Our Regular recipe for making this multipurpose Idli Dosa Batter that makes soft fluffy idlis and cripy dosas.
Prep Time7 hourshrs
Cook Time15 minutesmins
Total Time7 hourshrs15 minutesmins
Course: Breakfast
Cuisine: Indian
Keyword: dosa, idli batter, idli dosa batter
Servings: 6people
Calories: 115kcal
Author: Sandhya Hariharan
Ingredients
4CupsIdli Rice
1CupUrad Dal Gota
1TspFenugreek 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.
Notes
You can also use a combination of Idli Rice and Raw Rice for making Idli Dosa Batter. Instead of 4 Cups of Idli Rice - you can use 3 1/2 Cup Idli Rice and 1/2 Cup any short variety of rice like Sona Masoori Rice.