10 Tips To Make The Perfect Dosa/Idli Batter


Welcome to the world of delicious South Indian cuisine! Follow these 10 tips to make the perfect Dosa/Idli batter and impress your taste buds.


Tip 1: Soak the rice and lentils separately for at least 6 hours. This helps in easy grinding and results in a smooth batter.


Tip 2: Use a good quality blender or grinder to grind the soaked rice and lentils. The consistency of the batter should be smooth and thick.


Tip 3: Add a handful of flattened rice (poha) while grinding the batter. This helps in making the dosas crispy and the idlis fluffy.


Tip 4: Don't forget to add a pinch of fenugreek seeds while soaking the lentils. This gives a nice aroma and flavor to the batter.


Tip 5: After grinding, let the batter ferment for at least 8 hours. This helps in making the dosas and idlis soft and fluffy.


Tip 6: Add a little salt to the batter just before making dosas or idlis. This helps in enhancing the taste and also aids in fermentation.


Tip 7: For making dosas, spread the batter in a circular motion on a hot tawa. Use a little oil to make them crispy and golden brown.


Tip 8: To make idlis, steam the batter in idli moulds for about 10-12 minutes. Serve them hot with chutney and sambar for a perfect breakfast.


Tip 9: Leftover batter can be stored in the refrigerator for up to 2 days. Just add a little water and mix well before using it again.