Homemade Idli Dosa Batter Recipe

Total Time: 450 minutes

Cuisine: Indian

Ingredients:

  • idli rice
  • water soaking
  • methi seeds (fenugreek seeds)
  • white urad dal

Instructions:

  • To begin making the Homemade Idli Dosa Batter, soak the rice in water, such that the all the rice is completely immersed in water
  • Let it soak for about 6 hours
  • Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
  • Let it soak for about 6 hours
  • First grind the urad dal into a fine smooth batter
  • While grinding add just enough water to make it into a very very smooth batter
  • The batter will look fluffy
  • Pour this batter into a large container
  • Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter
  • Adding too much water will make the dosa batter too watery
  • If required grind a little at a time to get a almost smooth batter
  • The rice batter is a little coarser, but the urad dal batter is super smooth
  • Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
  • You will notice the batter would have risen in volume
  • Hence you should place the batter in a large container so it has enough room to increase in its volume
  • Note on fermenting the Idli Dosa BatterFermenting has to take place where the weather is warm
  • So ideally summer?s the batter ferments very well and doubles or triples its quantity
  • But in cold places, the batter has to be kept in an oven
  • If your oven has light, then turn on the light for a few hours with the batter in the oven
  • Once the oven is warm, turn off the light and let the batter ferment
  • 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
  • This process can be mastered with experience
  • Method For making idlis from the Idli Dosa BatterThe freshly fermented batter is great for making idli's
  • 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
  • For making idlis do not dilute the batter with water
  • When making dosa's you can optionally dilute the batter with a little water to help in easy spreading