Multipurpose Idli Dosa Batter that makes super soft spongy idli and crispy dosa! Serve idli and dosa with sambar and chutney of your choice.
While the use of this batter is not limited to Idli and Dosa alone. You can also make Uttapam, Waffles, Paniyaram, Set Dosa and whatever you fancy.
Learn with all the tips and tricks to perfect Idli Dosa batter and the fermentation process . Detailed recipe to make Idli is also mentioned below.
ABOUT THIS MULTIPURPOSE IDLI DOSA UTTAPAM BATTER
Being a South Indian, Homemade Idli Dosa batter has always been stored in our refrigerator. Right after one batch is over, the next batch is made. I never thought it is actually a recipe to share with anyone. You can imagine it is really a part and parcel of our everyday diet that never thought of it as a recipe. This is something that we learn from family as we grow up.
Eating Idli / dosa for breakfast or dinner has been on our menu for as along as I remember.
You get amazingly soft spongy idlies with the fresh fermented batter. For crispy golden dosas, use the batter that is at least 2 – 3 days old! For fluffy Uthapam, use the batter when it’s a little further older.
Paniyarams can be made at any time!!!
When it comes to making perfect IDLI DOSA BATTER, it is all about proportion of ingredients, the consistency of the batter and FERMENTATION. Irrespective of the place you live, I have got you covered how to ferment the batter right.
Ingredients you will need for this this batter
You will need 5 ingredients including salt & water to make this South Indian multipurpose batter
Rice – I like to use Idli Rice
Whole Urad Dal Gota or Ulutham parippu
Fenugreek Seeds or Medhiyam or Methi Seeds
Salt
Water
PROPORTION OF RICE TO DAL IN IDLI DOSA UTTAPAM BATTER
I like to use 4 : 1 proportion – 4 Cup Rice: 1 Cup Urad Dal . This proportion works really well when you want to make this multi purpose batter.
If you like only crispy dosa, then check this proportion out.For an exclusive Dosa Batter, you can use 2:1 proportion. That is 1 Cup Idli Rice: 1 Cup Raw Rice : 1 Cup Urad Dal. Add 1/2 Tsp Fenugreek Seeds, 1 Tsp Chana Dal to soak along with the rice for that extra crisp and deep color.
HOW TO FERMENT THE BATTER?
Once the batter is made, it needs to be placed in a warm and dry place to ferment. If you live in a warm place , leave the batter on the counter top to ferment. Its really simple!
But if you live in a place where the weather is quite cold, place the batter to ferment in the Oven or in your Instant Pot!
We live in UK, where 8 months of the year is cold and 4 months is warm. For the duration of 8 months, I prefer fermenting using Instant Pot Pressure Cooker or Oven with lights on.
During the summer months, I would leave them on the window sil to allow them to ferment naturally.
When it comes to Fermenting the Idli Dosa batter, you will hear so many weird stories where people leave it in the boiler room for fermentation. Some people also wrap the pot in a warm blanket.
Weird stories apart – I like to have fool proof method to ferment the batter irrespective of the season.
FERMENT IN THE INSTANT POT
Living in UK, fermenting the batter in Instant Pot has become my preferred method. Irrespective of the season, I have perfect batter sorted all year around.
To ferment the Dosa Idli batter in Instant Pot, pour the batter in the inner stainless steel pot. Cover with a glass lid.
Press Yogurt button on your 6 qt Duo or 8 qt Duo and set the time for 12 hours. Make sure it is in Normal. ( not less, not boil ). Let the Instant Pot do the magic.
Depending upon the weather, your batter should be fermented in 8 – 14 hours. For warm days, you will find your batter ready in 8 hours. For cold wintery day, you will need atleast 12- 14 hours.
Instant Pot incubates a warm temperature to the pot to ferment the batter at a steady temperature!
FERMENT ON THE COUNTER TOP OR WINDOW SIL
When the weather is warm enough say 22 C and more, leave the batter COVERED on the counter top or window sil, for at least 8- 10 hours to ferment.
FERMENT IN THE OVEN
Place the batter COVERED in your conventional oven with the lights turned on. The batter will ferment in about 10 to 12 hours. Leave the light on for roughly 4- 5 hours and then turn it off.
DO NOT SET THE TEMPERATURE FOR YOUR OVEN FOR FERMENTATION
HOW TO MAKE IDLI WITH IDLI DOSA BATTER?
Grease idli plates with oil. Carefully pour the batter to the idli plates and stack them.
Pour 1 Cup of water in the Idli Cooker and place the Idli Stand. Steam for 10 -12 minutes on high heat.
To make Idli in the Instant Pot, pour 1 Cup of water into the Inner Stainless Steel Pot. Place the Idli Stand . Secure the lid and leave the vent in venting position. Set a timer on your phone or google for 13 minutes. After 13 minutes, open the Instant Pot.
To de-mould, allow the idli to cool down briefly for 2 minutes. Use a sharp spoon to remove the idli from the plate. Serve hot with coconut chutney, red pepper chutney, idli podi and sambar.
YOU MAY ALSO LOVE TO TRY SOUTH INDIAN RECIPES
HAVE YOU MADE THIS RECIPE ?
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Ingredients
- 4 Cups Idli Rice
- 1 Cup Urad Dal Gota
- 1 Tsp Fenugreek Seeds
- Salt as needed
Instructions
- Place the rice in a mixing bowl and rinse well at least 4- 5 times until its clear. Soak it in enough water leaving at least 1” headspace for 6-8
- Place the urad dal in another bowl and rinse well at least 4 -5 times until clear. Soak in enough water leaving some headspace for swelling 6 hours at least. Add methi seeds ( fenugreek seeds ) to the urad dal.
- After 6 hours, drain the water from the urad dal. Add this urad dal to the wet grinder along with 1/2 cup of water and grind.
- At regular intervals, splash some water and also make sure the grinder is clean on the sides with a spatula. After 20 minutes or so, you will find the urad dal batter fluffed up and doubled in quantity. It can take roughly 20- 30 minutes depending upon the variety of urad dal, for the ural dal batter to be ready. Transfer this batter to a bowl and set it aside.
- Drain the water from the soaked rice and discard. Add the rice to the grinder and begin to process. As the rice tends to leave some water while grinding, add water little by little until you have thick, smooth batter .
- Transfer this rice batter to the bowl with urad dal batter and mix to combine.
- Use clean hands or clean ladle to mix.
- Add salt and mix again.
- Place this Idli Dosa Batter, covered to ferment in a warm place or in the Instant Pot.
- After 12- 14 hours, the idli dosa batter has fermented and has doubled in quantity. Our homemade Idli Dosa batter is ready to use.
Sreelatha S says
Making the idli dosa batter at home is really convenient..I love making large batches to have an unlimited supply of idly, dosa and paniyarams. Thank you for the tip on proofing the batter in Instant Pot – really very handy!
Nancy Patel says
Thank you for providing this ultimate guide on making Dosa Idli Batter. Explanation is quite detailed and I am looking forward to making it soon.
Pavi says
Such a fantastic tip thank you so much
Sandhya's Kitchen says
Most welcome Pavithra. Glad this guide on Idli Dosa Batter is handy!
Sarika says
Hi sandhya – how much water to add while grinding the rice?
Sandhya's Kitchen says
Hi Sarika, you will need about 1.5 – 2 cups of water. But add it little by little if you are using a wet grinder as I do. You will need to gauge it depending upon the consistency. In case you are making idli dosa batter in a high-speed blender, use ice-cold water. And add the water to the rice and blend them to a smooth paste. Start with 1.5 cups and add more if needed.
Helen says
Hello, thank you for the wonderful guide. I have never made idli and would love to try. I cannot easily get traditional Indian ingredients where I live but can access a healthfood shop. What might I be able to use for rice and dal that would be similar. I can get rice such as short and long grain – I would prefer to use brown rice – would that work? Also I can get different coloured lentils, split peas, and small beans like mung beans, chickpeas or black beans. I have a dehydrator that I can ferment with and a high speed blender so I will use those and order an idli pan but it is just the ingredients I have the trouble with. Any ideas? Thank you so much for your time and help. Kind regards.
Sandhya's Kitchen says
Hi Helen, Idli is a wonderful dish and tastes great with coconut chutney and sambar.
Coming to the ingredients, If you cannot get Idli rice, you can use any short-grain or long-grain rice. Make sure it is not quick cook. However, for the dal, it has to be Urad Dal. Any other beans/dal will not work.
If you live in the Uk, I may be able to help you 🙂
Helen says
Thank you so much, I am in Ireland it is harder to buy Indian ingredients here but I am looking at a shop in Dublin that posts ingredients so I will aim to get the dal and idli steamer there. Thank you for the inspiration have been wanting to make these for a long time.
Sandhya's Kitchen says
I can understand. If you would like, I can ask friends of mine in Ireland about purchasing Indian ingredients. Also as you are making Idli for the first time, I would recommend starting with halving the recipe and using the exact ingredients.
Just dropped you an email 🙂
Helen says
also wonder if millet or other grains can be used?
Helen says
Thank you so much, you are very kind and I really appreciate your time and wonderful recipes.
Navya says
Hey Sandhya
Could you please advise what’s the best air fryer and instant pot and where to buy please, new mum trying to experiment in the kitchen grateful for any leads 🙂
Thanks