Idli dosa batter recipe

The smooth protein-rich batter for the standard breakfast of South India

Course Breakfast, Main Course

Cuisine Indian, South indian

Keyword dosa, dosa batter, healthy dosa, healthy idli, idli, idli batter

Cook Time 20

Batter fermenting time 8

Servings dosas

Calories 92.5kcal

Ingredients

For idli batter

2 cups Rice any type other than basmati; soaked
1 cup Urad dal soaked
1 tsp Fenugreek seeds Methi
1 cup Poha soaked
2 tsp Salt

For dosa batter

3 cups Rice soaked; any type other than basmati
1 cup Urad dal soaked
2 tbsp Fenugreek seeds methi
1 tsp Salt
1/4 tsp Oil For making dosa

Instructions

Preparing idli batter and fluffy idlis

In a bowl, add two cups of rice. Wash it twice and soak them in water for 4 hours.
Blend the soaked rice with 1 cup of soaked poha and keep that aside.
Meanwhile, in another bowl, take a cup of urad dal with 1 tsp of fenugreek seeds. Wash and soak them for 4 hrs. Blend them into a smooth paste.
Now mix both the urad dal and rice batter. Add 2 tsp of salt and leave them to ferment overnight or for 8 hrs.
You'll witness a rise in the texture of the batter.
Grease the idli plates of the steamer with little oil or ghee. Then pour the fermented idli batter onto these plates and and steam cooks them at medium flame for 12 minutes.
Scoop out the idlis from the plate and serve them hot with chutney of your choice and a hot sambar, with meduvada at the side!

Preparing dosa batter and crispy dosas

Take 3 cups of rice, a cup of urad dal and 2 tbsp of fenugreek seeds (methi) in a bowl.
Wash them well and soak them together for 4 hrs.
Blend the soaked mix to a fine smooth paste-like consistency.
Add a little amount of water if required, and add 1 tsp of salt.
Give it a little mix, and leave it to ferment for 8 hrs or overnight.
You'll witness a fluffy rise in the batter after fermentation.
Take a hot Tawa and heat it. On its surface, rub the oil with onion. This technique retains the crispness of the dosa and the thickness according to the crispy texture.
Pour a cup of batter and spread it into thin dosa. Apply 1/4th tsp of oil on the sides. Then cook on one side for 10 minutes.
When it attains the crispness, take the dosa out of the tawa and serve it hot with chutney of your choice and sambar!

Notes

Fermenting the batter generally is done in warm conditions. It will take nearly 8 hrs to ferment in warm conditions. But in cold places, it can take another 2-4 hrs. You can use the oven in this case. With oven lights on, keep the batter in there so that it will ferment at a warmer temperature.

Nutrition