Idli & Dosa Batter in Grinder

Idli & Dosa Batter in Grinder

Idli dosa batter recipe


  • 2 cups parboiled rice
  • 1 cup urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • Water (for soaking and grinding)
  • Salt (to taste)


For Idli Dosa Batter:

  1. Soaking:
    • Rinse the parboiled rice, urad dal, and fenugreek seeds separately.
    • Soak the rice and fenugreek seeds together in one bowl, and the urad dal in another bowl. Soak them in enough water for at least 4-6 hours or overnight.
  2. Grinding:
    • Drain the water from the soaked rice and grind it in a blender or wet grinder to a smooth batter. Add water gradually as needed.
    • Transfer the rice batter to a large bowl.
    • Next, grind the soaked urad dal to a smooth and fluffy batter. It may take a bit longer than the rice. Add water gradually.
  3. Fermentation:
    • Mix the rice and urad dal batters together in the large bowl.
    • Add salt and mix well.
    • Cover the bowl with a lid and let it ferment in a warm place for about 8-12 hours or until the batter doubles in volume. The fermentation time may vary based on the temperature of your surroundings.
  4. Preparing Idlis:
    • Grease the idli plates and pour the batter into each mold.
    • Steam the idlis for about 10-12 minutes until they are cooked through.
  5. Preparing Dosas:
    • For dosas, you can dilute the batter with a little water until you get a pouring consistency.
    • Heat a griddle or non-stick pan, ladle some batter onto the center, and spread it in a circular motion to make thin dosas.
    • Drizzle a little oil on the sides and cook until the dosa turns golden brown. Fold or roll the dosa as desired.

*Recipe on video and text may differ from each other!

How to cook Idli & Dosa Batter in Grinder:

Original Breakfast