Idli Dosa Batter

Idli dosa batter for soft idli and porous dosa. Basically the idli dosa batter is prepared using a mixer grinder compared to the traditional wet grinder and yields soft and spongy idlis and dosa for breakfast.

Idli Dosa Batter

Idli Dosa Batter

Recipe by Ushakal GroupCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 3 cups idli rice / parboiled rice

  • ½ tsp fenugreek seeds / methi

  • 1 cup urad dal

  • water to soak

  • oil for roasting dosa and greasing idli plate


  • Firstly, soak idli rice and methi for 6 hours.
  • In another bowl soak urad dal for 4 hours.
  • Drain the water and blend to smooth batter.
  • Now cover and rest in warm place for 8-10 hours.
  • Scoop out the required batter and add in salt to the batter and mix well.
  • Scoop the batter into idli molds.
  • Place the idli plate into steamer and steam for 10-12 minutes
  • To prepare dosa, pour a ladleful of batter onto the hot tawa.
  • Spread gently and sprinkle oil.
  • Cover and cook for a minute or more.
  • Finally, dosas and idlis are ready to serve along with chutney and sambar.


  • Firstly, use soaked urad dal water to blend batter, as they help to increase fermentation process.
    Also, blend the batter to smooth paste adding water as required.
    Additionally, store the batter in airtight container and can be used for a week.
    Furthermore, do not add salt for the entire batter, if you want to store batter for long time.
    If you live in cold countries, then cover and ferment in a warm place for 12 hours.
    If you live in a warmer place, then ferment for 8-hour max.
    We usually keep my batter in preheated oven (switch off the oven though) to ferment batter well. If possible, try to preheat oven every 3-4 hours.
    Finally, use idli dosa batter to prepare idlis and dosa.

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