ReshKitchen

Idli/Dosai Batter

Idli batter is such a staple in Southindian cooking. Be it for breakfast or dinner you can come up with different recipes with just one batter.

Prep Time

5 hourssoaking time

Cook Time	Passive Time
30 minutesgrinding time	12hoursfor fermentation

Prep Time

5 hourssoaking time

Cook Time	Passive Time
30 minutesgrinding time	12hoursfor fermentation

Ingredients

1cup urad dalwhole white
4cups Idli Rice
1tbsp saltIf you are using Rock Salt then add slightly lesser quantity
1tbsp Fenugreek Seeds
3-4cups waterAdd water at regular intervals while grinding the batter and later while mixing the rice+urad dal batters

Instructions

Soak Fenugreek seeds & Urad dal together
Soak Rice separately
Let them be soaked in water for atleast 4-5 hours
Drain water and rinse thoroughly. You might have to repeat the rinse,drain process for atleast 3-4 times
First grind the urad dal+fenugreek mixture
Adding water is very crucial while grinding. For the first few seconds grind without adding water.
Then slowly add water at intervals
Grind until the batter reach smooth consistency. Then transfer this batter to a bowl
In the same jar start grinding Rice
First few seconds dont add water, once the rice is broken down start adding water slowly
It will take 5-10 minutes to achieve the right consistency. You need to grind until the Rice batter becomes smooth
Both the batters are ready. You can add half rice batter & half urad dal batter in mixie and just grind it together for few seconds.Repeat one more time with the remaining batter.This is just to ensure both the batters are mixed well. A slightly messy step but worth it 🙂
Transfer the batter to a big vessel and add 1tbsp salt. Using your hands mix salt with the batter.
The consistency of the batter should be in pouring consistency. Not too thick nor too runny
Let it ferment for atleast 10-12 hours.
Idlis will look like this once they are steamed. Soft and fluffy
These spongy, soft idlies are made from the batter ground in mixie. Hope the tips help

Recipe Notes

1. Depending on the weather I usually soak for Idli Batter. If the weather is warm I soak rice & urad dal overnight, grind batter first thing in the morning and leave it to ferment until night (or until it is fermented enough)

2. If the weather is cold I generally soak rice in the afternoon, grind batter in the evening and let it ferment from evening till next day (approx 12-14 hours)

3. I always leave the batter near a room heater and the batter ferments beautifully Idli batter

4. When there was Gas Oven in my London Apartment I used to preheat the oven for sometime and then leave the batter inside overnight. If yours is electric oven then you could leave the lights on, let the batter ferment. If you have an instant pot you can use the ‘Yogurt’ setting and ferment the batter

5.I dont like to add Baking Soda to my Idli batter.Have never added it.However if your batter is not fermenting even after 12-14 hours, you could try adding a pinch of baking soda and see if it helps