Easy Idli Dosa Batter (How To Make Idli & Dosa With Same Batter Homemade)

You may know how to make the batter for idli or dosa. But, do you know how to make the same batter for both of them? Some of you may know and many of you don’t. If you don’t know to make the same batter for idli and dosa, you are in the right place to learn the right recipe. This is an easy idli dosa batter and anyone can make it at home quickly.

Most of the people around Sri Lanka and India would like to eat Idli and Dosa. Especially, South Indian people often make one of these for their breakfast. It’s because, both of them are tasty, moreover, both are good for your health compared to other competitive foods like white bread, pittu, string hoppers, etc.
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How idli and dosa considered healthy foods? One of the main ingredients for easy idli dosa batter is split skinned black gram or urad dal which play the major role in your healthy body. Urad dal is very rich in iron content which helps to boost the energy level in the body and keeps you active. Besides, it is really a good source for your skin, improves digestion, boosts heart health, removes the excess oils in your face thus treating acne, very rich source of protein which helps you to build the muscles, and prevents constipation. This is why I considered easy idli dosa batter as a healthy food.

Basically, we Sri Lankans eat idli and dosa for breakfast. But it is a fantastic meal for dinner and lunch as well. Alright, without talking much, let’s see how to make easy idli dosa batter in Sri Lankan style at home.
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Easy Idli Dosa Batter for Soft Idly and Crispy Dosa

Ingredients

• Split skinned black gram/Urad dal – 250g
• Idli rice/Parboiled rice – 750g
• Salt – As you need
• Water – As you need

Instructions

1. Take the urad dal or split skinned black gram in a bowl. Add water and leave it to soak for 4 to 5 hours. In another bowl, soak the idli rice in water for the same time. (Refer Note 1)

2. Now, wash both urad dal and idli rice separately at least 2 or 3 times. Drain off the water completely.

3. Put the urad dal into the food processor or blender. Add some water. The water level should be exactly same level of urad dal.

4. Grind it until you get a smooth batter. Pour the batter into the bowl and keep aside.

5. Likewise, put the idli rice in the blender and add some water. Again the water level should be exactly same level of idli rice. Grind it until you get a smooth batter. Pour the smooth batter on top of the urad dal batter.

6. Add some salt. I added about 2 teaspoons. (Refer Note 2)

7. Mix both well with the spoon. Keep in mind, it is good to mix the batter in one direction. It could be either clockwise or anti-clockwise direction.  Now, keep the mixture aside until it gets fermented. It usually takes 10 to 14 hours. (Refer Note 3 and Note 4)

8. After fermentation is complete, gently stir the batter with the spoon in one direction. Take the batter you want to use in a bowl and keep the balance in the fridge for future use. (Refer Note 5)

9. Alright, now it’s time to make idli or dosa.

10. For idli, take the idli steamer and get off the idly tray. Pour some water into the idly maker and place it on the stove. Switch on the flame and boil the water.

11. Grease the idli holders with cooking oil.

12. Pour the batter into the idli holder with the ladle.

13. Fill up all the idli holders.

14. Once the water boils, put the idly tray inside the idli maker.

15. Cook covered under high flame until the idli is well-cooked. It may take about 10 minutes. (Refer Note 6)

16. Now, take off the idli tray and spray some water on top of each idli. Let it cool down for 1 or 2 minutes.

17. Put a small spoon underneath the idli and carefully spread and take it out. Give a good attention when you take off each idli. I recommend you to use non-stick idly trays so that it will be easy to take it out. (Refer Note 7)

18. These are the idlies you will get once you correctly follow my steps.

19. You can have these idlies with sambal or with sambar or any other dish which suits for idli.

20. For dosa, heat the non-stick dosa pan and pour the batter using a ladle. (Refer Note 8)

21. Using the same ladle gently round the batter and spread it evenly.

22. If you want, you can add some ghee or oil on top of the dosa. When it is cooked enough flip it to the other side.

23. Here is a perfectly cooked gee dosa.

24. To make egg dosa, pour one egg on top of the dosa. Add some ghee or oil around the egg edges. You don’t need to flip it to the other side. But if you don’t like half boiled egg, you should flip it to the other side as well.

25. Here is a perfect egg dosa without flipping to next side.

26. This is how to make the soft idli and crispy dosa with the same easy idli dosa batter.

Notes

Note 1: The water level should be above the urad dal and idli rice.

Note 2: If the salt is not enough, you can add later as well. So don’t add more than 2 teaspoons of salt.

Note 3: Keep this batter mixture in a large bowl, because the batter may foam up during this 12 to 14 hours time.

Note 4: Basically fermentation happens quickly in the summertime and takes longer in the wintertime.

Note 5: The batter should be in pouring consistency. If you feel it’s thick, you should add some water and mix it.

Note 6: My idli maker has 2 idli trays with 7 idli holders in each tray. If your idli maker has one idli tray, then it won’t take 10 minutes to cook. It will be less than 10 minutes.

Note 7: If you are using a non-stick idli tray, you don’t need to worry much about taking it out. Here, I’m not using the non-stick tray, so, I carefully take off each idli.

Note 8: If you don’t have a non-stick dosa pan, you should grease the pan with a little oil before pouring the batter.

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