Dosas Batter

"This batter is versatile you can also use it for making Idli, Dosa, Uttapam and even Dhoklas. Naturally fermented food is very good for our busy and gut health. The natural microbes cause the fermentation in this and gives it that perfect flavour. Bookmark this recipe if you like it."
-- @nehadeepakshah
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  • Recipe Card
Prep time 7hrs
Cook time 10mins
Serves or Makes: 15-16

Recipe Card


  • 2 cups short grain rice
  • 1/2 cup Urad Dal
  • 3 tablespoons Chana Dal
  • 1/2 teaspoon Fenugreek seeds
  • 1/4 cup rice flakes
  • Salt, to taste
  • 2 teaspoons sugar


  • Step 1

    Wash the dals, fenugreek seeds and rice thoroughly. You need to wash it 3 to 4 times until the water is clear.

  • Step 2

    Soak Urad Dal, Chana Dal and fenugreek seeds in a bowl for nearly 5 hours.

  • Step 3

    Soak Rice in another bowl for nearly 5 hours.

  • Step 4

    Drain and grind the dals to make a smooth, light and fluffy batter. Add water little by little.

  • Step 5

    Drain and grind the rice to the desired texture. If you like grainy Idli like Udupi restaurants, you can leave the rice slightly grainy. I just like to keep both smooth. Add water little by little.

  • Step 6

    It is important to grind both of these separately to get the perfect texture. In a large metal vessel, mix the dal batter along with the rice batter and stir these well. You can use your hand to do this. It is said when done with the hand, the batter ferments better.

  • Step 7

    Cover this with a plate and leave it to ferment for nearly 5 to 6 hours. When fermenting it, best is to leave it in a sunny place so that it ferments well. The way to know that the batter has fermented well is when the batter rises to the top of the vessel. It will be lighter and have bubbles in it. Never add salt while fermenting the batter.

  • Step 8

    Once the batter has fermented, you can add salt and sugar to it adjust the flavor to taste