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May 22, 2019

Easy Idli/Dosa Batter -How to make Idli /Dosa Batter at home

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Dosa / Idli batter -How to make Dosa batter/ Idli batter at home.

idli dosa batter

Making Dosa batters/ Idli batters at home is a routine task in south Indian homes. But in most north Indian kitchens, while dosas are a delicacy we crave to eat occasionally. They have found a place in the weekly or monthly menus.

Hence, making them at home is a healthier option. Although many ready-made batters are now available, I still love to prepare them from scratch at home. It’s homemade, hygienic, healthy, one can choose the ingredients and make them with lots of love for the family.

Many of you who may think it’s complicated and a big task to handle, will be pleasantly surprised once you try my recipe and this will give you market-style crispy dosa in your own kitchen.

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idli dosa batter
Easy Idli/Dosa Batter -How to make Idli /Dosa Batter at home
Print Recipe
Homemade Dosa, Idli batter. Best recipe to make crispy dosa and soft idli
  • Courseappetizer, breakfast, Dinner, entree, Lunch, main course
  • Cuisineindian, south indian
  • Keyworddosa batter
Servings Prep Time
6 ppl 12 hours
Servings Prep Time
6 ppl 12 hours
idli dosa batter
Easy Idli/Dosa Batter -How to make Idli /Dosa Batter at home
Print Recipe
Homemade Dosa, Idli batter. Best recipe to make crispy dosa and soft idli
  • Courseappetizer, breakfast, Dinner, entree, Lunch, main course
  • Cuisineindian, south indian
  • Keyworddosa batter
Servings Prep Time
6 ppl 12 hours
Servings Prep Time
6 ppl 12 hours
Ingredients
  • 2 cups Basmati white rice Use any of your choice
  • 1 cup urad dhuli dal
  • 1/2 cup poha
  • 1/2 tsp Methi fenugreek seeds optional
Servings: ppl
Instructions
  1. Wash the rice and urad dal together till clean.
  2. Soak the two overnight in a covered vessel with 1/2 tsp of methi seeds.
  3. Morning: Wash the poha and add it little by little while grinding the the rice and dal mixture. Dont make it too thin or too thick.Keep the consistency just right.
  4. Now, leave this batter covered, in a warm place to ferment. For best results the batter should be perfectly fermented and doubled in quantity.
  5. Summers: 4-5 hours Winter: Overnight.
Recipe Notes

Methi dana seeds are optional as they leave a little taste in the batter.But they also help in fermentation. We keep the consistency as 2:1 ( 2 portions of rice and 1 portion of dal)

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Filed Under: 30-Minute Meals, Appetisers-snacks, Basics, Breakfast, Dinner, Kids Corner, Lunch, No Onion-No Garlic, Sauces/Chutney Tagged With: Dosa, Mains, South Indian

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Hi, Am Aditi ! Welcome to my Blog! Am a recipe developer ,food writer and blogger based in Delhi,India.From being a Banker to a Food Blogger, my journey from figures to flavors commenced after my son was born. Now,its a passion. I just love cooking ,developing new recipes and my new love for Food Photography. Am a self taught cook and just learning my way to good food photography. I believe in keeping a healthy lifestyle and eating healthy food.This blog is a document of my exploration/adventure with Food .If you like my blog ,do leave a comment.

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About Aditi

Hi, Am Aditi ! Welcome to my Blog! Am a recipe developer ,food writer and blogger based in Delhi,India.From being a Banker to a Food Blogger, my journey from figures to flavors commenced after my son was born. Now,its a passion. I just love cooking ,developing new recipes and my new love for Food Photography. Read More

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