Multipurpose Idli Dosa Batter that makes super soft spongy idli and crispy dosa! Love your recipes so much & very excited to try this one! I got so many requests to write a blog post about it and well here I am. Yes you could make dosa’s out of idli batter, you thin it down a bit by mixing water and add some rice flour to get the crispness in the dosa’s. Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. Sometimes it’s hard to tell without any dates on packages. I live in moist Kerala: use half and half – dal and rice. I am using Laxmi ponni rice and 24 Mantra urad gota. Heat a seasoned pan. If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible. After 5 to 6 hours have passed, drain the water from the dal. I remember watching my mother and aunts doing this to speed up the fermentation process. Subscribe to my YouTube channel for new fun recipes every week! I live in Colorado so the batter rises well during summer even when I just leave it outside. In winter, I sometimes soak the udad dal for 6 hours and in extremely cold weather, I may heat the water till it is lukewarm. However, if you are only going to make dosa, then you may soak and grind them together. Also, I don’t know how old the dal is because the packet never mentioned any dates. Comes out perfect! And once in a while when dosa was made at a home, it was always from store bought batter. I just wanted to ask about using the IP to ferment. The batter should float which means it’s fermented. And onion tomato uttapam for breakfast on another day. Sorry for the delay but better late than never I guess? Readymade dosa/idli batter is here to stay. Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. To check you can also drop a small drop of batter in a bowl with clean water. I am no expert and not a South Indian, but this is with my experience and learning over the years. So let’s go! 2. Took it out, stirred it up and made the most incredible idlis! … However, I just use my Blendtec. Tried this recipe? It doesn’t have to double in volume for should be frothy and bubbly at the top. Will it ferment? The batter is now ready to use. There are a lot of recipes out there with various proportions of rice and idli. Pour the batter over the lentils batter. If using Instant Pot for fermentation, now press the Yogurt button. It is a life saver for most busy working women. you can use immediately, store leftover in fridge. Will the air in the idli batter all come out ? If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you live in a cold place). Now the idli dosa batter is ready to make Idli and Dosa! Is it one drop in a full bowl of (cold?) You can stir out the air no problem and then place in the fridge or place it like that- it will not matter. Did everything correctly but my batter didnt rise after 12hrs of fermentation. Hi Manali, I tried 3:1 ratio and everything except sendha namak.. being in New Jersey, it’s cold right now so used instapot for fermentation but no luck.. idlis were soft but sticky due to no fermentation. Pour a ladle-full (around ¼ cup) of batter in the center of the dosa pan. Within an hour, the batter had risen and was overflowing slightly. What do l do if it doesn’t ferment even after 15 hours. 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Ever since I have got my Instant Pot, I always use it to ferment my batter. Please note that when IP is in venting position, it doesn't display the time, so use an external timer. This helps to get the best idli with the freshly fermented batter. Another great way to check- take water in a bowl and then drop some batter into it. Soak the udad dal and fenugreek seeds in 3 cups of water for at least 4 hours. Before we get into the process here are my tips to make the perfect Idli batter: Making Idli batter has three easy steps – soaking, blending and fermenting – here is how to do it: Put the Idli Rice and Urad Dal in two separate mixing bowls or pots. Add 1.5 cups of water and blend until slightly grainy. Indian food is very versatile and what people in th… https://www.vegrecipesofindia.com/idli-dosa-batter-in-a-mixie I have done 1:2, 1:1, 1:3 (dal to rice) but the one that works the best for me is 1:4! Mix it well and then its ready to spread over your Pan/Tawa for making Dosa. Short to medium grain rice work best for this recipe. Or you can use sour idli-dosai batter when you prepare gothumai dosa (wheat flour dosa). So when I started cooking, I had zero knowledge about south Indian cooking. Mixing with hands helps in the fermentation process so don’t skip this step. Can I savage the batter and if my urad daal is old what can I do? Don’t worry..i can help you with my step by step process for making idli/ dosa batter. This ratio works for both idli and dosa. I also cranked the oven door slightly open and so the oven light stayed on all night. The time will depend on where you live. But even after like 24 hours, the batter doesn’t double in quantity, although it rises a little bit and smells sour. Well the reason is that rice and dal have different texture. dosa batter, idli batter, idli dosa batter. I have tried many times (using different recipes) and this one worked! I got so many requests to write a blog post about it and well here I am. Like really really far. If the idli batter is fermented can we used next day . Steam the idlis and serve hot with coconut chutney or Tomato chutney; Heat a Tawa spread the ragi dosa maavu on Tawa and drizzle with some oil; Once the edges started to turn crisp turn the other side; Crispy and tasty ragi idli & dosa REady. Place the Instant Pot insert inside of the Instant Pot casing and place a non locking glass lid over it. If you live in a warm place, you can leave the batter on the counter and it will ferment. Drain the water out completely from the rice and add … I wouldn’t recommend using long grain basmati rice for this recipe. And it also helps in giving the dosa a nice brown color. Also make sure salt is non-iodide. Soft Idli batter recipe with full video and a lot of tips and tricks to get perfect idli. I highly recommend using Idli Rice here, which is a variety of short-grain parboiled rice. This is my mother’s version of the Idli / Dosa Batter. 1. parboiled rice works best, so use that. Add sendha namak (rock salt) to the rice and dal mixture. One of them I try once in a while is to make some medu vadas with the same batter after adjusting batter consistency. The wet grinder I have doesn’t completely make it smooth even after adding a decent amount of water. Next time i will try 1:4ratio. How can I still make it work?? but now I have idli rava with me…wanted to know the proportions of the rawa and daal Thnx. Hi ! Learn with all the tips and tricks to perfect Idli Dosa batter and the fermentation process . Save it in the refrigerator. This post is solely for beginners. Idli & Batter for Idli and Dosa recipe | How to prepare Idli | Batter for Idli and Dosa - virundhombal Idlies are an excellent and healthy breakfast in our South Indian cuisine. Your email address will not be published. Ensure the batter does not warm up while grinding. Could it be spoiled? Once the batter is fermented, using it right away to make Idli, Dosa or Uttapam. I would follow the recipe to the “T” but my batter won’t ferment. To make dosa, pour 1 cup of idli/dosa batter into a bowl along with 1 tablespoon of besan/chickpea flour and 1 teaspoon of sugar. Fermenting has to take place where the weather is warm. At least I had seen mom make all the parathas and dals etc. After 14 hours, my batter was well fermented. 200 grams, I use urad dal gota (whole deshusked black gram). After the fermenting , do I need to stir the batter before making the idli? The basic principles remain the same for grinding for dosas like idlis. Idli and dosa are the staple food in any South Indian house. Your email address will not be published. Once fermented the batter will double up its volume and will be light and airy. So ideally summer’s the batter ferments very well and doubles or triples its quantity. Increase the time to 12-14 hours. It will taste better and also crisp. For this reason, it needs to be grind separately. By the way, the batter is homemade; I make it myself. did you do the float test by dropping some batter in a bowl and did it float? Warm places, it might ferment in 6 to 8 hours. Maybe this is my problem! I used cold water, tried 1:2 and 1:3 (dal:rice) ratio. The consistency of the batter should be free flowing, but it shouldn't be runny. To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. This will form the dosa shape. Initially add 1/2 cup of water to … Thank you for sharing this detailed post. Please note that when IP is in venting position, it doesn’t display the time, so use an external timer. Heat Dosa tawa on medium flame and grease, take a laddle full of dosa batter, pour it in the center of tawa and start spreading it equally from the middle to the end of tawa forming swirls. You get the drift? MAKING DOSAS. My personal experience is to add the salt before fermentation. All of us will agree that ready made batter comes nowhere near the homemade Idli batter. So, I just place the batter in the pot, cover with a glass lid and press the yogurt button. The amount of water will depend on the type of rice/dal you use. Mix until well combined. Occupation: Sells dosa/idli batter Would you like a packet of dosa/idli batter? Idli Dosa Batter. Please note after adding water you won’t be able to make idlies. Share Published 2016-Apr-19 Updated 2017-Jul-23 - Submitted by Dahlia. Starting at the center, quickly make concentric circles of increasing diameter with the rounded cup of the ladle. After 3 hours drain the urad dal and store the water in fridge. So after the initial 8 hours, if needed you can then select the “Yogurt” mode again and let it ferment for additional 4 hours or so. I have so many memories of helping my mom measure the lentils and rice, and the excitement of preparing my favorite childhood food!…. Difference between Idly batter and Dosa batter. Dosa is one of the variety and it will be so tasty similar to hotel style. Once it's cooked, remove from the flame and let it rest for 2 mins. Yes you could,but you shouldn't, here’s why: Dosa batter is pretty complex, if you want to go for the traditional, paper thin, crispy, golden wafer dosas, then Idli batter won't work as its not as fine as the dosa batter should be. I live in chilly Minnesota and I ground the batter in my Vitamix (smoothie setting) last night, then set it in a 200 degree pre-warmed oven, overnight. The idli turns out soft but the dosa doesn’t have tiny holes in it when I spread the batter on the pan. Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. It turned out to be perfect. 10- Now, transfer the ground rice to the same pot as the dal. It had increased in volume and was frothy and bubbly. First add soaked Urad Daal to the blender and add 1.25 cups of cold water and blend until the batter is smooth. Initially, right after the batter is fermented make idli's. Rinse the rice under running water until water turns clear. And keeping warm might be too warm for the batter. Thanks for the amazing recipes as well the tips!Making dosa is not a challlenge any longer Can u plz guide on how can the fermented idli batter be stored To make idlis the next day? Readymade idli batter is available at the stores but the fresh batch made at home is … You can use a silicone spatula or mix by hands. So, start with lesser amount and add more water as needed. However, if you live in a cold place like I do. For 2 cups rice, I usually add around 3/4 to 1 cup water to grind. For half kilo of idli batter try adding 1/2 cup of rice flour and some water to dilute it. Everything you said was so correct. I thought the batter need to be thick which is not the case at all. So they have idli/ dosa batter in stock at any given time. Bring the batter to room temperature by taking it out of the refrigerator a couple of hours before you are ready to cook. But still no success for the batter to rise. Once it's cooked, remove from the flame and let it rest for 2 mins. Thank you for this sure keeper recipe , so glad to know! I halve the recipe since I have an instant pot mini and it makes enough batter for us to make idli (2 adults and 1 baby) followed by dosas the next day. Hi Manali, I tried your recipe and the batter rose fantastically. This will prevent the idly from turning hard. Thanks for sharing your knowledge! Very nice explaination. Idli are pillowy soft cakes made by steaming fermented rice and lentil batter. The batter for idli is fluffy and airy fermented mix of ground urad dal and idli rice which can be used to make many South Indian delicacies such as idli, uttapam, vada etc. Hi Manali! Please do read all my tips and FAQs in the post before you attempt to make this recipe. Thanks for all the tips for first timers! Add enough water to grind the batter and don’t be scared to add water like I was! Try adding eno and make idlis. Add sea salt and mix well. Idli is a very popular breakfast recipe made in almost every South Indian household, for breakfast or dinner. How much water to use to grind the batter? Though it is traditionally from South India, most North Indians make it too. This recipe is perfect!!! Thus the fermentation process of the dosa batter makes the dosa batter more nutritious. I can’t tell you the number of times I failed. Soak the rice for at least 4-5 hours and urad dal and fenugreek for 3 hours . 4- Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. By the way, the batter is homemade; I make it myself. don’t use the locking lid, batter can over-ferment and lock the lid. I have been receiving a lot of requests for this recipe. cold or warm water doesn’t matter. Maybe, it’s because I live in a cold place. But here in Seattle, I always do as I feel it helps in fermentation. I don’t have a glass lid, is using the regular (locking) IP lid okay for this recipe or is it not? https://www.indianhealthyrecipes.com/dosa-recipe-dosa-batter It takes less time to ferment the batter during summers but during winters it takes around 20-24 hours. Mixing by hands help in fermentation process. Dosa Idli Batter Recipe-How to Make perfect Batter for Soft and Spongy Dosa Idli- डोसा इडली बैटर - Duration: 14:33. Hey Manali, This recipe works perfectly for me. I use my blendtec and press the smoothie or soup button usually. Try again! If it hasn’t fermented, let it ferment for some more time. I just move the whistle to venting position and use an external timer (Since IP doesn’t count on venting position). I grew up in north India where Idli and Dosa are not a everyday thing. If you use different rice or use urad dal instead of the gota urad dal you may need more or less water, Make sure to use cold water when blending rice and lentils, Blend urad dal to smooth consistency while the rice should be slightly coarse, Use a non locking lid on the Instant Pot when start the fermentation process. Once fermented, the Idli Batter is ready to use. 9 Comments. and Healthier! If using Blendtec use the smoothie function. 15- If using Instant Pot for fermentation, now press the Yogurt button. This is my go to Idli Dosa Batter and I make it all the time. The medu vadas are really great , crispy on exterior and soft inside. 3- Rinse the rice under running water until water turns clear. Idli Dosa Batter in Simple Terms: In simple terms, I can say soak four parts of idli rice and 1 part of urad dal and 2 to 3 tsps of fenugreek seeds separately. On my blendtec, I usually press the smoothie button or the soup button. 1:4 , 1:3 or 1:2 should all ferment, I have tried all. I wanted to know if I can use regular basmati rice if I cannot find the idli rice. And if you have already tried making South Indian Idli, make sure to try out my protein packed quinoa idli too! Just a tip… If in a western country it might not be the cold environment that prevents fermentation. so awesome! Drain all the water out from both the bowls. Grind the urad dal and fenugreek seeds first and then grind the rice. Did enjoy this meal prep / cooking101 recipe? I am a South Indian and even I dont know whether I will be able to give these many details on batter preparation.Kudos to such an amazing explanation.. Works a treat. Wash the udad dal well under running water. The IP uses yogurt button which just maintains the perfect temperature so batters ferments beautifully. Difference between Idly batter and Dosa batter. hmm is your dal old? And monsoons here.dont know 2hrs enough ir not for fermentation . The regular salt with iodine might interfere with fermentation process and hence better to use a non-iodized salt. The Batter would have raised which indicates the batter is fermented. please refer to this post: https://www.cookwithmanali.com/crispy-masala-dosa/, I am from Patna Bihar. Press the “Yogurt” (normal) function that will run for 8 hours. Soaking the Dal and Rice Rava. Most popular dosa recipe is masala dosa which is famous in many hotels and it always dominates other breakfast recipes. She also adds a couple of other ingredients to enhance the texture and added nutrition! I will have to try, when I do I will post it! Once fermented the batter will double up its volume and will be light and airy. But I am a total convert now. In the fridge, take it out at room temperature for around 20 minutes and then cook. a fermented batter will rise and become bubbly and frothy at top. Carbs and proteins time for fermentation might interfere with fermentation process of making,. 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For at least 4 hours, same time as the dal and rice, I! To 36 idlis or 16 dosa/uttapam are all gone Pot casing and place a non locking lid! Carbs you ’ ve tried this idli dosa batter, poha and grind it with. I can help you with my step by step process for making idlis batter making! Be ground, I am sharing with you my mom frequently cooked South Indian house of dosa/idli batter country might. Crisp dosa roast or paper dosas, then simply keep the batter on the type rice/dal. Decent amount of water, if you are new to making idli rice and of! With your hands and mix the salt before fermentation t ever remember mom the.