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How to make the perfect Idli and Dosa Batter | Idli and Dosa batter recipe | healthy homemade batter 

Idli and Dosa is a popular breakfast in South India. It is preferred in many households as it is soft and easy to digest. The fermenting  process breaks the nutrients and helps in proper absorption. Making the batter at home requires a little time and effort but it is worthwhile. 

Today, most people buy a packet of batter and use it.  Howvwe, there is nothing like the homemade one. The batter made at home is according to the best known method with the purest ingredients that you get in the market. There is no scope for the deterioration in the quality of the batter. The yield you get is comparatively more than that you get in the market. Moreover, you are making a fresh batch of batter whenever you need it. You are in control of the ingredients you use and the quantity of batter you prepare. Have guests, make a larger portion of batter easily.

 

TIPS FOR A GOOD BATTER

Keep in mind to use good quality ingredients. Use newly produced urad dal/

Consistency of the idli batter is very important. It should neither be too thick nor thin. If the batter is too thin, the idlis will not be fluffy. If the batter is too thick, the idlis will turn out hard. The consistency should be thick but of pouring consistency.

The question often arises when should the salt be added? Should it be added before fermentation or after the fermentation process ? Every person has his own views on this matter. Most of us use iodized salt and it hinders the fermentation process .I always add salt to the fermented batter and it works fine for me.

Another point of consideration, urad dal is available in two forms as whole and broken. Many people prefer to use whole urad dal as the yield of batter is higher. But, in a few cases, I have seen them to be infested with black pests. I prefer to use the half broken urad dal.

Rice is another important ingredient in the preparation of idli and dosa batter. If a recipe says only rice, use the regular sona masuri rice. You can also par boiled rice or ration rice. Do not use basmati rice or any other variety.

Appliance :

The  new mixer grinder is ideal choice of many as it comes as a multi-purpose appliance for batter, chutney, smoothie and juice. It is sturdy and can be used hands free, the unique locking system holds the ingredients properly. Tabletop Wet  Grinder is the other appliance which you can use to make idli and batter. It makes a good investment if you are making the batter regularly at home. The tabletop grinder is ideal for indian cooking.It gives a smooth batter and the quantity is much more. It saves time too. Today, the tabletop grinders have varied other features as atta kneader, spice mix drum and coconut scrapper. It can be useful appliance in the kitchen.

Fermentation time:

The time required for fermenting depends on the season. The ideal temperature for fermentation is between 25 degree Celsius to 32 degree Celsius.  During winter, the process is slow and needs twelve hours. During summer, the batter rises quickly in six to eight hours. It then turns sour if kept outside for a longer period.
Today, I am sharing the recipe of Idli and Dosa Batter

Idli Batter

Method 1 using rice and urad dal.

The idlis  made of rice and urad dal are soft and spongy. Parboiled rice is the essential ingredient here. Do not skip on it. You can use only parboiled rice but I found addition of a little sona masuri rice worked better.

Ingredients:

1 cup urad dal
2 cup par boiled rice
1 cup sona masoori rice
½ teaspoon fenugreek seed
water for soaking and grinding
salt as required

Method:

• Wash urad dal and soak it in water for four hours.
• Wash the par boiled rice and soak it in hot water for six hours.
• Wash the sona masoori rice and soak it in water for six hours. Put fenugreek seeds in it.
• Grind both the varieties of rice together and remove the batter in a bowl.
• Grind urad dal to a fine paste.
• Mix both of them together. Keep the batter in a warm place to ferment for at least eight hours.
• Next day, add salt to the batter and mix it in a clock-wise direction.

Take the required quantity and keep the remaining in the refrigerator.

Idli Batter using Idli Rawa

Idli batter made using idli rawa is mostly made as it is easier. The idli rawa is easily available in the market.

Ingredients :

• 1 cup urad dal
• 2 cup idli rawa
• Water for grinding and soaking
• Salt
  

  Method:

• Wash urad dal and soak it for four hours.
• Idli rawa can be soaked for half an hour.
• Grind the urad dal to a fine paste with some water.
• Once it is smooth, remove it in a wide bowl. The bowl should be a large one as the batter will rise on fermenting.
• Mix the soaked semolina to it.
• Keep it in a warm place. Ensure that it is kept properly as the batter rises on fermentation.
• The next day, add salt to the batter and mix it well.

Take the required quantity and keep the rest in the refrigerator.

Dosa Batter

Dosa batter can be used to make various recipes. You can make regular dosa, set dosa, gundapongal and uttapam. 

Ingredients:

• 4 cup raw rice
• 1 cup urad dal
• 1 teaspoon fenugreek

½ cup flattened rice (poha)

Method :

• Rinse the rice and soak it for six hours in sufficient quantity of water. Add fenugreek seeds to it.
• In another bowl, wash urad dal and soak it for six hours.
• Soak flattened rice for half an hour.
• Grind the rice with some water. Remove it in a wide bowl.
• Grind urad dal to a fine paste.Add poha to it and give a swirl Mix it with the rice batter.Cover and keep it in a warm place. Ensure that the vessel in which you have poured the batter is large enough as the batter rises on fermentation.
• Next day, add salt and mix it well.

Take the required quantity of batter and keep the rest in the refrigerator.

Take a tip:

 

• The batter needs to be of thick consistency to make set dosa. The dosa turns soft and spongy. But, make sure to cook it well on both sides with a lid closed over it.
• To make thin crepes, the batter should not be of thick consistency. Add a little water and adjust it.
• To make gundapongal, the batter needs to be of moderate consistency.
  
  

  I hope the post helps you to make a good idli and dosa batter at home.  Do you buy the batter or make it at home ? Do let me know in the comments below.  If you have any doubts, do  feel free to write below. Do not forget to follow @foodiejayashree on Instagram and @evergreendishes on Facebook. 

  
  ( Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)