Failproof Idli Dosa Batter
Learn the easy recipe to make Idli Dosa Batter, along with tips and tricks to grind using a blender and ferment to perfection. This batter will result in soft, spongy idli's and perfect crispy dosa.
Servings: 35 idli
Equipment
Ingredients
- 4 cup Idli rice
- 1 cup Urad Dal whole or split dehusked black gram lentils
- 1 teaspoon Fenugreek seeds (Methi dana)
- 2 teaspoon Rock Salt non-iodized
- Water cold, as needed
Instructions
Soaking
- Rinse urad dal with water until the water runs clear. Then soak it in a bowl with enough water. Add methi seeds to the soaked dal.
- Rinse idli rice with water until the water runs clear. Soak it in a separate bowl.
- Soak the dal and rice for 4 hours or overnight.
Grinding
- Drain the water from the dal and rice.
- Transfer the dal to the high-speed blender (or a wet grinder) and grind to a smooth paste. Add cold water or ice cubes (about 1/2 to 1 cup) as needed to grind the dal. Transfer the batter to the Instant Pot steel insert or another large bowl.
- Transfer the soaked idli rice to the grinder and grind it into a slightly coarse batter. Add cold water as needed to grind (about 1.5 to 2 cups). Transfer the batter to the same Instant Pot steel insert or another large bowl.
- Add salt and mix the batter well using your clean hands for a couple of minutes. The batter consistency should be neither thick nor runny, but rather it should be free-flowing.
Fermenting in Instant Pot
- Place the steel insert in the Instant Pot and cover with a glass lid (do not use the Instant Pot lid, as sometimes batter can overflow and lock the lid).
- Set the Instant Pot to Yogurt mode for 12 hours by pressing the Adjust and + buttons.
- After the time is complete, the batter will be fermented and ready to use. If the batter has not risen well, ferment it for a couple of more hours. The batter should be frothy and airy on top.
Fermenting batter without instant pot
- Transfer the batter to a large bowl and prepare it as mentioned, adding salt and mixing with clean hands. Then place it in the oven with the lights on (or on the counter in a warm climate). It will take anywhere from 10 to 14 hours, depending on the climate. I suggest checking after 10 hours, adding more time as needed.
Steaming Idli
- To make idlis, grease the idli molds with ghee or oil. Then add a small amount of batter to each mold. Add 1.5 cups of water to the Instant Pot or Idli cooker steel insert, then let it boil on sauté mode. Place the idli stand in the cooker and cook it in the steam mode in venting position (without whistle in a pressure cooker). Put a timer for 12 minutes, and the idlis will be ready. Turn off the heat. Let it stand for 5 minutes, then take the idlis out of the mold. Enjoy with sambar and coconut chutney.
Video
Notes
Pro-tip: If you are new to making Idli Dosa Batter, then I highly recommend reading the whole post, as I share lots of tips and tricks to get the perfect batter.
Blender: I used a high-speed blender (Vitamix) to grind this batter. You can also use a wet grinder.
Poha: I did not add poha, also called flattened rice, in this recipe, but some people like to add it. It can help to keep the idlis light and fluffy. If you like, add 1/4 cup of poha to the soaked rice.
Storing batter: You can store the batter in an airtight container for up to 5 days.
Dosa Batter: If you plan to make only dosa, check out this recipe for perfect crispy dosas.
Nutrition
Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg