Dec 2, 2011

Amma's Homemade Idli & Dosa Batter for Spongy Idli and Crispy Dosa - Step by Step

I got many mails asking me to post the recipe for idli and dosa batter. So here I am with the batter which stays in our house since I am a kid. Amma makes this batter every week in bulk quantity and stores in fridge for that whole week. This is a life saver during busy mornings...

The main thing which you should keep in mind is the proportions for this batter. The propotion is 4:1 (ie) 4 parts of rice to 1 part of urad dal. And the second thing is the fermenting time, Amma usually makes this batter in the morning and leaves it on the counter the whole day and put it in the fridge during night.

I hope you will love our traditional recipe and off you go to the step by step recipe with pictures.. 

Ingrediants:

Rice – 4 cup / 4 part
Whole Urad Dal without Skin / Ulundam Paruppu-1 cup / 1 part
Rock Salt- to taste ( See Notes below the recipe)
Water as needed

Method:

Soak your rice and dal separately for 5-6 hours.

Now in a blender or wet grinder take your dal first and start grinding it. Add some water to help grinding. Grind till it is smooth.Remove this in a big air container and set aside.

Now take rice in the same blender and start grinding. Add some water to help grinding. Grind till it is smooth and soft. Remove this in the same container where the dal batter is kept in.

Now wash you hands completely with soap. Add some salt in the batter and start mixing with your hands. Make sure you mix this completely.

Please note that you don’t fill the batter half way above the container which you store this because it do rise a lot while it ferments. You can also put this is several containers to ferment.

Cover the container with a lid and leave it on counter top for 8-10 hours to ferment. Once the batter is fermented mix it completely with a spoon so that everything is mixed properly and then put it in the refrigerator.

While you are ready to make dosa or idli. Mix the batter once again and you could add some more water if you need and make your favorite dish.

You can use this to make the perfect idli and dosa.


Important Notes:


1)For fermenting the batter in cold places..Preheat the oven to 200 degree farenheat and switch off the oven, Now keep this bowl inside the oven and leave it overnight..If you don't have oven, you can leave it for 2 days on countertop this will make the batter to ferment.


2)Don't use iodised salt, since this will delay the fermenting process.Use rock salt or non-iodised salt.

Pictorial:
Take rice and urad dal in separate bowl

add water and let it soak

first add urad dal to grinder

and let it grind

pour some water to help it grinding

grind till smooth

can you see how smooth it is

remove it in a big container

now add rice in this and start grinding

grind it till smooth

remove it in the same container

now add salt in this and mix with your hands..This is because the warmth from your hand make the batter ferment faster..

all mixed up and fermented...

Now make crispy dosas

MMM..YUM

Or you could make spongy idli's out of this..

87 comments:

  1. after all that i want to have it now.....dont have btter going to the nearesr dosa corner

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  2. very nice pictorial.. one question for your mom, I am in NJ, USA and it is really cold here and my house is also cold, the batter never ferments, tried all tricks, like blanket wrapping, oven light. no luck.. nay other thing .. my kids love idli's..any help will be truly appreciated,
    Love Ash.

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  3. Thanks a lot for sharing with us the step by step method to prepare batter.

    Deepa
    Hamaree Rasoi

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  4. Woww.. looks too good.. very useful post dear.. gr8 job !!
    Indian Cuisine

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  5. too informative dear...........

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  6. @indulge..Thanks for your comment..For fermenting the batter in cold places..Preheat the oven to 200 degree farenheat and switch off the oven..Now keep this bowl inside the oven and leave it overnight..If this don't work, you can leave it for 2 days on countertop this will make the batter to ferment.

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  7. Aarthi.. good description and photos of the process. it is in my list of things to post. i just noticed that in the description, you have said rice first and then dal - though you have corrected in the pics as dal first. Thought I will point out as you know the order is important :-)

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  8. Aarthi, have an award for you at my place. Do collect it. Am adding to your site as a follower. Keep up the gr8 work.

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  9. Crispy and yummy..perfect and tempting breakfast

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  10. Very nice post and delicious idly dosa....yummy!

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  11. I have never made this.. but I thank you for the step by step method. I shall share this with my mother (I call her Amma too) and see if we can make it as wonderful as yours looks. :)

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  12. The dosaa are looking crisp... didn't know we can make idly also with this batter, will try...

    I also add i tsp Baking soda before putting it in the oven, it helps the fermenting process faster...


    -Mythreyi
    Yum! Yum! Yum!

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  13. Thanks for sharing these tips. Very nice n useful.

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  14. Very nice pictorial. Will be useful for amateurs.

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  15. I never knew I could use the same batter for idli and dosa. Love that. Also i never tried prop of 4:1 will do so henceforth after all mom's know the best.

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  16. very informative post,great job....thanks for sharing....

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  17. yum Yum this looks so mouthwatering !

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  18. Amma and Amma ki beti thank you. This post has given me excellent idlis. Will try making dosa out of the atta tomorrow. The only change is that is used idli rava and ground it up too as I had to make idlis urgently and there was no time to soak the rice.
    Thanks a million.

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  19. Thanks...but why do we grind them separately? I always soak them & grind them together ...Im sure there must be some science behind it...I'm learning south Indian food, so just curious :)))

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  20. @Vegetarian Surprises

    actually urad dal needs to be grinded till they gets fluffy, thats what helps in the fermenting process...So they grind it separately ..I think this might be the fact..

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  21. which type of rice you use.i am a begginer to make idli .i made with store bought mix
    your idli is very spongy yummy.

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  22. aarthi, this is great.
    to have a diff kindly add a fist of toor dhal and 1 tsp of fenugreek seeds.

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  23. Hi..
    You have the most amazing blog I have ever come across.I must say this is skill.Did you add anything else while grinding the batter for this hotel style brown coloured dosa?My dosas are always white.Please suggest.
    Prema

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  24. @Anonymousno i din add anything else other than the one given in the recipe..try this recipe and let me know the results

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  25. Hi Aarthi,
    I have a question, do you use the same water that you previously used in soaking the rice and dal in grinding, or you used a fresh one? thanks for sharing your recipe.
    -Dina.

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  26. @AnonymousI didn't use same water..I used fresh water for grinding it..

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  27. Aarti,
    Wonderful post.What kind of rice did you use? Is it sona masoori? Please specify.

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  28. @Anonymous
    No it is not sona masuri..It is regular rice..We have a rice brand called chengalpattu.Amma uses that for making batter

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  29. Your grinder is amazing -- makes the batter so smooth. I use a blender so it is not as smooth as yours. Is this type of grinder only available in India? Thanks for the recipe!

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  30. @AnantaraThank u so much. That is my mum's.I am not sure about that.

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  31. ur recipies r very tasteful..thanks aarthi..
    i tried in 4:1 ratio to grind idly batter..but idly's was not so soft rather it is too hard..
    what i have to do?

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  32. @puma

    The key thing is u should grind the urad dal till it is super soft.This may be one reason.

    Another thing..May be you must have cooked the idly for long time..

    Try again and tell me the results

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  33. hi....
    It is superb recipe which can help to everybody...thanks a lot...i love ur blog so much...u r having great cooking skills keep going ....
    can i use regular sona masoori rice for this...thanks

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  34. @Anonymousofcourse you can use any type of rice

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  35. hi aarthi..I luv ur blog..everything in detail..can u plse post the recipe of the chutney shown in this pic..so yummy..:)

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  36. @AnonymousHere is the link for it.

    http://www.yummytummyaarthi.com/2011/10/andhra-peanut-chutney-verusenaga.html

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  37. thanks a ton for the link Aarthi..:)

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  38. Hi can you please tell me how to make soft and spongy basic idli...i have tried so many times but never got it....i have a steel idli steamer that is with 12 idlis...can make at one time..i use idly rice and i grind it in mixer grinder....please please help

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  39. You have showed the procedure for making batter in a big grinder. Can u show or say how to do idli batter in a blender for working women. how much should be the ratio for making it in the blender? Thanks.

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  40. @AnonymousThat will be a separate post of mine

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  41. Hi aarthi.. I juz lovve ur blog.. All ur dishes are super delicious enough to stole my hubby's heart .. :) u r doung really a great favour to many of us who r new to cooking.. Thankk u soo soo much n keep updating new new dishes. :)))))

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  42. how should i plan if i want to make dosas tomorrow for lunch like when should i soak the rice and all the procedure.what to do with leftover batter, if does not want to consume in 2-3 days? your guidelines will be great help to me.
    thanks.

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  43. @meenakshiYou can prepare the batter the day before, say soak rice and dal in the morning, and grind it in the evening. Ferment the batter overnight and the next day it is ready to use. You can store the batter in fridge for upto a week. make sure you take only small portion out and use that, dont take the whole container out,

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  44. Which rice do you use? Is it the parboiled rice or the normal sona masuri rice?

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  45. Aarti I almost use the same ratio but off late dosa sticks to the tawa

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  46. Hi Thanks fo the recipe �� Just one question instead of soaking and grinding rice can I use rice flour .I don't have a very good grinder so my rice stays coarse and may be that's the reason why my dosa comes out dry instead of
    crispy

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  47. @NK
    know you cannot use rice flour..If you want a crispy dosa, check my this version of dosa
    http://www.yummytummyaarthi.com/2014/07/crispy-dosa-recipe-how-to-make-crispy.html

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  48. The rice is pachai arasi or pulugal arasI sis? Thx for all ur wonderfull mouthwatering receipes,

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  49. Mam, why u don't add fenugreek (vendiyam) with urad ?

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  50. Hi Aarthi, can I use gramflour instead of urad dal?or any other dal?

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  51. @AnonymousNo you cannot add gram flour or any dal..Urad dal is must

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  52. Can plz tell me what will b the ratio if i have to use only 1cup/part of rice.....

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  53. My dosas are sticking to one another after making and putting in hotpot...why is it so dear

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  54. @AnonymousDosa have the tendency to stick. So what i do is, i make it and fold it then put it in hot pot.

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  55. Madam, what type of idli rice, cooking rice and urad dal are you using? I tried many recipes from your sites...its really nice and yummy... thanks madam.

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  56. @renukaI use my super market branded ones. Normal ones are good.

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  57. hi..i have a doubt..in my home we are only two so for us what will be the ratio how much rice i need to take(for 2 days making,maximum we need 10 t0 20 dosa)?

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  58. Hi can I use blender to grind?

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  59. Nice information.....very gud job

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  60. Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
    Restaurant in South Campus

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  61. Hi Aarthi,

    I have learnt so much from your blog! Thank you so much. On this dosa, can I use long grain Basmathi rice?

    Look forward to your reply.

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  62. @Anonymousnormally idli rice or cooking rice is used..u can use long grain too i think

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  63. Hi can I use basmati rice? And also can I use eno to ferment the batter?
    Thank you.

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  64. @Anonymousno eno cannot be used in this. Basmati wont give proper texture

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  65. @Indulge
    I live in Norway, extremely cold country too. I leave my batter near the water heater to help with fermentation because that area is warmer. Usually turns out ok.

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  66. HI, READ ALL THE COMMENTS, BUT DIDNT QUITE GET WHAT TYPE OF RICE TO USE? IS IT IDILI RICE OR DOSA RICE OR A MIXTURE OF BOTH ?PL HELP ME-THKS IN ADVANCE

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  67. @Anonymousu can use idli rice or dosa rice as well.

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  68. Hi aarti..thanks a lot for this post. I have to try this now fr softer idlis.
    But 1 questn.i live in dubai and now its very cold here. So as u told..if i use oven, wont de batter hardens at de bottom because of the heat when i keep inside at 200f? And what kind of vessel should i use in such case..pls reply.

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  69. @Anonymousu have to turn off the oven, this will not make it hard

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  70. @Anonymousidlies will take around 5 to 8 mins to steam. you can place the mould once the water boils

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  71. Thank u aarti foe the reoly.can i add a pinch of yeast to help fermentatn in cold places?

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  72. Hi Aarthi, dont we need to add little methi as well to the batter because i tried this and my dosas did not brown.

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  73. Hi Aarti, i just wanted to make sure that methi seeds need to be added in the batter for idli/dosa to get brown.if yes, how much methi should i be add.

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