Recipe Index

This post is a detailed guide for anyone who wants to master the art of making Idli and Dosai at home. You can use this batter to make both Idli and Dosa. In my humble attempt at taking these south Indian staples beyond borders,  I have tried and included every nitty gritty from the choice of rice to fermenting in the batter during winter.

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Idli Dosa Batter

is what Chapati dough is like, in North India. We make this every week since Idlis and Dosai are a staple breakfast dish in south India. 

Naturally fermented, this batter is the OG meal prep in south India. It is common for Ammas and Paatis to grind away a huge can of batter, come weekend. 

If I had to keep only one recipe from my South Indian kitchen, it would be this idli–dosa batter.

This is my “house batter” – the one that becomes soft idlis on day 1, crisp dosas on day 2 (and 3), and sometimes even Uttapam or Paniyaram or Dosa Waffles when I’m trying to finish the last bit.

I’ve tried many ratios and methods over the years, but I keep coming back to this combination because it’s reliable, forgiving and works across seasons.

Ingredients

There are so many ingredients that you can use to make batter for Idlis or Dosa. But in this post, I am sharing the real deal. This is the version I have been using for more than a decade now and it has not failed me even once.

• Parboiled Idli rice – called in Tamil as Kaar Arisi or Vellai Kaar Arisi 
• Whole white Urad Dal – Traditionally, black urad dal was used. Even today, many homes do.
• Fenugreek seeds – these tiny but mighty seeds are key to making fail proof batter.
• Salt 
• Water 
• Rice flakes or cooked rice 

5 Ingredients That Give You the Softest Idlis

While dosai is quite forgiving, idli needs a teeny bit more attention. If you’ve been struggling with hard idlis, here are 5 ingredients that can improve the texture.

Choose any one of these and add it at the right stage during grinding:

• Poha (rice flakes)
  ½ cup, soaked briefly and added along with the soaked rice while grinding.

• Sago (javvarisi)
  ½ cup, soaked along with rice for at least 8 hours. This gives cottony soft idlis.

• Cooked rice
  Preferably rice cooked the previous day and completely cooled. You can use cooked sona masoori, raw rice or ponni rice. ½–¾ cup is ideal. Add this to the soaked rice and grind along with it.
  Do not soak cooked rice.

• Puffed rice (pori / murmura)
  Works just as well as poha. Use 1 cup. Soak briefly and grind along with the soaked rice.

• Kottai muthu
  The traditional Kongu ingredient that makes splendid idlis. These are castor seeds and you need one seed for every cup of rice you use. If you want to learn more about this, tell me in the comments. It’s fairly difficult to source outside India and has a couple of side effects too, so I’m not going into it in depth here.

Rice and Urad Dal Ratios

Here are some proportions you can use, depending on what you want:

1. For the Softest Idlis

3 cups idli rice
1 cup urad dal
1½ tsp fenugreek seeds
½ cup rice flakes
Salt + water for grinding

This yields the softest idlis that feel like little clouds when dunked in hot tiffin sambar.

2. For the Crispiest Golden Dosais

4 cups idli rice
1 cup urad dal
1 tbsp each chana dal and toor dal
½ cup rice flakes
2 tsp fenugreek seeds
Salt + water for grinding

To make the crispiest golden dosai that you will lose count of as you eat, use this ratio.
Yes, chana and toor dal are key ingredients here.

3. The 2-in-1 Batter (Idli + Dosai)

5 cups idli rice
1 cup urad dal
1 tbsp fenugreek seeds
½ cup rice flakes
Salt + water for grinding

This is the proportion I use every single week. It has been tested time and again in my kitchen. Friends have borrowed this batter, followers have followed the recipe to the T, and everyone has had success with it.

Wet Grinder vs Blender

For best results, I recommend using a good wet grinder.

• If you live in the US, look for a 110V wet grinder. Premier, Elgi Ultra and Sujata all have this option.

• If you live in Singapore or Europe, you can use a regular 220V wet grinder sourced from India.

In many South Indian homes, batter is always ground in a wet grinder. Since we usually make a large batch, this is convenient and yields the best texture.

Blenders tend to heat up the batter as they run, which can hinder fermentation. So, if you’re using a Blendtec, Hamilton Beach, Thermomix or any high-speed blender, I recommend using ice-cold water and even ice cubes while grinding.

Shelf Life, Storage and Freezing

Store batter in a clean air tight container. Keep it covered all the time and refrigerate it as soon as it has fermented.

Dosa Batter keeps well in the fridge for up to 1 week. When the batter is 1 or 2 days old, it is great for making Idlis. The rest is ideal for Dosai, Uthapam or Paniyarams.

Freezing Dosa Batter 

Divide batter into 500 ml or 750 ml portions. Transfer to freezer safe bags or containers that have secure lids. Label and freeze for 1 month.

Thaw the required portion of batter overnight in the batter and proceed to make Dosai. 

I have never made Idlis with frozen batter. So, I am unable to comment on this.

How to Grind Dosa Batter in a Blender

Proportions

• 3 cups Idli rice

• 1¼ cups whole white urad dal

• 1 tsp fenugreek seeds

• ¾ cup rice flakes (poha)

• Salt and water as needed

Soaking

1. Wash the rice thoroughly until the water runs clear. Soak in 6–8 cups of water for a minimum of 8 hours.

2. Combine fenugreek seeds and urad dal in a bowl. Rinse thoroughly and drain. Add 4 cups of water and soak for 8 hours.

3. When you’re ready to grind, add the rice flakes to the soaking rice. Mix well and let it sit for 2–3 minutes, then drain in a colander.

4. Drain the soaked urad dal + fenugreek mixture too.

Grinding

1. Transfer the drained urad + fenugreek to a heavy-duty blender with 10 ice cubes and 1 cup water.

2. Pulse a couple of times and then blend to a smooth paste, in short bursts to prevent the motor from heating up.

3. Transfer the ground urad batter to a large bowl.

4. To the same blender jar, add half the soaked rice mixture with 1 cup ice cubes and ¾ cup ice-cold water.

5. Pulse and then grind to a slightly coarse paste, adding water a tablespoon at a time if needed. Work in short bursts and rest the blender between rounds.

6. Repeat with the remaining rice.

Mixing & Fermenting

1. Combine the ground urad and rice batters in a large bowl.

2. Add salt.

3. With clean hands, mix the batter very well.

4. Cover and set aside until it doubles in volume.

5. Once the batter has fermented, you can make idlis or dosai.

How to Ferment Idli Dosa Batter in Winter?

In winter, I usually grind the batter early in the morning and let the daylight do some of the work through the day. It’s absolutely normal for fermentation to take longer on cold days.

As a general guideline, batter can take up to 30 hours to ferment if the average temperature is around 12–15°C.

A few key points:

• Mixing the batter with clean hands is a big factor in good fermentation. The natural bacteria on your hands help kick-start the process.

• Adding enough salt is critical. If you don’t add sufficient salt after grinding and mixing the batters, it may not ferment.

  • Rule of thumb: about 1 tsp salt for every cup of rice + dal used.

• Over-fermentation can give you bad idlis or very sour dosai. Don’t leave the batter out for longer than 36 hours. From my experience, idlis from over-fermented batter are not spongy and soft. Dosa will still work.

Fermenting in the Oven (Light On)

1. Transfer the ground batter to a large bowl. Fill it only halfway to allow room for rising.

2. Close with a lid.

3. Place the bowl in your oven, turn the light on, and close the door.

4. Stick a post-it on the oven door saying there is batter inside (prevents anyone from turning the oven on!).

5. Let the batter sit undisturbed for up to 12 hours. Start checking around 8 hours.

6. When ready, the batter will have risen and doubled in volume. When you stir it, it will feel airy and light.

Fermenting in the Instant Pot

1. Fill the inner pot of a 6 or 8 quart Instant Pot up to half full with batter. Do not overfill.

2. Place the inner pot in the Instant Pot base, cover with a transparent glass lid, and plug it in.

3. Press YOGURT mode and set the timer to 6 hours (up to 12 if you live in very cold places). 8 hours if you live in places where it is not extremely cold.

4. On newer models like the Instant Pot Pro Whisper Quiet, you can control the temperature. I recommend 30°C for 6 hours if you have this option. 

5. Avoid using the regular locking Instant Pot lid; I prefer the Instant Pot glass lid so I can see what’s happening.

6. Overfilling can cause the batter to spill over as it ferments, which can damage the main unit – so leave plenty of headroom.

Please don’t use a 3-quart Instant Pot for fermenting batter. Ideal sizes are 6 and 8 quarts.

Countertop Fermentation in Winter

If you don’t have an Instant Pot or an oven, try one of these:

• Wrap your batter container snugly with a blanket and let it sit on the countertop.

• Keep the container by a sunny window.

• Transfer the batter to a large insulated casserole, close lightly and let it ferment overnight.

• Or add the batter to a deep pressure cooker (around 8 litres). Cover with the lid and put the weight on. Let it sit on the counter for 8–10 hours, undisturbed.

In all cases, make sure your containers are large enough for the batter to rise and double.

Troubleshooting

Recipe Notes

• Using good quality idli rice and urad dal is the first step to getting the batter right. Use fresh whole white urad dal.

• Fresh white urad dal will froth mildly as you wash – you’ll see tiny bubbles on the surface of the water.

• Parboiled idli rice is not the same as regular parboiled rice. Buy “idli rice” for best results.

• Adding the right amount of water while grinding plays a huge role in idli and dosa texture.

  • Watery batter = flat idlis and porous dosai.

• Minimum soaking time is 4 hours. I don’t recommend soaking rice and dal beyond 8 hours.

  • Longer soaking can increase yield and reduce grinding time, but there’s a limit.

• In my recipes, 1 cup = 250 ml.

How to Grind Idli Dosa Batter in a Wet Grinder

Prep Work

1. Wash whole white urad dal thoroughly until the water runs clear. Add fenugreek seeds.

2. Add 3–4 cups cool water and soak for a minimum of 4 hours.

3. Place idli rice in a large bowl and wash thoroughly until water runs clear.

4. Drain the washing water.

5. Add 8–10 cups fresh water to the rice and soak for at least 4 hours.

6. When soaking is complete, rinse the wet grinder and stones well.

7. Add the rice flakes to the soaking rice and set aside.

Grinding Urad Dal

1. Drain the soaked urad dal + fenugreek in a colander.

2. Switch on the wet grinder and, while it runs, add the soaked dal.

3. Add ½ cup water and allow it to grind for 2–3 minutes.

4. Continue grinding for 10–11 minutes, adding ¼ cup water every 2–3 minutes.

5. The urad batter has to resemble butter in texture. If you drop a small blob into a bowl of cold water, it should float without disintegrating.

6. To grind 1 cup urad, you’ll need about 1½–2 cups water in total, and ~14 minutes of grinding.

7. Remove the ground urad batter and transfer to a large bowl. Set aside.

Grinding Rice

1. Drain the soaked rice + poha mixture in a colander.

2. Add this to the wet grinder with ¾ cup water.

3. Begin grinding. Add ½ cup water every 2–3 minutes as needed.

4. Scrape down the edges from time to time, making sure everything is ground evenly.

5. Continue for about 15–18 minutes, or until the rice has been ground to a slightly coarse paste.

6. Transfer the rice batter to the bowl with the urad batter.

7. Add salt.

8. Add 1 cup water to the wet grinder, run it briefly and pour this rinsing water into the batter bowl.

9. Mix everything very well using clean hands.

Fermenting

1. Transfer the batter to a container large enough to allow it to double in volume. If you don’t have one big container, divide into two.

2. Cover and let it ferment overnight or until it rises and doubles in volume.

3. Once fermented, you can make Idlis or Dosai.

4. Well fermented batter feels airy and light when you stir it in. You will also see a bubbly surface on the top.

Print Recipe

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The ultimate foolproof Idli Dosa Batter

One master idli dosa batter made with idli rice, urad dal and fenugreek seeds. Use this naturally fermented batter for soft idlis on day 1 and crisp dosai on days 2–3.

Prep Time5 hours hrs

Cook Time10 minutes mins

Fermenting Time8 hours hrs

Total Time13 hours hrs 10 minutes mins

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings: 50 Dosa

Calories: 87kcal

Equipment

• 2 large mixing bowls
• 1 Wet grinder or a high speed blender
• 1 set measuring cups and spoons

Ingredients

• 5 cups idli rice
• 1 cup whole white urad dal
• 1 tbsp fenugreek seeds
• ½ cup rice flakes poha
• 15 cups water for soaking
• 2 to 3 cups water for grinding rice
• 1.5 to 2 cups water for grinding urad dal
• 6 –8 tsp salt about 1 tsp per cup rice + dal, adjust to taste

Instructions

Prep Work

• Wash whole white urad dal thoroughly until the water runs clear. Add fenugreek seeds.
• Add 3–4 cups cool water and soak for a minimum of 4 hours.
• Place idli rice in a large bowl and wash thoroughly until water runs clear.
• Drain the water used for washing.
• Add 8–10 cups fresh water to the rice and soak for at least 4 hours.
• When soaking is complete, rinse the wet grinder and stones well.
• Add the rice flakes to the soaking rice and set aside.

Grinding Urad Dal

• Drain the soaked urad dal + fenugreek in a colander.
• Switch on the wet grinder and, while it runs, add the soaked dal.
• Add ½ cup water and allow it to grind for 2–3 minutes.
• Continue grinding for 10–11 minutes, adding ¼ cup water every 2–3 minutes.
• The urad batter has to resemble butter in texture. If you drop a small blob into a bowl of cold water, it should float without disintegrating.
• To grind 1 cup urad, you’ll need about 1½–2 cups water in total, and ~14 minutes of grinding.
• Remove the ground urad batter and transfer to a large bowl. Set aside.

Grinding Rice

• Drain the soaked rice + poha mixture in a colander.
• Add this to the wet grinder with ¾ cup water.
• Begin grinding. Add ½ cup water every 2–3 minutes as needed.
• Scrape down the edges from time to time, making sure everything is ground evenly.
• Continue for about 15–18 minutes, or until the rice has been ground to a slightly coarse paste.
• The rice batter should be thick but at the same time, fall freely when poured from a ladle.
• Transfer the rice batter to the bowl with the urad batter.

Mixing

• Add salt.
• Add 1 cup water to the wet grinder, run it briefly and pour this rinsing water into the batter bowl.
• Mix everything very well using clean hands.

Fermenting

• Transfer the batter to a container large enough to allow it to double in volume. If you don’t have one big container, divide into two.
• Cover and let it ferment overnight or until it rises and doubles in volume.
• Once fermented, you can make idlis or dosai.

Notes

Fermentation times will change with climate.

Use the troubleshooting section in the main post if your batter doesn’t rise or idlis are flat.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 87kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 52mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 0.3IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg

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