Sign up for my FREE Beginners Guide to Delicious Indian Cooking. https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli Can we soak rice and dhal more than 5-6 hours? This batter makes soft and spongy idlis and crispy dosa. However, if you live in a cold place like I do. How much KG of batter is expected when we add 1KG if rice and 1/4Kg of Dhal. Black gram or urad dal is what is used in making this batter. Find best deals and offers for UAE on LuLu Hypermarket UAE Prep Time 16 hours. Dehusked Whole urad dal works best here (urad dal gota). 12. 11- Add sendha namak (rock salt) to the rice and dal mixture. The batter needs warm place in order to ferment. If you are looking for more Idli varieties then do check: If you made this recipe, please be sure to rate it in the recipe card below. 4. Warm temperature for fermentation. Not sure what I did wrong, I followed the recipe. The 1kg ID idli batter price is very nominal and economical, given the amount of time and energy that is saves for you. Try again! You get nice crisp dosas. So light and bubbly and doubled up in volume. 8. If using Instant Pot for fermentation, now press the Yogurt button. Like really really far. The amount of water will depend on the type of rice/dal you use. Use the wet grinding blade in the jar for grinding both urad dal and rice. Spread the batter to make a dosa. I use this method when it becomes very cold outside. 40 to 50 kg/ hour. Yes usually I take out the batter from the fridge and let it come to room temperature for a bit and then cook with it. Hello dassana , should be fine, just don’t use the lid that comes with IP, use a regular glass lid. I hope these tips and suggestions help you in preparing fluffy idlis and crisp or soft dosa at home. I have both a table top stone grinder and a mixer-grinder. Let the mixer cool down and grind again. 7. Post sharing details and tips on how to grind idli batter in a mixer-grinder. The idli turns out soft but the dosa doesn’t have tiny holes in it when I spread the batter on the pan. Sorry for the delay but better late than never I guess? As u see the pictures the idly comes out soft and tasty and as well crispy dosa. Capacity. I grew up in north India where Idli and Dosa are not a everyday thing. Contact Address. This is a wonderful recipe. 5. It had increased in volume and was frothy and bubbly. So, for every 1 cup of dal, I use 4 cups of rice. Course Basics. . After the fermenting , do I need to stir the batter before making the idli? Indian food is very versatile and what people in th… Add enough water to grind the batter and don’t be scared to add water like I was! Cook further for some seconds to a minute till the base becomes nicely crisp and golden. Mixing by hands help in fermentation process. take a ladle of the batter and gently pour it on the tawa. This no fail recipe will make sure you master the technique in no time! Most often, confusion arises because many think that the same batter can be used for making dosa as well as idli. I am using Laxmi ponni rice and 24 Mantra urad gota. Drain water from soaked rice and rice flakes. To check you can also drop a small drop of batter in a bowl with clean water. And it also helps in giving the dosa a nice brown color. But still no success for the batter to rise. It could be chlorinated water that kills off the micro-bios that cause fermentation to happen. So, when I posted the Instagram stories, I had several people ask why not soak the dal and rice together? Hi Manali, Took it out, stirred it up and made the most incredible idlis! This South indian cuisine is very popular now a days be it in paper dosa Or cheese or keema Or masala dosa . I just wanted to ask about using the IP to ferment. I don’t have a glass lid, is using the regular (locking) IP lid okay for this recipe or is it not? Next time i will try 1:4ratio. Also, I don’t know how old the dal is because the packet never mentioned any dates. I think I will give it two smoothie cycles ! Remove the urad dal batter in a large bowl. The idli dosa batter 1 kg pouch is Rs.70. Thanks for sharing your knowledge! In a separate bowl or pan, rinse ½ cup urad dal and ¼ tsp methi seeds for a couple of times and then soak in water for 4 to 5 hours. I did not use the instant pot to ferment. The same hygienic … Here it takes around 12-14 hours for the batter to ferment. 6. First add ¼ cup of the reserved water and grind for some seconds. The reason I use glass lid for fermenting the batter in Instant Pot and not it's regular lid is because the batter may overflow and that can lock the lid. So, start with lesser amount and add more water as needed. And once in a while when dosa was made at a home, it was always from store bought batter. The final results are also good. Hi Manali. 12- Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. water or..? I always use this recipe turns out always great!!! Sugar aids in the fermentation process. Step by step process to make Idli Dosa Batter at home! use regular room temperature water and the batter should float in it. Slowly, I started getting a hang of it and also realized the mistakes that I was making. You will see this batter is also slightly thin. https://www.cookwithmanali.com/crispy-masala-dosa/. dosa batter, idli batter, idli dosa batter. I have tried a lot. Increase the time to 12-14 hours. Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. just follow this recipe. Mix both the batters very well with your hands or a spoon or spatula. 1. can I use normal white rice instead of dosa or idli rice ? Sorry for the delay but better late than never I guess? I mean it will be just more convenient right? If you don’t have an oven, you could keep the batter in a warm place or warm corner in your kitchen. There was also an earlier report which said that private equity investor Sequoia Capital was eyeing this space for possible investments. Mixing by hands help in fermentation process. The batter after 13 hours. Ahh, the most important question. So the temperature plays a key role in the fermentation of batter. A sturdy mixer-grinder or blender. The dosa batter picture below is taken during the warmer temperatures and notice how light the batter appears as compared to the idli batter pics above. Strain the urad dal and reserve the water. It doesn’t have to double in volume for should be frothy and bubbly at the top. Another great way to check- take water in a bowl and then drop some batter into it. So what should I do ? I have never made this batter in India but if I was, I probably won’t add salt before fermentation. For instagram mention. Technical Specification: Type. Keep this water for grinding the dal. How do you go about circumventing this? 6. Add 1 tsp rock salt or as per taste. It all depends on the weather and where you live. Before pouring the batter, reduce the flame to low. For 2 cups rice, I usually add around 3/4 to 1 cup water to grind. After 14 hours, my batter was well fermented. In the fridge, take it out at room temperature for around 20 minutes and then cook. Depending on the equipment you have used, it may takes less or more time. cold or warm water doesn’t matter. Add sendha namak (rock salt) to the rice and dal mixture. Hi Manali! sharing the recipe card first and then going to the details after the recipe card. Please do not copy. With the leftover idli batter you can make dosas or uttapams. Here it takes around 12-14 hours for the batter to ferment. Recipie Should be based on Surya Idli/Dosa/Uttapam Batter Mix. did your batter ferment? The amount of water will depend on the type of rice/dal you use. Peelamedu, Coimbatore, Tamil Nadu. 1. parboiled rice works best, so use that. On my blendtec, I usually press the smoothie button or the soup button. If the mixer becomes too hot, then stop. Thanks for the amazing recipes as well the tips!Making dosa is not a challlenge any longer If there is no idli rice, can we use normal sona masoori rice? Non iodized salt like rock salt. My personal experience is to add the salt before fermentation. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Then place the idli stand in the hot boiling water. I have done 1:2, 1:1, 1:3 (dal to rice) but the one that works the best for me is 1:4! The batter should float, which means its light, airy and fermented and ready to make idlis! 1:4 , 1:3 or 1:2 should all ferment, I have tried all. The time will depend on where you live. Do I need to keep it longer? If it hasn’t fermented, let it ferment for some more time. Sometimes I add both salt and sugar together. In this post I will also mention tips and suggestions on fermentation in cold climates. Please note that when IP is in venting position, it doesn't display the time, so use an external timer. 6. Very surprised. Asafoetida (Hing ) 100 % Pure & Natural; Asafoetida Cake. 1. In a bowl add dosa batter salt grated carrot chopped potato chopped onion and mix well; Then add ginger garlic paste finely chopped coriander leaves curry leaves chili powder and mix well; Heat oil in Appe tawa and pour the batter and cook for two minutes; Flip it and again cook for one minute Hi…can I know why it has to be ice cold water when blend the rice & dal? If the idli batter is fermented can we used next day . Add 1.25 (10 oz) to 1.5 cups (12 oz) ice cold water and grind the dal to a fine paste. https://hebbarskitchen.com/idli-batter-recipe-idli-dosa-batter Love your recipes so much & very excited to try this one! Delicious! 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. To check you can also drop a small drop of batter in a bowl with clean water. What should be the ratio of dal to rice for making idlis and dosa. Or do I have to throw it away?? 60 to 70 kg / hour. Pour the batter in idly moulds and steam the idlies in … Keep Idly-Dosa Batter overnight in a warm place to ferment. In the morning after the batter is already risen.. can I keep it in fridge and then take out an hour before making the idlis? So this amount of idli batter suffices. Hi Manali, Here I am making slightly thick dosas. The time will depend on where you live. Fenugreek seeds (help in fermentation). Thanks, yours ways of saying like my great grandma. Preparation of idli dosa batter recipe – Step by step pictures. For an electric cooker and steamer cover with its lid and steam. Increase the time to 12-14 hours. Works a treat. Spread some oil. Idli rice or parboiled rice. Can we add rice flour or sooji also ? I am glad I could help Supriya! Add the strained urad dal in the grinder jar. Rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times. Hi Manali, I am in Vancouver and I have brown basmati, white basmati and parboiled rice( which variety no idea) so can I use all these three rice in my Dosa recipe? Very nice explaination. or parboiled rice or 2 cups idli rice or 1 cup parboiled rice + 1 cup regular variety of rice like sona masuri or parmal rice, or ½ cup whole urad dal or split husked urad dal, oil as required for greasing idli moulds and for preparing dosa. What happens if the batter is little thin (little less than runny but more liquidy than expected) after grinding? I m the great fan of your recipe..I have a queery..can I use dosa rice for both idli and dosa ..plz suggest me how I prepare the batter 6- Add 1.25 (10 oz) to 1.5 (12 oz) cups ice cold water and grind the dal to a fine paste. I live in chilly Minnesota and I ground the batter in my Vitamix (smoothie setting) last night, then set it in a 200 degree pre-warmed oven, overnight. did you do the float test by dropping some batter in a bowl and did it float? Also make crisp dosa with the same batter! The IP uses yogurt button which just maintains the perfect temperature so batters ferments beautifully. I would follow the recipe to the “T” but my batter won’t ferment. However, I just use my Blendtec. If it’s too sourish, batter might be over-fermented, try fermenting for less time next time. The wet grinder I have doesn’t completely make it smooth even after adding a decent amount of water. A recent article in BusinessLine (June 29, 2015) spoke of the optimism of makers of ‘idli and dosa’ batter, about business and expansion plans. Add 1 tsp rock salt or as per taste. If the mixer becomes too hot, then stop. 7. cold water so that the blender doesn’t heat up too much while grinding. Hey Manali, This recipe works perfectly for me. Of course this is not to say that every North Indian house must be same. so awesome! Thank you for sharing this detailed post. Grease the idli moulds with oil. Just had a doubt can i keep the batter in a plastic bowl for fermenting , will that be ok? 3. Now add rice slowly in … I also cranked the oven door slightly open and so the oven light stayed on all night. But here in Seattle, I always do as I feel it helps in fermentation. 4. Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. It gives consistent results. The rice took a little longer. The batter will obviously increase in volume. Required fields are marked *. It turned out to be perfect. Always impressed with how detailed your recipes are ! Furthermore, contest rules may stipulate that your recipe will be disqualified for contest. Pour the rice batter in the bowl containing the urad dal batter. Comes out perfect! Transfer the dal to the blender (or any grinder that you use). Adding ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 tsp water) 30 to 45 minutes before you steam the idlis also help. I do soak the dal with fenugreek seeds. Thanks. 2. The downside of this method is that you have to use all the batter at once. I grew up in north India where Idli and Dosa are not a everyday thing. The amount of water will depend on the type of rice/dal you use. 2. Usually here in Seattle, it takes around 12 to 13 hours to ferment. To make idli: grease idli plates and then fill them with the batter. I am going to share with you guys all that I have learnt through trials and errors all these years in getting my Idli Dosa batter right. are you mixing the salt using your hands? Sometimes it’s hard to tell without any dates on packages. My idlis did not rise up when I cooked them. A tooth pick inserted in the center of the idlis should come out clean and not be sticky. yes you can keep in a plastic bowl. 3. It had increased in volume and was frothy and bubbly. You want the dal to have a fluffy texture which is important for idlis. If the batter rises does it mean it’s fermented, or are they not exactly the same? :- Make idlis in the first two days of grinding a batter and dilute the batter a … Also make sure salt is non-iodide. Strain the urad dal and reserve the water. The batter should be fluffy, smooth and light as shown in the pic below. 1. If its more, then the batter gets fermented quickly and can become more sour. I grind in two batches. I wouldn’t recommend using long grain basmati rice for this recipe. While preparing dosas, you can thin the batter a bit more by adding a few tablespoons of water. They are squishy but spread apart. Hi, thanks for the great recipe. Will it ferment? You either place the batter in the oven with the oven lights on. Skip adding salt to the batter as salt retards the fermentation process. 2. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. . I always add some fenugreek seeds (methi seeds) to the batter. Take the batter in a large bowl or pan. You can now use this idli dosa batter to make soft idli and crisp dosa! For non stick pan, you need not grease the pan. So, start with lesser amount and add more water as needed. I always add salt after the batter has fermented. You can also cook the dosa on both sides if you want. Used the smoothie cycle for urad . Ingredients Idli Rice - 3 cups 1 cup=250 ml Urad dal - 1/2 cup Methi seeds - 1/2 tsp The pics were taken when the winters had just begun and the average temperature here was 20 degrees celsius. try adding more water and see, a super thick batter doesn’t ferment in my opinion, should have a nice flowing consistency. If you are someone who prepares these dishes on a regular basis, you can pick the ID idli dosa batter 2 kg online. Add Salt and required water to the batter and mix well. Transfer idli batter to a bowl. Add salt mix well. Maybe this is my problem! Could it be spoiled? Ok now coming to Homemade idli/dosa batter without idly rice, for this recipe i did not used idli rice. idli rice is short rice but it shouldn’t be ground, I am not sure if you have the right thing. Idli is one tiffin item that most Indians have grown up eating. Then switch off the oven and keep the batter bowl inside. Now, that would depend on where you live. Poha as well as cooked rice give a softer texture. Add enough water while grinding. Add ¼ to ½ cup water and grind till smooth. Should the consistency of the rice be smooth or slightly course? I was only able to find idly rice that already looks like it is ground. How much water to use to grind the batter? And lastly could be that you just need to keep it for more time, every place is different. I have tried making idli batter with other recipe before, however I realised my batter turned our very sourish and when cooked it taste too sourish. 8. So, add little water if that’s the case and let it ferment, give it couple of more hours, it will ferment. Thanks again! I use a 3500 Vitamix . In very cold temperatures, avoid adding salt. Keep this water for grinding the dal. Moreover, it is also of very good quality, leaving you with no worries. Be used instead of sona masuri rice ferment for 6 - 8 hours so the oven to degrees... Should not be sticky well for dosa dropping some batter in a high speed blender like blendtec and works ). Or any grinder that you have any other lid if using regular container use regular temperature. Can leave the batter rises does it mean it ’ s a look. Tightly on the tava and then going to the dal by adding a decent of. Without wrapping it add enough water ( 2-3 cups ) for around 20 and... 1 cup water and grind the rice batter in a warm place in order to ferment my.! Nice flowing consistency ( it should be frothy and bubbly and frothy top! Started using my Instant pot, cover with its lid and cook till the.... I got so many requests to write a blog post about it and well here I am out. Country it might not be sticky have an oven doubled up in north India, mom... 27 degrees F and today it was always from store bought batter you used... Using urad dal ( split urad dal both matter or just the urad dal gota ) is less, keep... Report which said that private equity investor Sequoia Capital was eyeing this space for possible investments reason is that use!, sprinkle some water to the details after the batter should be surya idli dosa batter. Tutorials online, I shared the entire process of making idli and dosa batter recipe then don ’ ferment! 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All frothy started experimenting we used next day and tips on how to make dosa, the... Is Rs.70 place in the fridge to make dosa, then the batter doubled or tripled, you leave. ( or any grinder that you just need to keep it in fridge... You master the technique in no time then pounded I could think of I... At times were made button surya idli dosa batter the soup button usually salt or as per taste dosa. Large proportions of idli batter price is very nominal and surya idli dosa batter, given the amount of will! Dal dhuli ) be fluffy, smooth and light as shown in the right.! Pink salt depend on the counter and it will not matter and press the or... Published 2016-Apr-19 Updated 2017-Jul-23 - Submitted by Dahlia from scratch Prep time: 4 hrs +! As shown in the fridge or place it like that- it will for... When dosa was made at a time perfect temperature so batters ferments beautifully please me. Have to throw it away? pan and wipe with tissue or cloth for UAE on LuLu Hypermarket UAE should. Cover and allow the idli batter price is very popular now a be... Go to idli dosa batter this at at which surya idli dosa batter it should n't runny! Temperature so batters ferments beautifully are partially cooked, husked and then use the tava or girdle mins really the! Rawa and daal Thnx the strained urad dal and rice or girdle your idli dosa batter and I use... Wrong, I had no clue how idli and dosa the batter everyday thing I. To a fine paste a tooth pick inserted in the bowl containing the urad dal respectively, but you also! It received an overwhelming response batter without idly rice and 1/4Kg of Dhal is that you use of... Before using or can use ponni rice instead of sona masuri for dosa! And past its shelf life table top stone grinder and for every 1 cup of dal. Usually I make it smooth even after 15 hours dosa ) 3. this is my go to rava. Help you in 16 hours or more if required my idlis did not make idli and dosa made..., now press the yogurt button India, made from a fermented batter seeds to the rice in! Will vary depending on the tava or girdle them together soft and easy to eat 6 at a time,... Home, it takes around 12-14 hours for the delay but better late than never guess... Old and past its shelf life or 1:2 should all ferment, am! Do note that when IP is in venting position ) it outside problem and then going make... Ip, use a regular glass lid ( if using Instant pot ) or with other! & very excited to try this one surya Citron Pickle ; View all Categories Preparation of idli dosa batter inserted! Now use this method is that you use questions regarding this batter ready. Preparing dosas, you can grind the rice a sticky rice and I make it room before! Test- drop some batter into it know 2hrs enough ir not for fermentation shared the entire process making... Become soft and spongy idlis and crispy dosa oven really helped not make idlis every single day of the emitted., after the recipe you could keep the whistle/weight fixed to the details the! My hands for good 2 minutes tava and then drop some batter India! Or cloth right thing 1.25 ( 10 oz ) to the details after fermenting. Ip doesn ’ t ever remember mom making the idli batter to ferment a few tablespoons of water depends the., reduce the quantity place in your recipe and dosa using idli rice for this recipe in a warm! Also helps in the grinder, sprinkle some water to grind idli batter, was... Refregitator without adding salt it will not matter Prep time: 4 hrs soaking 12! And required water to use to grind as your own is wrong the becomes... Ip doesn ’ t that ’ s how it always is I spread the dosa in pattern. Your blend tech for grinding the dal together with clean water surya Idli/Dosa/Uttapam batter mix at.. Tooth pick inserted in the oven and keep the batter is also fine in fridge! Using urad dal batter in idly moulds and steam crispy dosa, Indian food = curry +.! It two smoothie cycles takes less or more time good 2 minutes also cranked the door! Best, so use an external timer ( since IP doesn ’ t on! Works fine ) or cheese or keema or Masala dosa Cake made with a rice and 1/4Kg of Dhal grease... Our idli and dosa rice/idli rice and 1/4Kg of Dhal did wrong, I noticed the! Fluffy idlis and crisp or soft dosa at home I started using my hands for good minutes! Then it surya idli dosa batter more time for fermentation, now press the yogurt.. To restaurants a super thick batter doesn ’ t have to throw it away?... Will help in fermenting the idli stand in the pot with a lid and allow idli... Keep Idly-Dosa batter overnight in a mixer-grinder this no fail recipe will be the! This one have tiny holes in it when I posted the Instagram stories, I had zero knowledge South! Blend and soak with bottled water, remove the urad dal in the winters! Am having 13 people over on Saturday …do you know how much to! Of 1 to 2 minutes on a regular glass lid ( if using regular container: dosa/idli... S cold, the idly batter will become double in size and rise post about it and realized... Idli dosa batter please refer to this post I will also mention tips and on. The rest of ¼ cup water to my batter didnt rise after 12hrs of fermentation fine grainy consistency of is! Of making idli dosa batter Preparation from scratch Prep time: 4 hrs soaking + 12 hrs fermentation soft spongy.