Home / Breakfast recipes / How To Make Soft Idli and dosa Batter Recipe
5 November, 2015

How To Make Soft Idli and dosa Batter Recipe

Comments : 2 Posted in : Breakfast recipes, Kids recipes, South Indian recipes on by : nrdubey Tags: , , ,

DATE – 22.10.2015



Idli is very popular south indian breakfast as we know. At my home I make idli and dosa at least weekly two to three times because its my daughter’s and my favorite breakfast. Even my daughter likes all south indian dishes.

I prefer making idli and dosa batter at home, I never buy it from out side. The method of making idli which I am telling you is very easy and you will get very soft and fluffy idlis. With this batter you can make crisp dosa too and you can keep this batter for a week in refrigerator , But do not touch with the hands.

Recipe type – breakfast recipe

Serve – 22 – 25 medium sized idlis


idli rice/boiled rice – 2 cups OR

1 cup raw rice and 1 cup boiled rice

Urad/black gram dal (without skin) – ¼ cup

methi/fenugreek seeds – ½ or ¼ tsp

salt – as per taste

oil – for apply on idli mold

water – as needed


Rinse rice and urad +methi with water 3-4 times in separate- separate vessels.

Soak rice and urad dal+methi separately for 5 to 6 hours or over night.

Now in a blender or in a wet grinder take soaked dal + methi and start grinding it.

In the beginning add only 2 to 3 tbsp of water (this processes will help to make soft idli). Then  slowly add some more water and keep grinding till it is fine and smooth, it will take 15 mins approximately. Remove it in a big container and keep aside.

Now take rice in the same grinder and start grinding, add some water to help grinding.

While grinding add salt too.

Grind till it is fine and smooth.

Place this in the same container in which dal better kept in.

Use big container to keep this better, fill it only half because its need place for fermentation.

Now mix dal and rice better well with spatula or washed hands, cover with the lid and keep for fermentation for 7 – 8 hours (fermentation time depend upon room temperature).

Once the batter is fermented keep it in refrigerator.

When you are ready to make idli or dosa, mix this better once again and if needed add some water too.

And make idli or dosa.

In Short


Take dal+methi and rice in separate – separate bowl


Rinse and soak them for 5-6 hours or over night


First grind soaked  dal and methi,in the beginning  add 2 tbsp water


After some time add some more water, keep grinding


Grind till dal become smooth and paste


Transfer it to the big vessel


Grind rice by adding some water


Grind till smooth paste


Transfer it to the same big vessel, mix


Keep it for fermentation,  7 – 8  hours


After 7 hours


while making idli or dosa mix gently with the spatula


Grease the idli mould


Pour idli better, cook


Cook till knife come out clean


Serve hot


2 thoughts on : How To Make Soft Idli and dosa Batter Recipe

  • May 31, 2016 at 7:51 pm

    I have been using this recipe but my idlis were not very soft. Ithink its because I am grinding in the mixer and not grinder. Adding Poha makes it softer for the first two days. then after that it is only good for dosa. Could u suggest any other options to make it softer when we grind using a mixer?? Thank you so much.

    • nrdubey
      June 7, 2016 at 10:06 am

      Thanks Harvey for trying this method and yes you can use poha or sago for making soft idlis.

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