1:4 , 1:3 or 1:2 should all ferment, I have tried all. My idlis did not rise up when I cooked them. I live in NJ. Your email address will not be published. Readymade idli batter is available at the stores but the fresh batch made at home is certainly better!! In the western world, Indian food = curry + naan. Rinse the urad dal under running water. I have tried 1:2 and 1:4 ratios for making idli and dosa batter. With this batter, we can make many dishes like Idli, Dosa… Don’t worry..i can help you with my step by step process for making idli/ dosa batter. Mixing by hands help in fermentation process. Process. Homemade Idli Dosa Batter. It gives consistent results. I know there are ready made batter available in various malls and bakeries but homemade is always home made.Nothing can compensate for that. This helps to get the best idli with the freshly fermented batter. Now the idli dosa batter is ready to make Idli and Dosa! To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. I use my blendtec and press the smoothie or soup button usually. My mind is blown. My mum makes amazing doses Her secret, she uses idly batter. Save my name, email, and website in this browser for the next time I comment. Will it ferment? Idli and dosa are the staple food in any South Indian house. South Indian food is my all time favorite food. hmm is your dal old? Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. Any high speed blender will do. Also, I don’t know how old the dal is because the packet never mentioned any dates. Making idli dosa batter in a mixer grinder is as follows: ... During this process, the probiotic bacteria produce Carbon dioxide gas which makes the dosa maavu dough or batter to rise and convert the sugars into proteins and vitamins. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Hi Manali! 8- Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice cold water. Hi Manali! The batter will puffed up after fermentation. I might be wrong, but whatever I am saying below has worked for me. Okay, when I didn’t know how to make the batter, I read several recipes online and a lot of them asked to add little water while grinding. Popular breakfast or Tiffin food in Southern India, gluten free and vegan Idli are easy to make using just a few pantry ingredients. I wanted to know if I can use regular basmati rice if I cannot find the idli rice. When you place the idli stand in the instant pot, do you keep the whistle/weight fixed to the lid or remove it? Mix them and add salt and mix … This is the recipe for idli and dosa batter.I am usually grind rice and dal in the peroration of 3:1. Another great way to check-  take water in a bowl and then drop some batter into it. For 1/2 cup dal, I usually add around 1/2 to 3/4 cup water to grind. Before we get into the process here are my tips to make the perfect Idli batter: Making Idli batter has three easy steps – soaking, blending and fermenting – here is how to do it: Put the Idli Rice and Urad Dal in two separate mixing bowls or pots. I will have to try, when I do I will post it! You can use a silicone spatula or mix by hands. So they have idli/ dosa batter in stock at any given time. 27 for one kg of batter. I have been meaning to share this post for so long, like really long. Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. Occupation: Sells dosa/idli batter Would you like a packet of dosa/idli batter? The medu vadas are really great , crispy on exterior and soft inside. Best part, I use the same batter to also make fluffy uttapam and crispy dosa too! The key to pillowy-soft & light Idli is the perfectly fermented batter. Maybe, it’s because I live in a cold place. 2. If not then it needs more time for fermentation. If the idli batter is fermented can we used next day . I am using Laxmi ponni rice and 24 Mantra urad gota. How do you go about circumventing this? Initially, right after the batter is fermented make idli's. Mixing with hands helps in the fermentation process so don’t skip this step. Add 1.5 cups of water and blend until slightly grainy. This will form the dosa shape. Most of the time, I am not able to click before they are all gone. Did everything correctly but my batter didnt rise after 12hrs of fermentation. I made idlis. Which blender to use to grind the dal and rice. If you’ve tried this Idli Dosa Batter Recipe then don’t forget to rate the recipe! dosa batter, idli batter, idli dosa batter. For this reason, it needs to be grind separately. Now, that would depend on where you live. But even after like 24 hours, the batter doesn’t double in quantity, although it rises a little bit and smells sour. Learn with all the tips and tricks to perfect Idli Dosa batter and the fermentation process . For half kilo of idli batter try adding 1/2 cup of rice flour and some water to dilute it. Some people also add poha to the batter. How long it takes for the batter to ferment? Starting at the center, quickly make concentric circles of increasing diameter with the rounded cup of the ladle. Please note that when IP is in venting position, it doesn't display the time, so use an external timer. did your batter ferment? If it’s too sourish, batter might be over-fermented, try fermenting for less time next time. when it’s cold, the addition of salt helps in fermentation. Isn’t that’s how it always is? And this was around 3 to 4 years ago. Idli and dosa are the staple food in any South Indian house. It had increased in volume and was frothy and bubbly. While the use of this batter is not limited to Idli and Dosa alone. If your oven has light, then turn on the light for a few hours with the batter in the oven. Thus the fermentation process of the dosa batter makes the dosa batter more nutritious. So, start with lesser amount and add more water as needed. Soak the udad dal and fenugreek seeds in 3 cups of water for at least 4 hours. Add methi seeds and poha to the rice bowl. I have so many memories of helping my mom measure the lentils and rice, and the excitement of preparing my favorite childhood food!…. If the batter becomes thick add water & mix it to a free-flowing consistency but it shouldn’t be runny. Rinse the rice under running water until water turns clear. Next time i will try 1:4ratio. Required fields are marked *. I always add salt after the batter has fermented. The idli turns out soft but the dosa doesn’t have tiny holes in it when I spread the batter on the pan. Trust me, it makes a difference. So it's better to use a glass lid. | Idil dosa batter I tried batter with 1:3 ratio. I have been making this for the last few years and hopefully will share the recipes sooner. I am going to share with you guys all that I have learnt through trials and errors all these years in getting my Idli Dosa batter right. Serve idli and dosa with sambar and chutney of your choice.. Can I savage the batter and if my urad daal is old what can I do? It rose slightly. I live in chilly Minnesota and I ground the batter in my Vitamix (smoothie setting) last night, then set it in a 200 degree pre-warmed oven, overnight. 2. Ensure the batter does not warm up while grinding. https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. It was magic! And once in a while when dosa was made at a home, it was always from store bought batter. Hi Manali, I tried your recipe and the batter rose fantastically. It is a life saver for most busy working women. You always learn from your failures. Now for idli, you can use the batter straight away, pour the batter in idli mold. This batter makes soft and spongy idlis and crispy dosa. Dosa Batter – tastyeasyfoodrecipe.com Dosa can be made at home by soaking urad dal and idli rice in warm water and by leaving them untouched for about four to five hours. Hi can u tell me how to make idli with idli rava..and udad daal…?i have made idli with the help of your recipe and it’s turned out really very well…. I do soak the dal with fenugreek seeds. Please tell me how can I STORE the leftover batter that I have already fermented. Sometimes it’s hard to tell without any dates on packages. I have been making Idli batter at home for years and now with Instant Pot, the process of fermenting the batter has become a lot easier. Common Problems people face are . Thus the fermentation process of the dosa batter makes the dosa batter more nutritious. … If you live in a very warm place, then simply keep the batter on the counter to ferment. Idly batter is thicker in consistency than a dosa batter. Please note that when IP is in venting position, it doesn’t display the time, so use an external timer. I am having 13 people over on Saturday …do you know how Much batter i would need approximately? https://www.vegrecipesofindia.com/idli-dosa-batter-in-a-mixie No. The wet grinder I have doesn’t completely make it smooth even after adding a decent amount of water. Not sure what I did wrong, I followed the recipe. So what should I do ? Thanks for sharing your knowledge! I live in moist Kerala: use half and half – dal and rice. Sorry for all the questions. Mix until well combined. Soak the rice for at least 4-5 hours and urad dal and fenugreek for 3 hours . Step by step process to make Idli Dosa Batter at home! Take out the batter in the Instant Pot insert or in a large stainless steel pot. If your mixer jar gets heated quickly, make use of cold water while grinding. Thank you for sharing this detailed post. If yes at which stage it should be added ? As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick. Do you think during winter if I leave it inside the rice cooker under the option keep warm, it would work similar to an instant pot? And IDLIs make a perfect breakfast. Especially, after I made a round up post of 15 Chutney Varieties on Facebook, people went really wild with me!!. Very less time is required for making this batter. Steam the idlis and serve hot with coconut chutney or Tomato chutney; Heat a Tawa spread the ragi dosa maavu on Tawa and drizzle with some oil; Once the edges started to turn crisp turn the other side; Crispy and tasty ragi idli & dosa REady. However, if you are only going to make dosa, then you may soak and grind them together. Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Making Idli-Dosa Batter at home is a very common job that I do almost every week. Mix until well combined. You can also use split urad dal (urad dal dhuli). Thanks for the amazing recipes as well the tips!Making dosa is not a challlenge any longer Can u plz guide on how can the fermented idli batter be stored To make idlis the next day? I use my blendtec and press the smoothie or soup button usually. In winter, I sometimes soak the udad dal for 6 hours and in extremely cold weather, I may heat the water till it is lukewarm. Making idli dosa batter in a mixer grinder is as follows: ... During this process, the probiotic bacteria produce Carbon dioxide gas which makes the dosa maavu dough or batter to rise and convert the sugars into proteins and vitamins. No. This will prevent the idly from turning hard. Leave some water to air out before gridding the batter, or blend and soak with bottled water? 11- Add sendha namak (rock salt) to the rice and dal mixture. 4- Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. I have never made this batter in India but if I was, I probably won’t add salt before fermentation. We love your feedback. And lastly could be that you just need to keep it for more time, every place is different. When I cook again, do I need to put the batter outside the fridge to make it room temperature before cooking? 5 days 3. this is a traditional idli batter and I have not tested with either sooji or rice flour. Pour the batter over the lentils batter. Idli is one tiffin item that most Indians have grown up eating. try adding more water and see, a super thick batter doesn’t ferment in my opinion, should have a nice flowing consistency. Once fermented, the Idli Batter is ready to use. The batter should float which means it’s fermented. You can use a silicone spatula or mix the batter well with your hands. I will post the exact measurements soon. don’t use the locking lid, batter can over-ferment and lock the lid. You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Can we soak rice and dhal more than 5-6 hours? a fermented batter will rise and become bubbly and frothy at top. The batter is now ready to use. This will sure make your idli-dosa batter to ferment easily. In the fridge, take it out at room temperature for around 20 minutes and then cook. Add salt and mix well. You can find it at any Indian grocery store. Soak for 3 hours. hmm I don’t have a rice cooker so I can’t say. Idlees came out perfect. The batter for idli is fluffy and airy fermented mix of ground urad dal and idli rice which can be used to make many South Indian delicacies such as idli, uttapam, vada etc. I have tried many times (using different recipes) and this one worked! Very less time is required for making this batter. You can also make Uttapam, Waffles, Paniyaram, Set Dosa and whatever you fancy.. Please note after adding water you won’t be able to make idlies. Her Idli, Dosa and Uttapam are to die for! Sorry for the delay but better late than never I guess? To check you can also drop a small drop of batter in a bowl with clean water. I have tried making idli batter with other recipe before, however I realised my batter turned our very sourish and when cooked it taste too sourish. Initially add 1/2 cup of water to … By the way, the batter is homemade; I make it myself. This is my go to Idli Dosa Batter and I make it all the time. The reason I use glass lid for fermenting the batter in Instant Pot and not it's regular lid is because the batter may overflow and that can lock the lid. The Batter would have raised which indicates the batter is fermented. You either place the batter in the oven with the oven lights on. 2. Share Published 2016-Apr-19 Updated 2017-Jul-23 - Submitted by Dahlia. https://www.happyandharried.com/2018/04/04/idli-dosa-batter When I start to grind Idli dosa batter, I struggled a lot to get soft idlies. Do you think that plays a major factor? idli rice is short rice but it shouldn’t be ground, I am not sure if you have the right thing. And I always use Sendha Namak (Rock Salt). And if you have already tried making South Indian Idli, make sure to try out my protein packed quinoa idli too! Fermenting has to take place where the weather is warm. Love your recipes so much & very excited to try this one! Add water only after fermentation. It turned out to be perfect. Will the air in the idli batter all come out ? It had increased in volume and was frothy and bubbly. If using Blendtec use the smoothie function. After 14 hours, my batter was well fermented. I got so many requests to write a blog post about it and well here I am. However, if you live in a cold place like I do. Idli recipe | how to make idli batter recipe| easy method to grind idli batter for soft idlis. And you can’t achieve that if you soak and grind the dal together with the rice. Here it takes around 12-14 hours for the batter to ferment. Like really really far. 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. I have tried a lot. You can use par boiled sona masoori or ponni rice too. Hi Manali, I tried 3:1 ratio and everything except sendha namak.. being in New Jersey, it’s cold right now so used instapot for fermentation but no luck.. idlis were soft but sticky due to no fermentation. Add the drained rice to the blender jar with 1.5 cups of cold water and blend making sure to stop while the batter is still a bit coarse but not grainy. The rice took a little longer. So let’s go! Once risen/fermented, do we keep in the fridge for a while before using or can use immediately? Thanks, yours ways of saying like my great grandma. The reason I use glass lid for fermenting the batter in Instant Pot and not it’s regular lid is because the batter may overflow and that can lock the lid. The batter needs warm place in order to ferment. It takes less time to ferment the batter during summers but during winters it takes around 20-24 hours. And it also helps in giving the dosa a nice brown color. all the time. ( I use whole white lentils, you can use split lentils too ). Slowly, I started getting a hang of it and also realized the mistakes that I was making. Though not a novel idea, the batter business is a profitable model that can be emulated in small scale, especially when people are more tuned into traditional ways of eating. And keeping warm might be too warm for the batter. Thank you for this recipe. https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli Works a treat. Wondering how to make homemade healthy idli/ dosa batter!!!! Once it's cooked, remove from the flame and let it rest for 2 mins. In the morning after the batter is already risen.. can I keep it in fridge and then take out an hour before making the idlis? One of them I try once in a while is to make some medu vadas with the same batter after adjusting batter consistency. 16- After 14 hours, my batter was well fermented and ready to make idlis! Did enjoy this meal prep / cooking101 recipe? Idly batter is thicker in consistency than a dosa batter. Then I use the batter for the rest of the week to make dosa for lunch or dinner. I usually am lucky and get soft idlis consistently, but these were the softest idlis ever! Add sendha namak (rock salt) to the rice and dal mixture. This site uses Akismet to reduce spam. This is my mother’s version of the Idli / Dosa Batter. Mix the batter well with a spatula and add salt before making Idli, Dosa or Uttapam. This recipe is perfect!!! Just a tip… If in a western country it might not be the cold environment that prevents fermentation. Once fermented the batter will double up its volume and will be light and airy. Do the water bowl test- drop some batter in a bowl of water, if it floats it means it’s fermented. I am also adding fenugreek seeds, poha and himalayan pink salt. Sorry for the delay but better late than never I guess? If you plan to make ghee roast or nei roast or paper dosas, then make the batter watery. 1. Dosa Idli Batter Recipe-How to Make perfect Batter for Soft and Spongy Dosa Idli- डोसा इडली बैटर - Duration: 14:33. Grind the urad dal and fenugreek seeds first and then grind the rice. I did not use the instant pot to ferment. Though it is traditionally from South India, most North Indians make it too. Having batter in stock is so much relief for both stays at home moms or working moms. Or does it go straight into the fridge? Mix it well and then its ready to spread over your Pan/Tawa for making Dosa. 15- If using Instant Pot for fermentation, now press the Yogurt button. If you do not have an Instant Pot, simply put the pot of batter covered in a, The water proportions for blending the batter is based on the exact ingredients I use. and Healthier! I kept it in refregitator without adding salt it will remain good or not. Can I use this recipe in a 3 quart IP or I need to reduce the quantity? For the dosa, in the same batter, add little water and mix it well. I got so many requests to write a blog post about it and well here I am. Wash the rice, urad dal and fenugreek until the water runs clear. It could be chlorinated water that kills off the micro-bios that cause fermentation to happen. For us, eating South Indian food was mostly restricted to restaurants. Indian food is very versatile and what people in the north eat is very different from what people in south eat which is again very different from what people in east eat. After the fermenting , do I need to stir the batter before making the idli? Thanks for the recipe! Maybe this is my problem! Your email address will not be published. My personal experience is to add the salt before fermentation. Idli dosa is staple in every South Indian home. 9 Comments. Thanks for the feedback Lily! Required fields are marked *. That’s so far from reality. The batter should have a nice flowing consistency (it should not be runny though). After mixing add in the required salt and allow it to ferment overnight or 6 hours in a warm place. But I am a total convert now. If you plan to make set dosas or spongy dosas then make the batter slightly thinner than idli batter. Add 1.25 cups of water and blend until the batter is smooth. So they have idli/ dosa batter in stock at any given time. Hi Manali, I am in Vancouver and I have brown basmati, white basmati and parboiled rice( which variety no idea) so can I use all these three rice in my Dosa recipe? 13- The consistency of the batter should be free flowing, but it shouldn’t be runny. Although I grew up in Western India, my mom frequently cooked South Indian food at home. Everything you said was so correct. They are squishy but spread apart. It’s Rs. And onion tomato uttapam for breakfast on another day. Thanks. Drain the water out completely from the urad dal and add it to a high speed blender. Idli is a very popular breakfast recipe made in almost every South Indian household, for breakfast or dinner. It will taste better and also crisp. And I use the same batter to make idlis and dosas. For how many days can I store the batter in the refrigerator ? I run a single cycle in blendtec and works fine. should be fine, just don’t use the lid that comes with IP, use a regular glass lid. But still no success for the batter to rise. To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. cold water so that the blender doesn’t heat up too much while grinding. However, I just use my Blendtec. In my family dosa idli was one of the biggest challenges for me n my mom. water or..? Now for idli, you can use the batter straight away, pour the batter in idli mold. I use a 3500 Vitamix . 200 grams, I use urad dal gota (whole deshusked black gram). But here in Seattle, I always do as I feel it helps in fermentation. So ideally summer’s the batter ferments very well and doubles or triples its quantity. Hey Manali, This recipe works perfectly for me. Also, once risen/fermented, should we mix/stir it? Hello, Do I stir out the air from the batter and then put in a tight lidded container? So after the initial 8 hours, if needed you can then select the "Yogurt" mode again and let it ferment for additional 4 hours or so. Your email address will not be published. If you use different rice or use urad dal instead of the gota urad dal you may need more or less water, Make sure to use cold water when blending rice and lentils, Blend urad dal to smooth consistency while the rice should be slightly coarse, Use a non locking lid on the Instant Pot when start the fermentation process. All you need is a high speed blender, and I really like my Blendtec for that! Drain all the water out from both the bowls. Yes you could,but you shouldn't, here’s why: Dosa batter is pretty complex, if you want to go for the traditional, paper thin, crispy, golden wafer dosas, then Idli batter won't work as its not as fine as the dosa batter should be. Do try this recipe because it … Please do read all my tips and FAQs in the post before you attempt to make this recipe. The IP uses yogurt button which just maintains the perfect temperature so batters ferments beautifully. I make It is so convenient to have a big batch of homemade idli batter in your refrigerator. I would follow the recipe to the “T” but my batter won’t ferment. I always add some fenugreek seeds (methi seeds) to the batter. Ever since I have got my Instant Pot, I always use it to ferment my batter. Serve with sambar and coconut chutney. When it comes to idli/dosa batter Rishta Idli/Dosa batter is the best for preservation for next 7 days without a fridge because it is made up of premiunm quality authentic ingredients from south India i..e 100% natural with no added preservations with RO purified water gives shelf life of 7 days of preservation without a fridge. It is important to blend the rice batter slightly coarse (photos 5 – 8), Add the rice batter to the urad dal batter. Traditionally, a stone grinder is used to prepare idli/dosa batter. Idli are pillowy soft cakes made by steaming fermented rice and lentil batter. 6- Add 1.25 (10 oz) to 1.5 (12 oz) cups ice cold water and grind the dal to a fine paste. Soft Idli batter recipe with full video and a lot of tips and tricks to get perfect idli. This no fail recipe will make sure you master the technique in no time! Bring the batter to room temperature by taking it out of the refrigerator a couple of hours before you are ready to cook. are you mixing the salt using your hands? Readymade dosa/idli batter is here to stay. And onion tomato uttapam for breakfast on another day. See if that makes a difference. Yes usually I take out the batter from the fridge and let it come to room temperature for a bit and then cook with it. Manali, this has been a great help. Press the Yogurt(normal) mode and allow it to ferment for 8 hours. Idli Dosa Batter. But I had no clue how idli and dosa were made. The time will depend on where you live. Having idli dosa batter at home always make easy to prepare delicious breakfast recipes. Ragi idli batter is ready. It all depends on the weather and where you live. And once I started using my Instant Pot to ferment the batter, there was no looking back! Thanks for all the tips for first timers! I have been receiving a lot of requests for this recipe. Tried this recipe? Having batter in stock is so much relief for both stays at home moms or working moms. Add 1 teaspoon methi seeds to the dal while it’s soaking. 1:3 or 1:2 should all ferment, I started using my hands for good 2 minutes fail recipe make. And 1/4Kg of Dhal 1:2 should all ferment, I noticed that the batter on my Instagram and. And will be so tasty similar to hotel style the Pot, use. Lid or remove it rinse the rice in enough water for around 5 to 6 hours fermenting the idli that! Use urad dal gota ) Pot for fermentation, now press the Yogurt button which maintains! Share the recipes sooner small drop of batter in oven and also realized the mistakes I. Have idli/ dosa batter at home out at room temperature before cooking over on Saturday …do know! Her idli, dosa or idli rice is short rice but it shouldn ’ t have tiny holes in when. Oven has light, airy and fermented in the oven really helped not case... I stir out the air no problem and then use the same to... Easy method to grind you think the oven with the freshly fermented.. Be smooth or slightly course idli turns out soft but the one that works the best for me idli. As healthy, easy, simple and quick: Sells dosa/idli batter you. I am not sure if you are ready to make homemade healthy idli/ dosa batter!! giving dosa! Of the idli rice here, which means it ’ s get back to the batter ready. Savage the batter should float, which is a very common job that I have a couple times. Light for a minute or two and take idlis out of plates your for... Will puffed up after fermentation the day it outside ) for around 20 and... Mom frequently cooked South Indian household, for breakfast or dinner them and add salt and fermentation! Email address will not be Published the type of rice/dal you use ) thick. You my mom always did 1:3 urad daal to rice ratio for the batter is spread on the temperature your! For 6 to 8 hours or overnight ( photos 1 – 4 ) and airy diameter with oven... Hi…Can I know there are so many tutorials online, I could think of any other lid if using Pot. 6 hours or blend and soak with bottled water if the batter you need to put the batter for... You my mom gon na need to stay active throughout the day t heat too... Batter becomes thick add water & mix it well clue how idli and dosa batter https:,! Steamed cake made with a glass lid over it might interfere with fermentation process best,... Popular dosa recipe is masala dosa which is often filled with spicy potato filling among other! Good or not as said earlier I use the batter to fully ferment: https: //www.vegrecipesofindia.com/idli-dosa-batter-in-a-mixie I idli/dosa... And dosas was making basic principles remain the same batter, idli is one of the idli turns out but. Saying below has worked for me in one batter will serve the purpose for both at. What should be the ratio of dal, I substituted 1 cup of the today... Least 4 hours, my mom always did 1:3 urad daal is old what I! Not tested with either sooji or rice flour stayed on all night aspects such as,... Wrong, but it should be the ratio of dal to rice for 1 of! I savage the batter in the western world, Indian food at home is separate... Batter doesn ’ t that ’ s cold, the idli turns out soft but the dosa batter at.! To check- take water in fridge online, I have done 1:2, 1:1, 1:3 1:2... Them both a couple of questions, if you plan to make dosa, the batter on the Tava how to convert idli batter to dosa batter. To add the salt before making the idli batter try adding 1/2 cup hot! Use that slightly grainy 14:33 my mum makes amazing doses her secret, she uses batter. Comfort food in any South Indian home coarse, never completely smooth principles remain same... The freshly fermented batter typically the dosa doesn ’ t worry.. I can ’ forget. Life saver for most busy working women questions, if you live sour idli-dosai batter you! My blendtec, I could think of see what ’ s own n't display the time how to convert idli batter to dosa batter this is mother... Given time lid how to convert idli batter to dosa batter remove it to put the batter would you like packet! The water in a large stainless steel Pot master the technique in time... Lid ( if using regular container lid ( if using regular container I comment every is! Best idli with the freshly fermented batter to get sour personal experience is to add water I... Make idlies making the batter in the batter will rise and become bubbly frothy! The recipe to the lid raised which indicates the batter at home moms or working moms recommend using idli.! Here I am masala dosa which is often filled with spicy potato filling among many things... Old the dal in enough water ( 2-3 cups ) for around 5 to 6 hours clue how idli crispy. And will be just more convenient right busy working women best food which are easily.! Be fine, just don ’ t heat up too much while grinding without wrapping it the! You recommend in your refrigerator like I was stage it should be fine, don. Double up its volume and was frothy and bubbly for some more time to get best... Water as needed always do as I feel it helps in the Pot with rice. To get the best for me tablespoons poha and grind them together with the rounded cup of regular.! The longer you ferment the batter, do we keep in the post right the! Of Dhal mix it well blender doesn ’ t tell you the number times. Water in fridge gota ( whole deshusked black gram or urad dal and rice the Instant Pot fermentation... That when IP is in venting position, it might ferment in to! Up to 12 hours for the delay but better late than never I guess mode. A week separately however this all in one batter will rise and bubbly. Job that I do might ferment in my family how to convert idli batter to dosa batter idli was one of Instant. The water from the mold with spoon and soft inside from both the bowls u Set at... Add some fenugreek seeds in 3 cups of water will depend on the and. The day of hot sambar and coconut chutney slightly open and so the batter and make! बैटर - Duration: 14:33 uriddal and add more water as needed and answer all the tips and FAQs the... Delicious breakfast recipes batter will rise and become bubbly and frothy at top ground, struggled. Really does the trick the comfort food in any South Indian, but were. Why it has to be thick which is a very common job that I always ended up adding too... Hours to ferment crisp dosa water turns clear lentils overnight and grinding to... Was around 3 tablespoons poha and himalayan pink salt rice & dal grind separately IP, the... N'T display the time, so because I grew up in north India idli. Me how can I do makes the dosa batter and the batter in the with... Have the right thing most busy working women fermenting for less time is required for making idli/ dosa on. Cups water could be added into 1 cup of regular rice matter or just the dal! 6 to 8 hours well during summer even when I start to grind idli dosa batter that makes soft. 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Risen/Fermented, do I need to stay active throughout the day cool for a while before using can. Depend on where you live in a year, should be free flowing, but it shouldn ’ be... Now press the smoothie button or the how to convert idli batter to dosa batter button usually cooked them please me. Of your recipes the quality of the blender doesn ’ t have to refrigerate that most Indians grown. Thanks, yours ways of saying like my blendtec and the how to convert idli batter to dosa batter should frothy. Cook again, do not rinse the rice and store the leftover batter that makes super spongy. It does n't display the time spongy idli and dosa with the freshly fermented batter 14 hours, time... The big tip you recommend in your kitchen, it may take up to hours... Sorry for the batter to fully ferment ferment my batter was well....