How to Make Perfect Idli Dosa Batter for Crispy Dosa & Soft Idlis

Dosa and Idli are quintessential South Indian delicacies that have gained immense popularity across India and worldwide. The foundation of these delicious dishes lies in the perfect batter.

Understanding Dosa and Idli Batter Main Ingredients

To make the perfect batter for dosa and idli, it’s essential to understand the ingredients.

Short-Grain Rice is typically preferred for its higher starch content, which aids in the fermentation process and helps achieve a softer texture.

Urad dal (black gram lentils) is a crucial ingredient in dosa and idli batter. The whole or split urad dal with skin removed is usually used.

Chana Dal (Split Chickpeas) and Toor dal (Pigeon peas) are mixed with dosa batter to make it crispy.

Adding a small quantity of fenugreek seeds or Methi seeds can enhance the fermentation process and improve the batter's flavor.

Soaking poha along with the rice can make the batter for idli softer and fluffier. Adding cooked rice to idli batter can yield softer idlis as well.

Making Homemade Dosa and Idli Batter

Dosa batter by Harshitha Gurukumar

Let's make some delicious idli dosa batter together. Here’s a step-by-step guide:

Step 1: Ingredients ratio
Choose good quality short-grain rice and urad dal. Remember, for dosa batter, go for a 3:1 ratio of rice to dal, and for idli batter, a 2:1 ratio is perfect. You can adjust this based on your taste and preferences. If making idlis, consider adding poha or cooked rice for extra softness. Add split chickpeas for crispy dosa.

Step 2: Rinse and Soak Your Rice and Dal
Give your rice and dal a good rinse and soak for at least 4-6 hours. This step is crucial for achieving that fluffy texture we all love in our idlis and dosas.

Step 3: Blend It Up
Once your rice and dal are nicely soaked, it's time to blend them together. Whether you're using a traditional stone grinder or a modern blender or wet grinder, the goal is to get a smooth batter for idlis and slightly coarse batter for dosas.

Step 4: Watch Your Consistency
For dosas, aim for a slightly runny consistency that coats the back of a spoon. But for idlis, it should be thick yet pourable. Too thin, and you’ll end up with flat idlis; too thick, and your batter won’t ferment properly.

Step 5: Fermentation Magic
Add salt before fermenting for even distribution.

Now, let the magic happen! Transfer to a bowl and cover your batter and let it ferment overnight or around 12 hours.

The optimal temperature for fermentation is between 25°C to 32°C (77°F to 90°F). In colder climates, it can be challenging to achieve this, and some hacks (discussed later) can help. High humidity levels favor fermentation, making it easier during the monsoon season.

Step 6: Ready to Cook
Once your batter is nicely fermented, get ready to enjoy some homemade goodness. You’ll know it’s ready when it's slightly risen, air bubbles are seen and has a pleasant sour aroma.

Store leftover batter in the refrigerator. It can last up to a week. Before use, bring it to room temperature and stir well.

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Common Mistakes to Avoid and Adjust:

Overheating: Grinding for too long can heat up the batter, hindering fermentation. You can use colder water.
Incorrect Consistency: Ensure the dal is ground to a smooth paste and the rice to a slightly coarse texture.
Runny Batter: Add a small amount of rice flour.
Flat Dosas: Adjust the consistency; the batter may be too thick.
Hard Idlis: Check fermentation; the batter might not have fermented well.
No Fermentation: If the batter doesn’t rise, it could be due to low temperatures or old lentils. Keep the batter in a warm place or add a pinch of baking soda, let it sit for longer time (around 24 hours).
Over Fermentation: The batter can turn too sour if left for too long, especially in hot climates. Always check the batter after 8-12 hours.

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