Soft Idli/ dosa batter recipe

Idly and Dosa/ dose is authentic to Karnataka invented by people of Udupi, it was made on the temple streets of Udupi. Idli is a typical South Indian savoury cake but very popular across the country. It is often eaten as breakfast or as a snack. Idlis and dosas in South India is usually had with sambar or any chutney – pudina chutney, ginger chutney, tomato chutney, coriander chutney, sweet chutney, coconut chutney and many more.. The discovery of this famous South Indian delicacy is also found with both Karnataka and Tamil Nadu laying claim to its invention.

In this post I have concentrated on preparation of soft idlis. You can use this same batter for preparing soft dosas as well. Just add little more water to the batter. I love this batter the most and often prepare this at home as my family prefers to have soft idlis or dosas. I usually make a prior preparation and store this batter for 4 to 5 days in the refrigerator. This way it becomes easy to prepare in today’s hectic life.

Idli is nutritious as it is a rich source of carbohydrates, fibres and proteins. As idlis are fermented, it becomes more protein and vitamin rich. When fermented, the bio availability of proteins and vitamin B content in the food increases.

Idlis are made by steaming, so the fat content is low and make Idlis easily digestible and easy on the stomach. This makes a healthy dish with low carbs!

This recipe is very easy to prepare. It is only the fermentation process and the grinding that consumes lot of time. But preparing this is totally worth it as it is homemade and healthier compared to consuming them outside.

I made quite a few attempts till I finally came up with the perfect proportion, just the way I wanted it to. This batter is so helpful in my busy schedule and at the same time I’m able to make the perfect delicious idlis and dosas at home:)

Soft Idli Batter Recipe

Ingredients: (makes upto 35 to 40 idlis)

Urad dal 1 cup

Rice ( any normal rice- steam/ raw/ broken rice) 3 cup

Medium avalakki ( beaten rice- medium sized) 1 cup

Methi seeds 1 tsp

Salt ( as per taste)

Method of preparation:

Step1:

In a big bowl soak the above mentioned proportion of urad dal, methi seeds and rice all together with water. The water should be of room temperature.

Soak it overnight. Or 7 to 8 hrs

Step 2:

Now, when the mixture is soaked well, soak the beaten rice (medium avalakki) in water for 20 mins.

Step 3:

In a mixie jar, add in the soaked mixture with soaked beaten rice and start grinding. It should form a semi thick liquid. Not too thick or too watery.

Step 4:

Once you finish grinding the complete mixture to a good batter, keep it aside for fermentation overnight. The batter should rise up.

Step 5:

After it is fermented well, add salt. Now your batter is ready to use.

You can make idlis using idli cooker. Or make the batter a little thinner by adding water and make yummy soft dosas. Enjoy!!