Batter for Idli and Dosa

by Kamala on July 18, 2009


Idli_dosa_batter_1Idli and Dosa are traditional south Indian food. The batter required to prepare Idli and Dosa normally requires at least 15 hours.

Preparation time: approximately 15 to 16 hours.

Ingredients for Idli and Dosa batter

  • Boiled rice – 4 cup (sold in the market as idly rice)
  • Split Black gram (urad dal) – 1 cup
  • Fenugreek (methi) seeds – 1/2 tea spoon
  • Salt – 1 tea spoon approximately

Idli_dosa_batter_2 Idli_dosa_batter_3


Step 1

  • Wash, soak rice and keep it in water for 4 to 5 hours.
  • Wash, soak black gram along with fenugreek and keep it in water for 4 to 5 hours (even less about 1–2 hours).

Idli_dosa_batter_4 Idli_dosa_batter_5

Step 2

  • Drain water, grind the dal and fenugreek to a fluffy and smooth paste by adding water as required.


  • Then grind the rice with salt to a mild coarse paste.


  • Mix both rice and dal pastes and stir well.


Step 3

  • Keep this mix for at least 10 hours for fermentation.
  • After fermentation, stir it nicely.



  • Use larger vessel to avoid overflow while the mix ferments.
  • In winter it takes longer time (12 to 14 hours) to ferment and during summer it takes lesser time (9 to 10 hours)

This is the basic batter needed to make Idli, Dosa and Utthappam etc.

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{ 10 comments… read them below or add one }

V.Malathi July 19, 2009 at 2:21 pm

Dear Kamal

Its excellent and nice work.Good initiative. Picturisation is very nice.
The lay out, colour and style are pleasing to the eyes. Keep going.

Kamala July 19, 2009 at 10:04 pm

Thanks for your comments. Keep visiting.

Pavithra.U December 21, 2009 at 7:39 pm

Hello Madam,
I want to know the preparation of ‘Kushboo Idly”.Thank you.

Jayaraman January 14, 2010 at 6:00 pm

Dear Madam,

Your method of preparation of idly and dosa batter is absolutely correct in a traditional way. By using latest technology even we can ferment the batter before 8 hours which gives same taste and texture. I have worked in this area technically for more than 3 years period. If I give some boosters (less than 1 g mix for 1 kg of material) for fermentation of rice and urid dhal paste to get correct taste and texture of idli and dosa, will be any scope in the market.

nagini January 21, 2011 at 9:40 am

this is the frist time i am visting this site.And i stays in usa. i want to know how to make dosa bcoz here i dont know which rice to us.can u plz help me out. awaiting for ur reply…

mothers site February 3, 2011 at 5:51 pm

Thank you… this is nice, but if we put fenugreek the dosa have sme bitter taste is in it? how to prepare masala dosa and raggi dosa..please if you know email can find more than 5 variety of dosa in this mothers site moms dosa varieties ..check it out it may be help you.

Rajashree March 19, 2011 at 12:47 am

Hi Kamala
Do you know what booster is jayraman talking about? Let me know if you know what it is, So that we can use it instead of fermenting for a long time. By the way are you here in USA or in India? I can come to visit you if you are staying here in US. Thanks for a very nice recepie. I didn’t try it because whenever I make idlis I am always very unsuccessful. It always becomes hard.

Vijaya July 20, 2011 at 9:07 pm


I usually try preparing dosa with normal rice. My dosa gets so hard. Is it mandatory to use parboiled/idli rice for dosa to get a crispy and lite dosas ?

Nira November 24, 2011 at 9:07 am

excellent receipe. I have tried this and was very satisfied.

ARTI SINGH May 17, 2012 at 12:21 pm


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