Apr 16, 2015

Black Urad Dal Idli & Dosa Recipe / How to Make Idli, Dosa Batter in Mixie

As a south indian Idli, Dosa are our staple. We eat them most of the day for breakfast or for dinner. Frankly they are our life saver. If we have a batch of idli dosa batter, then we can whip up breakfast or dinner in few minutes. Normally idli batters are made with whole white urad dal without skin. But few days back, when i wanted to make a batch a dosa batter, i found that i ran out of whole urad dal, all i had is the split black urad dal. I thought why not make batter using that because they are much more nutritious than normal ones. I changed the measurements a little and made the batter in a blender. The nextday when i made idli and dosa using that, i was surprised, it gave the most soft idli and crispy dosa ever.

Similar Recipes,
Idli Recipes
Dosa Recipes
Chutney Recipes
Sambar Recipes

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 30 mins
Soaking Time : 4 hours
Fermenting Time : Overnight


Rice - 2 cups ( I used idli rice)
Split Black Urad Dal - 3/4 cup
Fenugreek Seeds / Vendayam / Methi - 1/2 tsp
Salt - to taste
Water as needed


Wash and soak rice separately and dal with fenugreek separately for 3 to 4 hours.

Take rice in a blender and make it into a fine puree. Pour them into a container.

Take dal in the same blender and make it into a fine puree. Pour that into the same container.

Add in salt, mix well. Cover and let it ferment overnight.

Nextday mix well and make idlies or dosa.


1)The batter should be foamy and frothy. If it is not frothy, then dont make idlies, make dosa. the frothyness will give you the soft idlies.

2)This batter can be stored in fridge for around 4 to 5 days.

3)For making dosa, add little water to the batter is it is too thick.

Products which i use:

Many of you have been asking me about the blender which i use, this is the one, it is PREETHI BLUE LEAF. I use that to grind my dosa batter, idli batter, vadai batter, masalas, juices and everything. It work like a charm. I strongly suggest this product.  You can buy here http://bit.ly/1PNAeJ2

This is the idli stand which i use. You can buy here http://bit.ly/1PRhCIi

Take your washed rice in a bowl

Take your washed black urad dal in a bowl

add fenugreek seeds to the urad dal

soak both of them for 3 to 4 hours

take rice in a blender

make it into a fine puree

pour them into a bowl

take your dal in the same blender

make them into a fine puree as well

pour them into the rice batter
Add in salt

Mix well
Cover and let it ferment overnight or 8 to 10 hours

this is how it looks the next day

look how foamy it looks

this airyness will give you the soft idli, if your batter doesn't
look like this, then dont make idlies, make dosa

pour it into your idli moulds

steam for 10 mins

dip a spoon in some water

carefully remove the idlies

look how spongy it looks

now lets make dosa, heat a tawa

spread dosa

drizzle oil around the sides

let it cook

now you see a little colour

flip the dosa and cook



  1. Hi,
    Nice to see this recipe with black urad dal. You can add 1table spoon sugar for making dosa batter

  2. Hi aarthi am your frequent follower. You got awesome collections. I have a doubt can I use this batter to make idli for my 9 month old son.


  3. @Anonymousyes u can give this idli to your baby

  4. Hi Aarti,
    I followed your recipe; when I soaked the split black urad dal, the skin separates out; what do I do?

  5. Hi. Can I use whole black urad dal instead of broken one? Will ut taste the same?

  6. Thank you so much for this recipe. I'm going to try it. At the end of this recipe, do you use yeast or any kind of baking soda to ferment? Or does the fenugreek seeds cause the fermentation? Please let me know. Thanks.

  7. Can I use full black urad which I soaked last night ?

  8. It would be nice to receive answers to the last two questions here. Thanks.


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