Idli & Dosa Batter

We have all heard about the benefits of fermentation. Yet, we often wonder how to include nutrilicious (nutritious+delicious) meals in our daily lifestyle. This Idli & Dosa Batter will help you enjoy fermented foods in the form of thin and crispy rice crepes (dosas), idlis (rice dumplings), or uttapam (savory Indian pancakes) that you serve with a side of sambar or chutney.

Ingredients

 3 cups idli/dosa rice or regular white rice
 ½ teaspoon methi seeds (fenugreek seeds)
 1 cup urad dal (white skinless urad)
 ½ cup thin poha (beaten rice)
 Water for soaking
 1 ½ cups water for blending rice
 3 to 4 tablespoons water for blending dal
 Salt to taste

Instructions

1

In a large bowl soak the rice with methi seeds and in another bowl soak the dal and poha for 12 hours.

2

Drain and add the rice to a high-speed blender with the 1 ½ cups water. Blend to make a very smooth paste. There should be no grainy texture.

3

Remove and place in a bowl. Set aside.

4

In the same blender, drain and add the dal/poha mixture with the 3 tablespoons water. Blend it to a smooth paste. Add more water only if necessary.

5

Next, mix the blended dal mixture into the blended rice mixture. Stir carefully to combine.

6

Cover the batter and let it ferment for 10 to 12 hours in a warm place.

7

After 12 hours, the batter will rise, which means it’s fermented.

8

When it has risen, the batter is ready to use in a dosa, idli or uttapam recipe. Place the required batter in a bowl and add salt before making your recipe.

9

Keep the remaining batter in an air tight container in the refrigerator for up to 5 days.

Serves 15 to 20 dosas

Note:
You can purchase the dal and rice/beaten rice at Indian grocery stores or online.

You may enjoy our sambar recipe with your idilis, uttapams, or dosas.
https://veggiefestchicago.org/recipe/sambar-recipe/

Or try our Coconut Chutney https://veggiefestchicago.org/recipe/coconut-chutney/

Or our Mint Cilantro Chutney https://veggiefestchicago.org/recipe/cilantro-mint-chutney/

Uttapam https://veggiefestchicago.org/recipe/uttapam/

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Ingredients

 3 cups idli/dosa rice or regular white rice
 ½ teaspoon methi seeds (fenugreek seeds)
 1 cup urad dal (white skinless urad)
 ½ cup thin poha (beaten rice)
 Water for soaking
 1 ½ cups water for blending rice
 3 to 4 tablespoons water for blending dal
 Salt to taste

Directions

1

In a large bowl soak the rice with methi seeds and in another bowl soak the dal and poha for 12 hours.

2

Drain and add the rice to a high-speed blender with the 1 ½ cups water. Blend to make a very smooth paste. There should be no grainy texture.

3

Remove and place in a bowl. Set aside.

4

In the same blender, drain and add the dal/poha mixture with the 3 tablespoons water. Blend it to a smooth paste. Add more water only if necessary.

5

Next, mix the blended dal mixture into the blended rice mixture. Stir carefully to combine.

6

Cover the batter and let it ferment for 10 to 12 hours in a warm place.

7

After 12 hours, the batter will rise, which means it's fermented.

8

When it has risen, the batter is ready to use in a dosa, idli or uttapam recipe. Place the required batter in a bowl and add salt before making your recipe.

9

Keep the remaining batter in an air tight container in the refrigerator for up to 5 days.

Serves 15 to 20 dosas

Note:
You can purchase the dal and rice/beaten rice at Indian grocery stores or online.

You may enjoy our sambar recipe with your idilis, uttapams, or dosas.
https://veggiefestchicago.org/recipe/sambar-recipe/

Or try our Coconut Chutney https://veggiefestchicago.org/recipe/coconut-chutney/

Or our Mint Cilantro Chutney https://veggiefestchicago.org/recipe/cilantro-mint-chutney/

Uttapam https://veggiefestchicago.org/recipe/uttapam/

Idli & Dosa Batter