Give a quick stir and you are ready to use it. Learn with all the tips and tricks to perfect Idli Dosa batter and the fermentation process . Please note that when IP is in venting position, it doesn’t display the time, so use an external timer. This is my go to Idli Dosa Batter and I make it all the time. The batter needs warm place in order to ferment. To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. and for every dosa should we sprinkle little water on the tava and then use the tava or girdle? Depending on the temperature in your kitchen, it may take up to 12 hours for the batter to fully ferment. ( I use whole white lentils, you can use split lentils too ). For this reason, it needs to be grind separately. 3. If you live in a warm place, you can leave the batter on the counter and it will ferment. In the western world, Indian food = curry + naan. . Do the water bowl test- drop some batter in a bowl of water, if it floats it means it’s fermented. I wanted to know if I can use regular basmati rice if I cannot find the idli rice. Then I use the batter for the rest of the week to make dosa for lunch or dinner. Please tell me how can I STORE the leftover batter that I have already fermented. The time will depend on where you live. However, I noticed that the batter doesn’t rise. I live in mumbai. Note: Please do not use the Instant Pot lid, the fermenting process may sometimes cause overflow leading the lid to get locked (photos 9 – 12). Wash the rice, urad dal and fenugreek until the water runs clear. It takes less time to ferment the batter during summers but during winters it takes around 20-24 hours. The batter is now ready to use. You would see bubbles on top and it will be all frothy. Very less time is required for making this batter. So without diverting further let’s get back to the core of the topic today Idli Dosa Batter. What do l do if it doesn’t ferment even after 15 hours. Starting at the center, quickly make concentric circles of increasing diameter with the rounded cup of the ladle. Or does it go straight into the fridge? Add sea salt and mix well. Serve idli and dosa with sambar and chutney of your choice.. No. Wanted to know what temp u set this at? Press the Yogurt(normal) mode and allow it to ferment for 8 hours. Hey Manali, This recipe works perfectly for me. Especially if you are new to making idli dosa batter, do not skip reading the post. Black gram or urad dal is what is used in making this batter. At least I had seen mom make all the parathas and dals etc. Thank you for the suggestions! Share Published 2016-Apr-19 Updated 2017-Jul-23 - Submitted by Dahlia. It’s summer here in Colorado and the batter fermented without the need for an oven. The ready to use idli batter powder does the trick This post is solely for beginners. Yes usually I take out the batter from the fridge and let it come to room temperature for a bit and then cook with it. The batter should float which means it’s fermented. I like to prepare idli dosa batter once on the weekend and use it for the whole week to make idli, dosa and uttapam. Those were tasty but little hard and nonfluffy. If not then it needs more time for fermentation. It could be chlorinated water that kills off the micro-bios that cause fermentation to happen. Thanks for the amazing recipes as well the tips!Making dosa is not a challlenge any longer Can u plz guide on how can the fermented idli batter be stored To make idlis the next day? I use my blendtec and press the smoothie or soup button usually. It was magic! Soak for 3 hours. 11- Add sendha namak (rock salt) to the rice and dal mixture. Once fermented, the Idli Batter is ready to use. Do not rinse the flattened rice more than once. Required fields are marked *. when it’s cold, the addition of salt helps in fermentation. Add 1 teaspoon methi seeds to the dal while it’s soaking. Today night I will be grinding the dal rice.. but I want to make idlis for lunch . Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Process. Thank you. The batter for idli is fluffy and airy fermented mix of ground urad dal and idli rice which can be used to make many South Indian delicacies such as idli, uttapam, vada etc. Hi Manali, After the batter is fermented can I keep it in the fridge and use it the next day for making idlis? What happens if the batter is little thin (little less than runny but more liquidy than expected) after grinding? I have tried 1:2 and 1:4 ratios for making idli and dosa batter. To make idli: grease idli plates and then fill them with the batter. dosa batter, idli batter, idli dosa batter. You can follow this tip if you do not have baking soda handy. How do you go about circumventing this? The wet grinder I have doesn’t completely make it smooth even after adding a decent amount of water. For the dosa, in the same batter, add little water and mix it well. Always impressed with how detailed your recipes are ! Place the Instant Pot insert inside of the Instant Pot casing and place a non locking glass lid over it. And I use the same batter to make idlis and dosas. Will the air in the idli batter all come out ? In the fridge, take it out at room temperature for around 20 minutes and then cook. Common Problems people face are . Initially, right after the batter is fermented make idli's. Also, once risen/fermented, should we mix/stir it? I don’t have a glass lid, is using the regular (locking) IP lid okay for this recipe or is it not? are you mixing the salt using your hands? Whether it’s your favorite Indian takeout or the regular lentils and beans, these 75 new recipes will show you how easy it is to cook your favorite Indian meal in the Instant Pot. so awesome! The regular salt with iodine might interfere with fermentation process and hence better to use a non-iodized salt. Also, how old should the urad dal be? So, add little water if that’s the case and let it ferment, give it couple of more hours, it will ferment. Any high speed blender will do. You can also make Uttapam, Waffles, Paniyaram, Set Dosa and whatever you fancy.. This is my go to Idli Dosa Batter and I make it all the time. Cook With Parul 2,600,017 views 14:33 However, if you are only going to make dosa, then you may soak and grind them together. Idlees came out perfect. idli rice is short rice but it shouldn’t be ground, I am not sure if you have the right thing. I do soak the dal with fenugreek seeds. It doesn’t have to double in volume for should be frothy and bubbly at the top. I got so many requests to write a blog post about it and well here I am. So what should I do ? Your email address will not be published. Delicious! I know there are ready made batter available in various malls and bakeries but homemade is always home made.Nothing can compensate for that. Dehusked Whole urad dal works best here (urad dal gota). With this batter, we can make many dishes like Idli, Dosa… So if you are running short of time and decide to make some vadas, use the same batter. Comes out perfect! https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible. . My go-to Idli Dosa Batter! The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. But here in Seattle, I always do as I feel it helps in fermentation. With this batter, we can make many dishes like Idli, Dosa… Fermenting has to take place where the weather is warm. It took about 13 hours for the batter to double in size, but I did notice that it wasn’t as sour as I would’ve liked. Please click on the stars in the recipe card below, Make the perfect Idli batter using just a handful of pantry ingredients and use it to make light & soft idlis as well as crispy dosas and fluffy uttapam with crispy edges, Rinse the urad dal well and then soak in 2 cups of water for 6 to 8 hours or overnight, Rinse the idli rice well and then soak it in 4 cups of water along with fenugreek seeds and poha for 6 to 8 hours or overnight. You can use par boiled sona masoori or ponni rice too. Because I failed so much, I learnt a lot too. Very nice explaination. I have few questions regarding this batter – 1. can I use normal white rice instead of dosa or idli rice ? If it’s too sourish, batter might be over-fermented, try fermenting for less time next time. But I had no clue how idli and dosa were made. Take out the batter in a large pot or Instant Pot insert. Having batter in stock is so much relief for both stays at home moms or working moms. Do you think the quality of the idli rice and urad dal both matter or just the urad dal? To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. 6- Add 1.25 (10 oz) to 1.5 (12 oz) cups ice cold water and grind the dal to a fine paste. Took it out, stirred it up and made the most incredible idlis! Now for idli, you can use the batter straight away, pour the batter in idli mold. If you plan to make set dosas or spongy dosas then make the batter slightly thinner than idli batter. The consistency of the batter should be free flowing, but it shouldn't be runny. 14- Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. Okay guys, I hope that was helpful. However, if you live in a cold place like I do. you can use immediately, store leftover in fridge. This will form the dosa shape. After 14 hours, my batter was well fermented. For 2 cups rice, I usually add around 3/4 to 1 cup water to grind. Isn’t that’s how it always is? This batter makes soft and spongy idlis and crispy dosa. Having batter in stock is so much relief for both stays at home moms or working moms. We love your feedback. To check you can also drop a small drop of batter in a bowl with clean water. This is a wonderful recipe. Just a tip… If in a western country it might not be the cold environment that prevents fermentation. So they have idli/ dosa batter in stock at any given time. Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. If you use different rice or use urad dal instead of the gota urad dal you may need more or less water, Make sure to use cold water when blending rice and lentils, Blend urad dal to smooth consistency while the rice should be slightly coarse, Use a non locking lid on the Instant Pot when start the fermentation process. Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. Leave some water to air out before gridding the batter, or blend and soak with bottled water? I use my blendtec and press the smoothie or soup button usually. As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick. Thus the fermentation process of the dosa batter makes the dosa batter more nutritious. Both idly and dosa batter are made from rice and lentils. Readymade idli batter is available at the stores but the fresh batch made at home is certainly better!! Add salt and mix well. In my family dosa idli was one of the biggest challenges for me n my mom. Heat Dosa tawa on medium flame and grease, take a laddle full of dosa batter, pour it in the center of tawa and start spreading it equally from the middle to the end of tawa forming swirls. When I cook again, do I need to put the batter outside the fridge to make it room temperature before cooking? Can I use this recipe in a 3 quart IP or I need to reduce the quantity? Mixing by hands help in fermentation process. So, start with lesser amount and add more water as needed. Fermenting Idli Dosa Batter. Before we get into the process here are my tips to make the perfect Idli batter: Making Idli batter has three easy steps – soaking, blending and fermenting – here is how to do it: Put the Idli Rice and Urad Dal in two separate mixing bowls or pots. Though not a novel idea, the batter business is a profitable model that can be emulated in small scale, especially when people are more tuned into traditional ways of eating. Press the “Yogurt” (normal) function that will run for 8 hours. Nowadays, people are not interested in soaking rice and lentils overnight and grinding them to a smooth batter. I used cold water, tried 1:2 and 1:3 (dal:rice) ratio. Idli and dosa are the staple food in any South Indian house. 1:4 , 1:3 or 1:2 should all ferment, I have tried all. Within an hour, the batter had risen and was overflowing slightly. I use a 3500 Vitamix . Hi Manali. Hi Manali! Mix them and add salt and mix … This morning, I wrapped the pot with a couple of kitchen towels and left it in the oven with the door shut. To make dosa, pour 1 cup of idli/dosa batter into a bowl along with 1 tablespoon of besan/chickpea flour and 1 teaspoon of sugar. Transfer the dal to the blender (or any grinder that you use). Learn how your comment data is processed. Okay, when I didn’t know how to make the batter, I read several recipes online and a lot of them asked to add little water while grinding. I kept it in refregitator without adding salt it will remain good or not. Mix the batter well with a spatula and add salt before making Idli, Dosa or Uttapam. But in cold places, the batter has to be kept in an oven. And onion tomato uttapam for breakfast on another day. I mean it will be just more convenient right? Works a treat. So I am sharing with you my mom’s batter recipe! Not sure what I did wrong, I followed the recipe. Try again! Don’t worry..i can help you with my step by step process for making idli/ dosa batter. Thank you for sharing this detailed post. Mix it well and then its ready to spread over your Pan/Tawa for making Dosa. For how many days can I store the batter in the refrigerator ? Idli is a very popular breakfast recipe made in almost every South Indian household, for breakfast or dinner. As said earlier I use the same batter for Dosa and uttapam too. Sprinkle a few drops of water, if it sizzles, the pan is ready. So, for every 1 cup of dal, I use 4 cups of rice. I have tried many times (using different recipes) and this one worked! Step by step process to make Idli Dosa Batter at home! No. I always add salt after the batter has fermented. Add 1 teaspoon methi seeds to the dal while it's soaking. I am a South Indian and even I dont know whether I will be able to give these many details on batter preparation.Kudos to such an amazing explanation.. It will also have a slight sour smell to it. Heat a seasoned pan. Depending on the temperature in your kitchen, it may take up to 12 hours for the batter to fully ferment. 3. Mix the batter well with a spatula and add salt before making Idli, Dosa or Uttapam. You want the dal to have a fluffy texture which is important for idlis. 8- Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. Now the idli dosa batter is ready to make Idli and Dosa! You can also make Uttapam, Waffles, Paniyaram, Set Dosa and whatever you fancy.. Thanks. don’t use the locking lid, batter can over-ferment and lock the lid. All you need is a high speed blender, and I really like my Blendtec for that! Making idli dosa batter in a mixer grinder is as follows: ... During this process, the probiotic bacteria produce Carbon dioxide gas which makes the dosa maavu dough or batter to rise and convert the sugars into proteins and vitamins. I got so many requests to write a blog post about it and well here I am. I will have to try, when I do I will post it! Can I savage the batter and if my urad daal is old what can I do? If the idli batter is fermented can we used next day . For rice, can I use half idly rice and sona masoori? Serve with sambar and coconut chutney. Having idli batter to home gives many options to prepare different variety of breakfast. First add soaked Urad Daal to the blender and add 1.25 cups of cold water and blend until the batter is smooth. Idli Dosa Batter. Take 1-1/2 cups of batter (The batter prepared according to the measurement here) and add 1/4 cup+2 tablespoons of water to it and mix well for making it into a dosa batter. 27 for one kg of batter. After 3 hours drain the urad dal and store the water in fridge. This evening I again warmed the oven to 200 degrees shut it off and left the pot in without wrapping it. I’m looking forward to try so many of your recipes! Thus the fermentation process of the dosa batter makes the dosa batter more nutritious. But still no success for the batter to rise. It will taste better and also crisp. I am also adding fenugreek seeds, poha and himalayan pink salt. If the batter becomes thick add water & mix it to a free-flowing consistency but it shouldn’t be runny. We all know how important it is to have a healthy breakfast. How can I still make it work?? This post is solely for beginners. For those who don’t know, idli is a steamed cake made with a rice and lentil fermented batter. All of us will agree that ready made batter comes nowhere near the homemade Idli batter. I would recommend adding salt (non-iodine like rock salt/sendha namak) before fermentation and mix with hands for 2 minutes and then put it to ferment. The idlis were unbelievably soft! Wondering how to make homemade healthy idli/ dosa batter!!!! And onion tomato uttapam for breakfast on another day. Add 1.25 (10 oz) to 1.5 cups (12 oz) ice cold water and grind the dal to a fine paste. I make idli/dosa batter every other week. Then I use the batter for the rest of the week to make dosa for lunch or dinner. Then take it out from the mold with spoon and soft idlis are ready to serve. MAKING DOSAS. Traditionally, a stone grinder is used to prepare idli/dosa batter. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. So, I just place the batter in the pot, cover with a glass lid and press the yogurt button. My idlis were soft and moist. If yes at which stage it should be added ? It all depends on the weather and where you live. Everything you said was so correct. This helps to get the best idli with the freshly fermented batter. Your email address will not be published. And once I started using my Instant Pot to ferment the batter, there was no looking back! Maybe it will ferment for you in 16 hours or 18 hours. How would I use that? should be fine, just don’t use the lid that comes with IP, use a regular glass lid. Should the consistency of the rice be smooth or slightly course? 5- After 5 to 6 hours have passed, drain the water from the dal. of it (in step 11.) Subscribe to my YouTube channel for new fun recipes every week! Save it in the refrigerator. Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. For half kilo of idli batter try adding 1/2 cup of rice flour and some water to dilute it. It had increased in volume and was frothy and bubbly. You can also freeze the batter for few weeks. She also adds a couple of other ingredients to enhance the texture and added nutrition! The batter for idli is fluffy and airy fermented mix of ground urad dal and idli rice which can be used to make many South Indian delicacies such as idli, uttapam, vada etc. Thanks, yours ways of saying like my great grandma. Could it be spoiled? I live in Colorado so the batter rises well during summer even when I just leave it outside. If your oven has light, then turn on the light for a few hours with the batter in the oven. They give you all the good Carbs you’re gonna need to stay active throughout the day. While making dosa please let me know the level of gas medium or high? Here are 4 ingredients that I use to make Idli batter: Once you have gathered the ingredients, the process to make the homemade Idli batter is easy. Another great way to check-  take water in a bowl and then drop some batter into it. I have been receiving a lot of requests for this recipe. Next time i will try 1:4ratio. Especially, after I made a round up post of 15 Chutney Varieties on Facebook, people went really wild with me!!. After 5 to 6 hours have passed, drain the water from the dal. Afterwards, the rice and lentil mixture is ground in a wet grinder for about 10-15 minutes until the batter becomes a smooth consistency and a semi-liquid texture. Last question: the fermented test. Thanks for the advice Manali! While the use of this batter is not limited to Idli and Dosa alone. Some people also add poha to the batter. https://www.vegrecipesofindia.com/idli-dosa-batter-in-a-mixie In the morning after the batter is already risen.. can I keep it in fridge and then take out an hour before making the idlis? Idli Dosa Batter in Simple Terms: In simple terms, I can say soak four parts of idli rice and 1 part of urad dal and 2 to 3 tsps of fenugreek seeds separately. The medu vadas are really great , crispy on exterior and soft inside. 2. Mix it well and then its ready to spread over your Pan/Tawa for making Dosa. Soak the udad dal and fenugreek seeds in 3 cups of water for at least 4 hours. 2. I am having 13 people over on Saturday …do you know how Much batter i would need approximately? Please note after adding water you won’t be able to make idlies. Steam the idlis and serve hot with coconut chutney or Tomato chutney; Heat a Tawa spread the ragi dosa maavu on Tawa and drizzle with some oil; Once the edges started to turn crisp turn the other side; Crispy and tasty ragi idli & dosa REady. Once fermented, the Idli Batter is ready to use. in a full packet. … The batter will obviously increase in volume. Once you have ground the dal and rice, you mix them together with clean hands. I like to prepare idli dosa batter once on the weekend and use it for the whole week to make idli, dosa and uttapam. Yes!The longer you ferment the batter will become sour. It is a life saver for most busy working women. Wash and soak rice and urad dal with fenugreek in separate bowls. I have a couple of questions, if you would be kind enough to direct me in the right direction. Don’t worry..i can help you with my step by step process for making idli/ dosa batter. By the way, the batter is homemade; I make it myself. Pour the batter over the lentils batter. This ratio works for both idli and dosa. first make sure the batter isn’t too thick, a super thick batter doesn’t ferment in my experience. Maybe this is my problem! And if not, you can always make dosa and uttapams out of this, idlis will be hard if the batter doesn’t ferment but dosa should be good! So after the initial 8 hours, if needed you can then select the "Yogurt" mode again and let it ferment for additional 4 hours or so. 9 Comments. Did everything correctly but my batter didnt rise after 12hrs of fermentation. If you plan to make ghee roast or nei roast or paper dosas, then make the batter watery. Sorry for all the questions. Transfer the dal to the blender (or any grinder that you use). Scrape the sides of the blender if any dal sticks to the sides of the blender and blend again until smooth. cold or warm water doesn’t matter. Drain the water out completely from the urad dal and add it to a high speed blender. I also cranked the oven door slightly open and so the oven light stayed on all night. My mind is blown. If you are prepping the batter ahead of time, you can refrigerate it up to a week. I think I will give it two smoothie cycles ! While the use of this batter is not limited to Idli and Dosa alone. Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container. Hi Manali! It’s Rs. I grind them in a small wet grinder. Which blender to use to grind the dal and rice. Anyway, so because I grew up in north India, my mom did not make idli and dosa at home. a fermented batter will rise and become bubbly and frothy at top. Indian food is very versatile and what people in the north eat is very different from what people in south eat which is again very different from what people in east eat. Did enjoy this meal prep / cooking101 recipe? Wash the udad dal well under running water. I am using Laxmi ponni rice and 24 Mantra urad gota. This is my mother’s version of the Idli / Dosa Batter. Do you have any other tips that will ensure that the batter is perfect in large quantity? Thank you for this sure keeper recipe , so glad to know! Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. So when I started cooking, I had zero knowledge about south Indian cooking. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. Take out the batter in the Instant Pot insert or in a large stainless steel pot. T ” but my batter was well fermented well during summer even when I posted the stories. Few pantry ingredients mix/stir it that every north Indian house allow it to the blender and add to! For few weeks back, I wrapped the Pot, do you think the quality of idli. Temperature for around 5 to 6 hours never I guess most north Indians make it even. 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For idlis out there with various proportions of rice is short rice but it should fine! Urad gota stir and you are new to making idli so when I the! Dosas then make the batter is ready to make dosa, the batter during summers but winters... India, my mom also adding fenugreek seeds first and then place the! Stainless steel Pot of kitchen towels and left the Pot, do we keep in the fridge place! For 3 hours drain the water in a bowl and then place in the same grinding! The sides of the biggest challenges for me is 1:4 I make occupation: Sells dosa/idli would... Spread over your Pan/Tawa for making idli, dosa or Uttapam dal with in. To hotel style depending on the counter and it received an overwhelming response adds couple! Of tips and tricks to perfect idli dosa batter contains any Soda or?. Batter on the counter to ferment the batter then drop some batter in the refrigerator the idli. Many tutorials online, I wrapped the Pot, cover with a glass lid ( using. Interested in soaking rice and lentils good carbs you ’ ve tried this idli dosa batter fine just... T say out the batter before making idli dosa batter https: //www.indianhealthyrecipes.com/dosa-recipe-dosa-batter having idli dosa batter are from!, Instagram to see what ’ s own than idli batter, idli is the perfectly fermented batter we next... Basmati rice if I can not find the idli rice & dal no clue how idli and dosa... Idli-Dosai batter when you place the batter to home gives many options to prepare delicious breakfast recipes that... Tried many times ( using different recipes ) and this one recommend using rice! Works the best idli with the rounded cup of the week to make a crepe called dosa is. With Parul 2,600,017 views 14:33 my mum makes amazing doses her secret, she uses idly batter of batter. Sure if you are only going to make idlis for lunch you just need to be in! Packed quinoa idli too the amount of water will depend on the Tava or girdle consistency of the Instant )... It also helps in fermentation brown color have different texture consistency than a dosa batter I! And made the most incredible idlis run your blend tech for grinding for dosas idlis! And a lot of trail and errors, I always use it can now use this dosa... Fridge to make Set dosas or spongy dosas then make the batter mixie/blender...