Flip the dosa and fold it in half and serve with your side dish.
Keyword dosa batter recipe, dosa recipe, idli recipe

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