Failproof Idli Dosa Batter/ Rice and lentil batter – with all tips and tricks

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Here is the most wanted recipe of Idli Dosa batter I wanted to post for a long time. This is the foolproof recipe for the basic Idli Dosa batter to make the fluffy Idli and crispy dosa. I have tried to include the answers to most questions asked. 

Idli Dosa Batter

Idli and dosa are the staple food in any South Indian house. So they have idli/ dosa batter in stock at any given time. Having batter in stock is so much relief for both stays at home moms or working moms. With this batter, we can make many dishes like Idli, Dosa, Uthappam, Paniyaram.

This batter is simple ground rice and urad dal (lentil) with fenugreek seeds. Usually, most Indian households have a wet grinder which is used to make this batter. But in the US, I have seen many people use Vitamix or Blendtec to make this batter. As I personally use a wet grinder, I’m not sure about the results when you grind in Vitamix or Blendtec. 

How to make

Ingredients used

Rice – In this given recipe, I have used Sona Masoori rice.

Urad Dal – It is a lentil you can get in any Indian store or on Amazon. I have used white whole husked urad dal. You can also use whole black urad dal. But remember to clean and husk it before use.

Methi seeds/ fenugreek seeds – Methi seeds are used to make the Idli fluffy and dosa crispy. But do not use it more than mentioned as it may give a bitter taste.

Poha/ Flattened rice flakes – Poha is added while grinding the rice. This is to make Idli soft and fluffy. If you don’t have poha, you can use a handful of cooked rice.

A short video

What is the best rice to make Idli dosa batter?

Usually, Idli rice is used in making this batter. But I have also used parboiled rice and sona masoori rice. However, when I used only Idli rice I didn’t get the required results for my dosa. Giving the ratios of different rice to urad dal below. You can use any 3 of the given ratios

Idli Rice – 3 Cups Par boiled rice – 2 Cups	Urad Dal – 1 Cup	Methi seeds – 1 Tsp
Par boiled rice – 5 Cups	Urad Dal – 1 Cup	Methi seeds – 1 Tsp
Sona Masoori Rice – 41/2 Cups	Urad Dal – 1 Cup	Methi seeds – 1 Tsp

While making with any of these proportions, you can add ¼ cup poha/ flattened rice flakes or a handful of cooked rice along with rice while grinding (not while soaking)

The first step is to soak rice and urad dal along with methi seeds for at least 8 hrs or overnight. Wash thoroughly and clean the wet grinder too. First, add urad dal and methi seeds and grind with a little quantity of water. Do not add more water. The grinding time should not exceed more than 20 minutes. The urad dal batter should be fluffy. To check add a drop in water, it should float.

Once it is ground, remove it to a big bowl. Then add rice along with poha. Add ½ cup water and grind. Grind it till smooth. Add water in between when required. Add salt before switching off the wet grinder. Remove the rice batter to the bowl with urad dal batter. Mix both the batter with your clean hands for at least 2 minutes. Cover the bowl and leave it in a warm place over the countertop. Leave it for at least 8 hours or overnight to ferment. 

The batter needs to be the only 3/4th filled in the bowl leaving room to ferment. You can also place a plate below the bowl, so the overflowing batter will not be wasted. Once the batter is fermented you can make Idli or dosa. Initially, the batter will be good for Idli and the next following days, it will be good for dosa, uthapam, or paniyaram.

How to ferment the batter in winter

During the winter season, those who are in cold places may find it hard to get the idli dosa batter fermented. In those cases, place the batter bowl with the plate below in the oven. Switch on the oven light and leave it for 6 to 8 hours.

Fermenting Idli dosa batter in Instant pot

The recent trend is fermenting the batter in an Instant Pot. So you don’t have to bother about the weather. Pour the ground rice and lentil batter into the stainless steel inner pot of the Instant Pot. Place the inner pot in the Instant Pot and close it with the glass lid (not the Instant Pot pressure lid). Switch it on. Press the yogurt button and set the timer for 8 hours during the summer and if you are in cold areas, set the timer to 12 hours during winter.

Why didn’t the batter ferment?

The batter may be too thin or the mixing is not proper. The Idli dosa batter should be thick as pancake batter.

And mix it thoroughly with your clean hands, I stress this.

Why are methi seeds used?

Methi seeds are used while grinding as it makes the Idli fluffy and the dosa crispier.

Can I skip poha/ flattened rice flakes?

Yes, you can if you don’t have poha. Instead, you can use a handful of cooked rice while grinding rice. 

How to store the Idli Dosa batter?

Once the batter is fermented, you can store it in the refrigerator in the same bowl you used to ferment.  After two days, transfer the batter to another bowl. The batter will stay good for  4 days.

Can I freeze the batter?

Yes, when you grind a big batch of batter and freeze a portion of the batter in an airtight container. The previous night thaw the batter in the refrigerator. 

How to make Idli/ Steamed rice cake?

You will need an Idli maker to make Idli. You need to grease the Idli plates with oil and pour over the batter in each mold. Then pour 1 to 2 cups of water into the Idli steamer. Place it on the stove and then keep the idli molds with batter inside the steamer. Steam it for 15 minutes. Checking it with a toothpick inserted comes out clean of the idli. Serve it with sambar or chutney.

The batter should be thick like pancake batter for making Idli

Got leftover Idli? Do not waste, try Puli Idli or Idli Upma

How to make dosa/ savory crepe?

Heat a Dosa pan or a flat pan. Smear oil or ghee. Pour a ladle full of batter into the pan and spread it in a circle to make dosa or crepe. Smear oil or ghee over the dosa. When one side is cooked flip it and cook the other side for a minute or two. Remove to a plate. Serve with brinjal gothsu, sambar or chutney, or paruppu podi.

You can add 1 cup of water to the batter if it is too thick before making dosa.

Do also check our Sambar dosa recipe and Egg dosa recipe.

Need more Indian Breakfast

Puttu

Appam

Ragi porridge

Vermicelli Upma

Rava Upma

Ragi Dosa

Do not forget to check our Indian Breakfast menu for a week.

Recipe for Idli Dosa Batter

Ingredients

Rice – 4 1/2 cups ( I used sona masoori)

Urad dal – 1 cup

Methi seeds – 1 tsp

Poha  – 1/4 cup

Salt – as required

Method

• Soak rice and urad dal along with methi seeds for 6 to 8 hours.
• Wash and grind urad dal along with methi seeds till smooth. It should double up the original quantity. (depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
• Take it in a bowl. Then wash rice, add poha, and grind till smooth with the required water.
• Take it in the same bowl with ground urad dal. Add salt.
• Mix with clean hands till both batter is mixed nicely.
• Cover the bowl with a lid.
• Ferment overnight in a warm place over the countertop.
• Check for consistency. Add water only needed.

Notes

1. Add poha to rice only before grinding.
2. Instead poha , you can add cooked rice.
3. Do not grind urad dal for more than 20 minutes.
4. The batter will be good on the first day to make idli .
5. The following days will be good for making dosa, paniyaram, or uthappam.
6. For dosa, the batter should be in flowing consistency. For idli, it should be thicker than that.
7. I grind in a wet grinder. I haven’t used a mixer or blender to make the batter, so I’m not sure about the results you get from it.

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Originally the post was published on Oct 5, 2016. Now updated with content, photos, and video.