Idli Dosa Batter

Ingredients

• 200 g (1 cup)urad dal (whole, deskinned black gram)
• 1 teaspoonfenugreek seeds
• 800 g (4 cups)idli rice
• 2 teaspoonssendha namak (rock salt)

Instructions

1. 1

   Soak the dal

   Rinse the urad dal under running water and soak it in 475–710 ml water (2–3 cups) for 5–6 hours, adding the fenugreek seeds to the soaking water.

2. 2

   Soak the rice

   Rinse the rice until the water runs clear, then soak it in enough water for 5–6 hours, at the same time as the dal.

3. 3

   Drain the dal

   After the soaking time, drain the dal and transfer it to a blender or grinder.

4. 4

   Grind the dal

   Add 296–355 ml ice-cold water (1¼–1½ cups; 10–12 fl oz) and grind the dal to a fine paste. Transfer it to the steel pot of an Instant Pot if using one for fermentation, or to another large container.

5. 5

   Grind the rice

   Drain the rice and add it to the same blender with 355–473 ml ice-cold water (1½–2 cups; 12–16 fl oz). Grind to a smooth paste, starting with the smaller amount of water and adding more as needed for your rice and dal.

6. 6

   Combine the mixtures

   Transfer the ground rice to the container with the dal and add the rock salt.

7. 7

   Mix the batter

   Use your hands to mix the salt into the batter for 1–2 minutes.

8. 8

   Check consistency

   The batter should pour freely but should not be runny.

9. 9

   Cover the container

   Cover the pot with a glass lid if using an Instant Pot, or cover your regular container with its lid. A glass lid avoids the risk of fermenting batter overflowing and locking the Instant Pot lid.

10. 10

    Ferment the batter

    For an Instant Pot, press the Yogurt button and set it for 12–14 hours; the exact time depends on your location. Otherwise, cover the container and ferment it in an oven with the light on, especially in a cold place, or leave it on the counter in a very warm place.

11. 11

    Check fermentation

    After about 14 hours, check that the batter has risen and looks frothy and bubbly. You can also drop a little batter into clean water; if it floats, it is fermented, and if not, leave it longer. Use the batter for idlis or dosas.

12. 12

    Steam the idlis

    Grease idli plates and fill them with batter. Steam over high heat for 10–12 minutes, or cook in an Instant Pot for 13 minutes with 1 cup water in the pot and the pressure valve set to venting; use an external timer because the display does not show the time in venting mode. Cool the idlis for a minute or two, remove them from the plates and serve with sambar and coconut chutney.

What is idli dosa batter?

Idli dosa batter is a fermented South Indian mixture of rice and urad dal, used to make steamed idlis as well as dosas cooked on a hot surface. The shared batter makes it useful for preparing more than one meal from a single batch.

This version keeps the ingredients simple and grinds the rice and dal separately, helping you adjust the water for each before combining them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 111 calories, 3g protein, 23g carbs, 1g fat.

The rice supplies most of the carbohydrate, while the urad dal contributes protein and additional carbohydrate. The recipe reports 1 g fat per serving, and the listed ingredients contain no added oil; balance the plate with vegetables served alongside the idlis or dosas.

Choose the rice and dal

Rice: Idli rice is the specified choice here; rinse it until the water runs clear, then soak it for the same 5–6 hours as the dal.

Urad dal: The recipe uses whole, deskinned urad dal. Soak it with the fenugreek seeds, which are ground along with the dal.

Get the batter texture right

Dal: Grind it with 296–355 ml ice-cold water (1¼–1½ cups; 10–12 fl oz) until it becomes a fine paste.

Rice: Begin with 355 ml ice-cold water (1½ cups; 12 fl oz), then add more if needed, up to 473 ml (2 cups; 16 fl oz), to make a smooth paste. The finished batter should flow freely without being runny.

Allow enough time to ferment

Fermentation: The recipe gives 12–14 hours in an Instant Pot on the Yogurt setting, while noting that the time varies by location. In a regular container, use an oven with its light on in a cold place, or leave the covered batter on the counter in a very warm place.

Readiness: Look for a rise in volume and a frothy, bubbly surface. The water-float check is another cue: a small drop of fermented batter should float.

Use a suitable cover

Instant Pot: Cover the fermentation pot with a glass lid rather than the regular pressure-cooking lid, because batter can rise and overflow.

Other containers: Use a lid to cover the container while the batter ferments. Leave it undisturbed until it shows the signs of fermentation.

Cook idlis and dosas

Idlis: Grease the plates, fill them with batter and steam for 10–12 minutes over high heat. For the Instant Pot method, use 1 cup water and the venting position for 13 minutes; set an external timer because the display does not count down in venting mode.

Dosas: The same batter can also be used to make crisp dosas. Serve the idlis with sambar and coconut chutney, as suggested in the recipe.

Recipe notes & tips

• Rinse the rice until the water runs clear before soaking.
• Grind the rice and dal separately as directed, and add their water gradually.
• Mix the salt into the combined batter by hand for 1–2 minutes.
• Use a glass lid on the Instant Pot during fermentation to avoid an overflowing batter locking the regular lid.
• Check for a rise and a bubbly, frothy surface before cooking.
• Set an external timer for the Instant Pot idli method, since the display does not show the time while the valve is venting.

Variations

• Make dosas: Use the fermented batter to cook crisp dosas as well as idlis.
• Serve with sambar: Pair the steamed idlis with sambar for a more substantial meal.
• Add coconut chutney: Serve it alongside the idlis as suggested in the recipe.
• Use a regular container: Ferment the covered batter in a suitable container instead of an Instant Pot.

Common mistakes to avoid

• Adding all the grinding water at once: Start with the lower amount and add more only as needed.
• Making the batter runny: Aim for a free-flowing consistency that still has some body.
• Using the regular Instant Pot lid: Choose a glass lid during fermentation because the batter may rise and overflow.
• Stopping fermentation too soon: If the batter has not risen or does not float in water, leave it to ferment for longer.
• Timing venting by the Instant Pot display: Use an external timer for the 13-minute idli setting.

How to store

The recipe does not specify a storage duration. Transfer unused batter to a covered container and refrigerate; use clean utensils each time you take some out. Stir gently before using, and cook the idlis or dosas fresh rather than reheating cooked idlis as batter.

Frequently asked questions