idli dosa batter process
HI! Today I’ll tell the process of making idli and dosa batter for soft idlis and crisp dosas. Idlis and dosas are some of the most delicious and healthiest foods that appeal to everyone. Plus, they are vegan and simple enough to make and eat every day. The perfect idli is soft and fluffy; the perfect dosa is paper-thin and crisp. It might be hard to imagine that such distinctly different foods use the same batter, right? The answer is here…
Idli recipe: Wondering how to make soft idli with homemade idli batter? Look no further for the perfect formula and tips for making soft idlis!
Ingredients for idli dosa batter
Urad Daal: 1 Cup
Idli Rava: 3 Cups
Salt: as per taste
METHOD for idli dosa batter
- Wash urad daal and rava separately 2-3 times.
- Soak separately for overnight or 7-8 hours.
- Grind urad daal to a thick consistency.
- Just before completion add soaked idli rava and mix well.
- Ferment for at least 2 hours or overnight is better.
- Add salt to the batter.
- Grease the idli molds with little oil and add a spoon full of idli batter in each mold.
- Steam for 10-12 minutes. Take it out and cool them and remove from molds.
- Super Soft idlis are ready to enjoy with peanut chutney.
Points to Remember:
- Use the same glass/cup for measuring both rava and daal.
- If you are grinding in the wet grinder then take 4 cups of rava because as you grind in stone the quantity of daal will become fluffy. If you are grinding in mixer then 3 cups are enough.
Rice: 3 Cups
Urad daal:1 cup
Methi: 1 tsp
Poha(Rice flakes):1 cup
- Wash the rice, dal and fenugreek seeds in cool water a few times. Soak them in a generous amount of water in a large bowl for at least 4-6 hours.
- When you are ready to grind the batter, wash and soak the poha in water for 5 minutes, just enough to soften it. Skip this step if you are using cooked rice. You only need either of these ingredients, not both.
- Fill the blender only half-full with the drained rice and dal. Add water to just come up to the level of rice and dal; do not add a lot of water. Grind to a smooth consistency (a fine sand-line gritty texture is also fine). Do this in batches if needed.
- Pour the batter into a large container. Make sure to fill the container only halfway, to allow room for the batter to rise during fermentation. Mix the batter well with your clean, bare hands. Cover the container lightly and rest in a warm place overnight.
- Once the batter has risen (it will also smell fermented), add salt and mix gently to combine. Make dosas with this batter. Refrigerate the batter if not using immediately to prevent further fermentation and souring of the batter.
- Heat dosa tava and wipe it with a damp cloth and take large spoonful of batter and start making dosas.
Do you love idlis and dosas? Have you struggled to make them at home? I hope this post helps you in making perfect idlis and dosas at home. Do let me know in the comments below if you have any doubts at all. And if you find this helpful, don’t forget to share with your friends. Watch the video for detailed information link is below: