Perfect Idli Dosa Batter


A Perfect Idli Dosa Batter is something I wanted to post since a long time. Idli is a savory rice dish originating from the southern part of India, very popular as a traditional breakfast dish in the region of Southern India as well as Sri Lanka. These Idlis are made by steaming a fermented batter of black lentils and rice. Making soft and fluffy idlis at home is really an art which you can master by following the detailed step by step procedure below. Steamed Idli is one of the healthiest breakfast foods which you can relish with coconut chutney or sambar. Idli is an easily digestible food as lentils and rice are soaked well, ground and the fermented batter is then steamed as idli. Steam cooked dishes are in vogue these days especially for those who observe dieting.

While preparing a Perfect Idli Dosa Batter a few vital points should be considered well in advance. Soak raw rice and urad dal separately the previous night. Add some fenugreek seeds to rice to facilitate fermentation. Grind well separately in a mixer or grinder. Combine both well with hand. Set it aside for fermentation that takes 7-8 hours depending on the atmosphere. During summers, fermentation sets in fast. Store in refrigerator after the batter is properly fermented. A good batter yields proper soft idlis. Batter is poured in idli moulds and steamed. Steamed dishes are good for your body. The preparation is unique enhancing the bioavailability of nutrients in rice and urad dal. This is why Idli is suitable for all including babies to the aged. For those with tooth problems, Soft Idlis are manageable. Idli with sambar is wholesome, complete and provides essential stamina required for day to day activities. You can discover a well detailed recipe for a Perfect Idli Dosa Batter

Perfect Idli Dosa Batter

Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Kerala
Servings 4 People



  • Firstly, in a large bowl soak raw rice and fenugreek seeds. In another bowl soak urad dal. Leave both overnight.
  • Then drain off the water from urad dhal and transfer to the mixer grinder. Grind it to make a fine paste. Same way grind the raw rice and fenugreek seeds by adding water as required.
  • Convert the urad dhal paste into a vessel and transfer the rice batter to the same vessel. Mix well with your hand.cover and ferment in a warm place for 8 hours.
  • The batter is well fermented when it has doubled in volume. Mix the batter gently, without disturbing the air pockets. Add 2 tsp salt and mix gently.
  • Grease the idli plates with oil and pour the batter. Steam the idli for 10 minutes or until the toothpick inserted comes out clean.
  • Finally, enjoy soft idli with chutney and sambar.


You can visit this link Chutney Stuffed Idli. You can also visit this link Paniyaram.
Tried this recipe?Let us know how it was!

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