FAIL PROOF IDLI & DOSA BATTER , Prepared in Mixer Grinder. Make Soft , fluffy and perfect Idlis, crispy Dosa, Uttapams and many more dishes from same batter.

How about making South Indian breakfast dishes like Idli, Dosa, Uttapam, Appe from same batter? Checkout here the detailed post for my version of fermented batter to make perfect South Indian dishes with so ease…

Don’t forget to checkout the yummy and very very essential Chutney recipes and Idli Podi recipe to serve with Idli, Dosa and almost every south Indian Snacks …

Let’s start from the beginning. Idli/dosa batter has two main ingredients – rice and urad (urad dal or ulutham parippu).

What kind of rice to use?

When you go to the any Indian grocery store, you will find “Idli Rice” which is specifically meant for idli/dosa batter. It is a kind of fat, short-grained, aged, parboiled rice. If not available , one can use any short or medium sized rice. Long grain rice is not at all recommended for making batter.

What kind of urad dal to use?

Dehusked black gram, either whole or split, are to be used. Make sure the urad dal is not too old. I find that a 3:1 proportion of rice to dal works well for batter that makes perfect idlis and dosas.

Do you need other ingredients?

  • I always add few Fenugreek Seeds while soaking and grinding. It helps to give softest Idli / Idly ..
  • Another helpful ingredient is a handful of cooked rice or flattened rice flakes (aval or poha).

But the most important part is Time. You simply cannot rush the fermentation process; overnight is usually better (at least 8 to 10 hours), but if it is extremely hot and humid where you live, the batter may be ready in 5 to 6 hours.

The literal process to follow for perfect idli/dosa batter is Soak, grind, ferment and ready…

Traditionally, rice and dal are soaked and ground separately, then mixed together, and allowed to ferment. A wet stone grinder is the best tool for this job. No doubt even a powerful blender can do the job equally well.

Actually according to me there is no reason why you cannot soak and grind the rice and dal together. In fact, it makes totally practical given our busy schedules.

Once you have a smooth, thick batter, pour it into a container with enough room to allow it to rise. I always add salt only after fermentation, but some people say it doesn’t matter when you add salt, before or after fermentation. But if you live in a very cold region, only then add salt before fermentation.

If the weather is warm enough where you live (say, above 70 deg.F), the batter will easily ferment when left on the countertop. Make sure it is not directly in the path of an AC vent or a drafty window. If it is cold where you live, the oven is a nice, toasty place to let the batter ferment. If your oven has a “Proof” setting, you can use that. Or, simply warm the oven on the lowest setting, turn off the oven, and set the container inside the oven to ferment.

If you have done everything right, you will wake up to this fermented goodness. The batter will at least double in volume…

Give the batter a good stir, add salt if you haven’t added it already, and you are now all set to make idlis and dosas. This batter makes soft idlis and crisp dosas equally well.

Rice Lentil batter is very useful in making many dishes like Idli, Dosa , Uttapam, Appe etc. Idli and Dosa are weekly affair at my home. My family including my little one is very fond of these south indian dishes.

Checkout the Video recipe here..


  • 1 cup Urad Whole ( Even Urad Dal can be used)
  • 2 cups Idli Rice
  • 1 cup Raw Rice
  • 1 tsp Dry Fenugreek Seeds
  • 1/2 cup Poha (Flattened Rice)


First mix all the ingredients except Poha, and wash properly. Wash till water comes Clean. Allow it to soak with plenty of water for at least 7-8 hrs or overnight.

There is also a way to soak everything seperately , grind and then mix all well. Actually i never tried that way. I always make Idli Dosa batter like this only and always Result comes very very spongy Idli and Crispy Perfect Dosa.

Soak Poha after wash .. Allow it to rest for 45 mins to 1 hour.

Now,Remove water from dal rice mixture, if it has more than a glass . Add soaked Poha and grind this soaked dal rice in a grinder or mixer. Don’t Add much water while grinding. Batter should be thick enough.

Now take this batter to a wide and big container , Cover it and keep in a warm and dry place for fermentation at least for 7-8 hrs or overnight.

You can store this batter in refrigerator for a day or two. I use only for 48 hrs. Fermented items never store for long period. Use as required . Add salt and water only when use.

Enjoy this batter in many ways .. hope it be helpful to all friends..

Hope you will like this recipe. I would love to listen from you all..Do try this recipe , and don’t forget to share your feedback with me..Kindly rate the recipe and give your feedback in the comment box below..Stay connected with me on following social medias….Follow blog , YouTube Channel , FaceBook Page , Instagram, Pinterest , Twitter

Happy Cooking 🙂 🙂



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  4. cookshideout

    Beautifully fermented batter – looks so foamy and perfect. Dosa have turned out crispy and awesome. Thanks for all the tips and tricks to make perfect batter.

    Liked by 1 person

  5. FoodTrails

    Wonderful share Ruchi . Perfectly fermented batter..recipe is so good especially for the beginners and those who struggle to get perfect batter. Idllis look so soft and fluffy and dosa has turned so crispy.

    Liked by 1 person

  6. Priya Srinivasan

    Very well explained post ruchi with step by step pictures. I grind rice and dal together these days and do not find any difference in the texture, Wonderful post, much useful for beginners!!!

    Liked by 1 person

  7. Padma Veeranki

    Idli dosa batter is a must in my refrigerator…It’s like a saviour!! This is such a detailed post and very useful especially for beginners!! Idli and dosa have turned out perfect 👌

    Liked by 1 person

  8. The batter has fermented so well. I too prefer using home made fermented batter for idlis, dosa and uttapam. Like your idea of adding poha. My mother in law taught me to add salt before the fermentation takes place. The reason being that you don’t want to mix the fermented batter too much.

    Liked by 1 person

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