Skip to main content

Idli & Batter for Idli and Dosa

Idlies are an excellent and healthy breakfast in our South Indian cuisine. From babies to elderly people idlies are considered as one of the best food which are easily digested.  As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick.

Idli & Batter for Idli and Dosa recipe | How to prepare Idli | Batter for Idli and Dosa - virundhombal

Now we will see how to grind the idli batter for soft and fluffy idlies. Like most people, I learnt how to prepare soft and perfect idlies after so many practices.




Soaking
  • For table top wet grinders I suggest to soak the rice and dals for 5 to 6 hours. The idea behind this is that it grinds smoothly and so in the end you can get perfectly ground rice batter and dal batter. I learned this technique after so many experiments. If you soak the rice and dals overnight and grinding them in the morning, the batter ferments properly. You can also follow this technique if your fermentation process is not quick.
Grinding
  • Usually I grind the rice first and then grind the urid dal. You can grind as you wish. For grinding the rice, it would take around 20 to 22 minutes. For urid dal, it would take 25 minutes. Add water in regular intervals and then grind the rice. For urid dal sprinkle the water and then grind it.
Mixing the batter
  • After grinding both the rice and urid dal separately add the required salt and mix them well with your palm. You should mix them well with little force. Your palm must be fully mixed like gloves with the batter and then mix them well.
Fermentation
  • This is the most important method for soft idlies and dosas. Keep the batter in the room temperature for 12 to 18 hours. The batter will rise up after 12 hours. If you are in cold places 18 to 20 hours of fermentation will be required. During summer season, the batter will ferment quickly so 8 to 10 hours of fermentation is enough. 
Store it right
  • After fermentation mix the batter once again with a ladle from top to bottom. Then transfer the batter to separate boxes or vessels and close it with the lid. Storing and cooling your idly batter in the right manner will give you perfect results. Also, once you have decided to prepare idly or dosa bring the batter to the room temperature 1 to 2 hours in ahead. By doing so you can get soft idlies and dosas.

Tiffin recipes                                                   



Batter for Idli and Dosa and Idli Recipe


Print Friendly and PDF



Idlies are an excellent and healthy breakfast in our South Indian cuisine. From babies to elderly people idlies are considered as one of the best food which are easily digested.



Prep time : 1 hour
Soaking time : 6 hours
Cook time : 10 minutes
Category : breakfast
Author : Muthulakshmi Madavakrishnan

Ingredients
  • 4 cups idli rice
  • 1 cups urid dal
  • 1 tsp fenugreek
  • salt to taste
  • 2.5 to 3 cups of water for grinding rice
  • 2 to 2.5 cups of water for grinding urid dal


Grinding Directions


  1. Soak the rice with 10 to 15 cups of water for 6 hours. After 6 hours wash the rice for 3 to 4 times. Drain the water completely.Measure and add the urid dal and fenugreek in a separate vessel. Soak it with 4 cups of water for 6 hours. After 6 hours, wash the dal for 4 times. Drain the water completely.
  2. Rinse the wet grinder well. Add the soaked rice and 1/2 cup water. Grind it nicely.
  3. After 5 to 10 minutes, add water and scrape the rice, which sticks to the sides of the drum with your hands. Add some more water and grind.Grind the rice smoothly for 20 to 22 minutes.
  4. When it's done switch off the grinder. Transfer the rice batter into a big vessel. Remove the rice batter completely and add 1/2 cup water to the drum and rinse it well without any rice batter.
  5. Next, add the urid dal. Add little water and grind. After 5 minutes, sprinkle the water little by little and grind it. Do not add more water then the dal won't fluff up. You have to sprinkle water frequently and grind it. Grind it for 25 minutes. (My grandma's tip is if you hear the sound of the grinding stone tak, tak in the end then it's done). It may vary to other grinders. Or if you drop the urid dal batter while grinding it must fall smoothly. Do not grind more than 25 minutes.
  6. After 25 minutes, transfer them to the rice batter. Remove the batter completely with your hand and rinse the grinder with little water and add it to the batter.
  7. Add required salt. Mix the batters well with your palm from down to top. Mix it well with little force. You should hear dab, dab sounds when mixing. When you see some bubbles on the top of the batter, it is perfect. Slowly remove the batter sticks in your hand and close it with the lid for 12 to 16 hours. If you are living in cold place keep the batter in a warm place for 18 to 20 hours.
  8. After 12 hours the batter will be fermented. Once again mix the batter with the ladle and transfer it to the separate boxes. Keep it refrigerated. When you want to prepare dosa or idly bring the batter in the room temperature for 1 to 2 hours in ahead and then prepare the dosas or idlies.
  Cooking Directions for idlies


  1. We use to cook idlies in a wet white cloth. If you do not have, grease the idly plates with little gingely oil. Pour 1 to 1.5 cups of water in the idly cooker and keep in on the gas stove on medium heat. Let it start to boil.
  2. In the meantime, take 1 ladle full of batter and fill it with the greased idli moulds. Steam cook for 8 to 10 minutes. When they are done, gently remove the idlies with a wet spoon.
  3. If you are using white cloth, wet the cloth in cold water and fit it in the idli plates. Apply little water with your hands on each moulds and pour ladle full of batter on each moulds. When the water starts to boil in the idly cooker, keep the idly plates carefully and steam cook for 8 to 10 minutes. To check keep a small bowl of water near your gas stove and insert your index finger in the water and make a small cavity in the middle of the idli or a gentle presss in the middle of the idli. If it doesn't stick to your finger the idli is ready to transfer. Sprinkle a handful of water around the idly plate and carefully drop the plate upside down in a circular plate. Remove the idly plate and then remove the white cloth carefully. Transfer the idlies to the serving dish. 

Batter for Idli and Dosa with step by step pictures



Measure the rice and add it in a big vessel. Soak the rice with 10 to 15 cups of water for 6 hours. After 6 hours wash the rice for 3 to 4 times. Drain the water completely.


Measure and add the urid dal and fenugreek in a separate vessel. Soak it with 4 cups of water for 6 hours. After 6 hours wash the dal for 4 times. Drain the water completely.

Rinse the wet grinder well. First add a handful of  the soaked rice and 1/2 cup water. Start the grinder and add the remaining rice. After 5 to 10 minutes add water and scrape the rice which sticks to the sides of the drum with your hands. Add some more water and grind.


Grind the rice smoothly for 20 to 22 minutes. Add water in regular intervals and grind it smoothly.

When it's done switch off the grinder. Transfer the rice batter into a big vessel. Remove the rice batter completely and add 1/2 cup water to the drum and rinse it well without any rice batter.
 
Next, add the urid dal. Add little water and grind. After 5 minutes sprinkle the water little by little and grind it.


Do not pour more water then the dal won't fluff up. You have to sprinkle water frequently and grind it. Grind it for 25 minutes. (My grandma's tip is if you hear the sound of the grinding stone tak, tak in the end then it's done). It may vary to other grinders. Or if you drop the urid dal batter while grinding it must fall smoothly. Do not grind more than 25 minutes.


Transfer the urid dal batter to the rice batter. Remove the batter completely with your hand and rinse the grinder with little water and add it to the batter.


Add required salt. Mix the batters well with your palm from down to top. Mix it well with little force. You should hear dab, dab sounds when mixing. When you see some bubbles on the top of the batter it is perfect. Slowly remove the batter sticks in your hand and close it with the lid for 12 to 16 hours. 


After 12 hours the batter will be fermented. Once again mix the batter with the ladle and transfer it to the seperate boxes. Keep it refrigerated. When you want to prepare dosa or idly keep the batter in the room temperature for 1 to 2 hours and then prepare the dosas or idlies. 

Idli with step by step photos

If you are using white cloth, wet the cloth in cold water and fit it in the idli plates. Apply a  little water with your hands on each moulds and pour ladle full of batter on each moulds. When the water starts to boil in the idly pot, keep the idly plates carefully and steam cook for 8 to 10 minutes.


To check keep a small bowl of water near your gas stove and insert your index finger in the water and make a small cavity in the middle of the idli or a gentle presss in the middle of the idli. If it doesn't stick to your finger then the idli is ready to transfer.

Sprinkle a handful of water around the idly plate and carefully drop the plate upside down in a circular plate.



Remove the idly plate and wait for a minute and  then remove the white cloth gently. Transfer the idlies to the serving dish.




If you are packing the idlies in the boxes or plantain leaf do not keep the idlies close it with the lid. Apply a drop of oil over the idli and allow the idlies to cool down for a while and then pack the idlies.  



Side dishes for Idly and Dosa


Comments

Popular posts from this blog

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b