Idli Dosa Batter

Idli Dosa Batter

Making Homemade Idli Dosa Batter is a simple process. The Dosa batter is made by soaking the rice and lentil and then grinding it into a smooth batter. To make crispy dosa, your Dosa Batter should be well fermented. If you are living in a cold weather, keep the batter in a warm place like microwave or Oven(turned off). Turn on the oven light(Not the oven). Check Out the video how well it is fermented.

There are many types of Dosas like Adai Dosa, Quinoa Dosa, Lentil Dosa, Quinoa, Oats and lentil Dosa, Masala Dosa, Pav Bhaji Dosa  and many more….. Most people like crisp Dosa and we are one of them. If you want to have nice crispy dosa, dont blend it very fine. Leave it slightly coarse. That will give you nice crispy dosa. I used Parboil rice. Checkout photo at the end of the recipe of Parboil rice I prefer to use. I used Ponni Boiled rice. Checkout photo at the end of the recipe of Parboil rice I prefer to use.

Idli Dosa Batter


I Usually use my Idli batter itself to make dosa. Also I use it for making uttapam, handvo, paniyaram and many more. It’s all in all multipurpose batter. The batter should not be thick or thin. I use this method since years. It’s no Fail – foolproof method.

Idli Dosa Batter

Ingredients

Ponni Boiled Rice – 2 cups

Chana dal – 1/4 cup

Urad dal – 1 cup

Fenugreek seeds – 1 tbsp

Salt to taste

 

Direction

1. Wash and soak the parboiled rice, urad dal, chana dal and fenugreek seeds, rice in one bowl and both the dals and fenugreek seeds in one bowl, for at least 6 hours.

Idli Dosa Batter

2. Drain the water. Don’t throw urad dal water, you can use it to grind the batter.

3. In a grinder, grind rice, urad dal, fenugreek seeds and chana dal. Add 3 to 4 tbsp of the reserved water from the urad dal while grinding. Keep adding a few tbsp of water in between if needed. The batter should be light and fluffy. Don’t add too much water in the beginning. keep adding little water in between. The batter should not be thick or thin. If you want to have nice crispy dosa, dont blend it very fine. Leave it slightly coarse. That will give you nice crispy dosa.

4. Take this batter in to big bowl. Make sure there is room to ferment the batter properly. Add salt and mix it very well.

5. Cover the bowl with a lid and keep it in a warm place for about 10 to 12 hours. The best place to put the dosa batter is microwave or oven (turned off). Turn on the oven light.

Idli Dosa Batter

6. After fermentation, the dosa batter rises and doubles up.

7. Dosa Batter is ready.

Checkout photo below of Parboil rice I prefer to use.

Idli Dosa Batter


15 comments

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  1. RN
    RN 21 April, 2016, 09:17

    Hi Dhwani, What is the ideal temperature if I have to preheat my oven to get a proper fermentation ? I have read various posts with different temperatures.

    Reply this comment
    • Dhwani Mehta
      Dhwani Mehta Author 21 April, 2016, 11:16

      Hi
      Preheat your oven @180 degree F. for 10 minutes.Turn off the oven place the Idli Dosa Batter bowl. Ideal temperature for fermentation is 80-90F.

      Reply this comment
  2. sweta
    sweta 22 April, 2016, 10:05

    Hi dhwani,
    What blender do you use for grinding this batter? Also how do you make handvo with the idli batter?

    Thanks for sharing!!
    SWETA

    Reply this comment
    • Dhwani Mehta
      Dhwani Mehta Author 22 April, 2016, 11:07

      Hi Sweta!!!
      I use Ninja blender for grinding batter, making chutneys, for everything. I bought it from Amazon. Here is the link http://amzn.to/1qFkOyb, just in case.
      For Handvo :- I add chopped vegetables, turmeric, chili powder, lemon, sugar, grated garlic, and tempering(Urad dal, oil, sesame seeds, curry leaves) in the batter. Mix well. I sometime do bake it in the oven or cook it in pan or tawa. Detailed recipe I will Share very Soon.
      Thanks. 🙂

      Reply this comment
      • Tannu
        Tannu 3 November, 2016, 10:20

        Can u send the pic of the blender…i mean which appliance u use..the small one or the big blender…pls share the pic.

        Reply this comment
  3. Dipal
    Dipal 24 April, 2016, 15:14

    do i use basmati rice or idly rice instated of ponni boil rice.

    Reply this comment
  4. Yasha
    Yasha 5 August, 2016, 06:28

    Hey Dhwani! Thanks for sharing the recipe, the idli came out perfect! They just melt in the mouth.. yum!

    Reply this comment
    • Dhwani Mehta
      Dhwani Mehta Author 5 August, 2016, 07:23

      Hi Yasha….
      Glad to know this. Thanks for trying this recipe and sharing your valuable feedback.
      Happy cooking. 🙂

      Reply this comment
  5. Priya
    Priya 23 September, 2016, 09:49

    Everything is fine n beneficial.

    Reply this comment
  6. Divya
    Divya 26 September, 2016, 18:35

    Can you please let us know what settings we need to use on the blender for dosa batter? I am confused as to which presets we have to use and how long ?

    Reply this comment
    • Dhwani Mehta
      Dhwani Mehta Author 3 November, 2016, 12:01

      Hi Divya!!!
      Sorry for the late reply, as I was on the vacation.
      I used Ninja Professional blender. Blend on the highest setting possible in order to maintain a vortex, for around 4 minutes.
      Here is the link of blender http://amzn.to/2fgPAco which I use it in my daily cooking.
      I hope this helps.
      Thanks for visiting!!! 🙂
      Happy cooking!

      Reply this comment
  7. Sri
    Sri 3 November, 2016, 13:03

    Hi ….

    U said Chana dal . Is that roasted Chana or Chana dal

    Reply this comment

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