Idli & Dosa Batter Recipe – Authentic South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Idli & Dosa Batter Recipe – Authentic South Indian Breakfast

Hey everyone! If you’ve ever dreamed of waking up to the aroma of fluffy idlis and crispy dosas, you’re in the right place. This isn’t just a recipe; it’s a little piece of South Indian sunshine I’m sharing with you. I remember learning this from my amma (mom) – it took a few tries to get it just right, but now it’s a weekend staple in our home. Let’s get started!

Why You’ll Love This Recipe

This idli and dosa batter recipe is the foundation for two of South India’s most beloved breakfast dishes. It’s incredibly versatile – you can make soft, steaming idlis one day and then switch to golden, crispy dosas the next! Plus, once you master this batter, you’ll have a go-to for countless variations and a truly authentic taste of South India. It’s a bit of a process, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cup Par boiled Idli rice
• 1 cup Raw rice
• 0.5 cup Whole Urad dal
• 1 tbsp Fenugreek seeds
• as needed Oil (for cooking)
• 0.5 cup Moong dal (split yellow)
• 1 Onion
• 3-4 Green chilli
• 1 Carrot
• 3 Beans
• 0.25 tsp Turmeric powder
• 0.25 tsp Tamarind paste
• as needed Salt
• 1 tsp Oil (for tempering)
• 1 tsp Mustard seeds
• 1 Red Chilli
• few Curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right rice is key.

• Parboiled Idli Rice: This is essential for that soft, fluffy idli texture. It’s different from regular rice – it’s partially boiled in the husk, which gives it a unique texture.
• Raw Rice: I prefer using a short-grain raw rice, but you can experiment with different varieties. Some people like to use ponni rice for a slightly different flavour.
• Urad Dal: This lentil is what gives the batter its binding power and that characteristic flavour. Make sure it’s fresh!
• Fenugreek Seeds: Don’t skip these! They aid in fermentation and add a subtle, nutty flavour.

Regional Variations: In some parts of Tamil Nadu, they add a little bit of pusa parboiled rice. In Karnataka, you might find people using a mix of different rice varieties. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the parboiled idli rice and raw rice together. Soak them in plenty of water for 5-6 hours.
2. Separately, wash the urad dal and fenugreek seeds. Soak them in water for 4-5 hours.
3. Now, it’s grinding time! Grind the urad dal and fenugreek seeds into a super fluffy batter. Add water gradually – you want a consistency similar to thick pancake batter. Set this aside.
4. Next, grind the soaked rice mixture into a smooth batter. Again, add water gradually.
5. Combine the rice and urad dal batters in a large container. Mix well with your hand – this helps with fermentation. Add salt to taste.
6. Cover the container and let it ferment overnight (or for 8-12 hours). The warmer the environment, the faster it will ferment.
7. Once fermented, your batter is ready! On the first day, take a portion of the batter, thin it with a little water, and make appams on a hot appam pan.
8. On the second day, use the remaining batter to make crispy hotel-style dosas on a hot griddle.

Let’s make the Sambar!

1. Pressure cook the moong dal, chopped vegetables (onion, carrot, beans, green chilli), turmeric powder, and salt until everything is tender.
2. Mash the cooked dal and vegetables slightly. Add the tamarind extract and simmer for about 10-15 minutes.
3. In a separate pan, heat oil and temper mustard seeds. Once they splutter, add red chilli and curry leaves.
4. Pour the tempering into the sambar and serve hot with your dosas!

Expert Tips

Okay, here are a few things I’ve learned over the years:

• Fermentation is Key: The perfect fermentation is crucial. The batter should double in volume and have a slightly sour aroma.
• Batter Consistency: For idlis, the batter should be a little thicker. For dosas, thin it out with water to achieve a pouring consistency.
• Troubleshooting: If your batter isn’t fermenting, try placing it in a warm place (like near a radiator) or adding a pinch of baking soda.
• Hot Griddle: A hot griddle is essential for crispy dosas. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your tamarind paste doesn’t contain any added ingredients.
• Gluten-Free: Naturally gluten-free!
• Spice Level Adjustment: Adjust the number of green chillies to your liking. My family loves it spicy, so I usually add 4-5!
• Festival Adaptations: During festivals like Ganesh Chaturthi, this batter is used to make a variety of dishes beyond idli and dosa, like modak and kozhukattai.

Serving Suggestions

Idli and dosa are best enjoyed hot with a generous serving of sambar and your favourite chutneys. Coconut chutney, tomato chutney, and coriander chutney are classic choices. A little bit of poddi (gunpowder) sprinkled on top adds a lovely flavour and texture.

Storage Instructions

• Refrigerating: You can store the fermented batter in the refrigerator for up to 3-4 days. It will continue to ferment, so you might need to add a little water to adjust the consistency.
• Freezing: Yes, you can freeze leftover batter! Portion it into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before using.
• Climate Considerations: In warmer climates, the batter will ferment faster. In colder climates, it might take longer.

FAQs

What is the ideal temperature for fermenting Idli and Dosa batter?

Ideally, around 75-85°F (24-29°C).

Can I use a blender instead of a wet grinder?

You can, but the texture might be slightly different. You’ll need to add more water, and the batter might not be as fluffy.

How do I know if the batter is fermented correctly?

It should double in volume, have a slightly sour aroma, and be light and airy.

What can I do if my batter doesn’t ferment properly?

Try placing it in a warmer spot, adding a pinch of baking soda, or letting it ferment for a longer period.

Can I freeze leftover Idli/Dosa batter? What’s the best way to thaw it?

Yes! Freeze in portions. Thaw overnight in the refrigerator. You might need to add a little water to adjust the consistency.

Enjoy making this recipe! I hope it brings a little bit of South Indian joy to your kitchen. Let me know how it turns out in the comments below!