Fermented idli dosa batter — airy, bubbly batter in a clay pot with idli rice, urad gota and 3 soft idlis on a banana leaf

Karnataka · Breakfast

Idli Dosa Batter

ಇಡ್ಲಿ ದೋಸೆ ಹಿಟ್ಟು · Idli Dose Hittu · Fermented Rice and Urad Batter

Idli dosa batter is a fermented mixture of rice and skinned urad dal that makes both soft steamed idlis and crisp dosas. Soak and grind the grains separately, combine the pastes and leave them in a warm spot until airy. Keep the batter thick for idlis and thin only the portion you plan to spread on a tawa.

Prep
14 h 25 min
Total
14 h 25 min
Serves
8
Makes
About 800 g fermented batter
  • vegetarian
  • vegan
  • gluten-free
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By Organic Mandya Kitchen ·

In Bengaluru kitchens, a pot of batter often serves two breakfasts. The freshly risen batch goes into idli moulds in the morning. A portion can be thinned for dosa the next day, when the batter has a little more tang. Night-time temperatures matter more than the clock. A kitchen that stays warm can produce a risen batter by breakfast, while a cool, rainy evening may call for a warmer nook. The texture of the ground urad dal matters too. A fluffy paste gives the heavier rice paste room to rise and helps the steamed idlis stay light.

Ingredients

  • 300 g (about 1 1/2 cups)Idli rice Organic MandyaParboiled idli rice.
  • 100 g (about 1/2 cup)Skinned whole urad dal Organic MandyaUse fresh urad gota.
  • 2 g (about 1/2 tsp)Fenugreek seeds Organic MandyaSoak with the urad.
  • 750 ml (3 cups)Water for soakingUse 500 ml (2 cups) for the rice and 250 ml (1 cup) for the urad and fenugreek. Discard after soaking.
  • 250 ml (1 cup)Cold water for grindingAdd gradually and stop when the batter has the required texture.
  • 8 g (about 1 1/2 tsp)Fine table saltAdd before fermentation.
  • 60 ml (1/4 cup)Water for thinning dosa batterUse only as needed for the dosa portion.

Method

  1. Rinse the grains

    Rinse the rice and urad separately in cool water until it runs mostly clear.

  2. Soak separately

    Soak the rice in one bowl and the urad and fenugreek in another for 4 hours.

    ⏱ 4 h

  3. Drain the grains

    Drain the rice and urad separately immediately before grinding.

  4. Grind the urad

    Grind the urad and fenugreek with cold grinding water added in small splashes, about 4 minutes in a mixer in short bursts, until fluffy and smooth.

    ⏱ 4 min

  5. Grind the rice

    Grind the rice with the rest of the grinding water, added gradually, about 3 minutes in batches, until it feels like fine semolina.

    ⏱ 3 min

  6. Combine the pastes

    Stir the rice paste, urad paste and salt together until evenly mixed and thick enough to fall in a slow ribbon.

  7. Ferment the batter

    Ferment in a loosely covered vessel with space to rise at 26–30°C for roughly 8–12 hours, until visibly risen and bubbly with a mild tang.

    ⏱ 10 h

  8. Set aside the idli portion

    Ladle the airy batter for idlis straight from the pot before stirring or thinning.

  9. Thin the dosa portion

    Stir cold water into the dosa portion, 15 ml (1 tbsp) at a time, until a ladleful spreads easily on a warm tawa.

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Tips

  • Start with a 3:1 rice-to-urad ratio by volume for a mixer. A wet grinder that aerates urad well can handle 4:1.
  • Use chilled grinding water if your mixer jar warms up.
  • Pick a steady, gently warm spot on cool Bengaluru nights, such as an oven switched off with only its light on. Check the actual temperature.
  • Steam thick batter in greased idli moulds for about 10–12 minutes, or spread thinned batter on a medium-hot tawa for dosa.

Serving

Serve soft idlis with sambar and coconut chutney. Fill crisp dosas with potato palya or serve them plain with chutney.

Storage

Refrigerate the batter at 4°C as soon as it has risen and use within 3 days. Keep it covered and scoop portions with a clean ladle.

Variations

  • Use a wet grinder for a more aerated urad paste, stopping once the paste is fluffy.
  • For thicker set dosas, thin the batter only slightly and cook small rounds under a lid.

Nutrition per serving

Energy178 kcal
Protein5.8 g
Carbohydrates37.5 g
Fat0.5 g
Fibre2.0 g

Approximate, calculated from the ingredients and divided by the stated servings.

Questions people ask

What is the rice-to-urad ratio for idli dosa batter?

Start with three parts rice to one part whole skinned urad dal by volume. This is a reliable balance for a mixer jar. If you use a wet grinder and the urad becomes especially fluffy, four parts rice to one part urad can also work.

Why did my idli dosa batter fail to rise overnight?

Check that the batter was warm enough and that the urad was whipped to a fluffy paste. If the kitchen was cool and bubbles have started to form, move the vessel to a warmer spot. If it stays flat after about 14 hours at 30°C, discard it and start fresh.

Can I grind idli dosa batter in a mixer instead of a wet grinder?

Yes. Use chilled water, grind in small batches and pause between short bursts if the jar heats up. Grind the urad until smooth and airy. Grind the rice separately to a fine grain so you can control both textures.

How thick should batter be for idli and dosa?

Idli batter should drop slowly from a ladle and hold bubbles. Dosa batter needs to flow enough to spread in a circle on the tawa. Ladle out the portion for dosas first and add water to that bowl a spoonful at a time.

What does properly fermented idli batter look and smell like?

Look for a clear rise, small bubbles at the sides and a mild, pleasantly sour smell. A pencil mark or rubber band at the starting level makes the rise easy to see. Discard batter with mould, unusual colour or a putrid smell.

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Photo: Organic Mandya · © Organic Mandya