How to make perfect Idli-Dosa batter✨save it to try later📌 My go-to Idli Dosa Batter! This batter makes soft and spongy idlis, dhokla, uttapam and crispy dosa. I am going to share with you guys my own trial and tested recipe. This is so perfect and easy to make. Ingredients:- -4 cup rice (idli rice or any rice) -1 cup urad daal (gota or split urad daal) -1 tbsp fenugreek seeds (methi dana) it helps in fermentation. Method:- ➡️1. Take a large bowl, add 4 cup rice, 1 cup urad daal and 1 tbsp methi dana in a same bowl. ➡️2. Rinse the rice and daal under running water until water turns clear. Keep aside to soak for 4-5 hours or overnight. ➡️3. After 4 to 5 hours, drain the water from the mixture and Transfer to the blender. Add ice cold water and grind to a fine paste consistency. The amount of water will depend on the type of rice/dal you use and and add more water as needed. ➡️4. Now, transfer the rice-daal paste in a steel large container and mix it well. You can mix by hands or hand wishk. The consistency of the batter should be free flowing, but it shouldn’t be runny. ➡️5. Now cover the container with foil paper and lid. and place in an oven with lights on for 12-15 hours.(especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment for 8 hours. ➡️6. After 12-14 hours, my batter was well fermented. Now add SALT📌 as per your taste. Now ready to make idlis, dosa. It had increased in volume and was frothy and bubbly. ➡️Note:-1. If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-15 hours. The time will depend on where you live. Here it takes around 12-15 hours for the batter to ferment. 2. Do not add salt in the batter before fermentation. 3. No need of poha. 4. I’ll share how to store batter for longer. Stay tuned🙏🏻
@@sakmak6267 hello! Thank you for your querying.. you can use microwave instead of oven.. first microwave heat up 30 sec than keep it there for 10-12 hours or until proper fermentation.. you’ll get better results.. when you’ll try pls let me know..
Here in Canada I have tried so many Dosa/Idli batter recipes, but everything failed due to the climate and this recipe worked wonders for me. I know the Internet will say grinding and soaking rice and urad separately is the "right way" but that's not the only way. I tried this and the batter fermented fantastically infact it actually reduced a lot of vessels coming out for prep and then cleaning. Appreciate you putting up this video. Thank you!
@@user-qi2kt8yu8x jo batter recipe is video me hai bus utna.. no need to put extra ingredients.. aap aise try kare bhut achi banegi.. bus batter ache se ferment hona chahiye..
1. Thank u so much for the wonderful receipe. 2. Any substitute for foil paper ? 3. Does it make a difference whether we soak everything separately or together? 4. Same thickness of batter will work for both idli and dosa or we have to dilute it? 5. I hv noticed that by putting it in the fridge, fermentation goes. When I put the spoon inside, the batter goes down. So what to do? Will our idlis n dosas be made perfect or we hv to add eno or baking soda for that? If yes then how much should be the quantity? Kindly reply
You can simply use poly bags to cover it and yes you can soak them separately especially the Fenugreek seeds. I always use this method and it works wonderfully.
Hey, making batter is more hassle when we grind Urad and rice separately. I tried your method and soaked/blended them together and the result was amazing. Thank you for this recipe. I just did a few things differently. I added rice:daal in 3:1 proportion and also mixed some soaked poha to it. I fermented it for 7-8 hours here in Delhi (June 8) then kept it in lowest section of refrigerator. I had added salt (Himalayan pink salt) to the batter while grinding as summer is at peak. Nice recipe, Thanks! P.S. I missed the 'add ice cold' water part, that's why the batter soon after grinding was so hot that it was difficult to touch, this might have impacted the final result, I'll definitely add cold water next time, this might make idlis even more soft.
Everything was good except salt part.. pls do not add salt during grinding.. whenever you’ll make something than add salt.. without salt batter life will be long and fresh!
First of all for a proper idly batter dal and rice should be soaked separately and grind separately then mix with hands along with salt so that the fermentation will be proper😂
@@kokilasaravanan301 here it is not about crispy dosa, dosa even if we mix everything and grind also dosas will be nice but for soft idlies it is very meticulous but nowadays with fruit salt eno baking powder poha curd mixing they brings the shape and look but taste will be nice only in the authentic method
Hii.... Their are so many different propositions on you tube.... Yesterday I made batter. .. 1/2 kg Parboiled rice and 1/4 kg Urad dal 1tsp methi seeds. But today afternoon I made dosa... It turned soft.... On roasting for long time then a bit crispy I have noticed this... The store bought batter ... Dosa come out crispy and tasty than home made batter☹️
Wrong proportion you used. Whenever you’ll make next time, you need 2 cup rice 1/4 cup urad daal with 1/2 to 3/4 tsp methi seeds.. Don’t take 50-50 ratio. Correct ratio is 4:1 with 1 tsp methi seeds.
Try with this proportion, i am making very frequently. I hv one more option, pls add 3-4 tsp moong daal when you soad the all things. Moong daal will help to fermentation easily.
Thank you very much. I always get idly like stone and I got to know the reason why today. My batter got heated up so much during the grinding process. Can you share the wattage of your mixie? Mine is 500W
Which rice is used in idli and dosa i am failed when i am making idli. I didn't understand ehich rice is best for both. So help me please replying my question
You can use any type of rice whichever you have, batter should be free flowing consistency and properly fermented.. Whenever you’ll make dosa than add water and salt for dosa consistency and when you’ll make idli than salt and water as per idli batter consistency, idli batter also should be free flowing not thick. If batter will be thick, your idli comes out so hard so make sure idli batter consistency should be free flowing..
No no! No need to on temp on and set any mode.. i mean to say, if any bulb or light is there than you can on just light.. it’s optional .. you can keep it in the microwave (any warm place)
You can keep in microwave for 10-12 hours or until fermentation.. before keeping, you can heat up for 30 sec or 60 sec than keep in microwave.. you ‘ll get better results..
Pls use only 1 tbsp fenugreek seeds with 4 cups rice daal. If you are using only 2 cups rice daal than add only 1/2 tbsp fenugreek seeds. It’ll help in fermentation.
@@madhurisfoodmagic my batter is ok. But when I take it out of idli stand it doesn't have holes on upper side of idli, it has holes only on that side which touches bottom
How to make perfect Idli-Dosa batter✨save it to try later📌
My go-to Idli Dosa Batter! This batter makes soft and spongy idlis, dhokla, uttapam and crispy dosa.
I am going to share with you guys my own trial and tested recipe. This is so perfect and easy to make.
Ingredients:-
-4 cup rice (idli rice or any rice)
-1 cup urad daal (gota or split urad daal)
-1 tbsp fenugreek seeds (methi dana) it helps in fermentation.
Method:-
➡️1. Take a large bowl, add 4 cup rice, 1 cup urad daal and 1 tbsp methi dana in a same bowl.
➡️2. Rinse the rice and daal under running water until water turns clear. Keep aside to soak for 4-5 hours or overnight.
➡️3. After 4 to 5 hours, drain the water from the mixture and Transfer to the blender. Add ice cold water and grind to a fine paste consistency. The amount of water will depend on the type of rice/dal you use and and add more water as needed.
➡️4. Now, transfer the rice-daal paste in a steel large container and mix it well. You can mix by hands or hand wishk. The consistency of the batter should be free flowing, but it shouldn’t be runny.
➡️5. Now cover the container with foil paper and lid. and place in an oven with lights on for 12-15 hours.(especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment for 8 hours.
➡️6. After 12-14 hours, my batter was well fermented. Now add SALT📌 as per your taste. Now ready to make idlis, dosa. It had increased in volume and was frothy and bubbly.
➡️Note:-1. If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-15 hours. The time will depend on where you live. Here it takes around 12-15 hours for the batter to ferment.
2. Do not add salt in the batter before fermentation.
3. No need of poha.
4. I’ll share how to store batter for longer. Stay tuned🙏🏻
Hello.. In refrigerator or room temperature we should put the mixture before grinding?
@@aqueelabbas2742 room temperature
Hi, i live in uk, 15 degree wettest, I don’t have oven what to do?
@@sakmak6267 hello! Thank you for your querying.. you can use microwave instead of oven..
first microwave heat up 30 sec than keep it there for 10-12 hours or until proper fermentation.. you’ll get better results..
when you’ll try pls let me know..
Thankyou for the caption ❤🤝
Here in Canada I have tried so many Dosa/Idli batter recipes, but everything failed due to the climate and this recipe worked wonders for me. I know the Internet will say grinding and soaking rice and urad separately is the "right way" but that's not the only way. I tried this and the batter fermented fantastically infact it actually reduced a lot of vessels coming out for prep and then cleaning. Appreciate you putting up this video. Thank you!
Thank you so much to trying out my method and sharing your actual feedback!🙏🏻❤️
@@madhurisfoodmagic What if I wanna make a small batch?? This 5 cups of rice will make alot.. please suggest small batch option for 2 .. 😊
@@iffatanwar9408 2 cup rice : 1/2 cup urad daal and 1/2 tsp methi seeds..
@@iffatanwar9408 or if you want to make only 1 time use batter, take only 1 cut rice with 1/4 cup urad daal and 1/4 tsp methi dana..
Thank you soo much ❤
Thank you for sharing! I tried this batter recipe, it was perfectly fermented.
Thank you
Mem idli banae ke liye Rice Udad ki dal Or kya dalna padta hai
@@user-qi2kt8yu8x jo batter recipe is video me hai bus utna.. no need to put extra ingredients.. aap aise try kare bhut achi banegi.. bus batter ache se ferment hona chahiye..
1. Thank u so much for the wonderful receipe.
2. Any substitute for foil paper ?
3. Does it make a difference whether we soak everything separately or together?
4. Same thickness of batter will work for both idli and dosa or we have to dilute it?
5. I hv noticed that by putting it in the fridge, fermentation goes. When I put the spoon inside, the batter goes down. So what to do? Will our idlis n dosas be made perfect or we hv to add eno or baking soda for that? If yes then how much should be the quantity? Kindly reply
You can simply use poly bags to cover it and yes you can soak them separately especially the Fenugreek seeds. I always use this method and it works wonderfully.
When you keep the battar in the fridge make sure you don't add salt in it otherwise the batter will go down.
Hey, making batter is more hassle when we grind Urad and rice separately. I tried your method and soaked/blended them together and the result was amazing. Thank you for this recipe. I just did a few things differently. I added rice:daal in 3:1 proportion and also mixed some soaked poha to it. I fermented it for 7-8 hours here in Delhi (June 8) then kept it in lowest section of refrigerator. I had added salt (Himalayan pink salt) to the batter while grinding as summer is at peak. Nice recipe, Thanks!
P.S. I missed the 'add ice cold' water part, that's why the batter soon after grinding was so hot that it was difficult to touch, this might have impacted the final result, I'll definitely add cold water next time, this might make idlis even more soft.
Everything was good except salt part.. pls do not add salt during grinding.. whenever you’ll make something than add salt.. without salt batter life will be long and fresh!
Okay, thanks for the tip 👍
Thanks for sharing this.
Can i keep it in room temperature also? I mean without the oven
Yes! You can keep at room temperature too
After grinding, how long can it be kept at room temperature? Also is refrigeration necessary?
Hello,
My first time doing dosa. Do you drain the water after soaking. Or must grind with water ?
@@jade00 you can use soaked water during grinding
Thank you.....idli turned out so fluffy and good by this recipe
Wow! I am so glad, thank you for trying out and sending feedback🙏🏻😍
First of all for a proper idly batter dal and rice should be soaked separately and grind separately then mix with hands along with salt so that the fermentation will be proper😂
I have heard that salt reduces the fermentation process,is it true ??
@@businessworld283 nope salt will induce fermentation infact it speed up fermentation and salted batter get sour speedily compared to unsalted batter
Well , it depends. My MIL does it separately and my mother mixes everything in the same vessel. I have found both of them crispy.
@@kokilasaravanan301 here it is not about crispy dosa, dosa even if we mix everything and grind also dosas will be nice but for soft idlies it is very meticulous but nowadays with fruit salt eno baking powder poha curd mixing they brings the shape and look but taste will be nice only in the authentic method
@@businessworld283yes
Hi, should the batter be covered tightly I mean air tight container for fermentation?
Yes
Thanks a lot for this recipe❤
Thank u
U clear my all doubt😊
Thank you so much Akka
Perfect 👍👍👌👌👌👌
Thank you!😍
Nice
Truly perfect. 😊🎉
Thank you🥰
Thank you so much
Can we use Same proportion is used for dosa batter??
Why not?
Hi in July, how many hours will I leave for fermentation ??
@@amreenkhan2056 depends on the weather.. overnight or it depends on where you live
Dosa was born in Davangere and now it is famous all over the 🌎🌍🎉❤💯👌👍
Perfect😊
Can i use this batter to idly and dosa, or can i use for idly to idly raava
No need of another batter for idli! You can use this batter for idli, dosa, dhokla, uttapam..
Idly ravvalekunda idly Ela rice vestey dosa kada
Can you make idli with only rice? Without orad daal?
Why not
Hii.... Their are so many different propositions on you tube....
Yesterday I made batter. .. 1/2 kg Parboiled rice and 1/4 kg Urad dal 1tsp methi seeds.
But today afternoon I made dosa... It turned soft.... On roasting for long time then a bit crispy
I have noticed this... The store bought batter ... Dosa come out crispy and tasty than home made batter☹️
Wrong proportion you used. Whenever you’ll make next time, you need 2 cup rice 1/4 cup urad daal with 1/2 to 3/4 tsp methi seeds..
Don’t take 50-50 ratio.
Correct ratio is 4:1 with 1 tsp methi seeds.
Try with this proportion, i am making very frequently.
I hv one more option, pls add 3-4 tsp moong daal when you soad the all things. Moong daal will help to fermentation easily.
@@madhurisfoodmagic thanks
@@madhurisfoodmagic thanks. Dear. ......
Fenugreek seeds kyu use karna chahiye.? Bataye Please.
@@ami7280 fermentation me help krta hai
Di please tell me one glass rice for 3 people than how much take quantity of udhad daal ill add in rice 🙏
@@artimeshram 1 glass rice with 1/4 cup urad daal and 1/4 tbsp fenugreek seeds
Thank you very much. I always get idly like stone and I got to know the reason why today. My batter got heated up so much during the grinding process.
Can you share the wattage of your mixie? Mine is 500W
I using 1200 watt Ninja kitchen system. Pls use high watt blender for batter..
@@madhurisfoodmagic wow. Thank you so much. How many minutes do you blend per half filled cup?
@@Kumari891 around 2-3 minutes or until smooth.
Is it used for both idly and dosa
Yes! You can make uttapan and dhokla too with this recipe
@@madhurisfoodmagic tnqq madam
No baking soda required right?
@@Aliyahh351 yes! it’s fermented batter.. no need to soda or eno
Which rice is used in idli and dosa i am failed when i am making idli. I didn't understand ehich rice is best for both. So help me please replying my question
You can use any type of rice whichever you have, batter should be free flowing consistency and properly fermented..
Whenever you’ll make dosa than add water and salt for dosa consistency and when you’ll make idli than salt and water as per idli batter consistency, idli batter also should be free flowing not thick.
If batter will be thick, your idli comes out so hard so make sure idli batter consistency should be free flowing..
@@madhurisfoodmagic ok thnks mam
Which rice is used?? Any brand name
Not specific brand. You can use any brand
Hi, if we keep lights ON means timer dial is at ON, then what mode and what temp to set on other two dials?
No no! No need to on temp on and set any mode.. i mean to say, if any bulb or light is there than you can on just light.. it’s optional .. you can keep it in the microwave (any warm place)
@@madhurisfoodmagicOk..Thank you!
@@madhurisfoodmagic Ok.. Thanks!
What if I don’t have oven light? Any suggestions?
You can keep in microwave for 10-12 hours or until fermentation..
before keeping, you can heat up for 30 sec or 60 sec than keep in microwave.. you ‘ll get better results..
How many days can keep in fridge
3-4 days after fermentation
Can i use parboiled rice for this?
Last mai kya dala tha mam please replay 😕🙁
@@BharatMule-p4i methi dana
Nice ❤❤
Is it idly rice are normal rice
You can use any rice whichever you hv
Yeh bohot ameer dikti he basmati rice she has taken so cool
Hi can I ask substitute for Fenugreek
Chana daal or poha
12-15 hour in oven ?
Do we need to add sooji in it?
Is it normal if it smells like rice beer or something like vinegar?
Yummy
What kind of rice you use for dosa ?
Hi.I am From Pakistan .Anyone can tell me What is urad daal??🤔
Urad daal means: black gram
Why ??? You don't know about it ? its also available in Pakistan 😅😅
don't see dream plz stay struggle for aata-daal 🖐
Tu sabudana vapar
Mash ki daal. Also known as urad daal
So I use to add salt before fermentation that the reason the batter was not full fermented 😮😅
Why you add salt before fermentation..
@@madhurisfoodmagic I don't know why 😬
What should be the consistency of the batter
Is this idly rice?
That time i had this rice. But you can use any rice.. no need to special rice.
And how many dosas can be made with that batter?
ye better fridge me ya bahar rakhna he 12-15 hours
Fermentation ke liy bahar rakhna hai, jb ferment ho jay tb fridge me 2-3 days tk use kr sakte in summer me. 3-4 days in winter me..
Garmiyo me 8-10 hour me hi ferment ho jayga..
There is nothing called "Idly-Dosa" Batter. Both batters are different.
Can i skip Fenugreek seed
You can! But it’ll help in batter fermentation faster
You don’t worry, doesn’t taste bitter with this ratio
@@madhurisfoodmagici used much more and it is bitter any solution ?
I followed the same procedure. Final result is idli was like hard stones😢
Did you batter diluted with water to idli batter consistency ?
Rice koi se bhi le sakte hain
Yes! Koi bi
Apko pass jo bi available ho aap le sakte
Tai me readymade dosa pith aanle aahe pan te aambat aahe kay karu
And salt?
I didn’t add salt before fermentation. When i made dosa or idli than added salt in the better.
what if Fenugreek makes idli bitter used more quantity ...how to fix
Pls use only 1 tbsp fenugreek seeds with 4 cups rice daal. If you are using only 2 cups rice daal than add only 1/2 tbsp fenugreek seeds. It’ll help in fermentation.
Than you can add some curd in it.
@@madhurisfoodmagic thanks
Khana to mujhe abhi tha
Raw rice or steam rice🤔
You can use any rice!
Raw rice
She literally made it with basmati 😂. Waah North Indians waah 😂
Chawal kaun sa aap n use Kiya??
Koi sa bhi ban jata hai
Hello my idli is not getting perforation on top. What should I do? I made same batter like yours?
Is your batter proper feenented?
If your idlis are not performing than you don’t worry, you can add eno. I am making idli dosa batter like this from last 2-3 years.
@@madhurisfoodmagic my batter is ok. But when I take it out of idli stand it doesn't have holes on upper side of idli, it has holes only on that side which touches bottom
@@karanveersingh7346 if holes appear on bottom side that means your idli is perfectly made.
@@madhurisfoodmagic ok
In the oven for 15 hours? 😮
Yes! You can keep in the oven, microwave or any warm place.
Mere batter me urad dal jada taste aa rha kya kre
Apna jada use kr li urad daal?
Main to recipe me bhut kam use ki hai
@@madhurisfoodmagic thank you
First mistake south indian idli cannot be made by mixing both rice and urud dal together. Thats a sin
What if we don't have oven?
You can keep it in microwave for 8-10 hours or as per requirement
Idly rava🤔
For idli batter i use 1 cup urad dal 2 cup rice 0.5cup poha . For dosa i do not know 3:1 or 4:1??
Aisa nhi banta batter
Eno na ka
Can anyone song name
th-cam.com/video/tYSrY4iPX6w/w-d-xo.html
Tum tum
Mere pati ne mere muh pe phek k gaya 😅 didn't come as seen in the video.. Rubber rubber jaisa tha idli..
Aur hato hath banani ho to
@@user-rj8in9dp8k you can use eno for instant access
😢
Basmatiricr 😂
Us time mere pass yahi tha so main yahi use kr liya.
I fail 😂😂😂
Itni Ameer idli ??? 😂😂😂
Maithi daal kr toh batter kadwa ho gya
4 cup rice & 1 cup daal ke sath only 1 tsp methi dalni hai, ye batter ko ferment krne me or crispy hone me help krta hai.
Your face
??
Jesus ni namukondi please
Idli became very hard.. i followed the same procedure
Did you diluted batter with water ? Or is your batter proper fermented ?
Don’t use very thick batter to make idlis. Idli became hard. Batter consistency should be medium, not very thick not runny.
Don't do it with bAsmati rice
@thekurtaguy
Never soak dal and chawal in same utensils
why??
@@shrapp it will not ferment.
You can soak separately also. But you can soak in one pot too.. try it. Easy and perfect method to maker batter.
@@madhurisfoodmagic I did that and it was not fermented that's why would recommend others not to do so
But i am doing same from last 2-3 years and result came out perfectly! That’s why i shared
Do we add water later?
Yes! You can add water for dilution
Yes! You can dilute with water for proper consistency
Fridge mein ya bahar rakhna hai
Bahar rakhna hai, fridge me fermentation thodina hota h