Idli-Dosa Batter

Nutrition · per serving

Steps

1. 1

   Rinse the rice in several changes of water until it runs mostly clear. Rinse the urad dal and fenugreek seeds separately.

   100 g Raw parboiled rice or idli rice35 g Skinned urad dal1/4 tsp Fenugreek seeds
2. 2

   Soak the rice in plenty of water and the urad dal and fenugreek seeds in a separate bowl for 4 to 6 hours.

   100 g Raw parboiled rice or idli rice35 g Skinned urad dal1/4 tsp Fenugreek seeds
3. 3

   Drain the dal mixture, reserving some soaking water. Blend it with a little water until very smooth and airy. Blend the rice separately with enough water to make a slightly grainy, pourable batter.

   100 g Raw parboiled rice or idli rice35 g Skinned urad dalas needed, approximately 350 ml Water
4. 4

   Combine both mixtures in a large bowl and beat vigorously by hand for 1 minute to incorporate air. Cover loosely and ferment in a warm, draft-free place for 8 to 12 hours, until visibly risen and pleasantly sour.

5. 5

   Stir in the salt gently. The batter should fall in a thick ribbon from a spoon; loosen it with a splash of water if necessary. Use it to steam idlis or cook dosas in a hot, lightly oiled pan.

   as needed, approximately 350 ml Water1/2 tsp Fine salt

Origin & History

Idli and dosa are beloved South Indian foods made from naturally fermented rice and urad dal batter. The combination produces a light, tangy batter that is steamed for idlis or spread thin and crisp for dosas, with regional variations in rice, lentils, and fermentation methods.