Idli Dosa Batter

Here’s how you can make the best Dosa, Idli, Uttapam, Idada (white dhokla) and Paniyaram with the same batter. Yes, you read it right you can prepare all these recipes with the same batter.

Here’s how you can make the best Dosa, Idli, Uttapam, Idada and Paniyaram with the same batter. Yes, you read it right you can prepare all these recipes with the same batter.

Dosa and Idli are very popular breakfast from South India, served even as snacks are now very popular in the world. If you know south Indian cuisine, then the term Dosa, Idli, Uttapam and Paniyaram may certainly not be unheard of. I’m sure!

Here I am sharing how to make Idli Dosa batter at home easily with step by step instructions and video. With this versatile batter you can easily prepare idli, dosa, Uttapam, Paniyaram, Idada and many more recipes.

Recipe Video :-

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Ingredients for Idli Dosa Batter :-

How to make Idli Dosa Batter :-

1. In a bowl take idli rice, wash the rice well and soak for 6-7 hours.

2. In a separate bowl take urad dal gota and methi seeds, wash it well and soak for 6-7 hours.

3. After soaking time is done drain off the water from dal and add soaked dal to mixer jar. Add 1/2 cup cold water and grind the dal to a fine paste.

4. Transfer the dal batter to the steel bowl.

5. Now drain off the water from rice and add soaked rice to a mixer jar along with rinsed poha. Add 1 cup cold water and grind the rice to a slightly coarse paste.

6. Transfer the rice batter to a dal.

7. Add salt to taste and mix batter with your hand in one direction for about 5 minutes. Mixing by hands help in fermentation process.

8. Now cover the bowl and place it at a warm place. Let it ferment for 12-14 hours.

9. After fermentation, you can use this batter to prepare idli, Dosa, Uttapam, Idada and Paniyaram.

10. Enjoy.

Notes :-

Make sure to use cold water when grinding the rice and lentils.

Grind urad dal to a smooth consistency while the rice batter should be slightly coarse.

Once fermented, store the batter in the refrigerator. It can be store for up to a week.

For Dosa use cast iron pan for perfect texture.

Use a large bowl or pot to ferment batter. The pot should be of double the volume to provide enough room for the batter to rise.

For fermentation keep the batter at a warm place. If you live in a cold place you can keep batter in the oven with lights on or use Instant pot on yogurt mode for 12 hours.

Idli Dosa Batter

Recipe by Divya PatelCourse: BreakfastCuisine: Indian

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Soaking and Fermentation

21

hours 

Total time

21

hours 

30

minutes

Here’s how you can make the best Dosa, Idli, Uttapam, Idada and Paniyaram with the same batter. Yes, you read it right you can prepare all these recipes with the same batter.

Ingredients

• 1.5 cup Idli rice

• 1/2 cup Urad dal gota

• 1/4  cup Poha

• 1/2 tsp Methi seeds

• Salt to taste

• 1.5 cup Cold Water

Directions

• In a bowl take idli rice, wash the rice well and soak for 6-7 hours.
• In a separate bowl take urad dal gota and methi seeds, wash it well and soak for 6-7 hours.
• After soaking time is done drain off the water from dal and add soaked dal to mixer jar. Add 1/2 cup cold water and grind the dal to a smooth paste.
• Transfer the dal batter to the steel bowl.
• Now drain off the water from rice and add soaked rice to a mixer jar along with rinsed poha. Add 1 cup cold water and grind the rice to a slightly coarse paste.
• Transfer the rice batter to a dal.
• Add salt to taste and mix batter with your hand in one direction for about 5 minutes. Mixing by hands help in fermentation process.
• Now cover the bowl and place it at a warm place. Let it ferment for 12-14 hours.
• After fermentation, you can use this batter to prepare idli, Dosa, Uttapam, Idada and Paniyaram.
• Enjoy.

Notes :-

• Make sure to use cold water when grinding the rice and lentils.
• Grind urad dal to a smooth consistency while the rice batter should be slightly coarse.
• Once fermented, store the batter in the refrigerator. It can be store for up to a week.
• For Dosa use cast iron pan for perfect texture.
• Use a large bowl or pot to ferment batter. The pot should be of double the volume to provide enough room for the batter to rise.
• For fermentation keep the batter at a warm place. If you live in a cold place you can keep batter in the oven with lights on or use Instant pot on yogurt mode for 12 hours.

Don’t forget to leave a comment below ! Let me know what do you think of this recipe.