idli batter recipe | idli dosa batter | multipurpose batter for idli & dosa

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idli batter recipe | idli dosa batter | multipurpose batter for idli & dosa with detailed photo and video recipe. an all-purpose batter made with urad dal and idli rice rava for soft idli & dosa. the same batter can also be used for appe and deep-fried crisp snack punugulu. this batter can be easily made in bulk for a week and use it every day for a new recipe without any hassle.
idli dosa batteridli batter recipe | idli dosa batter | multipurpose batter for idli & dosa with step by step photo and video recipe. south indian cuisine is incomplete without highlighting healthy and steamed rice-based breakfast recipes. but these are generally made with a different set of ingredients or with different proportions of same ingredients. however, there is all-purpose idli batter recipe which can be used for almost all variations.

i am big fan of multipurpose recipes and i always try to make it in bulk and use it for a couple of days. last time when i posted all-purpose curry base, i got several requests for all-purpose breakfast recipes. even though i have been practising the multipurpose batter for idli & dosa for several years now. but somehow, i overlooked it and it took me almost 5 years to post this recipe. in this recipe, i have used the combination of urad dal and idli rava or rice rava, and hence reduces the hassle of grinding the rice. also, the proportion of urad dal to rava is 2:3 and not the 1:2 ratio, which helps to make it all-purpose batter.

idli batter recipe

furthermore, some more additional tips, suggestions and variations to multipurpose idli batter recipe. firstly, the urad dal has to be grounded to a smooth and fluffy batter. i have used a grinder and grounded to 45 mins to get a smooth fluffy consistency. also i added water in small batches so that i can get desired consistency. secondly, the idli rava has to be cleaned and rinsed with water for a minimum 2-3 times. all its white coloured starch has to be removed. moreover, you need to squeeze it to drain excess water before mixing it with urad dal batter. lastly, the batter has to be fermented for a minimum of 8-10 hours so that it doubles in size. you may keep it in a hot or humid place to hasten the fermentation.

finally, i would like to highlight my other idli recipes collection with this post of idli batter recipe. it includes my other popular recipes like vegetable idli, moong dal idli, kanchipuram idli, idli upma, instant stuffed idli, sabudana idli, bread idli, rava idli, semiya idli, mini idli. further to these i would also like to mention my other recipe categories like,

idli batter video recipe:

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recipe card for idli dosa batter recipe:

idli dosa batter

idli batter recipe | idli dosa batter | multipurpose batter for idli & dosa

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Fermentation Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 10 Servings
AUTHOR: HEBBARS KITCHEN
Course: Breakfast
Cuisine: south indiain
Keyword: idli batter recipe
Calories: 91kcal
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easy idli batter recipe | idli dosa batter | multipurpose batter for idli & dosa

Ingredients

  • cup urad dal
  • 3 cup idli rava
  • water, for soaking & grinding

Instructions

  • firstly, soak 1½ cup urad dal for 2 hours. make sure to rinse urad dal well.
  • drain off the water and transfer to the grinder.
  • blend for 40 minutes to smooth and fluffy batter adding water as required.
  • transfer the urad dal batter to a large bowl and keep aside.
  • in a large bowl take 3 cup idli rava and rinse 3 times.
  • drain off the water making sure the water is running clean.
  • now squeeze off the idli rava and transfer to the urad dal batter.
  • mix well making sure everything is well combined.
  • cover and ferment for 8 hours or until it is well fermented.
  • now add 1 tsp salt and mix gently.
  • finally, idli batter is ready to prepare idli, uttapam, appe or punugulu.
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how to make idli batter with step by step photo:

  1. firstly, soak 1½ cup urad dal for 2 hours. make sure to rinse urad dal well.
  2. drain off the water and transfer to the grinder.
  3. blend for 40 minutes to smooth and fluffy batter adding water as required.
  4. transfer the urad dal batter to a large bowl and keep aside.
  5. in a large bowl take 3 cup idli rava and rinse 3 times.
  6. drain off the water making sure the water is running clean.
  7. now squeeze off the idli rava and transfer to the urad dal batter.
  8. mix well making sure everything is well combined.
  9. cover and ferment for 8 hours or until it is well fermented.
  10. now add 1 tsp salt and mix gently.
  11. finally, idli batter is ready to prepare idli, uttapam, appe or punugulu.
    idli batter recipe

notes:

  • firstly, make sure to grind idli batter really smooth.
  • also, if you are not having access to rice rava / idli rava then you can grind 3 cups of rice to coarse rava texture.
  • additionally, fermentation is the key secret to a super soft batter.
  • finally, idli batter stays good for a week when refrigerated.
this post is also available in ಕನ್ನಡ (Kannada)
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