Table of Contents
- 1 Perfect Idli Dosa Batter Recipe 🥞🍛 | Soft Idlis & Crispy Dosas!
- 2 📝 Ingredients Required:
- 3 👩🍳 Step-by-Step Preparation:
- 4 How long can I store Idli Dosa Batter?
- 5 Why is my batter not fermenting properly?
- 6 Can I make dosa from the same batter used for idlis?
- 7 What if my batter is too watery?
- 8 Can I skip fenugreek seeds in the batter?
- 9 Why is my dosa sticking to the pan?
- 10 How do I know if the batter is well-fermented?
- 11 Can I use a blender instead of a wet grinder?
- 12 Why do my idlis turn out hard?
- 13 What else can I make with this batter?
Perfect Idli Dosa Batter Recipe 🥞🍛 | Soft Idlis & Crispy Dosas!
Want to make fluffy idlis and crispy dosas at home? Here’s a simple and foolproof Idli Dosa Batter recipe! 🏠✨
📝 Ingredients Required:
✔️ 3 bowls of rice (Idli Rice or Ukada Rice) 🍚
✔️ 1 bowl of Urad Dal (White Lentils) 🌿
✔️ 2 tablespoons of Fenugreek Seeds (Methi Dana) 🌱
📌 Tip: Use the same-sized bowl for measuring rice and dal for accurate proportions.
👩🍳 Step-by-Step Preparation:
🔹 Soaking the Ingredients
1️⃣ Rinse the rice 5-7 times until the water runs clear. Rub the grains with your palm while washing. 🚰
2️⃣ Soak the rice in water for 5-6 hours in a large pot. ⏳
3️⃣ After 2 hours, wash the urad dal and fenugreek seeds 5-6 times, scrubbing gently. Soak them for 4 hours separately.
🔹 Grinding the Batter
4️⃣ Drain the soaked ingredients. Grind the rice in batches to a slightly coarse texture, adding minimal water as needed. 💦
5️⃣ Similarly, grind the urad dal and fenugreek mixture to a smooth consistency.
🔹 Mixing & Fermentation
6️⃣ Combine the ground dal and rice, mix well, and let it rest for 30 minutes to allow air to incorporate. 🌬️
7️⃣ Cover the batter and wrap the pot with a warm cloth. Keep it in a warm place for fermentation. 🔥
8️⃣ Fermentation Time:
- Warm Weather: 7-8 hours ☀️
- Cold Weather: 14-15 hours ❄️
🌟 Now your Perfect Idli Dosa Batter is Ready! 🥞🍛
Use it to make soft idlis, crispy dosas, or even uttapams! Enjoy your homemade South Indian breakfast! 😋💛
10 FAQs on Idli Dosa Batter 🥞🍛
-
How long can I store Idli Dosa Batter?
👉 You can store it in the refrigerator for 3-4 days. ❄️
-
Why is my batter not fermenting properly?
👉 Keep it in a warm place, or place the batter in an oven with the light on to aid fermentation. 🔥
-
Can I make dosa from the same batter used for idlis?
👉 Yes, but for dosa, the batter should be slightly thinner for a crispy texture. 🥞
-
What if my batter is too watery?
👉 Add a little rice flour or semolina (rava) to thicken it. 🌾
-
Can I skip fenugreek seeds in the batter?
👉 Yes, but fenugreek helps in fermentation and gives a better texture. 🌱
-
Why is my dosa sticking to the pan?
👉 Ensure the tawa is properly heated and lightly greased before spreading the batter. 🍳
-
How do I know if the batter is well-fermented?
👉 The batter will look light, airy, and slightly risen with tiny bubbles. 🫧
-
Can I use a blender instead of a wet grinder?
👉 Yes, but a wet grinder gives a smoother batter, which results in softer idlis. 🔄
-
Why do my idlis turn out hard?
👉 The batter may be under-fermented or too thick. Add a little water and mix well before steaming. 🍚
-
What else can I make with this batter?
👉 You can make uttapam, appe (paniyaram), and even soft dosa pancakes. 🍽️
