Always impressed with how detailed your recipes are ! Bring the batter to room temperature by taking it out of the refrigerator a couple of hours before you are ready to cook. Required fields are marked *. It rose slightly. Trust me, it makes a difference. After mixing add in the required salt and allow it to ferment overnight or 6 hours in a warm place. To check you can also drop a small drop of batter in a bowl with clean water. Do you think that plays a major factor? This will prevent the idly from turning hard. I use a 3500 Vitamix . Best part, I use the same batter to also make fluffy uttapam and crispy dosa too! Take 1-1/2 cups of batter (The batter prepared according to the measurement here) and add 1/4 cup+2 tablespoons of water to it and mix well for making it into a dosa batter. When I start to grind Idli dosa batter, I struggled a lot to get soft idlies. No. I run a single cycle in blendtec and works fine. Sprinkle a few drops of water, if it sizzles, the pan is ready. But I am a total convert now. Once you have ground the dal and rice, you mix them together with clean hands. I will post the exact measurements soon. If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible. 10- Now, transfer the  ground rice to the same pot as the dal. What do l do if it doesn’t ferment even after 15 hours. https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli You can also use split urad dal (urad dal dhuli). Did everything correctly but my batter didnt rise after 12hrs of fermentation. I used my oven. If using Blendtec use the smoothie function. Add 1.25 cups of water and blend until the batter is smooth. 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. Add water only after fermentation. Heat Dosa tawa on medium flame and grease, take a laddle full of dosa batter, pour it in the center of tawa and start spreading it equally from the middle to the end of tawa forming swirls. Thanks and keep up the great work ! I grew up in north India where Idli and Dosa are not a everyday thing. The batter should float which means it's fermented. This batter makes soft and spongy idlis and crispy dosa. Where I live it takes about 12 to 14 hours for the batter to fully ferment. So I am sharing with you my mom’s batter recipe! Scrape the sides of the blender if any dal sticks to the sides of the blender and blend again until smooth. So when I started cooking, I had zero knowledge about south Indian cooking. My mind is blown. Add 1.5 cups of water and blend until slightly grainy. 200 grams, I use urad dal gota (whole deshusked black gram). Very nice explaination. I just wanted to ask about using the IP to ferment. 1. parboiled rice works best, so use that. The idlis were unbelievably soft! And it also helps in giving the dosa a nice brown color. Then take it out from the mold with spoon and soft idlis are ready to serve. Will it ferment? 2. With this batter, we can make many dishes like Idli, Dosa… Try again! Rinse the urad dal under running water. To check you can also drop a small drop of batter in a bowl with clean water. Increase the time to 12-14 hours. And IDLIs make a perfect breakfast. Thus the fermentation process of the dosa batter makes the dosa batter more nutritious. You can also make Uttapam, Waffles, Paniyaram, Set Dosa and whatever you fancy.. Take out the batter in a large pot or Instant Pot insert. Soak in water for 6 to 8 hours or overnight (photos 1 – 4). To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. Maybe, it’s because I live in a cold place. The batter is made in a high speed blender like blendtec and fermented in the Instant Pot. Do you think the quality of the idli rice and urad dal both matter or just the urad dal? 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. Readymade dosa/idli batter is here to stay. Serve idli and dosa with sambar and chutney of your choice.. This site uses Akismet to reduce spam. Idli and dosa are the staple food in any South Indian house. I have tried 1:2 and 1:4 ratios for making idli and dosa batter. Idli dosa is staple in every South Indian home. After 5 to 6 hours have passed, drain the water from the dal. 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. Ensure the batter does not warm up while grinding. If yes at which stage it should be added ? I use my blendtec and press the smoothie or soup button usually. Works a treat. How much KG of batter is expected when we add 1KG if rice and 1/4Kg of Dhal. For 2 cups rice, I usually add around 3/4 to 1 cup water to grind. If not then it needs more time for fermentation. Or do I have to throw it away?? If you live in a warm place, you can leave the batter on the counter and it will ferment. Preparation. Well the reason is that rice and dal have different texture. did you do the float test by dropping some batter in a bowl and did it float? Few weeks back, I shared the entire process of making Idli Dosa batter on my Instagram stories and it received an overwhelming response. Anyway, so because I grew up in north India, my mom did not make idli and dosa at home. After the fermenting , do I need to stir the batter before making the idli? Learn with all the tips and tricks to perfect Idli Dosa batter and the fermentation process . How would I use that? I am having 13 people over on Saturday …do you know how Much batter i would need approximately? 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. cold or warm water doesn’t matter. You can follow this tip if you do not have baking soda handy. Depending on the temperature in your kitchen, it may take up to 12 hours for the batter to fully ferment. For this reason, it needs to be grind separately. So it's better to use a glass lid. I know there are ready made batter available in various malls and bakeries but homemade is always home made.Nothing can compensate for that. Place it on idli steamer and steam it for 8-10 mins. Here it takes around 12-14 hours for the batter to ferment. did your batter ferment? Leave some water to air out before gridding the batter, or blend and soak with bottled water? 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. I might be wrong, but whatever I am saying below has worked for me. Up to 1½ cups water could be added into 1 cup urad dal. . 27 for one kg of batter. I live in moist Kerala: use half and half – dal and rice. Used the smoothie cycle for urad . Next time i will try 1:4ratio. 13- The consistency of the batter should be free flowing, but it shouldn’t be runny. And if you have already tried making South Indian Idli, make sure to try out my protein packed quinoa idli too! They were pillowy soft and easy to eat 6 at a time! Once it's cooked, remove from the flame and let it rest for 2 mins. Difference between Idly batter and Dosa batter. Idli is a very popular breakfast recipe made in almost every South Indian household, for breakfast or dinner. After 14 hours, my batter was well fermented. It is a life saver for most busy working women. Also, once risen/fermented, should we mix/stir it? However, if you are only going to make dosa, then you may soak and grind them together. I tried batter with 1:3 ratio. One of them I try once in a while is to make some medu vadas with the same batter after adjusting batter consistency. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. I think I will give it two smoothie cycles ! But in cold places, the batter has to be kept in an oven. This will sure make your idli-dosa batter to ferment easily. Hi Manali! Increase the time to 12-14 hours. Slowly, I started getting a hang of it and also realized the mistakes that I was making. I am using Laxmi ponni rice and 24 Mantra urad gota. I know there are ready made batter available in various malls and bakeries but homemade is always home made.Nothing can compensate for that. Hi Manali! Nowadays, people are not interested in soaking rice and lentils overnight and grinding them to a smooth batter. Place it on idli steamer and steam it for 8-10 mins. 3- Rinse the rice under running water until water turns clear. For rice, can I use half idly rice and sona masoori? Thanks for the feedback Lily! Idlees came out perfect. And monsoons here.dont know 2hrs enough ir not for fermentation . My Mom always did 1:3 urad daal to rice ratio for the perfect balance of carbs and proteins. I always add some fenugreek seeds (methi seeds) to the batter. I have been meaning to share this post for so long, like really long. 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. Cook With Parul 2,600,017 views 14:33 Here are some more articles on my blog that will help you with basics of Indian cooking and also time saving tips and tricks: Omg, Archana. Having idli dosa batter at home always make easy to prepare delicious breakfast recipes. 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. Maybe it will ferment for you in 16 hours or 18 hours. When I start to grind Idli dosa batter, I struggled a lot to get soft idlies. Mix the batter well with a spatula and add salt before making Idli, Dosa or Uttapam. hmm is your dal old? After reading so many tutorials online, I started experimenting. South Indian food is my all time favorite food. Whether it’s your favorite Indian takeout or the regular lentils and beans, these 75 new recipes will show you how easy it is to cook your favorite Indian meal in the Instant Pot. It’s summer here in Colorado and the batter fermented without the need for an oven. I do soak the dal with fenugreek seeds. There are so many ways to use the idli/dosa batter . Hi Manali, After the batter is fermented can I keep it in the fridge and use it the next day for making idlis? … So if you are running short of time and decide to make some vadas, use the same batter. Most of the time, I am not able to click before they are all gone. 27 for one kg of batter. 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. But I had no clue how idli and dosa were made. 3. Wondering how to make homemade healthy idli/ dosa batter!!!! MAKING DOSAS. Making Idli-Dosa Batter at home is a very common job that I do almost every week. Sorry for all the questions. 12- Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. This is my go to Idli Dosa Batter and I make it all the time. 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