FAILPROOF IDLI & DOSA BATTER | CRISP DOSAS & FLUFFY IDLIS

                    FAILPROOF IDLI & DOSA BATTER | CRISP DOSAS & FLUFFY IDLIS 

Idli & Dosa are two of the healthiest and most popular South Indian breakfast foods. Learn my fail-proof method for perfectly fermented batter to make crisp dosas and fluffy idlis every time.

FAILPROOF IDLI DOSA BATTER 

Idlis and dosas are probably the most popular breakfast foods in India. Though they originated in South India, idlis and dosas have gained nation-wide recognition now. There’s probably no place in India where you will not find these popular South Indian breakfast foods. In fact, it is fair to say that idli and dosa have gained cult status throughout the world now

FAILPROOF IDLI DOSA BATTER :

Idlis and dosas are some of the most delicious and healthiest foods that appeal to everyone. Plus, they are vegan and simple enough to make and eat every day. The perfect idli is soft and fluffy; the perfect dosa is paper-thin and crisp. It might be hard to imagine that such distinctly different foods use the 

same batter, right?

Well, idli/dosa batter is something that I have learned and perfected throughout most of my adult life now. I have been constantly picking my mother’s brain for tips and tricks and perfected the method of fermenting the batter even in the cold 

US winter. I believe that if you can make good idlis and dosas at home, you can survive anywhere. Nowadays you can buy ready-made fermented batter in stores  but these usually contain some sort of undesirable ingredients like stabilizers and preservatives. Moreover, rarely will you find a brand of 

batter that will make equally good idlis and dosas.

 IDLI DOSA BATTER

Idlis and dosas are some of the most delicious and healthiest foods that appeal to everyone. Plus, they are vegan and simple enough to make and eat every day. The perfect idli is soft and 

fluffy; the perfect dosa is paper-thin and crisp. It might be hard to imagine that such distinctly different foods use the same batter, right?but these usually contain some sort of undesirable ingredients like stabilizers and preservatives. Moreover, rarely will you find a brand of batter that will

 make equally good idlis and dosas.

 IDLI DOSA BATTER

When it comes to the batter, it is all about the ingredients, their proportion, consistency, and to an extent, the weather. But with this foolproof idli and dosa batter recipe, you can fearlessly make and enjoy perfect idlis and dosas any time at home.In this post, you will learn,

The ingredients and proportions for idli/dosa batter (and possible substitutions)Consistency of batterand fermentation tipsThe perfect dosa pan and tips on how to care for it The secret to soft,fluffy idlis every time Variations of dosa and idli 

Idli/Dosa Batter :

Let’s start at the beginning. Idli/dosa batter has two main ingredients – rice and black gram (urad dal or ulutham parippu).

What kind of rice to use?

When you go to the Indian grocery store, you will find “Idli Rice” which is specifically meant for idli/dosa batter. It is a kind of fat, short-grained, parboiled rice. In India, it may also be called doppi rice.

Note: I have also successfully used parboiled sona masoori or ponni rice varieties for the batter. I do not use raw rice for the batter.

What kind of urad dal to use?

Dehusked black gram, either whole or split, are to be used. Make sure the urad dal is not too old. I find that a 2:1 proportion of rice to dal works well for batter that makes perfect idlis and dosas.

Note: Some might feel that this is a higher than usual 

proportion of urad dal, but trust me, it works perfectly every time. You are also getting the added benefit of extra protein from dal here. You can get away with a 3:1 proportion, but I would not recommend reducing the amount of urad dal any further.

Do you need other ingredients?

It is good practice to add a few fenugreek seeds (methi or vendayam) to aid in the fermentation process and make soft idlis.Another helpful ingredient is a handful of cooked rice or flattened rice flakes (aval or poha).But the most important ingredient is time. You simply cannot rush the fermentation process; overnight is usually better (anywhere between 8-14 hours), but if it is extremely hot and humid where you live, the batter may be ready in as little as 6 hours.

Soak, grind, mix, ferment, mix againThis is literally the process to follow for perfect idli/dosa 

batter. Traditionally, rice and dal are soaked and ground separately, then mixed together, and allowed to ferment. A wet stone grinder is the best tool for this job. But in my nine years of making dosa batter (every single week, so you do the math!), I have learnt two things:There is no reason why you cannot soak and grind the rice and dal together. In fact, it makes total sense given our busy schedules A powerful blender (or mixie, as it is called in India) can do the job equally well. This also makes sense, given the lack of counter space in modern kitchens.

Once you have a smooth, thick batter, pour it into a container with enough room to allow it to rise. Before setting the container in a warm place, make sure to mix it thoroughly by hand; I swear, it makes a difference! I always add salt only after fermentation, but some people say it doesn’t matter when you add salt, before or after fermentation. But if you live in a very cold region, only add salt after fermentation.

If the weather is warm enough where you live (say, above 70 deg.F), the batter will easily ferment when left on the countertop. Make sure it is not directly in the path of an AC vent or a drafty window. If it is cold where you live, the oven is a nice, toasty place to let the batter ferment. If your oven has a “Proof” setting, you can use that. Or, simply warm the oven on the lowest setting (usually 100-150 Deg.F), turn off the oven, and set the container inside the oven to ferment.

 IDLI DOSA BATTER 

If you have done everything right, you will wake up to this fermented goodness. The batter will at least double in volume 

(compare the images in the photo above).

Give the batter a good stir, add salt if you haven’t added it already, and you are now all set to make idlis and dosas. This batter makes soft idlis and crisp dosas equally well.

 IDLI DOSA BATTER 

Look how soft, spongy and fluffy that idli is. It should spring back when you press lightly and should not be dense or chewy at all. These idlis are great to pack in lunch boxes and for picnics because they stay soft for several hours.

 IDLI DOSA BATTER 

When I was little, I absolutely hated idlis. I found them boring and bland, but I learned to appreciate them once I understood how much technique goes into making something as simple as an idli. Also, if you have the batter, idlis are the simplest foods to make.Idlis are also one of the healthiest foods. 

Idli is rich in protein, has the perfect amount of carbs for energy, is gentle on the tummy, and doesn’t have even a drop of fat in them. It is a great food for babies, invalids, old people, and everyone in between!

 IDLI DOSA BATTER 

But, if given a choice between idli and dosa, I simply have to pick the latter. Paper-thin, ghee drenched, crisp dosas are probably what they serve for breakfast in heaven! Anyone who has been to a typical South Indian restaurant can vouch for that tantalizing aroma of freshly made dosas, right? 

So, how does one make good dosas at home? For that you need a good pan. If you have been making dosas on non-stick pans, stop right now, and get a cast iron griddle. A 10-inch pan is the perfect size for homemade dosas. The following tips will help you make perfect dosas every time.

Use a pan exclusively for dosas: The number one problem you will run into when making dosas is the dosa sticking to the pan. The first step to make sure that doesn’t happen is by having a dedicated, well-seasoned pan for dosas

Seasoning the dosa pan: Most of the cast-iron pans come pre-seasoned. Still, you must wash the new pan in warm water. Then place it on the stove on medium heat to dry completely. Now drizzle some sesame oil (nallennai) on the pan and rub it all over with a paper towel. Sesame oil (also callegingelly oil in India) is the best oil to season your dosa pan. This oil varies from other Asian sesame oils in the method of extraction and you can find them in Indian grocery stores 

.Use the pan regularly and wash it sparingly: The method of oiling and seasoning the dosa pan is a continuous and repetitive process. In a few weeks, you will find that your pan is naturally non-stick, provided that you haven’t been using it for anything else, especially for making chapatis or rotis. I also rarely wash my dosa pan, simply wiping it down with sesame oil when I’m done making dosas for the day.Quick fixes: If your dosas still stick to the pan, try scrambling a couple of eggs on the pan, then continue seasoning with sesame oil.

 IDLI DOSA BATTER 

Now that you have idlis and dosas, don’t forget the sides. You cannot have idli/dosa without the traditional combo of sambar, chutney and podi. Here is my recipe for tiffin sambar, a simply and hearty lentil stew. Here are the recipes for three kinds of easy South Indian chutneys. I also quite enjoy idlis and dosas with a hearty curry like this everyday chicken curry, chickpea curry, mild chicken korma, spicy mutton curry or creamy vegetable stew as well.

IDLI & DOSA BATTER | CRISP DOSAS & FLUFFY IDLIS EVERY TIME

PREP TIME:   COOK TIME:   TOTAL TIME:

8 hours       10 mins    8 hours 10 mins

Idli & Dosa are two of the healthiest and most popular South Indian breakfast foods. Learn my fail-proof method for perfectly fermented batter to make crisp dosas and fluffy idlis every time 

Author:Savita paul

Recipe type: Breakfast

Cuisine: Indian

Serves: 3 dozen idlis or dosas

YOU WILL NEED:

For the batter:

Idli rice - 2 cups

Urad dal - 1 cup

Fenugreek seeds - 1 tsp

Cooked rice or rice flakes (called aval/poha) - ½ cup (do not 

use both)

Salt - 2 tsp (or to taste)

Water - as needed

For idlis:

Batter - as required

Oil - for lightly greasing the molds

For dosas:

Batter - as required

Ghee or oil - as required

HOW TO:

Batter: Wash the rice, dal and fenugreek seeds in cool water a few times. Soak them in a generous amount of water in a large bowl for at least 4-6 hours. If you are unable to grind the batter that day, you can refrigerate the rice and dal and use the next day.When you are ready to grind the batter, wash and soak the aval/poha in water for 5 minutes, just enough to soften it.

Skip this step if you are using cooked rice. You only need either of these ingredients, not both.Fill the blender only half-full with the drained rice and dal. Add water to just come up to the level of rice and dal; do not add a lot of water. Grind to a smooth consistency (a fine sand-line gritty texture is also fine). Do this in batches if needed.Pour the batter into a large container.

 Make sure to fill thecontainer only halfway, to allow room for the batter to rise during fermentation. Mix the batter well with your clean, bare hands. Cover the container lightly and rest in a warm place 

(on the countertop or in a toasty oven) overnight.Once the batter is risen (it will also smell fermented), add salt and mix gently to combine. Make idlis and dosas with this batter. 

Refrigerate the batter if not using immediately to prevent further fermentation and souring of the batter.

Idlis: Fill the steamer vessel with 2 cups of water and bring to a boil. Lightly grease the idli molds with a few drops of oil. Pour the batter to fill the molds. Slightly under-fill the molds so that the idlis have room to rise.Place the molds in the steamer vessel, cover with the lid, and cook for 8-9 minutes. You can check if the idlis are done with a toothpick (it should come clean). If you overcook, the idlis can become dense and hard.

Remove the hot idli molds from the vessel, let cool for a few minutes, then gently remove the idlis with the help of a spoon. It should come away easily since you greased the molds.

Dosas: 

Place the well-seasoned dosa pan on medium heat. Sprinkle a few drops of water, if it sizzles, the pan is ready. Add a few drops of sesame oil to the pan and gently wipe with a wad of paper towel.Pour a ladle-full (around ¼ cup) of batter in the center of the dosa pan. Starting at the center, quickly make concentric circles of increasing diameter with the rounded cup of the ladle.

This will form the dosa shape. Pour a few drops of ghee or oil on the dosa and around the edges. Cook for a couple of minutes till the bottom is golden brown, then flip with a wide spatula and cook the other side for a few seconds. If you have spread the batter thin enough, you may not even need to flip the dosa. Remove the dosa to a plate and serve immediately or keep it warm while you finish making more dosas.

Serve idlis and dosas hot along with sambar, coconut chutney, tomato chutney, chutney podi, etc.

NOTES:

1. If the blender motor becomes hot while grinding, turn it off and wait for some time before starting it again.

2. If your dosa pan becomes too hot, use a lightly moistened towel to wipe the surface.Then add a few drops of oil, wipe with a paper towel, and make the rest of the dosas.

3. Dosas can also be made like a thick pancake without spreading the batter thinly. In this case, you will definitely need to flip and cook the other side too. Such thick dosas are called spot dosas or set dosas.

4. Leftover idlis can be stored in the fridge overnight. Re-heat them gently in the microwave or in a steamer vessel. Dosas on the other hand, are best served fresh.

Enjoy fluffy idlis and crisp dosas any day with this recipe for the perfect Idli/Dosa Batter.

Idli & Dosa Variations:

Masala Dosa: A spiced potato filling is placed on the cooked dosa before folding it over. This post has the recipe for the masala dosa potato filling.

Egg Dosa: I crack an egg in the center of the dosa, then cover with a lid and cook until the egg white is set for a delicious twist on the regular dosa. You can also simply roll a dosa and 

omelette together for another take on the egg dosa. This is a great way to feed kids a balanced meal in one shot!

Nutella/Peanut Butter Dosa: Because, why not?!!

Uthappam: Use the regular dosa batter to make thick, pancake-like dosas. Top the dosa with finely chopped onions, tomatoes, green chilies, cilantro and pinch of red chili powder before turning it over and cooking the other side. You can also add grated carrots and other vegetables like fresh peas. This is a great option for using up leftover dosa batter that has become too sour.

Adai Dosa: A power-house of protein, these dosas are made with a lentil-rich, unfermented batter. Here is the recipe for healthy adai dosa.

Rava Idli: An instant idli recipe that uses an unfermented batter made with semolina flour and yogurt. Find rava idli recipe here. A thinner version of the batter can also be used for making instant rava dosas.

Neer Dosa: Super thin, lacy rice crepes made with a runny rice and coconut batter (unfermented). These dosas stay white after cooking and are soft rather than crisp. 

Pesarattu: An Andhra version of the dosa, it uses green gram or mung beans instead of urad dal in the batter.Using other lentils, brown rice, quinoa, millets, etc in 

idli/dosa batter: You can definitely make idlis and dosas even more healthy by adding these healthy substitutes.

Helpful Resources:

Here are some of the resources you will find helpful in making idli/dosa at home.Please note that these are not affiliate links and I do not earn anything from them. I am simply sharing whatever I have found helpful with you.

Blender: High Performance blender is my personal favorite.

Dosa pan: Lodge cast iron round griddle, 10.5″ diameter.

Ladle: Use a stainless steel ladle with a rounded cup and long, flat handle like this one.

Spatula: Use a large, sturdy, stainless steel spatula like this one.

Sesame/Gingelly Oil: I use this brand, but you will find it for a fraction of the cost at Indian/Asian grocery stores.

Idli Steamer/Molds: I use this one, but again, it was bought for a fraction of the cost in India. Many Indian grocery stores steamers/molds.

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