Idli and Dosa

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Serve soft idli’s and dosa’s with homemade batter.

Cooking Time: 45 min

Serves: 4


  • Whole urad dal  – 1/2 cup
  • Water – as  per the need
  • Salt
  • Idly rice – 3 cups
  • Fenugreek seeds – 1/2 tsp

Method for Batter

  • Soak urad dal, rice along with fenugreek seeds each in a bowl for three hours.
  • Drain the water from urad dal.
  • Grind the urad dal by adding some water to it.
  • Sprinkle water in between for proper consistency.
  • Make sure the batter is fluffy and light.
  • Empty the batter in a container and keep aside for fermentation.
  • Drain the water from rice.
  • Grind the rice by adding water.
  • Sprinkle water in between for a consistent batter.
  • Make sure the batter is fluffy but thicker than the urad dal batter.
  • Combine salt to the rice and urad dal batter mix well.
  • Place the container in a warm place and allow the mixture to ferment for 12 hours.
  • Use the batter after it is fermented.

Method Idlis

  • Take a scoop of the batter and add it to the idly maker pan.
  • Steam the idlis for fifteen minutes.
  • Sprinkle a little water while emptying the idlis from the pan.
  • Serve hot with chutney.

Method Dosas

  • Make sure the batter is in pouring consistency.
  • Add a little water if the batter is thick.
  • Take a scoop of batter and spread the batter in a circular motion over a tawa.
  • Flip the dosa when it gets light brown.
  • Serve crisp.


  • Measure the ingredients accurately for proper consistency.
  • Buy good quality urad dal.
  • Use fresh batter to make idlis.
  • The water quantity may vary according to the quality of rice and dal.