Idli & Dosa Batter | Homemade Idli Dosa Batter Recipe (2024)

Published: Dec 7, 2021 | Last Updated On: Dec 7, 2021 by Aarthi

Jump to Recipe Jump to Video Print Recipe

Idli & Dosa Batter Recipe. Idli Batter and Dosa Batter made easily at home. Learn how to make crispy dosa batter and soft idli batter at home.

TABLE OF CONTENTS

1.Ingredients for Idli Dosa Batter

2.📖 Recipe Card

3.Idli Dosa Batter | Homemade Idli Dosa Batter Recipe

4.Idli Dosa Batter with step by step pictures

5.Pro Tips

Idli Dosa Batter Recipe

I got many mails asking me to post the recipe for idli and dosa batter. So here I am with the batter which stays in our house since I am a kid. Amma makes this batter every week in bulk quantity and stores in fridge for that whole week. This is a life saver during busy mornings.

The main thing which you should keep in mind is the proportions for this batter. The proportion is 4:1 (ie) 4 parts of rice to 1 part of urad dal. And the second thing is the fermenting time, Amma usually makes this batter in the morning and leaves it on the counter the whole day and put it in the fridge during night.

Ingredients for Idli Dosa Batter

Rice – 4 cup / 4 part

Use 4 part rice. I use idli rice for better texture. Soak it well before griding.

Whole Urad Dal without Skin / Ulundam Paruppu-1 cup / 1 part

Use whole white urad dal for making batter. While urad dal with skins can be used for health option. But you cannot store the batter for long.

Rock Salt- to taste

Rock salt is best for fermentation.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected]and I’ll help as soon as I can.

Follow me onInstagram,Facebook, Pinterest,YoutubeandTwitterfor more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!!#YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHION INSTAGRAM!

📖 Recipe Card

Idli Dosa Batter | Homemade Idli Dosa Batter Recipe

Homemade idli and dosa batter makes perfect crispy dosa and soft idlies. All purpose dosa batter for idli and dosa.

3.59 from 12 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Soaking & Fermenting Time: 15 hours hours

Total Time: 15 hours hours 30 minutes minutes

Ingredients

▢ Rice – 4 cup / 4 part
▢ Whole Urad Dal without Skin / Ulundam Paruppu-1 cup / 1 part
▢ Rock Salt- to taste See Notes below the recipe
▢ Water as needed

Instructions

▢
Soak your rice and dal separately for 5-6 hours.
▢
Now in a blender or wet grinder take your dal first and start grinding it. Add some water to help grinding. Grind till it is smooth.Remove this in a big air container and set aside.
▢
Now take rice in the same blender and start grinding. Add some water to help grinding. Grind till it is smooth and soft. Remove this in the same container where the dal batter is kept in.
▢
Now wash you hands completely with soap. Add some salt in the batter and start mixing with your hands. Make sure you mix this completely.
▢
Please note that you don’t fill the batter half way above the container which you store this because it do rise a lot while it ferments. You can also put this is several containers to ferment.
▢
Cover the container with a lid and leave it on counter top for 8-10 hours to ferment. Once the batter is fermented mix it completely with a spoon so that everything is mixed properly and then put it in the refrigerator.
▢
While you are ready to make dosa or idli. Mix the batter once again and you could add some more water if you need and make your favorite dish.
▢
You can use this to make the perfect idli and dosa.

Video

Notes

1)For fermenting the batter in cold places..Preheat the oven to 200 degree farenheat and switch off the oven, Now keep this bowl inside the oven and leave it overnight..If you don't have oven, you can leave it for 2 days on countertop this will make the batter to ferment.

2)Don't use iodised salt, since this will delay the fermenting process.Use rock salt or non-iodised salt.

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

Join us on FacebookFollow us on Facebook

Idli Dosa Batter with step by step pictures

Take rice and urad dal in separate bowl

add water and let it soak

first add urad dal to grinder

and let it grind

pour some water to help it grinding

grind till smooth

can you see how smooth it is

remove it in a big container

now add rice in this and start grinding

grind it till smooth

remove it in the same container

now add salt in this and mix with your hands..This is because the warmth from your hand make the batter ferment faster..

all mixed up and fermented...

Now make crispy dosas

Or you could make spongy idli's out of this..

Pro Tips

Wash you hands completely with soap. Add some salt in the batter and start mixing with your hands. Make sure you mix this completely.
Please note that you don’t fill the batter half way above the container which you store this because it do rise a lot while it ferments. You can also put this is several containers to ferment.
For fermenting the batter in cold places. Preheat the oven to 200 degree farenheat and switch off the oven, Now keep this bowl inside the oven and leave it overnight. If you don't have oven, you can leave it for 2 days on countertop this will make the batter to ferment.
Don't use iodised salt, since this will delay the fermenting process.Use rock salt or non-iodised salt.

Related Recipes

Mysore Masala Dosa Recipe
Appam Recipe
Roti Jala Recipe
Paneer Masala Dosa Recipe
Vegetarian Kari Dosa Recipe
Egg Dosa Recipe

Idli Recipe (Soft Idli Batter with Tips)
Instant Oats Idli Recipe
Rava Idli Recipe
Mini Idli Sambar Recipe

« Mysore Sada Dosa | Mysore Sada Dosa Recipe

Onion Kara Chutney | Vengaya Kara Chutney Recipe »

Idli & Dosa Batter | Homemade Idli Dosa Batter Recipe (31)

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

Nalini's Kitchen
at

Ummm...spongy idly and crispy dosa.
Reply
Biny Anoop
at

after all that i want to have it now.....dont have btter going to the nearesr dosa corner
Reply
Indulge
at

very nice pictorial.. one question for your mom, I am in NJ, USA and it is really cold here and my house is also cold, the batter never ferments, tried all tricks, like blanket wrapping, oven light. no luck.. nay other thing .. my kids love idli's..any help will be truly appreciated,
Love Ash.
Reply
- Gayathri
  at
  
  If at all you use a room heater, try putting somewhere near that..
  Reply
- foodnthings
  at
  
  I had the same problem of batter not fermenting at all... One of my friend suggested that I should use a plastic container, use a big container so that there is enough room for the fermentation process. And also keep it in the pre heated oven not too hot just warm enough.. And keep the container in a warm water bath. See if this helps.. And yes use black or sea salt
  Reply
faseela
at

too informative dear...........
Reply
Aarthi
at

@indulge..Thanks for your comment..For fermenting the batter in cold places..Preheat the oven to 200 degree farenheat and switch off the oven..Now keep this bowl inside the oven and leave it overnight..If this don't work, you can leave it for 2 days on countertop this will make the batter to ferment.
Reply
Roshni
at

Aarthi.. good description and photos of the process. it is in my list of things to post. i just noticed that in the description, you have said rice first and then dal - though you have corrected in the pics as dal first. Thought I will point out as you know the order is important 🙂
Reply
Anzz
at

Aarthi, have an award for you at my place. Do collect it. Am adding to your site as a follower. Keep up the gr8 work.
Reply
Suja
at

Crispy and yummy..perfect and tempting breakfast
Reply
Viki's Kitchen
at

Very nice post and delicious idly dosa....yummy!
Reply
Curry and Comfort
at

I have never made this.. but I thank you for the step by step method. I shall share this with my mother (I call her Amma too) and see if we can make it as wonderful as yours looks. 🙂
Reply
See Also
Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Vadacurry Recipe (Chettinad Vadacurry) | Cook Click N Devour!!!Thai Coconut Pancakes (Kanom Krok) Recipe Chettinad Kuzhi Paniyaram Recipe
Deeksha
at

Thanks for sharing these tips. Very nice n useful.
Reply
Shanthi
at

Very nice pictorial. Will be useful for amateurs.
Reply
Ganga Sreekanth
at

so inviting..yummy
Reply
Archana
at

I never knew I could use the same batter for idli and dosa. Love that. Also i never tried prop of 4:1 will do so henceforth after all mom's know the best.
Reply
Anjana
at

very informative post,great job....thanks for sharing....
Reply
divya
at

yum Yum this looks so mouthwatering !
Reply
Archana
at

Amma and Amma ki beti thank you. This post has given me excellent idlis. Will try making dosa out of the atta tomorrow. The only change is that is used idli rava and ground it up too as I had to make idlis urgently and there was no time to soak the rice.
Thanks a million.
Reply
Vegetarian Surprises
at

Thanks...but why do we grind them separately? I always soak them & grind them together ...Im sure there must be some science behind it...I'm learning south Indian food, so just curious :)))
Reply
aayesha
at

which type of rice you use.i am a begginer to make idli .i made with store bought mix
your idli is very spongy yummy.
Reply
Hemavathi Murari
at

aarthi, this is great.
to have a diff kindly add a fist of toor dhal and 1 tsp of fenugreek seeds.
Reply
Anonymous
at

Hi..
You have the most amazing blog I have ever come across.I must say this is skill.Did you add anything else while grinding the batter for this hotel style brown coloured dosa?My dosas are always white.Please suggest.
Prema
Reply
Aarthi
at

@Anonymousno i din add anything else other than the one given in the recipe..try this recipe and let me know the results
Reply
Anonymous
at

Hi Aarthi,
I have a question, do you use the same water that you previously used in soaking the rice and dal in grinding, or you used a fresh one? thanks for sharing your recipe.
-Dina.
Reply
Aarthi
at

@AnonymousI didn't use same water..I used fresh water for grinding it..
Reply
Anonymous
at

Aarti,
Wonderful post.What kind of rice did you use? Is it sona masoori? Please specify.
Reply
Anantara
at

Your grinder is amazing -- makes the batter so smooth. I use a blender so it is not as smooth as yours. Is this type of grinder only available in India? Thanks for the recipe!
Reply
Aarthi
at

@AnantaraThank u so much. That is my mum's.I am not sure about that.
Reply
puma
at

ur recipies r very tasteful..thanks aarthi..
i tried in 4:1 ratio to grind idly batter..but idly's was not so soft rather it is too hard..
what i have to do?
Reply
Aarthi
at

@puma
The key thing is u should grind the urad dal till it is super soft.This may be one reason.
Another thing..May be you must have cooked the idly for long time..
Try again and tell me the results
Reply
Anonymous
at

hi....
It is superb recipe which can help to everybody...thanks a lot...i love ur blog so much...u r having great cooking skills keep going ....
can i use regular sona masoori rice for this...thanks
Reply
Aarthi
at

@Anonymousofcourse you can use any type of rice
Reply
Anonymous
at

hi aarthi..I luv ur blog..everything in detail..can u plse post the recipe of the chutney shown in this pic..so yummy..:)
Reply
Anonymous
at

thanks a ton for the link Aarthi..:)
Reply
Anonymous
at

Hi can you please tell me how to make soft and spongy basic idli...i have tried so many times but never got it....i have a steel idli steamer that is with 12 idlis...can make at one time..i use idly rice and i grind it in mixer grinder....please please help
Reply
Anonymous
at

You have showed the procedure for making batter in a big grinder. Can u show or say how to do idli batter in a blender for working women. how much should be the ratio for making it in the blender? Thanks.
Reply
Aarthi
at

@AnonymousThat will be a separate post of mine
Reply
Lalala
at

Hi aarthi.. I juz lovve ur blog.. All ur dishes are super delicious enough to stole my hubby's heart .. 🙂 u r doung really a great favour to many of us who r new to cooking.. Thankk u soo soo much n keep updating new new dishes. :)))))
Reply
meenakshi
at

how should i plan if i want to make dosas tomorrow for lunch like when should i soak the rice and all the procedure.what to do with leftover batter, if does not want to consume in 2-3 days? your guidelines will be great help to me.
thanks.
See Also
Kerala Chicken Curry - Swasthi's Recipes
Reply
Aarthi
at

@meenakshiYou can prepare the batter the day before, say soak rice and dal in the morning, and grind it in the evening. Ferment the batter overnight and the next day it is ready to use. You can store the batter in fridge for upto a week. make sure you take only small portion out and use that, dont take the whole container out,
Reply
Kuldeep
at

Which rice do you use? Is it the parboiled rice or the normal sona masuri rice?
Reply
Aarthi
at

@KuldeepIt is normal idli rice
Reply
Anonymous
at

Aarti I almost use the same ratio but off late dosa sticks to the tawa
Reply
NK
at

Hi Thanks fo the recipe �� Just one question instead of soaking and grinding rice can I use rice flour .I don't have a very good grinder so my rice stays coarse and may be that's the reason why my dosa comes out dry instead of
crispy
Reply
Aarthi
at

@NK
know you cannot use rice flour..If you want a crispy dosa, check my this version of dosa
https://www.yummytummyaarthi.com/2014/07/crispy-dosa-recipe-how-to-make-crispy.html
Reply
Anonymous
at

The rice is pachai arasi or pulugal arasI sis? Thx for all ur wonderfull mouthwatering receipes,
Reply
Aarthi
at

@AnonymousIt is pulugal arisi
Reply
Anonymous
at

Mam, why u don't add fenugreek (vendiyam) with urad ?
Reply
Aarthi
at

@AnonymousMy mom didn't use it..you can add
Reply
Anonymous
at

Hi Aarthi, can I use gramflour instead of urad dal?or any other dal?
Reply
Aarthi
at

@AnonymousNo you cannot add gram flour or any dal..Urad dal is must
Reply
Anonymous
at

Can plz tell me what will b the ratio if i have to use only 1cup/part of rice.....
Reply
Aarthi
at

@Anonymousfor 1 cup rice use 1/4 cup dal
Reply
Anonymous
at

My dosas are sticking to one another after making and putting in hotpot...why is it so dear
Reply
Aarthi
at

@AnonymousDosa have the tendency to stick. So what i do is, i make it and fold it then put it in hot pot.
Reply
renuka
at

Madam, what type of idli rice, cooking rice and urad dal are you using? I tried many recipes from your sites...its really nice and yummy... thanks madam.
Reply
Aarthi
at

@renukaI use my super market branded ones. Normal ones are good.
Reply
Aathi........
at

hi..i have a doubt..in my home we are only two so for us what will be the ratio how much rice i need to take(for 2 days making,maximum we need 10 t0 20 dosa)?
Reply
Aarthi
at

@Aathi........you can half this recipe
Reply
shoba
at

Hi can I use blender to grind?
Reply
Anonymous
at

Nice information.....very gud job
Reply
Aarthi
at

@shobayes u can use
Reply
Rajesh Kumar
at

Delicious yummy...your recipes....
Chowringhee Kamla Nagar
Reply
Chowringhee
at

Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
Restaurant in South Campus
Reply
Anonymous
at

Hi Aarthi,
I have learnt so much from your blog! Thank you so much. On this dosa, can I use long grain Basmathi rice?
Look forward to your reply.
Reply
Aarthi
at

@Anonymousnormally idli rice or cooking rice is used..u can use long grain too i think
Reply
Anonymous
at

Hi can I use basmati rice? And also can I use eno to ferment the batter?
Thank you.
Reply
Aarthi
at

@Anonymousno eno cannot be used in this. Basmati wont give proper texture
Reply
Unknown
at

@Indulge
I live in Norway, extremely cold country too. I leave my batter near the water heater to help with fermentation because that area is warmer. Usually turns out ok.
Reply
Anonymous
at

HI, READ ALL THE COMMENTS, BUT DIDNT QUITE GET WHAT TYPE OF RICE TO USE? IS IT IDILI RICE OR DOSA RICE OR A MIXTURE OF BOTH ?PL HELP ME-THKS IN ADVANCE
Reply
Aarthi
at

@Anonymousu can use idli rice or dosa rice as well.
Reply
- Dhanya
  at
  
  The idli came out fluffy, but it a rough texture and a glazed layer at top. Any suggestions. I used split urud dal
  Reply
Anonymous
at

Hi aarti..thanks a lot for this post. I have to try this now fr softer idlis.
But 1 questn.i live in dubai and now its very cold here. So as u told..if i use oven, wont de batter hardens at de bottom because of the heat when i keep inside at 200f? And what kind of vessel should i use in such case..pls reply.
Reply
Aarthi
at

@Anonymousu have to turn off the oven, this will not make it hard
Reply
Aarthi
at

@Anonymousidlies will take around 5 to 8 mins to steam. you can place the mould once the water boils
Reply
Anonymous
at

Thank u aarti foe the reoly.can i add a pinch of yeast to help fermentatn in cold places?
Reply
Aarthi
at

@Anonymousyes u can
Reply
Anonymous
at

Hi Aarthi, dont we need to add little methi as well to the batter because i tried this and my dosas did not brown.
Reply
Anonymous
at

Hi Aarti, i just wanted to make sure that methi seeds need to be added in the batter for idli/dosa to get brown.if yes, how much methi should i be add.
Reply
Aarthi
at

@Anonymousyou can add methi to this
Reply
aroo ma
at

what rice we should use
Reply
- Aarthi
  at
  
  Use idli rice if you can.
  Reply
Anonymous
at

Can I use normal rice for this???
Reply
- Aarthi
  at
  
  yes u can use
  Reply
Geethanjali Gundu
at

Can I use split urad dal?
Reply
- Aarthi
  at
  
  it wont make the batter that good
  Reply
sumaiyya mirza
at

Hi.. It's really nice blog.. Thanks for sharing recipes.. I want to know the grinder which you have used in above pictures. What you call it or brand name how I can get it?
Reply
sumaiyya mirza
at

I want to know which grinder you are using in pics name and brand?
Reply
Anonymous
at

If i m not wrong the ratio is 4:1?? If i take 1 cup of rice then i will take dal 1 part of a cup??
Reply
Anonymous
at

Can i use microwave oven for this purpose as i use for pizza dough.
Reply
Gloria
at

Hi, shouldnt we wash the rice and urad dal before soaking?
Reply
- Aarthi
  at
  
  you can wash it
  Reply
Sha
at

I never have a luck from any batter I tried using store batter , I tried making ur batter but still they stick to d pan why? I used jaya para boiled rice . I cannot spread the moment I pour batter if I spread it get stuck to my laddel please help.
Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.