Dosa and Idli Batter
Simple to make Dosa and Idli Batter
Ingredients
  • 3cups/600g/21oz riceidli rice or ponni boiled rice
  • 1.5 cups/300g/10.5oz urad dalsplit or whole without skin
  • salt
  • water
Instructions
  1. Put raw rice in one bowl and urad dal in another. Pour water over both bowls and wash each 3 times. Drain water. Pour clean water (room temperature) over both rice and dal – fill to almost top of bowl. Set aside the rice and urad dal to soak for at least 6 hours.
  2. After soaking, drain the water from both bowls. Grind rice with enough water to form a smooth paste. Put ground rice batter into a large bowl. Grind urad dal with just enough water to form a smooth paste. Put this ground urad dal batter on top of rice batter. I used a little over 1 cup/250ml water to grind the rice and same amount of water to grind the dal. Rice and dal must be ground separately. I used a wet grinder to grind the rice and dal. You can use a food processor or blender.
  3. To the batter, add 1 tsp coarse salt. Mix batter thoroughly with your clean hands or a large spoon. Cover bowl with plastic wrap or a tight fitting lid. Leave in a warm place until it ferments. You will see bubbles on top of the batter when fermented. Batter will also have risen. Mix batter and add salt to taste. Batter is now ready to make idlis. If you want to make dosa, place some of this thick batter into another bowl and add enough water to make a thin batter.
  4. The batter will last in the refrigerator for about 5 days.
  5. Use a 2:1 ratio Rice:Dal You can make any quantity of batter using this ratio