Vysya's Delicious Recipes -Dosa Corner


Monday, April 2, 2012


Idli is an authentic  south Indian breakfast Recipe.No south Indian functions end without idli. Idly an indian steamed cake,usually  served with sambar and  different types of chutney's.The rice and urad dal in idli's complement each other, making it a complete protein.They are also low on calories, high on energy and are easily digestible. The vegetables and dal in the sambhar are good supplements.South Indians have brought the popular idli wherever they have settled throughout the world.

Idli rice  - 4 cup (idli arisi)    Ratio:4:1 

urad dal - 1 cup

salt -  as required
fenugreek - 1 tsp


  •  wash   idli rice and soak it for   4 to 5 hours or overnight  before grinding.

  •  wash and soak urad dal and fenugreek seeds,one hour before grinding.soak rice seperately & urad dal + fenugreek seeds seperately.

  • Method

  • Grind urad dal and fenugreek seperately till it become soft and fluffy.Add water little by little, to get smooth batter. Ground urad dal consistency should be thick and fluffy not watery & transfer it to a container.idli comes well only if urad dal batter is thick & fluffy.
  • Now  grind idli rice seperately till it become fine paste with needed water.

    Mix ground urad dal and ground idli rice to gether in a container along with salt. (i use hands to mix it).Mix it well ,from the bottom . consistency of the batter should not be too thin or too thick. it should be moderate.if it is watery idli's will be flat or if it is too thick idli's will be hard. once you start preparing you get used to it.

  • After mixing  the batter pour it in a container , container should be half filled,because after fermentation quantity of the batter will get doubled.

  • Allow it to ferment for 7 to 8 hours or over night, depending upon the climatic conditions, if climate is chill more time is required to ferment.In such cases keep the container inside the oven it will get fermented quickly.

    Fermented batter
    Once the batter is fermented,  add 1 or 2  tbsp of water and mix it well, to get the consistency as shown in the picture.Now idli batter is ready.

  • You can use idli steamer or pressure cooker or heavy bottomed kadai, to make idli's. Pour some water on idli steamer or pressure cooker, and keep it on the fire, in the meantime wash the idli plates with running water, then spoon it with the batter.
  • Allow it to steam for 10 - 12 minutes.  
  • Insert a spoon to check, whether idli's are done. if it comes out as clean,idli's are cooked else cook for few more minutes.

Some Ideas with Idli Dosa batter

  • First two days we make idli's, Third day we  make dosa's.With final batter,  we make uttapam or  masala paniyaram.
  • At times spoon the batter in mini idli moulds, to  make mini idli's.Spoon tiffin Sambar on top of  it , which becomes 14 idli.
  • Pesarattu could  also be done with this batter. 


To the idli dosa batter add 1/4 cup of water & bring it to pourable consistency. Heat the tawa, when it is hot, drizzle some water, when it sounds shh! sound tawa is ready for dosa preparation.

Take the ladle of batter & spread it in a circular motion as thin you can, then drizzle some oil, when it turns crisp at one side, flip the dosa then cook on other side.Remove from tawa when both sides are cooked. Serve hot with dosa, chutney or Podi.

  •   Urad dal Consistency should be fluffy,it should not be watery.So add water little by little to grind the urad dal.This is very important step to prepare soft and fluffy  idli's.Even if rice consistency is watery, if u mix with urad dal batter, after fermentation, it becomes thick. 
  • If  Urad dal consistency is watery, you won't get idli's.but you can prepare dosa's and uttapam's.
  • While mixing urad dal and rice batter to gether, stir from the bottom of container . usually i use hands to mix the batter. 
  • it is not necessary to Grease idli plates with oil.


For best side dish for Idli Dosa click here:Best Side  Dish for Idli and Dosa


Unknown said...

I live in South Louisiana. What do we grind the idli with and how? Also where can I purchase the correct ingredients? I am a beginner at learning Indian cooking. Any tips on what tips on what type of cooking materials to purchase for cooking is appreciated.