Classic South Indian Idli & Dosa Batter
A versatile, fermented batter perfect for fluffy idlis and crispy dosas, with balanced spice for a flavorful experience.
Cuisine: South Indian
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups parboiled rice
- 1 cup whole urad dal (split black gram, skinless)
- 1.5 teaspoons fenugreek seeds
- 1/4 cup poha (flattened rice)
- 2 teaspoons salt
- as needed water
- 1 small green chili (optional, for medium spice)
Instructions
- 1. Rinse rice, urad dal, and fenugreek seeds separately 2-3 times. Soak rice and poha together in water, and urad dal with fenugreek in a separate bowl, for 6 hours.
- 2. Drain. Blend urad dal and fenugreek with 1/2 cup water to a smooth, fluffy batter. Transfer to a large bowl.
- 3. Blend rice and poha with 3/4 cup water to a slightly coarse batter. Combine with dal batter.
- 4. Add salt and finely minced green chili (optional for medium spice). Mix well. Batter should be thick but pourable.
- 5. Cover and ferment batter in a warm place for 8-12 hours, until doubled and bubbly. Stir gently before use.
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