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.
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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