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Idli and Dosa Batter
Idli and Dosa are famous south Indian yummy food for breakfast. Making them is very easy at home with perfect and superb taste.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Resting Time
20
hours
hrs
Total Time
20
hours
hrs
30
minutes
mins
Course
Breakfast
Cuisine
Indian
Servings
10
People
Calories
340
kcal
Ingredients
Idli Batter
½
cup
white lentil
1½
cup
idli rava
1½
cup
water
1
tsp
salt
½
cup
water
Dosa Batter
2
cup
white rice
Low Quality is recommended
½
cup
white lentil
¼
cup
flattened rice
1
tsp
fenugreek seeds
2
tbsp
split chickpeas
1
tsp
salt
1
tsp
sugar
Instructions
Idli Batter
Take white lentils in a bowl and wash them 2-3 times and soak in water for 7-8 hours.
Grind in a mixer to make a fine paste. If needed add a little water.
Transfer into a bowl. Add idli rava and whip it while adding water in small quantities.
Keep it aside for fermentation for 10-11 hours. Can adjust hours depending on the season. More time in cold seasons and less time in hot seasons.
The batter should be now double in quantity. Add salt, water and mix them.
Idli batter is ready.
Dosa Batter
Take three bowls. first with Rice, second with white lentil, third with flattened rice, fenugreek seeds and split chickpeas.
Wash them and soak them in water for 8-10 hours.
In the mixer first, add the third bowl ingredients and then the second bowl. make a fine paste and transfer into a bowl.
Make a fine paste of the first bowl which is rice using the mixer and mix with the previous paste.
Mix them and keep them for aside for fermentation for 10-12 hours.
The batter is now double in quantity. Add salt, sugar and mix.
The batter is ready for making Dosa.
Video
Notes
Both the batter can be preserved in refrigirator for upto 3 days. Also, water can be added if needed to the batter anytime.
Keyword
dosa batter, idli batter, idli/dosa batter