How to make Idli and Dosa batter | Soft and Spongy Idli batter | Home made Idli batter | How to Make Idli | Idli | Dosa

Now a days various products are available in the market for ready-to-use.

South Indian’s mostly prefer idli and dosa for breakfast or dinner all most everyone knows how to do this.

This is mainly  for beginners and those who are interested to make idli batter at home.

The texture of batter depends purely on the quality of urad dal, always use good quality of urad dal. 

The secret of soft idli is in grinding and the consistency of the batter. (Don’t add too much water)

In the same batter you can prepare dosa also.

Ingredients

4 or 5 cups boiled Idli rice

1 cup urad dal (full)

1 spoon Fenugreek ( optional) 

2 spoons flat rice / poha (optional) 

Method for batter

Wash well 2 times above all ingredients separately, soak them for4 to 5 hours.

Drain water from urad dhal add it to the grinder, then add fenugreek with soaked water.

Use the same soaked water for grinding.

Keep sprinkling water in between at regular intervals and the consentience of the batter should be fluffy.

Collect the urad dhal batter in a container (big enough to hold the fermented batter)

Now drain water from rice and flat rice add it to the grinder, sprinkle little water.

Keep adding water in between, grind it slight coarse texture.

Now take the rice batter and urad dhal batter, add salt and mix well.

Keep aside to ferment well for at least 8 hours and batter should raise well.

Now you should mix well the fermented batter and your idli, dosa batter is ready to use.

Method for idli

First steam the cooker well then keep ready your idli plates greased with oil.

Take a ladle full of batter to the idli plate and pressure cook without weight for steaming.

(Steam it for 8 to 10 minutes) Allow to settle the pressure after 5 minutes hot soft and spongy idlies are ready.
Serve hot with sambar, molaga podi or onion chutney.

Tips -

1. The quality of the idli depends on the quality of the urad dal. 

2. Don't soak rice / dal more then 5 hours. 

3. To retain the freshness of the batter more then 4 days don't mix salt in full batter. Mix it to only for using portion. 

4. You can keep banana leaf or betel leaf on the top of the batter.