How to make the Idli Dosa Batter at home? Well all it requires is a little patience and a little help from our friends the mixer grinder.
You can even use a stone grinder but i am sure with out busy lives we would prefer a mixer grinder over the stone grinder, also these days as we have nuclear families its best to use the mixer grinder as we won’t have a large amount of Idli Dosa Batter to make.
So so as you guessed i will be sharing with you the how to prepare Idli Dosa Batter at home using a mixer grinder and also some tips of fermentation.
But before that let me tell you the difference between the store bought batter and the one you make at home.
In an emergency it’s fine if you use store bought but i would still recommend that you make the instant homemade idlis and dosas and uttapam ( i have already have the recipe online) instead of store bought, as
1) the idls never turn out as soft and spongy with the store bought batter
2)In the store bought batter they don’t add as much dal(lentils ) as we do in the house, not it doesn’t have the spreadable quality, and our dosas don’t spread thin and become crisp
3)of course the quality is superior when you make it at home as you use good quality rice and lentils
You can also use this batter to make uttapam
Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make the Idli Dosa Batter
|Rice / Parboiled Rice/ Idli Rice||1½ cup|
|Urad Dal / Split black gram||½ cup|
|Methi dana / Fenugreek seeds||½ tsp|
|Salt||1 tsp or as per your taste|
Prepping for making the Idli Dosa Batter.
Soaking the rice and lentils:
- Rinse the 1 ½ cup of parboiled rice or idli rice for a couple of times and keep aside.
- Rise the ½ cup of urad dal for couple of times and keep aside.
- Now add the methi seeds to the urad dal
- Add twice the amount of water to the rice 11/2 rice so 3 cups water
- And ½ cup dal so add 1 cup water to the dal and keep aside for 4-5 hours.
Method for Grinding the Idli Dosa Batter mix.
- Strain the urad dal and reserve the water for grinding the dal.
- Starin the rice and reserve the water for grinding the rice.
- Now its as simple as adding the soaked dal with methi seeds in the blender along with some water (½ cup) and blending it until you get a smooth paste.
- And then i am going to remove it in a big bowl.
- In the same blender add the soaked rice and blend well if need be you can add water.
- And add about ¼ to ½ cup of water
- And it should be in pouring consistency.
- And now add this rice batter in the same bowl with the dal batter and add 1 tsp of salt or as per your taste and mix it all in. if you are living in very cold weather then add ¼ tsp of sugar instead of salt. The sugar will help in the fermentation process.
- and if you are worried that this batter is too thin dont worry once its fermented it will thicken by itself.
- So after everything is mixed cover it up and keep it for fermentation in a warm place overnight.
- if the climate is very cold its will take 12-14 hours for the fermentation process to work. And my favorite place to keep the batter is in an microwave, without turning it on. If you are in a warmer climate even 6-7 hours can work.
- The next day prepare idlis
- With the leftover idli batter make dosas or uttapams.
- For the dosa you will require to add water and make the batter even more thin.
- You can store this batter in the refrigerator for 2 days.