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    Home » Recipe Index » Basics

    How to make Idli-Dosa Batter

    Posted on Aug 2, 2017 · Last Updated on Apr 18, 2024 by Sharmila Kingsly

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    Idli Dosa Batter is like a mandatory stuff for any South Indian household. It comes handy and we can make a variety of dishes with a single batter.

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    how to prepare Idli/dosa Batter

    How to prepare Idli/Dosa batter with step by step photos. Idli and dosa are comfort food for most of the South Indians. Both the breakfast are really healthy and can be prepared in less time.

    In a week of 7 days , we prepare Idli or Dosa at least 4-5 days at times. Usually, we grind the Idli Dosa batter in the Weekends so for the entire week there can be hassle-free good food.

    soft Idli

    But nowadays we do get ready-made Idli/dosa batter in stores which is comparatively expensive. While the batter can be prepared so easily at the home. So now let’s get started with the preparation steps.

    how to prepare Idli/dosa Batter

    How to make Idli/ Dosa Batter

    1.    Measure the ingredients as mentioned. Soak The Idli Rice and Urad Dal in Separate Vessels for about 4 hours. You can add Fenugreek seeds in anyone either Urad Dal or Idli Rice for soaking. Soak it for 4 hours.

    step 1 how to prepare Idli/dosa Batter

    2.    Next in a mixer or grinder add in the soaked Urad Dal and add in the required water for grinding. Blend well to form a fine paste. Make sure there are no whole grains in the batter after grinding. Transfer the ground Urad Dal to a separate vessel

    step 2 how to prepare Idli/dosa Batter

        3.    Now add in the Soaked Rice flour with the required water for grinding in a blender or grinder. Blend well and then transfer to the same vessel where we have kept the ground, Urad Dal. Mix both the rice flour and Urad Dal flour together such that they are homogeneously mixed. After mixing add in the required salt and allow it to ferment overnight or 6 hours in a warm place. The Batter would have raised which indicates the batter is fermented. The batter is now ready to use. Before preparing Idli or dosa mix the batter with the required water to get the correct consistency for Idli or Dosa.

    step 3 how to prepare Idli/dosa Batter

    Soft Idli

    Tips & Variations

    • Make sure you don’t forget to add Fenugreek seeds in the batter as it gives really soft and fluffy Idli or Dosa.
    •  The fermentation part plays an important role in getting really soft idli and crispy dosa. If you live in a cold region in might take even more time for fermentation.
    • Always mix the ground urad dal and idli rice with hands and make sure they are mixed evenly. This helps in fermentation process.
    •  In that case, you can keep the batter inside an empty microwave oven or in the top of the refrigerator. Sometimes if you have old fermented batter you can add that to the new batter and mix well for fermenting (Just like how we prepare curd )
    •  The Proportion can be doubled or increased as per your preference.
    •  I used my blender for grinding the batter you can use the grinder too.
    •  Make sure you wash the Idli Rice and Urad Dal really well before you start soaking and soak the Grains with enough Water. So when you are grinding you can use the water used for soaking Idli Rice and Urad dal for grinding too. This prevents us from not losing the vitamins plus it helps in giving soft idli. This is actually tried and tested by me and a few of my friends.
    •  Always use a big vessel when keeping the batter for fermenting as the batter will double in size and will overflow it the vessel is small.
    •  The idli batter is slightly thick than dosa better is slightly.
    •  If the Idli Better is watery then Your Idli will be flat and may not be fluffy. So don’t add too much water before grinding. So be cautious while adding.

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Idli Dosa Batter
    Print Recipe Pin Recipe
    5 from 1 vote

    How to make Idli/Dosa Batter

    Idli Dosa Batter is like a mandatory stuff for any Indian household. It comes handy and we can make a varitey of dishes with a single batter.
    Prep Time15 minutes mins
    Cook Time0 minutes mins
    Soaking + Fermenting Time10 hours hrs
    Total Time10 hours hrs 15 minutes mins
    Course: Breakfast
    Cuisine: Indian
    Servings: 2 cups
    Calories: 112kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Grinder or Blender
    • Grinder or Blender

    Ingredients

    • 1 Cup Idli Rice
    • ¼ Cup Urad Dal
    • ½ tsp Fenugreek Seeds
    • Water as needed
    • Salt as needed

    Instructions 

    • Measure the ingredients as mentioned. Soak The Idli Rice and Urad Dal in Separate Vessels for about 4 hours. You can add Fenugreek seeds in anyone either Urad Dal or Idli Rice for soaking. Soak it for 4 hours.
    • Next in a mixer or grinder add in the soaked Urad Dal and add in the required water for grinding. Blend well to form a fine paste. Make sure there are no whole grains in the batter after grinding. Transfer the ground Urad Dal to a separate vessel
    • Now add in the Soaked Rice flour with the required water for grinding in a blender or grinder. Blend well and then transfer to the same vessel where we have kept the ground, Urad Dal. Mix both the rice flour and Urad Dal flour together such that they are homogeneously mixed. After mixing add in the required salt and allow it to ferment overnight or 6 hours in a warm place. The Batter would have raised which indicates the batter is fermented. The batter is now ready to use. Before preparing Idli or dosa mix the batter with the required water to get the correct consistency for Idli or Dosa.

    Notes

    •  Make sure you don’t forget to add Fenugreek seeds in the batter as it gives really soft and fluffy Idli or Dosa.
    •  The fermentation part plays an important role in getting really soft idli and crispy dosa. If you live in a cold region in might take even more time for fermentation.
    • Always mix the ground urad dal and idli rice with hands and make sure they are mixed evenly. This helps in fermentation process.
    •  In that case, you can keep the batter inside an empty microwave oven or in the top of the refrigerator. Sometimes if you have old fermented batter you can add that to the new batter and mix well for fermenting (Just like how we prepare curd )
    •  The Proportion can be doubled or increased as per your preference.
    •  I used my blender for grinding the batter you can use the grinder too.
    •  Make sure you wash the Idli Rice and Urad Dal really well before you start soaking and soak the Grains with enough Water. So when you are grinding you can use the water used for soaking Idli Rice and Urad dal for grinding too. This prevents us from not losing the vitamins plus it helps in giving soft idli. This is actually tried and tested by me and a few of my friends.
    •  Always use a big vessel when keeping the batter for fermenting as the batter will double in size and will overflow it the vessel is small.
    •  The idli batter is slightly thick than dosa better is slightly.
    •  If the Idli Better is watery then Your Idli will be flat and may not be fluffy. So don’t add too much water before grinding. So be cautious while adding.
    •  

    Nutrition

    Serving: 1portion | Calories: 112kcal | Carbohydrates: 23.1g | Protein: 3.8g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 1mg | Potassium: 102mg | Fiber: 2.9g | Sugar: 0.2g | Calcium: 6mg | Iron: 6mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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