Idly/Dosa Batter Measurements

So this is something I knew since many years but I never implemented it. Well because I was lazy and used to think its a long process and its easier to get readymade from outside. But necessity is what makes people work and I finally started making it. And when I did, I am now thinking why didn't I ever make this before or put this in practice. I guess its just for the convenience. All these years I have bought readymade packed batter. Finally I have mastered it by using my mom's recipe and hoping that these measurements would help someone like me. Lets see how its done. Step by step Pics and video uploaded for reference. 

Do check out other Protein Dosa recipe along with Instant Leftover rice Dosa recipe on the blog. 

If you looking for other breakfast options, don't forget to check this List

Recipe updated in September 2020 

Dosa/Idly Batter : See notes and tips below
Ingredients : 

• Idly rice (any brand) - 3 Cups
• Boiled rice : 1 cup
• Urad Dal : 1 cup
• Poha/ Puffed rice or cooked rice : fistful
• Methi or fenugreek seeds: 4-5 seeds

Utensils to be used :

• Mixie or grinder
• Big bowl for fermentation

Method: 

1. Wash and rinse idly rice and boiled rice together. And then add water to keep it soaked.
2. Similarly, in a separate vessel, wash and rinse the urad dal too. Fill it with water and keep for soaking
3. Once this is done, add the methi seeds to the Urad dal vessel.
4. These needs to be soaked at least for 5-6 hrs. I usually plan and keep it soaked a night before or at least for 6 hrs.
5. After its soaked for at least 5 hrs, add the rice combo to mixie or grinder and grind it to a fine paste/batter. 
6. Add puffed rice or poha** while grinding the rice. Transfer this to a big vessel/bowl and keep aside. 
7. Next, grind the urad dal and fenugreek seeds while adding little water. Make sure its not very watery. Transfer this to the rice batter bowl and mix well
8.  I prefer to use my hands to mix it well and close it with a lid. 
9. Keep this for fermentation in a warm place. 
10. Hours of fermentation depends upon the weather at each place. If its too cold outside, I prefer to keep the batter inside my oven so its warm. (see notes)
11. After few hours you will see the batter has risen and fermented and its ready to be made into crispy dosas or fluffy Idli's.
12. The batter is quite thick and hence for dosa's, take little amount of batter and add water to make it slightly thin. Add required salt to the batter and make crispy dosa. 
13. For Idly, you can use the batter as it is and this will give me perfect fluffy and soft idly. Do not forget to add salt before using. 

Notes:

• You can use any brand Idly rice, and boiled rice. 
• If you don't have poha/ puffed rice you can also use cooked rice. Do not skip this as it makes the batter super soft. 
• I usually soak poha or puffed rice for 10 mins before grinding the rice. 
• Soaking it overnight makes it a little more easier to grind
• You can use any size cup you have, but make sure the ratio should be same as mentioned in the recipe - 3-1-1 (3 cup idly rice- 1 cup boiled rice- 1 cup urad dal). 
• With this ratio you can use any size cup depending on how much quantity you would want. Make sure you use the same cup for all the measurements. 
• If its cold weather outside, I prefer keeping the batter inside my oven so that it stays warm and ferments faster/on time. 

Hope this will help someone like me who never used to make the batter at home just because the measurements were always wrong. But trust me with these measurements you will always get the perfect batter its very very easy to make. 

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