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Sunday, January 27, 2013

How to make Idli/Dosa Batter / Homemade Idli/Dosa Batter /Soft Idli & Crispy Dosa Batter without Idli Rice

I wanted to post this Idli/Dosa Batter recipe for long time, but today only got the right time with pics & step wise pics ready. Though its not a special recipe i wish to have some Indian Basics in my Spicy Treats' Recipe Index. Definitely making a soft idlis and crispy dosa for a beginner is a challenging task, so this post is specially for the beginners in cooking.
First time when i clicked the step wise pictures, i ground the batter in the traditional/actual method ie grinding dal and rice separately then mixing together. But this time decided to share the convenient method, grinding everything together for easy and less messy job. And also this time my boys helped me to take step wise pics clearly, they posed by holding rice/dal and to show batter texture, so sweet na?! They do help me a lot in kitchen but while taking pictures they trouble me equally :(


Ok now coming to Homemade idli/dosa batter without idly rice, for this recipe i did not used idli rice. Yup, its been 2.5 years i bought idli rice from store and for all my dosa, Adai, everything using my regular cooking rice, Sona Masoori. As u see the pictures the idly comes out soft and tasty and as well crispy dosa. I follow the regular measurement, 4:1 ration -rice n urad dal ratio respectively. The magic ingredient for getting soft and light idlis, Poha/Beaten rice. Addition of poha gives u white colored soft n fluffy idlis.

For Idly or dosa batter i follow the ratio alone and not the cup measurement, yes u can use any cup/bow/tumbler to measure the rice and dal and poha. No need for standard measurement cups or no worries  about the weight. I follow only the ratio and use any desired cups, this time i used 160 ml cup (which come along with electric rice cooker). Using the same method for more than 5 years successfully. But My Mom & Grandma followed the perfect measurement like for ex., 1 kg idli rice, 200gm urad dal sorry am not sure will update after checking with my Mom.
Ingredients
  1. Rice     4 cups (i used sona masoori)
  2. Urad Dal     1 cup 
  3. Poha / Beaten Rice      1 cup (thick or thin variety)
  4. Methi Seeds          1 tsp
Method
  • Wash and soak rice first then after 2-3 hours wash urad dal and poha then soak it separately for 2 hours. So totally rice should be soaked for 4-5 hours and urad dal not more than 2 or 2.5 hours.
  • Soak methi seeds along with urad dal.
  • After soaking time, first we are going to grind poha n urad dal so drain water from poha and urad dal.
  • Turn on your grinder and slowly and carefully add poha to it and run for 2 minutes, once it blended start adding urad dal-methi seeds slowly and sprinkle little water.
  • After adding the urad completely keep running the grinder for 10-15 minutes, sprinkle water now and then to grind dal but don't add too much water in the beginning itself.
  • At the end of 10-15 minutes, the dal will be grinded coarsely(see above 3rd pic) now add drained rice without stopping the grinder, slowly and carefully add all the rice to grinder and grind it for another 25-30 minutes using water. Don't add water in one go, just sprinkle little by little as needed.
  • Once the batter gets smooth, check the texture using fingers, the batter should be smooth, silky, but with little grainy or fine rava like texture.see pic below.
  • After that transfer the ground batter to wide and large vessel and add salt, mix well using hand and allow to ferment for overnight or 8-10 hours.
  • *see notes for the Fermentation tips.
  • After 8-10 hours of fermentation u will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.
  • Now the batter is ready to make soft idlis, do not stir the fermented batter for long time, just gentle stir and also the batter should be little thick than the flowing consistency and also not too thick. if u feel its too thick just add little water and mix it.
  • Then add enough water(2 cups in 160 ml cups) in large sauce pan or idli vessel and turn on the stove in medium heat,
  • Now grease the idli plates with oil/ghee, then pour a ladle of batter in each plate and keep it in sauce pan, idli vessel and cook for 10-12 minutes.
  • Check the idlis by inserting wet knife or wet tooth pick, if doesn't have any fresh batter n come out clean turn off the stove.
  • Sprinkle cold water over the plates and allow to cool for 1-2 minutes, then using spoon remove the idlis from plate and transfer to casserole or serve hot with desired chutney & Sambar.

Can u able to see the grainy/rava like texture?
Basic & Easy Chutneys for Idly / Dosa
Sambar / Kurma / Kuzhambu other easy side dishes for Idly/Dosa
How to Make Crispy Dosa / Paper Roast using Idly Batter
With the same idly batter u can make crispy and yummy dosa. Just add some water and dilute the batter to free flowing consistency but not like water, more or similar to bhajji batter.
 To make Dosa
  • Heat tawa/iron griddle, when it gets hot, smear the tawa using sliced onion and pour a ladle full of batter and spread it thin in circular motion.
  • Drizzle oil on and around the dosa. Cook in medium high heat till the dosa starts browning then flip other and cook for one more minute.
  • Then fold the dosa and transfer to plate and serve hot.
  • the below pic is to show, how to make CONE DOSA. click the link for more.
With the same Idly/Dosa  batter u make different varieties of Dosa.
With the Left over Idlis u can also make,
FOR IDLY UPMA
Ingredients
  1. Left over idly    4 no.s(refrigerated & crumbled)
  2. Onion     1 large (finely chopped)
  3. Green Chili        2 no.(finely chopped)
  4. Curry leaves      1 sprig.
  5. Cilantro/Coriander leaves    4-5 stems(finely chopped)  
  6. Curry Masala Powder       1/4 tsp(optional)
To Temper
  1. Oil      2 tsp
  2. Mustard seeds     1/4 ts
  3. Chana dal & Urad Dal        1 tsp each
Method
  • Heat oil in a pan, add mustard seeds wait till it splutter then add dal and fry till golden brown
  • And then add finely chopped onion, green chili, curry leaves and saute for 1-2 minutes.
  • Then add crumbled idly and turmeric powder and stir fry for 2-3 minutes.
  • Lastly sprinkle little salt, curry masala powder and cilantro leaves, stir well and switch off the stove.
  • That's it yummy idly upma ready. Serve hot.

Notes:
Tips For Fermentation:
If u are living in colder region, its really hard to get the batter fermented overnight or within 8-10 hours. So in such cases, u can follow these steps...
* Preheat your oven to 250 degree Fahrenheit, once it attain its temp turn off the oven. Wait for 20 minutes , after that wrap your batter containing vessel/bowl with kitchen towel and keep it in the oven with its light on. Morning u will see the batter raised & fermented well. But make sure the oven is not too hot n the coils also not in red color.
* This is another easy method, always spare 1/4 cup of already fermented batter/left over batter and mix it with the freshly ground batter and set aside in oven with its light on.
Tips For soft idli n Malligai idli/idly:
If u grind the batter to a smooth and fluffy batter, ie,. without rava like texture ur idlis will be so soft, light n fluffy.
And also if u have Fruit Salt in hand, try adding 1/2-1 tsp of fruit salt to your batter and make idli, this way u will get more softer and lighter idlis like Kushboo idly(popular in Hotels in South India)
If u are using idli rice, adding poha is optional but it gives u best result.
And also idli quality depends on urad dal quality, if ur idly doesnt turned soft n light next time try with 1 cup urad dal for 3 cup rice n methi, poha in same ratio will sure give u good result.
For Crispy Dosa
You batter texture should be grainy/rava like texture.
Your dosa batter consistency should be free flowing but at the same time not like neer dosa batter.
For dosa always try to use iron griddle/tawa. before making dosa heat the griddle hot, check by sprinkling little water, if it sizzle tawa is ready. then smear tawa with a slice of onion dipped in oil(regular oil or sesame oil) n pour dosa batter n make dosa.
Other Tips
Keep the fermented batter in the fridge. Idly will be fresh and soft with 1st day or 2nd day batter, if it get sour u can very well make dosa and paniyarams.
Try to grind the entire batter with less amount of water, after grinding if its too thick u can add water and make it to desired consistency.
But if u grind it with more water and in thinner consistency your idlis will not come soft n good.
But still u can make good dosa.
If u are grinding in large portion, first grind poha(if using), rice to perfect consistency then transfer it to a bowl, then grind urad dal to smooth,fluffy batter and add to the same bowl containing rice batter, add salt and mix everything well and set aside for fermentation.
With the same batter(3rd or 4th day batter) u can also make PANIYARAMS. CHECKOUT THE LINK FOR DIFFERENT VARIETIES N STUFFED PANIYARAM RECIPES.


59 comments:

  1. Wowwwwwwwwwwwwwwwwww!! What a post :) Am awestruck, awesome pics and very beautifully organised.. Well explained too :) Keep it up akka :)

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  2. What a useful post Sangee... Perfect in every detail.

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  3. Omg, Sangee you again clicked everything, kudos to your lil ones,seriously give them a tight hugs,can see their tiny hands helping you a lot.

    Wat a detailed and useful post, now this page is going to be a treasure for beginners. Cone dosas rocks.

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  4. Very useful post for non south indians like me.

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  5. Lovelyyyyyyyyy Post. Nice n useful post too.liked dat 2 types dosas.

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  6. Wow wow wow am ur silent reader can't resist to,comment today..such a detailed post awesome n fantastc

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  7. Very well explained Sangee, me too use sona masoori when I don't hv idli rice in stock but never tried with poha, will try ur method n Cone dosa rocks :-) btw so smart kids giving nice pose :-)

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  8. Wow thw idly and dosa looks very nice.

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  9. Wow this post is so useful for a beginer and people who have been wanting a home made dosa idli batter....good job done dear....

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  10. looks fabulous and super inviting.....awesome clicks..

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  11. Very very informative, detailed and great for someone who has yet to master this skill!

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  12. Its really a very useful post dear. very well explained. clicks are tempting :)

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  13. Too good. Presentation & Explained very well. I will try this multipurpose batter.

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  14. nice post...its always a pleasure to hv readymade batter for those lazy mornings

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  15. Very useful post. Well explained with lots of details.. Thanks for sharing, Sangee..
    As usual clicks are amazing..

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  16. This is indeed a very usual post loved your detailed explanation. I usually use a different rice dal ratio. Seeing your fluffy idlli makes me want to try this.

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  17. nice post , with beautiful clicks dear :)

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  18. nice detail post ....dosa looks so crispy and perfect and so the idli

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  19. Hi,
    Thanks for the lovely recipes and those amazing tips. I was looking out for Idli / Dosa recipe for sometime and your blog was a god sense literally... Bookmarked the recipes and m planning on making idlis soon...
    Thanks so much for step by step presentation... It helps us understand the consistency required...
    Your pictures are drool worthy.. The idlis look so fluffy and delicious and the dosas look so crispy and tempting

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  20. A wonderful post Sangee...Though I've heard a lot about adding poha, never tried it..would love to try it some time...The dosas and idlis look just perfect to dig in..

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  21. very informative post sangee.. liked all your clicks..

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  22. super post...I love everything in this article... I also add Poha while grinding...
    http://great-secret-of-life.blogspot.com

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  23. I love Dosas and Idlis. This is a great tutorial with fantastic directions!

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  24. Special post for housewifes and the leftover idlis,quite informative.
    www.soundaryasbeautyworld.com

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  25. Yum :)this is very detailed and wonderful presentation, mouth watering!!!!!

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  26. I tried this today and it was absolutely yummy and perfect! Softest and fluffiest idli ever! Of all the idli batters I have tried, this one was and is the best!!

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    Replies
    1. Thank u so much Sukanya for trying my recipe n taking time to share your feedback. Glad that your idlis turned out perfectly, thanks for the lovely comment too :)

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  27. Replies
    1. generally 20-30 minutes is enough but u can soak along with rice n dal (2 hours)..

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  28. beautiful post...I wish if you can post about Potato filling in Dosa....Thanks!!

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    Replies
    1. Thank you..sure will make a post soon. i have already posted smiliar potato filling dosa with broccoli addition..u can check the recipe here, Potato Broccoli Masala Dosa

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  29. Good One.... Perfecto......

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  30. hi from qatar quite informtive...i tried buying ready made batter i never get dosa. It just struck in the pan inspite of putting little oil and swipe the tawa with onion. The batter i removed it from fride kept for few hours...still the same can u guide me...

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    Replies
    1. it completely depends on the batter, if its too thin also it won't come properly n also we dunno h the store bought batters are made, so can't help...if possible try to make homemade batter, sure u will get the desired result.

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  31. Love the way your idli looks! I somehow have not mastered making perfect tamil nadu idlis. I think i need to keep practicing & one fine day even I will have idlis look like the ones you make. Btw I don't have a grinder so i use mixie. Does that make a huge difference to the outcome?

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    Replies
    1. This method is so easy n def u will get good result. Grinding in mixie doesnt make huge diff but try to grind urad dal 70% smooth n fluffy then add rice n grind. Do give it a try n let me know h it turned out to u. Thanks!

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    2. Initially i was using Juice blenders u know but it takes lil' more time than we do in grinder.

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  32. Thanks Sangeeta for explaining process so nicely

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  33. Hi Sageetha, Your post is very helpful. I want to make soft dosa's. Does above method of making batter will help me make soft dosa's or I need to change something while preparing batter that will help me make soft dosa's

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    Replies
    1. you can make soft dosa with the same batter, just make little thick not too thin, thin spread will give you crispy dosa but make the spread little thick not too thick like oottappam.
      For even more soft dosa, after spreading the batter, drizzle oil around then cover the dosa with lid for a minute then open the lid and remove from the pan(no need to cook other side,it gets cooked with the help of steam)..this way dosa will be soft like idlis...Hope this helps...do feel free to ask any doubt or share your suggestions and feedback.

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  34. Can you tell me if we can make dosa from the grounded batter on the same day?

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    Replies
    1. Yes.,You can make dosa on the same day batter after 8 hrs fermentation. After fermentation make your batter little thin, flowing consistency then make dosa. Thick or thin to your desire.
      You mean, you want to make dosa instead of idli with the fresh batter or?! If the above reply helps..

      Delete
  35. Hi Sangeetha,
    your instructions are really good... I always use to buy idli rice for making idli , still idlis are not so soft.. your instructions are so good ...Easy to follow. I made the idli as you instructed... Next day morning batter was not fermented as it was little colder in night. I let the batter ferment till night. The batter did ferment become almost more than double.. I hope it is too much fermented... I made idli that night ...The idli's were soft and taste by there was brown colored patches on idli ..Please suggest what's reason for that... I did not give good mix as you suggested not to over mix the batter after fermentation... what is reason for this brown patched...

    Thanks,
    Pankaja.

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    Replies
    1. Hi Pankaja,
      First thanks for trying my recipe!
      If you live in colder place and if the batter doesn't ferment overnight, here are few tips i can suggest you - if u have oven, keep the batter bowl in the oven with its light only turn on or if u have microwave keep the bowl in the microwave with slightly door open, so that the light will be on. this way you get enough warm temp for fermenting. The next day definitely your batter will be fermented, if not fermented not problem do not leave the batter till other day night...simple stir the batter and if u have eno fruit salt..then add 2 tsp eno fruit salt, sprinkle little water and mix the batter well. And make idli with this batter, definitely ur idlis will be super soft, white and good taste. Then make dosa the next day.
      Too much fermented batter will make ur idlis brownish or half white, u said that your batter is doubled so its too much fermented i think...
      The perfect fermented batter will be light, airy with bubbles here n there and will not raised too much...
      If your batter fermented too much n get sour smell, then don't make idlis try dosa & Paniyaram.
      Hope this helps...please feel free to ask me any doubts and am sorry that ur idli did not turn good this time....don't leave the batter for such long time..over night or 8 -10 hrs is more than enough.

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  36. Very well explained and superb recipe. Very useful. Thanks a lot !!

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  37. Really Awesome
    I tried for my husband he just loved it and I felt so proud thanks sissy

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    Replies
    1. thanks for your feedback, happy that your Husband liked it :)Happy cooking!

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  38. This is so phenomenal!!! Nice work! electric dosa maker is the only choice for buying a good idea. i really like to read this blog.

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  39. Awesome explanation thanks, wil be trying soon. Could you recommend a good grinder by the way.

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    Replies
    1. Sure..give it a try and let me know how it turned out to you. Sorry i do not much about grinders, i brought Amirtha Table top grinder from India 5 yrs back and using it...any table top would be fine i think.

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  40. Your recipe for idli/dosa batter was just perfect !!!Thanks !

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  41. Beautiful pictures and great explanation..

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  42. wonderful a detailed post on idli/dosa batter...will be helpful for most of the beginners..each and every details are well explained...nice post akka

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  43. The great secret here in this recipe is POHA, Aha
    Siva

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