Idili Dosa Uttapam Batter

Making Homemade Idli Dosa Uttapam Batter is a simple three-stage process, soaking, grinding and fermenting. The batter is made by soaking the rice and lentils and then grinding it into a smooth batter. This batter once fermented is used in making Idlis, Dosas and Uttapams. The same batter can be used for making super soft idlis, crispy dosas of different varieties and Uttapams.

Here, I am sharing a video for very easy homemade idli dosa uttapam batter. You may follow along and watch hindi recipe video of idli dosa batter.

Idlis are rice and lentil steamed cakes and Dosa’s are thin lentil and rice crepe is an all time favorite south Indian snack savored all over the world. Children love this lentil crepe and make a very filling and healthy meal. Dosa’s can be stuffed with different stuffings to give them a different taste and flavour. The same batter can also be used to make a pancake which are called Uttapam, you may enjoy different varieties by adding your desired vegetable toppings.

Health Benefits of Fermentation

• Digestive comfort
• Regular bowel movement
• Better sleeping
• Healthy and radiant skin
• Increased energy levels
• Loss of excess weight
• Possible decrease of sugar cravings
• Normalization of blood pressure levels
• Acid reflux, heart burn control
• Decreases inflammation
• Candida over-growth control
• Low in calories
• Keeps stomach full for longer
• Rich in fibre
• Controls carb
• Contains iron

Idli or Dosas can be served along with Chutneys and Sambars.

Ingredients

• Idli Rice- 2 cups
• White Urad Dal – 1 ¼ cups
• Chana Dal- 2 teaspoon
• Poha- 4 tsp
• Methi Seeds (Fenugreek Seeds) – 2 teaspoons
• Water, for soaking

How to make soomth Idli, Dosa uttapam Batter

1. To begin making the Homemade Idli Dosa Uttapam Batter, soak the rice in water, such that the all the rice is completely immersed in water. Let it soak for about 6 hours.
2. Soak the urad dal, fenugreek and Chana dal in water, Let it soak for about 6 hours.
3. No need to soak poha.
4. Grind the rice and poha together into a smooth paste, adding just the required amount of water to grind into an almost smooth batter. Adding too much water will make the dosa batter too watery. If required grind a little at a time to get an almost smooth batter.
5. Grind the urad dal, chana dal and methi seeds together into a fine smooth batter. While grinding add just enough water to make it into a very very smooth batter. The batter will look fluffy. Pour this batter into a large container.
6. The rice batter is a little coarser, but the urad dal batter is super smooth.
7. Combine the urad and rice batter set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have risen in volume.
8. Hence you should place the batter in a large container so it has enough room to increase in its volume.

Note on fermenting the Idli Dosa Batter

• Fermenting has to take place where the weather is warm. So ideally summer’s the batter ferments very well and doubles or triples its quantity.
• But in cold places, the batter has to be kept in an oven. If your oven has light, then turn on the light for a few hours with the batter in the oven.
• Once the oven is warm, turn off the light and let the batter ferment.
• If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment. This process can be mastered with experience.
• Add salt while using the batter otherwise batter will become sour.

Method for making idlis from the Idli Dosa Batter

• The freshly fermented batter is great for making idli’s. So typically and traditionally, the first day after the rise, we made idli’s at home and there after it is great for making dosa’s as well.
• For making idlis do not dilute the batter with water.
• When making dosa you can optionally dilute the batter with a little water to help in easy spreading.

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