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Main Course

Best Idly-Dosa Batter

Crispy on the edges, soft in the middle — this best idly-dosa batter is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 4 servings

4 cup Idli rice
1 - Whole black gram (Uzhunnu)
1 Soup Cooked boiled rice
1/4 tsp Fenugreek Methi (Uluva)
Salt, to taste

Preparation

Step 1
Soak idli rice overnight in water.
Step 2
Soak whole black gram with fenugreek too overnight.
Step 3
When u grind, grind black gram with fenugreek first.
Step 4
Once that is ground fine, add your idly rice and cooked rice(preferably leftover rice) and grind everything into a batter.
Step 5
Keep Idly-Dosa Batter overnight in a warm place to ferment.
Step 6
Add salt before making idlis or dosas.
Step 7
Make idlis in the first two days of grinding a batter and dilute the batter a bit when u make dosas. :- For idlis, batter should be thicker than ketchup consistency wise.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.

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Main Course

Best Idly-Dosa Batter

Crispy on the edges, soft in the middle — this best idly-dosa batter is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 4 servings

4 cup Idli rice
1 - Whole black gram (Uzhunnu)
1 Soup Cooked boiled rice
1/4 tsp Fenugreek Methi (Uluva)
Salt, to taste

Preparation

Step 1
Soak idli rice overnight in water.
Step 2
Soak whole black gram with fenugreek too overnight.
Step 3
When u grind, grind black gram with fenugreek first.
Step 4
Once that is ground fine, add your idly rice and cooked rice(preferably leftover rice) and grind everything into a batter.
Step 5
Keep Idly-Dosa Batter overnight in a warm place to ferment.
Step 6
Add salt before making idlis or dosas.
Step 7
Make idlis in the first two days of grinding a batter and dilute the batter a bit when u make dosas. :- For idlis, batter should be thicker than ketchup consistency wise.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.