Idli Dosa Batter

Dosa! Means, the mouth watering smell that spreads all over the place and hits your nose out of the blue and makes you instantly hungry.Okay! That’s something about dosa. But if you want to make dosa, obviously you have to prepare dosa batter too. Of course, you get dosa batter out there at the market but, it’s always an advantage for you to prepare the batter, as it is easy, economic and you can stock a bulk of the same for a week.

1 review, 4.78/5

Idli Dosa Batter

South India

6 Persons

840 minutes

Items List

Name Quantity Image
Raw rice 2 cups
Idly Rice 1 cup
Urad dal 1 cup
Fenugreek ½ tbsp
Salt enough to taste
Water as required

Preparation

Stage 1

In a big bowl, take 2 cups raw rice and 1 cup idly rice, wash it thoroughly and drain off the water. Now soak it in at least 6 cups of water. Let it soak for 5 hrs. In another bowl wash and soak urad dal. Urad dal gets soaked easily and it is suggested to soak urad dal just for 1 hr before grinding. Adjust the timing such that when urad dal is soaked for 1 hr, soaking rice completes 5 hrs. In a small bowl take fenugreek seeds and soak it in water for 1 hr (along with urad dal). Keep all of them aside.

Stage 2

Now using a grinder or a blender, first grind urad dal and fenugreek together to a smooth paste adding water as per required to get the smooth fluffy texture. Fenugreek will add to the flavour and aroma of dosa and is healthy. Fenugreek also helps the batter to be fluffy and helps good fermentation. Transfer it to a mixing bowl and keep it aside.

Stage 3

Now grind the soaked rice adding enough water and salt, to a thick smooth paste.

Stage 4

Mix the urad dal batter and the rice batter together and transfer it to a bowl having lid. Make sure that the bowl has enough space to contain the batter even after fermentation as the volume may double.

Stage 5

In five hours the batter will start fermenting and you have to stir it with a ladle and let the fermented air go out. This fermentation is necessary for both idly and dosa to come out delicious. Either you may make idly or dosa out of the fermented batter right at that time or if you like to make idly/dosa later, keep it closed and refrigerated for your use.

Tips

  • I have used 160 ml cup for the measurements. Here I have taken 1:3 urad dal: rice. Add ½ tbsp fenugreek if you are using 160 ml cup
  • With this dosa batter you can make Masala Dosa, Plain Dosa, Idly, Uthappam etc
  • You can use any boiled rice instead of idli rice. I used IR8, but other boiled rice like, Ponni, matta also can be used.

Stages

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