All of us will agree that ready made batter comes nowhere near the homemade Idli batter. I kept it in refregitator without adding salt it will remain good or not. I live in NJ. 2. Also, I don’t know how old the dal is because the packet never mentioned any dates. Also, once risen/fermented, should we mix/stir it? We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. The time will depend on where you live. The consistency of the batter should be free flowing, but it shouldn't be runny. The grinding will likely take around 15 minutes. I just move the whistle to venting position and use an external timer (Since IP doesn’t count on venting position). I tried 3:1 ratio and everything except sendha namak.. being in New Jersey, it’s cold right now so used instapot for fermentation but no luck.. idlis were soft but sticky due to no fermentation. Thanks for the advice Manali! Not sure what I did wrong, I followed the recipe. I am a South Indian and even I dont know whether I will be able to give these many details on batter preparation.Kudos to such an amazing explanation.. http://www.cookingandme.com/2013/11/plain-dosa-recipe-how-to-make-dosa.html, http://www.veggiebelly.com/2011/03/perfect-dosa-recipe.html, http://timesofindia.indiatimes.com/life-style/food/recipes/The-secret-to-making-crispy-dosa/articleshow/14023002.cms, http://www.cookingandme.com/search/label/Chutneys%20and%20Dips, consider supporting our work with a contribution to wikiHow. This is a wonderful recipe. For how many days can I store the batter in the refrigerator ? All in all, making dosa batter is not as hard as it sounds as long as you be patient and keep consistency in mind as this will make or break your dosa, quite literally. Add 1.25 (10 oz) to 1.5 cups (12 oz) ice cold water and grind the dal to a fine paste. Thank you. 5 days Grind rice to a smooth paste. I live in moist Kerala: use half and half – dal and rice. And once I started using my Instant Pot to ferment the batter, there was no looking back! Trust me, it makes a difference. Today night I will be grinding the dal rice.. but I want to make idlis for lunch . Could it be spoiled? Mixing with hands helps in the fermentation process so don’t skip this step. This batter makes soft and spongy idlis and crispy dosa. And I always use Sendha Namak (Rock Salt). How do you go about circumventing this? Do I stir out the air from the batter and then put in a tight lidded container? Next time i will try 1:4ratio. I will have to try, when I do I will post it! Learn more... Dosas are very thin pancakes usually made from rice and urad dhal (also known as split black lentils or black gram). No Soak No Grind Idli Dosa Batter – How to make Idli Dosa with rice and urad flour – Easy Idli dosa without soaking and grinding – Rice flour Idli Dosa – One of the easiest way to make idli dosa without the hassle of soaking and grinding. Indian food is very versatile and what people in the north eat is very different from what people in south eat which is again very different from what people in east eat. Okay, when I didn’t know how to make the batter, I read several recipes online and a lot of them asked to add little water while grinding. The time will depend on where you live. Now, transfer the  ground rice to the same pot as the dal. I tried your recipe and the batter rose fantastically. You always learn from your failures. They are squishy but spread apart. What happens if the batter is little thin (little less than runny but more liquidy than expected) after grinding? Thank you for sharing this detailed post. I highly recommend using Idli Rice here, which is a variety of short-grain parboiled rice. Heat a pan on a low to medium flame. Always impressed with how detailed your recipes are ! If it hasn’t fermented, let it ferment for some more time. and would love to eat a few soon in a South Indian restaurant. The batter will obviously increase in volume. Steam in a steamer for 10 to 12 minutes on high heat or in an Instant Pot for 13 mins with pressure valve in venting position (with 1 cup water in the pot to generate steam). The amount of water will depend on the type of rice/dal you use. Typically, instant dosa batter can also be used to make idlis. In the fridge, take it out at room temperature for around 20 minutes and then cook. 7 expensive beauty products you can make yourself. 1. Leave some water to air out before gridding the batter, or blend and soak with bottled water? did your batter ferment? Add sendha namak (rock salt) to the rice and dal mixture. Very surprised. When I start to grind Idli dosa batter, I struggled a lot to get soft idlies. . I think I will give it two smoothie cycles ! Much batter i would need approximately? Do you think that plays a major factor? Please note that when IP is in venting position, it doesn't display the time, so use an external timer. So, when I posted the Instagram stories, I had several people ask why not soak the dal and rice together? See if that makes a difference. 1. I am using Laxmi ponni rice and 24 Mantra urad gota. Soft idli & crispy dosa batter recipe (2-in-1 batter) These ratios yield good crispy as … Should the consistency of the rice be smooth or slightly course? You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Method. Yes you could,but you shouldn't, here’s why: Dosa batter is pretty complex, if you want to go for the traditional, paper thin, crispy, golden wafer dosas, then Idli batter won't work as its not as fine as the dosa batter should be. Then lower the flame, add the urad dal. Well the reason is that rice and dal have different texture. Can u plz guide on how can the fermented idli batter be stored To make idlis the next day? Hi, thanks for the great recipe. Add 1 teaspoon methi seeds to the dal while it’s soaking. Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Last question: the fermented test. Or does it go straight into the fridge? The light bulb will produce enough heat to allow for fermentation but not enough to begin to cook the batter. I just wanted to ask about using the IP to ferment. After the fermenting , do I need to stir the batter before making the idli? What should be the ratio of dal to rice for making idlis and dosa. Warm places, it might ferment in 6 to 8 hours. Slowly add 1 tablespoon of water at a time until the batter … Hi Manali, After the batter is fermented can I keep it in the fridge and use it the next day for making idlis? So let’s go! Idly batter is thicker in consistency than a dosa batter. I always add some fenugreek seeds (methi seeds) to the batter. I don’t ever remember mom making the batter at home. Okay guys, I hope that was helpful. I have never made this batter in India but if I was, I probably won’t add salt before fermentation. Can I savage the batter and if my urad daal is old what can I do? If you live in a very warm place, then simply keep the batter on the counter to ferment. Mixing by hands help in fermentation process. The batter should float which means it's fermented. Hi ! However, I noticed that the batter doesn’t rise. Hi Manali! It's also possible that your pan is simply too hot, or you're trying to lift the dosa too early before it properly cooks. Your email address will not be published. And if not, you can always make dosa and uttapams out of this, idlis will be hard if the batter doesn’t ferment but dosa should be good! On my blendtec, I usually press the smoothie button or the soup button. Hi Manali! Some varities of dosas (mostly served in restaurants), such as paper dosas, are large enough to be roughly the size of a table. The idli turns out soft but the dosa doesn’t have tiny holes in it when I spread the batter on the pan. It gives consistent results. The … cold water so that the blender doesn’t heat up too much while grinding. How long do you run your blend tech for grinding the rice ? when it’s cold, the addition of salt helps in fermentation. It helps in fermentation. I grew up in north India where Idli and Dosa are not a everyday thing. If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible. I have few questions regarding this batter – ", "Initially I was not getting a proper mix. Increase the time to 12-14 hours. Mix until well combined. I remember watching my mother and aunts doing this to speed up the fermentation process. a fermented batter will rise and become bubbly and frothy at top. Sometimes it’s hard to tell without any dates on packages. Like really really far. I did not use the instant pot to ferment. Thanks for the recipe! Everything you said was so correct. References We use cookies to make wikiHow great. Here it takes around 12-14 hours for the batter to ferment. The batter is now ready to use. And monsoons here.dont know 2hrs enough ir not for fermentation . For 1/2 cup dal, I usually add around 1/2 to 3/4 cup water to grind. So, I just place the batter in the pot, cover with a glass lid and press the yogurt button. Now, that would depend on where you live. Spoon help to remove idli from plate in earlier and neater way. This evening I again warmed the oven to 200 degrees shut it off and left the pot in without wrapping it. When complete, remove the dhal from the grinder and place in a large bowl. If not then it needs more time for fermentation. Dosa is light, healthy and can be prepared in no time, making it a popular breakfast food for several people across the country. Within an hour, the batter had risen and was overflowing slightly. Ahh, the most important question. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 4- Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. . How long it takes for the batter to ferment? Air expansion is necessary for the fermentation process. Works a treat. The batter should have a nice flowing consistency (it should not be runny though). Use your spatula to flatten the batter down once you have spread it for extra crispiness. use regular room temperature water and the batter should float in it. When I cook again, do I need to put the batter outside the fridge to make it room temperature before cooking? Thank you for the suggestions! I used my oven. wikiHow is where trusted research and expert knowledge come together. This morning, I wrapped the pot with a couple of kitchen towels and left it in the oven with the door shut. That’s so far from reality. https://www.cookwithmanali.com/crispy-masala-dosa/. Hi Manali, Making paper dosas: To make a paper dosa, which is thinner and crunchier, you can use 1/4 cup batter and spread it thinner on the skillet. Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. Thanks for all the tips for first timers! Hi Manali I tried your Idli dosa batter and it came out amazing. So when I started cooking, I had zero knowledge about south Indian cooking. should be fine, just don’t use the lid that comes with IP, use a regular glass lid. After watching this site, I now feel quite comfortable about dosas, "I liked the simplicity. Try again! I am also adding fenugreek seeds, poha and himalayan pink salt. I run a single cycle in blendtec and works fine. After 5 to 6 hours have passed, drain the water from the dal. Is there a pan I can use to make huge dosa? The best temperature for fermentation is 80–90 °F (27–32 °C). In my family dosa idli was one of the biggest challenges for me n my mom. 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. did you do the float test by dropping some batter in a bowl and did it float? To make idli: grease idli plates and then fill them with the batter. They are a good source of protein and are relatively easy to make. Hi can u tell me how to make idli with idli rava..and udad daal…?i have made idli with the help of your recipe and it’s turned out really very well…. wikiHow marks an article as reader-approved once it receives enough positive feedback. To make dosa, pour 1 cup of idli/dosa batter into a bowl along with 1 tablespoon of besan/chickpea flour and 1 teaspoon of sugar. This post is solely for beginners. When you’re ready to cook the dosas, heat a pan over medium heat, season the pan by rubbing a cut onion and some oil on it, then ladle the batter into the hot pan. Thanks. But I would say it would hold true for majority. Sorry for the delay but better late than never I guess? Isn’t that’s how it always is? Once you have ground the dal and rice, you mix them together with clean hands. I live in chilly Minnesota and I ground the batter in my Vitamix (smoothie setting) last night, then set it in a 200 degree pre-warmed oven, overnight. The urad dal ( urad dal dhuli ) dosas when you 're finished, keep reading the post the... Air no problem and then fill them with the door shut after adding a decent amount of will... A single cycle in blendtec and works fine on your ad blocker if using Instant.. Us, eating South Indian food = curry + naan and did it float 13 hours ferment! All of wikiHow available for free make idli and dosa were made well the reason is that and... Press the smoothie or soup button usually of questions, if it dry... Seeds ) to the same where idli and dosa idlis and dosa home... You do not skip reading the post food = curry + naan small limitations if! 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