Idli Dosa Batter

Name: How to Make Idli Dosa Batter | Easy & Delicious Idli Dosa Batter Recipe
Total time: 14 h
Yield: 20
Cuisine: south-indian

A traditional South Indian fermented batter made with rice, urad dal, and fenugreek seeds—perfect for making soft, fluffy idlis and crispy, golden dosas.

prep time 14 Hour

cook time 1 Hour

chef Ankita Singh

Idli Dosa Batter is a staple in South Indian households and the base for two of India’s most iconic breakfast dishes: idlis (steamed rice cakes) and dosas (crispy crepes).
The batter is made with a mix of short-grain rice, urad dal (black gram), and fenugreek seeds, soaked, ground, and left to ferment overnight. The fermentation process not only makes the batter airy and naturally leavened but also enhances digestibility and gives a characteristic tangy flavor.
Once prepared, the batter can be stored in the refrigerator and used across multiple days to whip up idli, dosa, uttapam, paniyaram, or even adai-style variations.

Step 1

Soak Grains

Wash and soak rice for 4–5 hours in plenty of water.
Wash and soak urad dal along with fenugreek seeds for 1–2 hours.

Step 2

Grind the Batter

Drain soaked rice and blend with ½ cup water to make a slightly coarse paste. Transfer to a large bowl.
Drain urad dal + fenugreek and blend with ½ cup water to make a smooth, airy paste. Add to the rice batter.

Step 3

Mix & Ferment

Add salt and mix well with clean hands for 5 minutes—this introduces natural bacteria that help fermentation.
Cover the bowl with a dish (not airtight). Keep in a warm place for 8 hours or overnight, until the batter has doubled in volume and turns bubbly.

Step 4

Use the Batter

Stir gently. The batter is now ready to make idlis, dosas, or uttapams.
Refrigerate if not using immediately, and always bring to room temperature before cooking.

Tips and Tricks

Rice Choice: Use idli rice (parboiled rice) for the best texture. Raw rice also works but may give slightly flatter idlis.
Fermentation in Cold Weather: Place the bowl in an oven with the light on, or wrap it in a warm towel.
Consistency: Batter should be thick yet pourable—adjust with water if needed.
Storing: Refrigerated batter stays good for 3–4 days. Fermentation continues slowly, making it slightly tangier over time (perfect for dosas).

Frequently Asked Questions

Yes, though a wet grinder yields fluffier batter. Use ice-cold water in a mixie to prevent overheating.

Ensure your kitchen is warm enough (around 30°C). Add a spoon of cooked rice or poha (flattened rice) during grinding to aid fermentation.

Yes, portion and freeze for up to a month. Thaw in the refrigerator before use.

Calories 40 Kcal

Total Fat 0.1 g

Carbs 1 g

Protein 8 g

ESSENTIAL ITEMS

3 cups short-grain rice (parboiled rice or idli rice preferred)

1 cup urad dal (dehusked black gram)

2 tsp fenugreek seeds

as per taste salt

OPTIONAL

as required water

Recipe by:

Ankita Singh

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Idli Dosa Batter

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