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How to make perfect Idli-Dosa batter.

My go-to Idli Dosa Batter! This batter makes soft and spongy idlis, dhokla, uttapam and crispy dosa.

I am going to share with you guys my own trial and tested recipe. This is so perfect and easy to make.

Ingredients:-
-4 cup rice (idli rice or any rice)
-1 cup urad daal (gota or split urad daal)
-1 tbsp fenugreek seeds (methi dana) it helps in fermentation.

Method:-
➡️1. Take a large bowl, add 4 cup rice, 1 cup urad daal and 1 tbsp methi dana in a same bowl.

➡️2. Rinse the rice and daal under running water until water turns clear. Keep aside to soak for 4-5 hours or overnight.

➡️3. After 4 to 5 hours, drain the water from the mixture and Transfer to the blender. Add ice cold water and grind to a fine paste consistency. The amount of water will depend on the type of rice/dal you use and and add more water as needed.

➡️4. Now, transfer the rice-daal paste in a steel large container and mix it well. You can mix by hands or hand wishk. The consistency of the batter should be free flowing, but it shouldn’t be runny.

➡️5. Now cover the container with foil paper and lid. and place in an oven with lights on for 12-15 hours.(especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment for 8 hours.

➡️6. After 12-14 hours, my batter was well fermented. Now add SALT📌 as per your taste. Now ready to make idlis, dosa. It had increased in volume and was frothy and bubbly.

➡️Note:-1. If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-15 hours. The time will depend on where you live. Here it takes around 12-15 hours for the batter to ferment.
2. Do not add salt in the batter before fermentation.
3. No need of poha.
4. I’ll share how to store batter for longer. Stay tuned.

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