SOUTH INDIAN IDLI DOSA BATTER RECIPE – PREETHA’S RECIPES
Ingredients
This traditional homemade batter can be used for both idlis (steamed rice cakes) and dosas (crispy rice crepes/pancakes).
· 4 cups idli rice (parboiled rice)
· Optional: 1 cup of poha (flattened rice, medium or thick)
· 1 cup whole urad dal (black gram, without skin)
· 3 tsp fenugreek seeds (methi seeds)
· 2 tsp salt (adjust as needed)
· Water (as needed)
Method
Step 1: Soaking the Ingredients
· Wash the idli rice thoroughly and soak it in water for 6–8 hours (or overnight).
· Wash urad dal and fenugreek seeds together and soak them for 4–6 hours (or overnight).
· About 30 minutes before grinding, soak the poha in water (just enough to soften it).
Step 2: Grinding the Batter
A. Grind urad dal + fenugreek seeds first:
· Drain the water and grind urad dal with a little water until smooth and fluffy.
· Use a wet grinder for the best results (takes ~30–40 minutes).
· If using a mixer grinder, add ice-cold water in small batches to prevent overheating.
B. Grind the rice and poha next:
· Drain the soaked rice and poha together until smooth or slightly coarse, depending on preference.
· Add water gradually to get a flowing consistency.
C. Mix both batters together:
· Transfer both ground pastes into large vessel
· Add salt and mix well using your hands (helps with fermentation).
Step 3: Fermentation
· Cover the vessel and let the batter ferment for 8–12 hours in a warm place.
· In cold weather, place the batter in an oven with the light on.
· After fermentation, the batter will double in volume and turn slightly airy and fluffy.
· Mix gently without deflating the batter.
Step 4: Making Idli & Dosa
A. For Idli:
1. Grease idli plates, pour the batter, and steam for 10–12 minutes.
2. Check with a toothpick; if it comes out clean, idlis are ready.
B. For Dosa:
1. Add a little water to adjust the consistency for dosas.
2. Heat a tawa, pour a ladleful of batter, and spread it in a circular motion.
3. Drizzle oil, cook until golden brown, and serve hot.
Peanut Chutney for Idli and Dosa
Ingredients:
· 1/2 cup roasted peanuts (unsalted)
· 1-2 dried red chillies (adjust to taste)
· 1 small garlic clove
· 1-2 tbsp tamarind pulp or paste (for tanginess)
· Salt
· 1/4 cup water (adjust for consistency)
· For tempering:
· 1 tbsp oil
· 1/2 tsp mustard seeds
· 1/2 tsp urad dal
· 1-2 dried whole red chillies (optional)
· A few curry leaves
· 1/4 tsp hing (asafoetida)
Sambar for Idli and Dosa
Ingredients:
· 1 cup yellow mung dal
· 2 tbsp oil
· 1/2 tsp mustard seeds
· 1 tbsp Urad dal
· A few curry leaves
· 2-4 finger chillies (split)
· 10-12 onion shallots
· 2-3 medium size tomatoes
· 1 large carrot (diced)
· 1 large potato (diced)
· 200 g fine green beans (chopped)
· 1/4 tsp turmeric powder
· 2-3 tbsp Sambar powder
· 1 1/2 tsp fenugreek seeds
· A pinch of Hing (asafoetida)
· 1 small drumstick (optional)
· Salt (to taste)
· Water (adjust for consistency)
· Coriander leaves few