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Dosa batter recipe | Idli Batter Recipe | Perfect Batter Recipe for Dosa, Idli, Appe, Uttapam

Dosa, Idli, Appam, Vada, and Uttapam are some of the most popular South Indian Dishes, served with different types of coconut chutneys and piping hot Sambar. You can make many south indian dishes from this dosa batter recipe or idli dosa batter recipe.
Course Snacks
Cuisine South Indian
Prep Time 8 hours 10 minutes
Cook Time 15 minutes
Total Time 8 hours 25 minutes
Servings 5
Calories 328kcal

Ingredients

  • Rice - 3 Cup
  • Split Urad Lentil (Dal) - 1 Cup
  • Chana Lentil - 2 Tbsp
  • Fenugreek Seeds / Meethi Dana - 1 Tsp
  • Thin Poha / Chhirwa / Beaten Rice- ½ Cup
  • Salt - as per your taste
  • Water - as per required

Instructions

  • Firstly, clean rice, urad dal, chana dal and wash them thoroughly.
  • Add urad lentil, chana lentil and fenugreek seeds (meethi dana) to a large pot.
  • Further, soak them in water for 7-8 hours or overnight.
  • Add rice to a large pot and rinse the rice thoroughly a few times and soak them in water for 7-8 hours or overnight separately.
  • Further, 30 minutes before blending the batter, rinse and soak the poha for 30 minutes.
  • Now drain out excess water from lentil (dal) and fenugreek seeds and grind them using grinder finely, using very little water.
  • Transfer the dal paste into a bowl.
  • Drain out the water from rice and poha as well and grind them a bit coarsely in a mixture jar or grinder.
  • Mix lentil (dal) and rice poha paste really well and prepare a thick and dense batter.
  • You would save this consistency by adding 1 tsp salt.
  • Cover the prepared batter and keep aside in a warm place for 8-10 hours to ferment.
  • Once the dosa batter is fermented and turns puffy, the batter is ready for making the south indian dishes.
  • Use this dosa batter or idli batter for making soft idlis, dosa, uttapams, appams and vada.
  • Serve these South Indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
  • You can store the prepared batter in the refrigerator for 4-5 days and use it for any south Indian dishes.

Notes

To ferment in colder regions, preheat the oven at the lowest setting (140 F) for 5 minutes or preheat the microwave at the lowest setting for 30 seconds. Turn off the oven or microwave and keep the dosa batter inside with the oven/microwave light ON.