Making homemade idli/dosa batter is a simple three stage process of soaking, grinding and fermenting. This batter is prepared by soaking the lentil and rice and then grinding them into a smooth batter then fermented. Once fermented, batter is ready to make crispy paper dosas, masala dosa, idli, uttapam, paniyarams as well.
Lentil used in this is high in protein and calcium, thus makes a great food to start our day. I consider it to be one of the best breakfast that can nourish our body. Initially it feels complicated to soak, grinde and ferment, but once you start making fresh batter at home you would love the taste of idli/dosas and frankly it doesn’t take that much time as it looks after reading the recipe :). Good fermentation happens in hot/humid place. If you living in a cold countries the batter might take a longer time than usual. You could place the batter in an oven with the light on or at any warm place or even in sunlight.
Once you make a batter, just pour out the batter in a bowl as required and keep the rest in the fridge. This batter can be kept in the refrigerator for 2-4 days, just don’t add salt in the batter which you gonna use in the future. You would need a good, strong and sturdy blender/grinder to grind the batter. These ratios yield good crispy dosas as well as soft idli.
Cuisine: Indian, South Indian
Recipe type: Breakfast, Snacks
Serves: 20 dosas/15-20 medium-sized idli
Level of cooking: Medium
- 1/2 cup whole/split urad dal/black gram
- 1 1/2 cup of regular rice/idli rice/basmati rice
- 1/4 tsp of methi/fenugreek seeds
- 3 tbsp Poha/Avalakki/Flattened rice
- Water for soaking
- Wash the rice, soak for about 5-6 hours.
- Wash the urad dal/black gram and soak it separately for 5-6 hours.
- Wash methi/fenugreek seeds and soak it together with urad dal/black gram.
- Wash and soak poha/flattened rice for about 30 mins before grinding.
- Drain the water completely from dal/black gram. Add them to the grinder jar. Blend until smooth, bubbly and frothy. If needed, add very little water. But remember not to make it thin, it has to be thick. Transfer the batter in a large pot.
- Drain the water from rice and poha, now add this to the blender jar along with very little water and blend it to a smooth paste. Rice batter is a little coarser as compared to urad dal batter which is smooth.
- Combine the urad dal and rice batter together and set aside to ferment about for 5-6 hours if weather is hot and humid. Else it may need 8-10 hours or may be little more if weather is cold.
- During peak summers do not allow to ferment too much also as it leaves a sour smell and taste.
- Once the batter is fermented, make crispy dosa. soft idli’s and enjoy with coconut chutney and sambhar and enjoy delicious breakfast with your family.
- As the batter will start fermenting, it will rise in volume. Hence you should always place the batter in a large container so it has enough space to increase in its volume.
- The batter should be blended well, else the result won’t be good.
- Do not add salt to the whole batter, as it helps to increase the shelf life of the batter and it can be easily keep this batter for 2-4 days in the refrigerator.