Easy Idli Dosa Batter (How To Make Idli & Dosa With Same Batter Homemade)
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Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 60 Idli or 60 Dosa
 
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Ingredients
  • Split skinned black gram/Urad dal - 250g
  • Idli rice/Parboiled rice - 750g
  • Salt - As you need
  • Water - As you need
Instructions
  1. Take the urad dal or split skinned black gram in a bowl. Add water and leave it to soak for 4 to 5 hours. In another bowl, soak the idli rice in water for the same time. (Refer Note 1)
  2. Now, wash both urad dal and idli rice separately at least 2 or 3 times. Drain off the water completely.
  3. Put the urad dal into the food processor or blender. Add some water. The water level should be exactly same level of urad dal.
  4. Grind it until you get a smooth batter. Pour the batter into the bowl and keep aside.
  5. Likewise, put the idli rice in the blender and add some water. Again the water level should be exactly same level of idli rice. Grind it until you get a smooth batter. Pour the smooth batter on top of the urad dal batter.
  6. Add some salt. I added about 2 teaspoons. (Refer Note 2)
  7. Mix both well with the spoon. Keep in mind, it is good to mix the batter in one direction. It could be either clockwise or anti-clockwise direction. Now, keep the mixture aside until it gets fermented. It usually takes 10 to 14 hours. (Refer Note 3 and Note 4)
  8. After fermentation is complete, gently stir the batter with the spoon in one direction. Take the batter you want to use in a bowl and keep the balance in the fridge for future use. (Refer Note 5)
  9. Alright, now it’s time to make idli or dosa.
  10. For idli, take the idli steamer and get off the idly tray. Pour some water into the idly steamer and place it on the stove. Switch on the flame and boil the water.
  11. Grease the idli holders with cooking oil.
  12. Pour the batter into the idli holder with the ladle.
  13. Fill up all the idli holders.
  14. Once the water boils, put the idly tray inside the idli steamer.
  15. Cook covered under high flame until the idli is well-cooked. It may take about 10 minutes. (Refer Note 6)
  16. Now, take off the idli tray and spray some water on top of each idli. Let it cool down for 1 or 2 minutes.
  17. Put a small spoon underneath the idli and carefully spread and take it out. Give a good attention when you take off each idli. I recommend you to use non-stick idly trays so that it will be easy to take it out. (Refer Note 7)
  18. You can have these idlies with sambal or with sambar or any other dish which suits for idli.
  19. For dosa, heat the non-stick dosa pan and pour the batter using a ladle. (Refer Note 8)
  20. Using the same ladle gently round the batter and spread it evenly.
  21. If you want, you can add some ghee or oil on top of the dosa. When it is cooked enough flip it to the other side.
  22. To make egg dosa, pour one egg on top of the dosa. Add some ghee or oil around the egg edges. You don’t need to flip it to the other side. But if you don’t like half boiled egg, you should flip it to the other side as well.
  23. This is how to make soft idli and crispy dosa with the same easy idli dosa batter.
Notes
Note 1: The water level should be above the urad dal and idli rice.

Note 2: If the salt is not enough, you can add later as well. So don’t add more than 2 teaspoons of salt.

Note 3: Keep this batter mixture in a large bowl, because the batter may foam up during this 12 to 14 hours time.

Note 4: Basically fermentation happens quickly in the summertime and takes longer in the wintertime.

Note 5: The batter should be in pouring consistency. If you feel it’s thick, you should add some water and mix it.

Note 6: My idli maker has 2 idli trays with 7 idli holders in each tray. If your idli maker has one idli tray, then it won’t take 10 minutes to cook. It will be less than 10 minutes.

Note 7: If you are using a non-stick idli tray, you don’t need to worry much about taking it out. Here, I’m not using the non-stick tray, so, I carefully take off each idli.

Note 8: If you don’t have a non-stick dosa pan, you should grease the pan with a little oil before pouring the batter.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/easy-idli-dosa-batter-make-soft-idli-crispy-dosa-homemade/