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You are here: Home / Amma Special Dishes / Amma’s Homemade Idli & Dosa Batter for Spongy Idli and Crispy Dosa – Step by Step

Amma’s Homemade Idli & Dosa Batter for Spongy Idli and Crispy Dosa – Step by Step

December 2, 2011 By Aarthi 101 Comments

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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..
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Filed Under: Amma Special Dishes, Amma Speical Dishes, Batter Recipes, Breakfast, Breakfast Ideas, Dosa, Homemade, How to make Idli and Dosa Batter, Idli, Malli Poo Idli, Recent Recipes, Requested Recipe, Southindian, Spongy Idli, Viewers Requested Recipe

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Nalini's Kitchen

    December 2, 2011 at 3:39 pm

    Ummm…spongy idly and crispy dosa.

    Reply
  2. Biny Anoop

    December 2, 2011 at 3:53 pm

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

    Reply
  3. Indulge

    December 2, 2011 at 4:50 pm

    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.

    Reply
    • Gayathri

      June 20, 2016 at 2:22 pm

      If at all you use a room heater, try putting somewhere near that..

      Reply
    • foodnthings

      December 15, 2016 at 8:50 pm

      I had the same problem of batter not fermenting at all… One of my friend suggested that I should use a plastic container, use a big container so that there is enough room for the fermentation process. And also keep it in the pre heated oven not too hot just warm enough.. And keep the container in a warm water bath. See if this helps.. And yes use black or sea salt

      Reply
  4. Hamaree Rasoi

    December 2, 2011 at 5:11 pm

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

    Deepa
    Hamaree Rasoi

    Reply
  5. Hari Chandana

    December 2, 2011 at 5:11 pm

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

    Reply
  6. faseela

    December 2, 2011 at 5:51 pm

    too informative dear………..

    Reply
  7. Aarthi

    December 2, 2011 at 5:56 pm

    @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.

    Reply
  8. Roshni

    December 2, 2011 at 7:44 pm

    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 🙂

    Reply
  9. Anzz

    December 2, 2011 at 8:10 pm

    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.

    Reply
  10. Vatsala.

    December 2, 2011 at 8:31 pm

    excellent dosa and idli.

    Invitation for a potluck
    Food Blog Event
    Food Blog Event Roundups

    Reply
  11. Suja

    December 2, 2011 at 11:37 pm

    Crispy and yummy..perfect and tempting breakfast

    Reply
  12. Viki's Kitchen

    December 2, 2011 at 11:45 pm

    Very nice post and delicious idly dosa….yummy!

    Reply
  13. Curry and Comfort

    December 3, 2011 at 12:52 am

    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. 🙂

    Reply
  14. Mythreyi

    December 3, 2011 at 1:01 am

    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!

    Reply
  15. Deeksha

    December 3, 2011 at 3:57 am

    Thanks for sharing these tips. Very nice n useful.

    Reply
  16. Shanthi

    December 3, 2011 at 4:45 am

    Very nice pictorial. Will be useful for amateurs.

    Reply
  17. Ganga Sreekanth

    December 3, 2011 at 5:23 am

    so inviting..yummy

    Reply
  18. Archana

    December 3, 2011 at 10:24 am

    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.

    Reply
  19. Anjana

    December 3, 2011 at 12:28 pm

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

    Reply
  20. divya

    December 4, 2011 at 2:07 am

    yum Yum this looks so mouthwatering !

    Reply
  21. Archana

    December 11, 2011 at 4:28 pm

    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.

    Reply
  22. Vegetarian Surprises

    January 19, 2012 at 1:28 am

    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 :)))

    Reply
  23. Aarthi

    January 19, 2012 at 4:56 am

    @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..

    Reply
  24. aayesha

    February 5, 2012 at 10:36 am

    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.

    Reply
  25. Hemavathi Murari

    March 26, 2012 at 9:26 am

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

    Reply
  26. Anonymous

    April 1, 2012 at 2:05 am

    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

    Reply
  27. Aarthi

    April 1, 2012 at 4:50 am

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

    Reply
  28. Anonymous

    April 6, 2012 at 6:54 pm

    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.

    Reply
  29. Aarthi

    April 7, 2012 at 7:29 am

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

    Reply
  30. Anonymous

    April 28, 2012 at 10:51 am

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

    Reply
  31. Aarthi

    April 28, 2012 at 11:13 am

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

    Reply
  32. Anantara

    May 16, 2012 at 10:46 pm

    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!

    Reply
  33. Aarthi

    May 18, 2012 at 9:46 am

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

    Reply
  34. puma

    July 27, 2012 at 6:27 pm

    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?

    Reply
  35. Aarthi

    July 28, 2012 at 9:43 am

    @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

    Reply
  36. Anonymous

    August 28, 2012 at 12:48 am

    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

    Reply
  37. Aarthi

    August 28, 2012 at 3:52 am

    @Anonymousofcourse you can use any type of rice

    Reply
  38. Anonymous

    March 21, 2013 at 6:42 am

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

    Reply
  39. Aarthi

    March 22, 2013 at 4:31 am

    @AnonymousHere is the link for it.

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

    Reply
  40. Anonymous

    March 22, 2013 at 10:11 am

    thanks a ton for the link Aarthi..:)

    Reply
  41. Anonymous

    June 18, 2014 at 8:16 am

    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

    Reply
  42. Anonymous

    June 27, 2014 at 3:56 pm

    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.

    Reply
  43. Aarthi

    June 28, 2014 at 6:05 am

    @AnonymousThat will be a separate post of mine

    Reply
  44. Lalala

    June 30, 2014 at 10:36 pm

    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. :)))))

    Reply
  45. meenakshi

    August 3, 2014 at 6:28 am

    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.

    Reply
  46. Aarthi

    August 4, 2014 at 9:56 am

    @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,

    Reply
  47. Kuldeep

    August 20, 2014 at 12:42 pm

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

    Reply
  48. Aarthi

    August 20, 2014 at 7:33 pm

    @KuldeepIt is normal idli rice

    Reply
  49. Anonymous

    October 3, 2014 at 7:23 am

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

    Reply
  50. NK

    October 8, 2014 at 6:20 pm

    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

    Reply
  51. Aarthi

    October 9, 2014 at 4:21 pm

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

    Reply
  52. Anonymous

    October 15, 2014 at 1:23 am

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

    Reply
  53. Aarthi

    October 16, 2014 at 5:34 pm

    @AnonymousIt is pulugal arisi

    Reply
  54. Anonymous

    October 29, 2014 at 4:52 pm

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

    Reply
  55. Aarthi

    October 29, 2014 at 5:41 pm

    @AnonymousMy mom didn't use it..you can add

    Reply
  56. Anonymous

    November 20, 2014 at 5:09 pm

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

    Reply
  57. Aarthi

    November 20, 2014 at 6:13 pm

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

    Reply
  58. Anonymous

    November 21, 2014 at 9:43 pm

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

    Reply
  59. Aarthi

    November 22, 2014 at 5:54 am

    @Anonymousfor 1 cup rice use 1/4 cup dal

    Reply
  60. Anonymous

    December 26, 2014 at 12:28 am

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

    Reply
  61. Aarthi

    December 26, 2014 at 4:51 am

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

    Reply
  62. renuka

    January 6, 2015 at 9:14 am

    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.

    Reply
  63. Aarthi

    January 6, 2015 at 1:38 pm

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

    Reply
  64. Aathi........

    April 26, 2015 at 9:52 am

    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)?

    Reply
  65. Aarthi

    April 27, 2015 at 11:03 am

    @Aathi……..you can half this recipe

    Reply
  66. shoba

    April 27, 2015 at 12:59 pm

    Hi can I use blender to grind?

    Reply
  67. Anonymous

    April 27, 2015 at 5:57 pm

    Nice information…..very gud job

    Reply
  68. Aarthi

    April 28, 2015 at 4:28 am

    @shobayes u can use

    Reply
  69. Rajesh Kumar

    July 21, 2015 at 10:38 am

    Delicious yummy…your recipes….
    Chowringhee Kamla Nagar

    Reply
  70. Chowringhee

    September 14, 2015 at 5:40 am

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

    Reply
  71. Anonymous

    October 21, 2015 at 4:39 am

    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.

    Reply
  72. Aarthi

    October 21, 2015 at 12:44 pm

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

    Reply
  73. Anonymous

    October 21, 2015 at 8:20 pm

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

    Reply
  74. Aarthi

    October 29, 2015 at 5:19 pm

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

    Reply
  75. Unknown

    November 16, 2015 at 11:54 am

    @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.

    Reply
  76. Anonymous

    November 22, 2015 at 1:23 pm

    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

    Reply
  77. Aarthi

    November 25, 2015 at 2:41 am

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

    Reply
    • Dhanya

      October 10, 2018 at 3:14 am

      The idli came out fluffy, but it a rough texture and a glazed layer at top. Any suggestions. I used split urud dal

      Reply
  78. Anonymous

    February 8, 2016 at 8:21 pm

    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.

    Reply
  79. Aarthi

    February 13, 2016 at 7:07 am

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

    Reply
  80. Aarthi

    March 21, 2016 at 2:25 pm

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

    Reply
  81. Anonymous

    March 29, 2016 at 2:52 am

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

    Reply
  82. Aarthi

    March 29, 2016 at 1:41 pm

    @Anonymousyes u can

    Reply
  83. Anonymous

    April 1, 2016 at 7:07 am

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

    Reply
  84. Anonymous

    April 1, 2016 at 4:32 pm

    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.

    Reply
  85. Aarthi

    April 6, 2016 at 6:08 am

    @Anonymousyou can add methi to this

    Reply
  86. aroo ma

    May 25, 2016 at 3:01 pm

    what rice we should use

    Reply
    • Aarthi

      May 25, 2016 at 4:33 pm

      Use idli rice if you can.

      Reply
  87. Anonymous

    June 16, 2016 at 9:05 am

    Can I use normal rice for this???

    Reply
    • Aarthi

      August 12, 2016 at 5:58 am

      yes u can use

      Reply
  88. Geethanjali Gundu

    August 11, 2016 at 11:39 pm

    Can I use split urad dal?

    Reply
    • Aarthi

      August 12, 2016 at 5:58 am

      it wont make the batter that good

      Reply
  89. sumaiyya mirza

    October 20, 2016 at 6:02 am

    Hi.. It's really nice blog.. Thanks for sharing recipes.. I want to know the grinder which you have used in above pictures. What you call it or brand name how I can get it?

    Reply
  90. sumaiyya mirza

    October 20, 2016 at 6:03 am

    I want to know which grinder you are using in pics name and brand?

    Reply
  91. Anonymous

    November 1, 2016 at 6:16 am

    If i m not wrong the ratio is 4:1?? If i take 1 cup of rice then i will take dal 1 part of a cup??

    Reply
  92. Anonymous

    November 1, 2016 at 6:20 am

    Can i use microwave oven for this purpose as i use for pizza dough.

    Reply
  93. Gloria

    January 8, 2018 at 6:38 pm

    Hi, shouldnt we wash the rice and urad dal before soaking?

    Reply
    • Aarthi

      January 17, 2018 at 5:43 pm

      you can wash it

      Reply
  94. Sha

    March 11, 2020 at 5:42 am

    I never have a luck from any batter I tried using store batter , I tried making ur batter but still they stick to d pan why? I used jaya para boiled rice . I cannot spread the moment I pour batter if I spread it get stuck to my laddel please help.

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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