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 at least 4-5 days Idli or Dosa is prepared. Usually, we grind the Idli Dosa batter in the Weekends so for the entire week there can be some hassle-free good food.
How to make Idli/Dosa Batter
Standard 1 cup measures 240 ml
- Grinder or Blender
- 1 Cup Idli Rice
- ¼ Cup Urad Dal
- ½ tsp Fenugreek Seeds
- Water as needed
- Salt as needed
- 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.
- 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 idli, if you live in a cold region in might take even more time for fermentation.
- 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 and dosa better is slightly compared to the dosa water.
- 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. Just before preparing the Idli adjust the consistency and add the necessary Water.