Here is my trusted go-to idli dosa batter recipe! This simple recipe will guide you every step of the way to make the perfect idli dosa batter! I have included tips on the ratio of rice to dal, what to soak, how long to soak, tips on how to grind and ferment batter, and idli dosa batter consistency, so you can get this right in the first go!
Look, I get it. Why bother with the whole rigmarole when packets of readymade idli dosa batter are easily available in the supermarket! Felt this way? I was part of this club too. But then I moved to Bangalore and tasted idlis and dosas that were made with batter from scratch – it’s life-changing!
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Love South Indian food? Try Neer Dosa, Millet Mysore Masala Dosa, Chutney Recipes, Tomato Chutney – 2 Ways, Jesse’s Rasam Recipe | Tomato Rasam and South Indian Style Egg Curry
Reasons To Make Idli-Dosa Batter At Home
- The texture of idlis and dosas made from homemade batter is next level! With my homemade idli dosa batter, idlis are soft and spongy, and my dosas are crisper than ever!
- It’s incredibly EASY to make! The process might seem long and complicated, but it’s deceptively hassle-free and comes together in a jiffy!
- It’s super comforting to know each and every ingredient that’s gone into the batter, unlike store bought stuff.
- Most recipes have a common batter for idlis and dosas, but with some trial and error, I’ve realised that two additional ingredients in your dosa batter makes dosas extra crispy.
Ingredients in Idli Dosa Batter
- Idli rice or Short grain parboiled rice – Use ‘Idli Rice’ which is basically parboiled short grained rice for best results. If you are in a pinch, sona masoori which is another variety of short grained rice can also be used
- Urad Dal or Skinned Whole Black Gram – Urad Dal is used in batter for that creamy, airy texture. Skinned whole or skinned split urad dal work
- Rice Poha or Flattened Rice – Makes idlis softer
- Cooked Rice: I forgot to add this while shooting this video, but this is another ingredient that produces really soft idlis
- Methi Seeds or Fenugreek Seeds – Aids the fermentation process and adds to the taste too. A little goes a long way
- Toor Dal (Split Pigeon Peas) and Chana Dal (Split Chickpeas) – These are separately ground and mixed to make dosa batter. They make the dosas thin and crispy. They are not used in Idli batter
The common ingredients which make up the base of the batter are rice, urad dal, methi seeds and poha. These are soaked together and used to make idlis.
To get really crispy dosas, we soak two additional lentils – chana dal and toor dal. This step is slightly uncommon, but it adds an amazing texture to dosas and makes them extra crispy.
Looking for a quick no-fermentation dosa batter? Try Neer Dosa | Lacy Rice Crepes and Instant Oats Dosa (Crispy Oats Crepes)
The Process Of Making Idli Dosa Batter
The process of making idli dosa batter takes about 20 minutes each day over two days. Here’s the timeline that you can follow.
DAY 1 (Morning) – Washing and Soaking
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Washing the rice and lentils removes dust and impurities from the grains, and excess starch from the rice. Rub them between your fingers as you wash, and rinse in clean water 3-4 times till the water starts running almost clean. Soak the rice and lentils in clean water. They should be completely submerged and have 2 inches of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture.
DAY 1 (Evening) – Grinding, Fermenting
Which is the best blender to grind Idli Dosa Batter? While our ancestors used those massive stone grinders to make idli dosa batter, things are way easier now.
Richa Recommends: I use a blender and mixer grinder at home. In the video I’ve used a Nutribullet but my favourite is the Sujata Dynamix Mixer Grinder. The disadvantage of using a mixer grinder is that it heats up the batter as it grinds, which is not ideal. To keep the batter from heating up, I use ice cold water while grinding.
If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky.
To keep the batter from heating up while grinding, the trick is to use ice cold water.
Once you’ve ground the lentils into idli batter and dosa batter, it’s time to let science work its magic on them.
I transfer the batter into 2 big vessels (separately for idli and dosa), cover them and keep them aside overnight. Idli dosa batter needs to have an environmental temperature of approximately 25-26 degrees C to ferment perfectly. If you live in a country with tropical weather, chances are that your batter will be fermented and ready in 10 to 12 hours. In a relatively colder place, the batter will take longer to ferment.
DAY 2 (Morning) – Using or Storing
Once it’s fermented, the batter is ready for use!
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If using later, store the batter in the refrigerator. You can use the batter as and when required and then refrigerate it again. Make sure you use it up in 3 to 4 days. The batter continues to sour while it’s refrigerated.
Freezing Idli Dosa Batter: You can also put the batter in ziplock pouches and freeze it for later use. This will remain fresh for about 3-4 weeks. Before using, remove from the freezer and keep it at room temperature to thaw it.
How To Tell If The Batter Is Fermented
- The batter will expand and almost double in size as it ferments.
- When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
- The batter should smell mildly yeasty or sour
- If the batter smells very sour or smells bad, then it may have over fermented or gone bad. Unfortunately, there’s no coming back from this, so make sure the batter doesn’t get over fermented!
What Equipment Should I Use To Make Idlis & Dosas?
For Idlis: You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cooker without using the whistle. If you don’t have an Idli stand – no worries! You can make idlis in greased steel tumblers that can withstand high heat!
For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.
Top Tips to make the best Idlis & Dosas
- Avoid over fermentation: Make sure the batter is not left out at room temperature for too long, or it may over ferment. The optimal time in tropical weather like India is 10-12 hours, but in colder places it can take up to 24 hours.
- Season the batter: Always season the batter before using. Season the dosa batter with salt and sugar. Season idli batter with salt and you are good to go!
- Test Dosa: Make a test dosa before making the rest of the dosas. Spread the batter thin for crispy dosas, and thick for soft and fluffy dosas!
- Grease: Grease the Idli stand or steel tumblers with ghee or oil before pouring the batter into it, or they will stick to the edges and crumble when you demould them.
- Always use a large vessel to ferment idli dosa batter which should be double the capacity of the batter so that there’s enough room for the batter to rise.
It’s easier than it looks! When you dunk soft idlis in sambar, or crispy dosas in Peanut Chutney, you’ll pat yourself on the back! Do leave your comments or questions below!
Also check out our Sambar Recipe which shows you how to make amazing Sambar from store bought sambar masala
Watch How to Make Idli Dosa Batter Recipe Video
Disclaimer: I forgot to add the soaked poha and cooked rice to the blender while grinding the batter in the video. I know – really stupid! But these are included in the step by step pictures above, and in the written recipe card below.
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