Homemade Idli Dosa Batter Recipe
A vegetarian Indian recipe with idli rice, -/4 white urad dal (whole), teaspoons methi seeds (fenugreek seeds). Ready in 7h 30m, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
26 steps- 1
To begin making the Homemade Idli Dosa Batter, soak the rice in water, such that the all the rice is completely immersed in water
idli rice(3 cups)water - for soaking - 2
Let it soak for about 6 hours
- 3
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
-/4 white urad dal (whole)(1 cups)water - for soaking - 4
Let it soak for about 6 hours
- 5
First grind the urad dal into a fine smooth batter
-/4 white urad dal (whole)(1 cups) - 6
While grinding add just enough water to make it into a very very smooth batter
water - for soaking - 7
The batter will look fluffy
- 8
Pour this batter into a large container
- 9
Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter
idli rice(3 cups)water - for soaking - 10
Adding too much water will make the dosa batter too watery
water - for soaking - 11
If required grind a little at a time to get a almost smooth batter
- 12
The rice batter is a little coarser, but the urad dal batter is super smooth
idli rice(3 cups)-/4 white urad dal (whole)(1 cups) - 13
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
idli rice(3 cups)-/4 white urad dal (whole)(1 cups) - 14
You will notice the batter would have risen in volume
- 15
Hence you should place the batter in a large container so it has enough room to increase in its volume
- 16
Note on fermenting the Idli Dosa BatterFermenting has to take place where the weather is warm
idli rice(3 cups) - 17
So ideally summer’s the batter ferments very well and doubles or triples its quantity
- 18
But in cold places, the batter has to be kept in an oven
- 19
If your oven has light, then turn on the light for a few hours with the batter in the oven
- 20
Once the oven is warm, turn off the light and let the batter ferment
- 21
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment
- 22
This process can be mastered with experience
- 23
Method For making idlis from the Idli Dosa BatterThe freshly fermented batter is great for making idli's
idli rice(3 cups) - 24
So typically and traditionally, the first day after the rise, we made idli's at home and there after it is great for making dosa's as well
idli rice(3 cups) - 25
For making idlis do not dilute the batter with water
idli rice(3 cups)water - for soaking - 26
When making dosa's you can optionally dilute the batter with a little water to help in easy spreading
water - for soaking
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Homemade Idli Dosa Batter Recipe
A vegetarian Indian recipe with idli rice, -/4 white urad dal (whole), teaspoons methi seeds (fenugreek seeds). Ready in 7h 30m, serves 6.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
26 steps- 1
To begin making the Homemade Idli Dosa Batter, soak the rice in water, such that the all the rice is completely immersed in water
idli rice(3 cups)water - for soaking - 2
Let it soak for about 6 hours
- 3
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
-/4 white urad dal (whole)(1 cups)water - for soaking - 4
Let it soak for about 6 hours
- 5
First grind the urad dal into a fine smooth batter
-/4 white urad dal (whole)(1 cups) - 6
While grinding add just enough water to make it into a very very smooth batter
water - for soaking - 7
The batter will look fluffy
- 8
Pour this batter into a large container
- 9
Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter
idli rice(3 cups)water - for soaking - 10
Adding too much water will make the dosa batter too watery
water - for soaking - 11
If required grind a little at a time to get a almost smooth batter
- 12
The rice batter is a little coarser, but the urad dal batter is super smooth
idli rice(3 cups)-/4 white urad dal (whole)(1 cups) - 13
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
idli rice(3 cups)-/4 white urad dal (whole)(1 cups) - 14
You will notice the batter would have risen in volume
- 15
Hence you should place the batter in a large container so it has enough room to increase in its volume
- 16
Note on fermenting the Idli Dosa BatterFermenting has to take place where the weather is warm
idli rice(3 cups) - 17
So ideally summer’s the batter ferments very well and doubles or triples its quantity
- 18
But in cold places, the batter has to be kept in an oven
- 19
If your oven has light, then turn on the light for a few hours with the batter in the oven
- 20
Once the oven is warm, turn off the light and let the batter ferment
- 21
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment
- 22
This process can be mastered with experience
- 23
Method For making idlis from the Idli Dosa BatterThe freshly fermented batter is great for making idli's
idli rice(3 cups) - 24
So typically and traditionally, the first day after the rise, we made idli's at home and there after it is great for making dosa's as well
idli rice(3 cups) - 25
For making idlis do not dilute the batter with water
idli rice(3 cups)water - for soaking - 26
When making dosa's you can optionally dilute the batter with a little water to help in easy spreading
water - for soaking
Rate this recipe
