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
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.
YOU MAY ALSO LOVE TO TRY SOUTH INDIAN RECIPES
HAVE YOU MADE THIS RECIPE ?
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- 4 Cups Idli Rice
- 1 Cup Urad Dal Gota
- 1 Tsp Fenugreek Seeds
- Salt as needed
- 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.