Batter for Dosa, Idli and Uttapam

Dosa, Idli and uttapam are famous south Indian delicacies which are served as breakfast, lunch, snack or sometimes even dinner. These dishes can be made from the same batter, yet they taste quite different because of the variation in the cooking procedures. Here’s is a perfect recipe to make dosa batter or idli batter or uttapam batter.

Just make sure you keep in mind the exact ratio of rice and urad dal; that is 2:1, and that’s it you can make a perfect batter with few additional ingredients available in your kitchen.

For dosa recipe click here Dosa

For uttapam recipe click here Uttapam

Print Recipe

Batter for Dosa, Idli and Uttapa

Course

Main Dish

Cuisine

Indian, South Asian

Keyword

dosa batter, how to make dosa batter, how to make idli batter, how to make uttapam batter, idli batter, Recipe for dosa batter, recipe for idli batter, recipe for uttapam batter, South Indian breakfat, uttapam batter

Prep Time

20 minutes

Passive Time

8-12 hours

Servings

people

Ingredients

• 2 cups rice (any variety of rice will do)
• 1 cup urad daal/black gram (de-husked split or whole)
• 2 pinch methi seeds
• 1 tablespoon Sugar
• 1/2 teaspoon Salt

Course Main Dish Cuisine Indian, South Asian Keyword dosa batter, how to make dosa batter, how to make idli batter, how to make uttapam batter, idli batter, Recipe for dosa batter, recipe for idli batter, recipe for uttapam batter, South Indian breakfat, uttapam batter Prep Time 20 minutes Passive Time 8-12 hours Servings people Ingredients 2 cups rice (any variety of rice will do) 1 cup urad daal/black gram (de-husked split or whole) 2 pinch methi seeds 1 tablespoon Sugar 1/2 teaspoon Salt

Instructions

1. Wash and soak rice, urad dal and methi seeds for 6-8 hours.

   
2. Drain the water and grind them into a fine paste by adding little water if required.

   
3. Add salt and sugar while grinding the last batch and mix this thoroughly with the rest of the batter. Cover with a lid. Leave it over the counter at room temperature and allow this batter to ferment for at least 8-12 hours.

   

Recipe Notes

1. Don't add excess water while grinding. You can add water later after fermentation according to the need, based on the dish you are going to make.
2. I recommend soaking for 8 hours and 12 hours of fermentation, but if you are in a hurry then 6 hours soaking and 8 hours fermentation will also do.
3. If you do not have time for fermentation then add a cup of curd to the batter along with a half teaspoon of baking soda for making instant dosa or idli or uttapam.