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Idli and Dosai Batter Recipe – The Only Recipe You Will Need

by | Sep 26, 2021 | 9 comments

Idli Dosai Batter from scratch
The only recipe you will need for making idli and dosai batter at home. Recipe with step by step pictures and video.

Idli and Dosai Batter revisited
I have already shared my trusty idli recipe and dosai recipe. However many of you have messaged me over the years for a trusty batter recipe that’s good for idlis as well as for dosai. I have tweaked the ratios of dal and rice of my idli recipe to arrive at this multi purpose idli and dosai batter. This is my go to recipe nowadays and is a no-fail foolproof batter that keeps good for about 5 days. If you are a first timer or a beginner, check these tips before you start.

Here are some of the products used in this recipe that may be useful for you.
Idli Rice https://amzn.to/3i48pRK
Wet Grinder https://amzn.to/3AHH9ju
Idli Cloth https://amzn.to/3zH3Jrc
Idli Cloth 2 – https://amzn.to/3AHHYsA
Cast Iron Dosai Pan https://amzn.to/39CtWfU

Here is the video of how to make all purpose idli dosai batter in a wet grinder

Here is the step by step pictorial of how to make all purpose idli dosai batter in a wet grinder

This is an all purpose batter that is good for making idli as well as dosai. The quality of ingredients is of utmost importance. Use only parboiled rice and unpolished white whole urad dal for making the batter. Do not use split urad dal. Wash the rice 2-3 times in water until the water runs clear. Washing the rice is very important for the resulting idlis to be softer and whiter. Soak for 4 hours.
idli-dosa-batter-recipe-from-scratch-wet-grinder-1

Wash the urad dal once and soak in water. Soak for 4 hours.
idli-dosa-batter-recipe-from-scratch-wet-grinder-2

Soak the fenugreek seeds in 100ml water. We will use the same water while grinding too. Soak for 4 hours.
idli-dosa-batter-recipe-from-scratch-wet-grinder-3

Grind fenugreek seeds along with the water used for soaking. Grind for five minutes. Grinding the fenugreek seeds separately contributes for a very fluffy batter.
idli-dosa-batter-recipe-from-scratch-wet-grinder-4

Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add 100ml of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Add water in 3-4 intervals. The dal should fluff up and fill the grinder. It should have increased about 2-3 times of its original volume. Grind for at least 20-30 minutes. After 20-30 minutes, transfer the dal mixture into a bowl and set aside.
idli-dosa-batter-recipe-from-scratch-wet-grinder-5

We use Idly Rice for making idly batter. Par boiled rice is the only way to go for idli. Its also called as Salem Rice in Tamilnadu. Grind the soaked and drained rice for 20-30 minutes until smooth.
idli-dosa-batter-recipe-from-scratch-wet-grinder-6

Grind the aval / poha to a powder and add it to the grinder. Sprinkle the aval using a spoon. Do not dump at once as they may clump up. Adding aval will help in making the fluffiest idlis. Aval is an already cooked product. So it will help in better fermentation.
idli-dosa-batter-recipe-from-scratch-wet-grinder-7

Add 400 ml – 500 ml water in two intervals while grinding. Depending on the age of the rice, you might need to add a little bit more water while grinding. Add extra water if the batter is very thick.
idli-dosa-batter-recipe-from-scratch-wet-grinder-8

After 20-30 minutes, transfer the rice mixture to the bowl and set aside. The batter should be smooth but so slightly like sand.
idli-dosa-batter-recipe-from-scratch-wet-grinder-9

Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If its summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermenting. Use within 4-5 days.
idli-dosa-batter-recipe-from-scratch-wet-grinder-10

To make Idli
Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.
Idli Dosai Batter from scratch1
To make Dosai
Dilute the batter with little water to pouring consistency.
Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

Idli Dosai Batter from scratch2

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Idli Dosai Batter from scratch4

Idli and Dosai Batter Recipe

The only recipe you will need for making idli and dosai batter at home. Recipe with step by step pictures and video.

  • Total Time: 24h

Ingredients

Scale

1 tumbler = 200 ml

5 tumblers (1 liter) idli rice / puzungal arisi
1 tumbler (200ml) whole unpolished white urad dal / vellai ulundu
2 tablespoon (30 ml) fenugreek seeds / vendayam
1/2 tumbler (100 ml) thick aval / poha / beaten rice
2 tablespoon (30 ml) rock salt

Total Water – 800ml
– 100 ml water to grind fenugreek seeds (use soaking water)
– 300 ml water to grind urad dal
– 400 ml water to grind rice

Instructions

Making the Batter

Wash the urad dal once and soak in water. Soak for 4 hours. Soak the fenugreek seeds in 100ml water. We will use the same water while grinding too. Soak for 4 hours. Grind fenugreek seeds along with the water used for soaking. Grind for five minutes. Grinding the fenugreek seeds separately contributes for a very fluffy batter.

Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add 100ml of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Add water in 3-4 intervals. The dal should fluff up and fill the grinder. It should have increased about 2-3 times of its original volume. Grind for at least 20-30 minutes. After 20-30 minutes, transfer the dal mixture into a bowl and set aside.

We use Idly Rice for making idly batter. Par boiled rice is the only way to go for idli. Its also called as Salem Rice in Tamilnadu. Grind the soaked and drained rice for 20-30 minutes until smooth. Grind the aval / poha to a powder and add it to the grinder. Sprinkle the aval using a spoon. Do not dump at once as they may clump up. Adding aval will help in making the fluffiest idlis. Aval is an already cooked product. So it will help in better fermentation.

Add 400 ml – 500 ml water in two intervals while grinding. Depending on the age of the rice, you might need to add a little bit more water while grinding. Add extra water if the batter is very thick.

After 20-30 minutes, transfer the rice mixture to the bowl and set aside. The batter should be smooth but so slightly like sand.

Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If its summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermenting. Use within 4-5 days.

To make Idli

Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.

To make Dosai

Dilute the batter with little water to pouring consistency.
Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

  • Author: Suguna Vinodh
  • Prep Time: 24h

Keywords: idli dosai batter

9 Comments

  1. Raveena

    Which brand did you use for the Urad dal ? because the link you shared didn t work .

    Reply
  2. Lavanya

    How much vendhayam can be used for 1 us measuring cup(240ml) ?

    Reply
    • Suguna Vinodh

      1 liter is around 4 us cups.
      around 3/4 teaspoon will do

      Reply
  3. Radhika Sharma.

    Idli and Dosa is my favorite south Indian dish I love to eat it once on weekend. Especially Dosa with Tulasi leaf adds a unique taste to it. I thought making idli rice is a hassle but after learning from your blog about unpolished white whole urad dal, I am sure I can also make it perfect.

    Initially, on my last weekend, I was feeling a craving for idli/dosa, so, ate it at one of the best multi-cuisine restaurants in Mohali, which I recommend after foodie to try once.

    Reply
  4. krishna

    what kind of cloth did you use to line the idli plate? thanks

    Reply
  5. B. Chandrasekaran

    I haven’t made the recipe, so I cannot give a rating, but I have a question. Can a Vitamix be used for a wet grinder, or do you need the particular grinder you recommended? That’s good your great recipes.

    Reply
    • Suguna Vinodh

      Vitamix will work. Just one suggestion. Grind the dal with ice water so it does not get heated up while grinding.
      It doesn’t ferment well if the dal gets heated up. All else same.

      Reply

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