Idli/ Dosa batter

Idli is a South Indian breakfast made with a batter of boiled/idli rice and white lentils soaked and ground together & steam cooked in a specially made vessel that captures steam.

is a lentil & rice crispy crepe made in a flat iron pan.


Udad dal or white lentils – 1 cup

Boiled rice (found in Indian grocery stores) – 3 n 1/2 cups

Flattened/ pressed rice (atukulu) – 1 TBSP

Fenugreek Seeds – 1 tsp

Salt to taste 

Serves 24-30 idlis or 20 dosas 


  • Soak boiled/idli rice, fenugreek seeds & flattened rice in one container & udad dad in another for 8-10 hours.
  • Grind the udad dal & boiled/idle rice mixture separately adding water just enough to grind the mixtures. (It should not be runny nor too thick but in between).
  • I use a stone wet grinder but a blender or a grinder can be used.
  • Mix both the mixtures together thoroughly in one dish (no water should be added at this point) and set aside at room temperature for 8-12 hours or in a warm place to allow the batter to ferment. 
  • After 12 hours, if you look closely the batter ferments & forms tiny air bubbles.
  • Now the batter is ready for use.
  • Take the required amount of batter needed in a separate bowl and mix salt to taste.
  • Gently place the batter into the idli vessel with 1 cup water and steam cook for 12-15 minutes.
  • Serve with peanut chutney or coconut chutney.
  • For dosa, take the batter into a separate bowl and add salt & desired amount of water. 
  • Pour it over a cast iron pan & serve hot with peanut or coconut chutney.

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