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
Batter for Dosa, Idli and Uttapa
Wash and soak rice, urad dal and methi seeds for 6-8 hours.
Drain the water and grind them into a fine paste by adding little water if required.
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.
- 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.
- 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.
- 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.