Idli is our south indian staple mostly made for breakfast so we usually stock up with the idli dosa batter which is very handy.I surely must have not thought of making a post for idli dosa batter, if I havent had a reader request for it.I am sure the method is easy and sure will help beginners.
We prefer making idli dosa batter at home as I dont prefer the store bought ones as to me, its a big compromise. Even attimes of busy schedule, I would rather choose upma, chapathi etc to idli, dosas using store bought batter. I love idlis best with idly podi.Check out kaima idli which is my fav. Tiffin sambar is the best combo! Hotel idli ratio is different from homemade ones. Will surely add a recipe for hotel style idli sometime later.
This ratio is from the handwritten book from amma and it works perfectly. I use my measuring cups for most of the recipes mentioned in this space. Amma uses the traditional ulaku, veesam with the same measurements. I converted it to the measuring cups for ease and convenience 🙂
This ratio is from the handwritten book from amma and it works perfectly. I use my measuring cups for most of the recipes mentioned in this space. Amma uses the traditional ulaku, veesam with the same measurements. I converted it to the measuring cups for ease and convenience 🙂
Idli, Dosa Recipe – Ingredients
Preparation Time : 10 hrs | Cooking Time : 25 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Idli rice – 3 cups (700 gms)
Whole urad dal / Ulundhu(no skin variety) – 1/2 cup (110 gms)
Fenugreek seeds/Vendhayam – 1/2 tsp
Water – as needed
Salt – to taste
Method:
- Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
- Then drain water from urad dhal+fenugreek seeds and add it to the grinder. While adding urad dhal take care the grinder doesnt get stuck. Sprinkle water then and there and grind it for 40mins in total. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.
- Collect the urad dhal batter in a container(big enough to hold the fermented batter). Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it for 30mins on the whole, keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter.
- Now take the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 10 – 12 hours. Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli dosa batter is ready to use.
- Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.
Hot soft idlis ready to be served.I have tried my best to explain the making of idli, dosa batter. Have included the tips I got from amma too, do feel free to mail me your queries if you have any.
For dosas :First see whether the batter is in pouring consistency, if not add little water and mix well. Then take a laddle full of idli dosa batter and add it to the dosa tawa and keep spreading in circular motion outwards. When the dosa gets slightly browned turn over to other side. Crispy dosas ready.
For dosa video check here
My Notes:
- The texture of the batter depends purely on the quality of urad dhal. Also the volume varies each time when I get urad dhal from a different store.
- You can add soak 2 tbsp poha for 10mins and add it while grinding along with rice and urad dal.
- The water quantity I’ve given is approximate and may vary depending on the quality of rice and urad dhal.
- Also while making idlis you can place a cloth before pouring the batter which gives even more soft idlis. I rarely use it. 🙂
- Idlies taste best when the batter is fresh, so after a week we use it for dosas and kuzhipaniyaram
Janu says
October 14, 2011 at 1:32 pmOh my god!!!!!!!!!!! Your idli's tempt me a lot!! That mild golden colored dosa is lovely!!!!
Kalyani's Platter says
October 14, 2011 at 2:28 pmwow so tempting sharmilee …. both are yummy (idlis and dosas ) …….
vineetha says
October 14, 2011 at 2:39 pmI m feeling really really hungry now..Dsa is tempting me even more…so crispy!!
Uma says
October 14, 2011 at 3:29 pmIt is very good sharmi. Can u also tell me how to make soft idlies using mixie? As I dont have grinder, It is diffult for me sometimes to get soft idlies. ;-(
Cheers,
Uma
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Tina says
October 14, 2011 at 3:41 pmmy all time fav breakfast…looks soft nd yummy..
Kurryleaves says
October 14, 2011 at 4:27 pmsuper soft idlis…with sambar and chutney..really tempting…
Bharathy says
October 14, 2011 at 4:36 pmI am thinking for a long time to do idly batter and homemade ghee post..just postponing cos a laziness to do an elaborate post..
This post is worth the effect, sharmi! I love those idlies!
P.S- I have started missing you in every new post of mine if you dont pop up within the first 10 comments (geeee) missed you tons in the evening after a day long shopping in the bazzar when i scrolled the c0mment box until i left for swimming 2 hours back. the first thing was searching for you back home and you were there 🙂 🙂
hugs!!! 🙂
Krithi's Kitchen says
October 14, 2011 at 4:41 pmSuperb clicks!! love the last one especially…
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Vardhini says
October 14, 2011 at 5:02 pmSoft and spongy idlis. The picture says it all. I use the ratio 1:4 normally. Will try your ratio the next time I make idlis.
Vardhini
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Priya (Yallapantula) Mitharwal says
October 14, 2011 at 5:24 pmThey look amazing, I have got to try this ratio of rice and dal.
Swathi says
October 14, 2011 at 6:04 pmMy ratio is slightly different, I have to try your ratio. Looks awesome soft.
sangee vijay says
October 14, 2011 at 6:15 pmsoft and spongy idlis…lovely post n clicks are amazing !!!
Reshmi Mahesh says
October 14, 2011 at 6:20 pmBoth idli and dosa looks so good…loved the slight golden dosa more..:).. Lovely clicks..
Muskaan at A2Z Healthy Vegetarian Cuisine says
October 14, 2011 at 6:39 pmThis is my fav too…my kids totally love ghee idili..looks super soft Sharmi…but I dont have this typical grinding machine, I usually do it in my food processor..and it comes out nice too..
Lovely post.
Sobha Shyam says
October 14, 2011 at 7:26 pmwonderful post with great tips, idlis look super soft dear..
ANU says
October 14, 2011 at 8:42 pmawesome explanation ….love the fluffy idli's and crispy dosa…
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Suja says
October 14, 2011 at 9:16 pmThey looks wonderful dear,your clicks makes me hungry
Premalatha Aravindhan says
October 15, 2011 at 12:09 amI was thinking to post this for long:),your idlis are really soft and fluffy…
foodie @ tastingpot says
October 15, 2011 at 12:32 ami really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
priya ravi says
October 15, 2011 at 3:18 amwell.. i have been looking for this one sharmi 🙂
i hv been varying proportions for quite a long time but couldnt get the perfect one.. as u said, proper idli rice and urad dhaal makes a lot of difference to the proportions.. will try urs soon
Prathibha says
October 15, 2011 at 5:29 amgood post for newbies..nice pics
Zareena says
October 15, 2011 at 9:43 amSuperb clicks, amazing method and mouthwatering dishes. Lovely post. Thanks for sharing.
nanusree says
October 15, 2011 at 9:51 amhi sharmi, planned for the idli- dosa weekend and your pics made it more tempting to go for it.
keep up your work kudos !
RAKS KITCHEN says
October 15, 2011 at 1:02 pmIdlis and dosai both looking perfect…It is a great task for me weekly but once done,can be relaxxed for 3-4 days in the morning 😉
Priya says
October 15, 2011 at 3:28 pmBeautiful post for beginners,beautiful clicks..
Fahad Khan says
October 15, 2011 at 4:46 pmThose idlies look so soft and delicious!I already have your Idly Pody recipe,noted it some time back.
Thank you for sharing so many lovely recipes with us.:-)
Sandhya Hariharan says
October 15, 2011 at 7:43 pmOMG.. .they are sooo much spongy… Wish you were my neighbour Sharmilee…..
varietyislifesspice says
October 16, 2011 at 12:40 amnice pics…and good post for dosa-idli lovers like me 🙂
Mitha says
October 17, 2011 at 8:15 amsharmi
I love your passion .
u r kind enough to consider a reader's request and make such a simple post on idli/dosa batter.
hats off to u.
No wonder sharmi's passions is growing day by day.
u r my favourite blogger!!
by the way idli poo mathiri irukke.
Sharmilee! :) says
October 17, 2011 at 8:18 am@Mitha : Thats so sweet, and thank u so much! 🙂 Though late, I try to fulfill most of the readers request as only becos of them the site keeps going and growing…..:)
Anonymous says
January 6, 2012 at 9:54 ami made idli batter out of powdered pachai arisi/ idly rice and used the proportion 4 cups of powdered rice and 1 cup of soaked urad dhal for 3 hrs..i grinded urad dhal in mixie and added to the powdered idly rice with water and salt…my batter consistency looked alright but the idlies were palatable but hard…since i dont have grinder, i did this…what is the ratio if i use powdered rice with whole urad dhal mixture
Sharmilee! :) says
January 6, 2012 at 11:02 am@Anonymous : I havent used powdered idli rice but usually mixie dosent give fluffy batter so that might be the problem. And sorry am not sure on the proportion with powdered idli rice
Rookshana says
February 17, 2012 at 2:05 amThanks for you're recipe, I dont know what I am doing wrong, can you guide me as my idli's always come out hard, here in Australia. When in India they used to come out very soft. I do however use a food processor nowadays. Thank you
Sharmilee! :) says
February 17, 2012 at 3:47 amYour urad dhal should of good quality and am not sure of the outcome of usng foodprocessor for idli batter, is the mixie grinder difference? am not really sure. I havent used food processor so coudnt give you a clear note on it
prerna says
August 11, 2015 at 11:58 ama food processor breaks the grains in high speed, heating it, whereas a grinder grinds it. hence the difference. Try using cold water to grind it in the food processor. it works
Anonymous says
February 25, 2012 at 3:32 pmlovelyyyyyyyyyyyyyy i am soooooo tankful to u
Dasaprakash says
March 12, 2012 at 6:47 pmWe at Dasaprakash have appreciated your recipe.
We have posted it on our face Book Page.
http://www.facebook.com/DasaprakashGroup
Keep it up!
Dasaprakash Managment
http://www.Dasaprakash.net
Anonymous says
April 20, 2012 at 5:00 pmMy idlis dont ferment (Batter doesnt rise but color changes to yellow) . I am in Boston. What to do?
Sharmilee! :) says
April 20, 2012 at 5:06 pm@Anon : It all depends on weather too…may be you can try keeping in warm water for sometime and see…
Anonymous says
April 21, 2012 at 6:47 pmThanks Sharmilee… Why use fenugreek seeds?
Sharmilee! :) says
April 21, 2012 at 7:47 pm@Anon : Fenugreek seeds gives a gumminess to the batter which in turn will make idlis fluffy and soft.
Anonymous says
April 22, 2012 at 4:10 pmHi sharmilee !! thanks for the recipe … i have a small question … does your idlis come in white color after steaming … does using fenugreek seeds make it creamish ?? i dont know whats wrong with my batter but i get creamish idlis ,i tought that is bcz of fenugreek seeds… and how do u gring ur urad dal ?? does it turn white after grinding for 40 min or does it remains pale yellow or creamish ?? please respond …
Sharmilee! :) says
April 22, 2012 at 4:18 pm@Anon : The color depends on the quality of urad dhal and how well it ferments. While grinding urad dhal separately, it does look sligtly cream in color but when mixed with rice batter and steamed as idlis, it is white as shown in the pics. Hope this helps!
Anonymous says
April 23, 2012 at 2:01 amthank you sharmilee!!! sooo you mean to say the color of idli's not effected by fenu greek seeds right??thank u so much the reply !!!
Anonymous says
April 23, 2012 at 2:09 pmYes I have the same question. I stopped using fenugreek seeds as my idlis turned slightly red. What brand of urad dal do you use Sharmilee? And it will be helpful if you tell your brand of idli rice and fenugreek sees too…
Sharmilee! :) says
April 23, 2012 at 2:31 pmIt is always Nilgiris brand for most of my groceries…
Anonymous says
April 23, 2012 at 11:21 pmthanks
Rafeeda says
May 31, 2012 at 10:15 amvery informative article… i'm a new cook, so trying to find ways… how can i do the batter in a prithi mixer?
Sharmilee! :) says
May 31, 2012 at 10:39 am@Rafeeda : You can proceed the same procedure in mixie too…but sure it will not give soft idlis like how we get like the ones in grinder.
Bhagwat Tambe says
June 1, 2012 at 9:28 amwwwwwwwwwoooooooooooooooowwwwwwwwww kay idali hai yar………….
Sumita Choudhury says
July 27, 2012 at 3:35 pmhiii i hv seen ur reciepe n try it ….its awesme ..thnks for sharing with us for wonderful n useful reciepe …
Raji says
August 2, 2012 at 4:20 amhow many idlies one can make with this measurement ?
Sharmilee! :) says
August 2, 2012 at 4:48 am@raji : It is difficult to tell as we use the same batter for dosa and other mixes too.
Muhamed Sam says
August 18, 2012 at 8:33 amhi Sharmilee, Could you pls let me know the combination of rice n Urad dal in grams/ weight?
Sharmilee! :) says
August 18, 2012 at 9:19 am@Muhamed : Will measure and update it here….
Shabana Salman says
February 21, 2013 at 4:44 amwaiting for ur measurements! 🙂
Sharmilee! :) says
March 16, 2013 at 6:32 amFinally updated it today :))
Veena Tankasala says
August 19, 2012 at 11:45 amI get fluffy idlis but they are not white they are a bit creamish what should i do to get it white my proportion is 1: 4(idli rice) soak it for 6 to 7 hours I get exactly between 55 to 60 idlis(medium size i.e. not very big nor very small) per kg of idli batter
Sharmilee! :) says
August 19, 2012 at 12:55 pm@Veena : Please check the comment I have already written reg the color for the idlis
Sevvanthi says
August 19, 2012 at 1:05 pmHi sharmi..
I am planning to buy a new wet grinder. can u please suggest on the brand? Also is it better to go for a three stone grinder?
Sharmilee! :) says
August 19, 2012 at 3:24 pm@Sevvanthi : I use a old one…But heard from friends that ultra is good..
Vaava says
September 5, 2012 at 2:30 pmHi
Can you please tell which brand of urad dal and idly rice you use?
GK Arusuvai says
September 6, 2012 at 6:08 amvery good explanation with pictures….tq so much…i'll bookmark this
nilam says
September 8, 2012 at 3:12 amHi
Iam a fan of indian food. your posts really a great help!….tq so so much
Jeganma says
September 30, 2012 at 2:32 pmthank u very much for ur recepy sis … appreciated !!!
Jeganma says
September 30, 2012 at 2:33 pmthank u very much for ur recepy sis … so much appreciated !!!
Rush Nadar says
October 7, 2012 at 5:16 pmawesome recipe! Thank you! I'm making this for my 6 mo old baby
Divya Hirekodi says
November 3, 2012 at 12:01 amHey I tried this out….. simply brilliant. A big thank you for sharing this …..
Mistie says
November 8, 2012 at 1:27 amThis looks amazing! Is there some way to make the batter without the grinder? I have a powerful mixer (vitamix) can I use it instead?
Sharmilee! :) says
November 8, 2012 at 2:33 am@Mistie : I am not sure whether it will turn out this soft but you can give a try with a small amount and see….May be half the ingredients and try
Jananee says
November 9, 2012 at 6:39 amHi, first of all thanks a lot for a lovely sharing but the problem with mine is, i am using the same ratio and the dosas are excellent but idli's are very hard and it really makes me depressed..plz help me out.!! any extra tip to get extra soft idli??if then plz do share
Sharmilee! :) says
November 9, 2012 at 8:06 am@Jananee : I dont have any extra tip have jotted down everything in my notes section….cudnt guess where it goes wrong for u….
sony says
November 24, 2012 at 1:55 pmHi ,
I am a recent visitor of your site and was very impressed.
I live in the uk and wanted to prepare idli at home instead going to hotel. As you know you wont get the authentic taste. I prepared the batter as per my moms advice. She uses 4:1 ratio and never soaks urad dal for more than half an hour. But my idli didnt come out good as hers. so when i searched in your site i found this. Am going to
ry yours and hope it comes good. But if you have any tips and advIce pls write it to me as am new to cooking. Longing to eat a delicious idli.
Regards,
Sony
Jyotika says
December 3, 2012 at 2:38 pmEverytime i ask people i know who make dosa and idli at home…they give me different proportions of rice and urad dal to be soaked. So, does it make a huge difference if we change the proportions of dal and rice?
Sharmilee! :) says
December 3, 2012 at 3:35 pm@Jyotika : Yes the proportion makes a difference…though grinding it in the correct consistency and fermenting also plays a vital role…
vincy says
December 4, 2012 at 3:47 amDear Sharmi,i prepared idli as per your recipe.it came out wonderful.idli was very soft.everyone at home liked it.Thankyou Sharmi….
Malini Nair says
December 8, 2012 at 3:51 pmu have given the quantity of whole urad dal…what would be the proportion if it is split urad dal?
hai ma says
January 26, 2013 at 10:33 amdosa kandittu kothiyavanu…..
Kanchana R says
January 31, 2013 at 3:32 pmhi Sharmiee,
I need your help. actually i can get soft idilies in the upper plates only, second plate or under plate idlies are fully covered with water. why n what is the reason? Help me….
king says
March 8, 2013 at 8:12 pmI appreciate your dedication, patience and creativity towards the post. Hats Off!!!
seema says
March 22, 2013 at 8:57 amthank u for sharing….
actually i have same doubt and problem as malini & kanchana has…
u have given the quantity of whole urad dal…what would be the proportion if it is split urad dal?
i am getting soft idilies in the upper plate only, second plate or under plate idlies are fully covered with water. why n what is the reason? Help me….
awaiting for reply…
Sharmilee! :) says
March 22, 2013 at 11:02 amI am really not sure as we always use whole urad dal only. Just pour little water so that the last idli plate doesnt immerse in…
vamsha says
June 17, 2013 at 2:02 pmMy dosas are always white though i add methi.. can u tell me what the reason is..
SHARMILEE J says
June 17, 2013 at 2:13 pmThe color depends on the dosa pan and even the way you make dosas…Try this way : Once the dosa pan is heated up well just sprinkle little water on the tawa, wipe it off then pour the dosa batter this way it will brown evenly.
kunda says
June 29, 2013 at 4:01 pmHi
Your blog is very tempting n so r the recipes 😉
Once I had idli chilly fry many years back in Goa it s superb
do yuo have ne idea as to how 2 make it?
SHARMILEE J says
June 30, 2013 at 2:12 amNo havent tried it so far….will surely post if I come across that recipe
anupam ganesh says
July 7, 2013 at 9:56 amWell I have always used 3:1 ratio. Would your ratio give a different taste/ texture?
SHARMILEE J says
August 16, 2013 at 12:11 pmYes please give it a try and let me know….
Unknown says
July 11, 2013 at 11:04 pmwhich wet grinder do you use??? is premier wonder grinder good or ultra??
SHARMILEE J says
July 12, 2013 at 1:35 amMine is a very old table top wet grinder 🙂
निशा............ says
August 16, 2013 at 6:56 amhi Sharmi,
I am a regular follower of your blog.
I have a question. Does adding salt before fermenting or after fermenting makes any difference to the time the batter stays good?
I used to get readymade batter but then it will never have salt and i will add salt and a just a hint of soda before pouring the batter in idli moulds. Those idlis were good enough.
But now with a kid, i want to make the idli batter from scratch at home since you cant be sure how hygenic the store bought batter will be plus i dont trust the dates printed for freshness of batter. Especially here in pune. in Banglore it might be a different story.
I always hear from people that batter with salt in it, can turn bad faster than the one with doesnt have it. Is it true? if kept in refridgerator, how long can i keep using the idli batter?
For myself i wouldnt worry much as i had been digesting all sorts well! 🙂 But I hear too much fermented items can give food poisoning to babies so worried.
Awaiting your reply.
SHARMILEE J says
August 16, 2013 at 4:01 pmYes you have to add salt before fermenting and it helps in fermenting.We dont use soda for idli batter….I use the batter for almost 2 weeks…For the first few days I use it for idli and later make dosa,uthapam,paniyaram etc. No not at all…idli is the best and safest solid food that can be given to kids…Infact I started solids with only idli and rice for my daughter…So dont worry and start making your homemade batter and am sure you will not regret 🙂
Restaurant India says
September 11, 2013 at 12:18 pmI find this blog very informative especially. I think I will be frequenting here to read more about your great posts. The content is amazing, keep posting friend it will be very helpful for everyone.
Restaurant India
Miss Cultured Purl says
September 16, 2013 at 2:15 amThis recipe was amazing. It was my first time making idlis from scratch and it was a success! Thank you so much for your tips!!
Miss Cultured Purl says
September 16, 2013 at 2:16 amThis recipe was amazing! This was the first time I made idlis from scratch and they turned out super soft. Thank you so much for your helpful tips – especially regarding how to make the batter ferment in cooler USA temperatures. BEST RECIPE EVER!
Rama Devar says
September 20, 2013 at 10:41 pmYou are maintaining a creative and inspiring blog, thank you! Question: How did you season your dosa pan to make it non-stick? Is the vessel made of metal?
SHARMILEE J says
September 21, 2013 at 2:25 amThe dosa pan is cast iron…I usually add some rock salt and wipe it off with a slice of onion when the dosa pan sticks….
Van Leo says
October 11, 2013 at 8:24 pmawesome recipe..definitely a must try recipe…i just found ur blog sharmis..thank you for the recipes..i was just wondering, the measurement of the recipe above can make how many idlis?
Shahira says
November 27, 2013 at 10:07 amHi thanx for ur easy recipes.. I want to know is the rice batter should be very fine paste. And while grinding if batter get hot is it ok…or is it will make idli
SHARMILEE J says
December 3, 2013 at 6:29 amNo that will not be a problem, timing and consistency check is important.
Vaishali Desai says
December 9, 2013 at 11:43 amHi.. Many a time some amount of batter is left after preparing the idlis, which i store in the fridge and use for preparing dosas. If i have to prepare idlis with the remaining batter after couple of days, then will the idlis turn out soft and fluffy. Do you have any tips for using this batter to prepare idlis again?
SHARMILEE J says
December 11, 2013 at 4:00 pmUsually fresh batter is used for idli and after that we make dosas till we end up with the current batch of batter.
abbas khan says
January 14, 2014 at 7:15 amthanks a lot for the guidance Sharmilee J on behalf of my wife Razikha Khan
abbas khan says
January 14, 2014 at 7:21 amthanks a lot Sharmilee J your guidance is very helpful and use full Razikha Khan from kuwait
Amanda Selvarajah says
February 11, 2014 at 2:06 pmI don't have a grinder, can I use a blender instead?
SHARMILEE J says
February 11, 2014 at 4:01 pmYou can but am really not sure of the outcome….guess it will affect the texture of the idlis.May be you can try for a smaller quantity and check…
Roshna Bi says
February 28, 2014 at 3:31 pmHi Sharmilee, I like ur blog very much. I like ur clicks (photos). I know, everytime u put lot of effort to do this. Thank u so much Sharmilee. I am in US. Everyday i used to take a look ur blog to get idea for cooking. Everything is very nice. Me and my friends are always here to support you.
jerin mou says
March 8, 2014 at 6:15 amHi sharmilee
I m from Bangladesh. I really like dosa & want to try it at home. But which dal is 'urad dal' or 'urad dal' is available in BD or not i m confused. Can u tell some other name of this dal specially any bengali name?
SHARMILEE J says
March 8, 2014 at 8:46 amIt is urad dal without skin variety. Googled to find that Kalai er Dal is the bengali name , not very sure please reconfirm it.
Jam says
March 25, 2014 at 5:34 pmHi Sharmilee
I generally use the ratio 4:1 for the raw rice/urad dhal, havent tried your ratio.. Also i generally soal urad dhal and rice together and grind it, rather than doing it seperately, Will that matter ?
SHARMILEE J says
March 26, 2014 at 10:14 amI am really not sure as I havent tried soaking and grinding rice, urad dal together….
ayswarya babu says
May 1, 2014 at 10:38 amI have been using this recipe but my idlis were not very soft. I think 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.
SHARMILEE J says
May 1, 2014 at 11:40 amI am really not sure as I havent tried grinding idli dosa batter in mixer, may be if I find an alternate will sure share it soon.
cpt says
May 2, 2014 at 1:45 pmHi Sharmilee….u recipe looks excellent! Thanks for sharing it. What type / variety of rice do you use? Is there a brand name for it?
SHARMILEE J says
May 4, 2014 at 12:11 pmThere is no brand as such I either get idli rice from Nilgiris or from a supermarket
Gis Ferns says
May 3, 2014 at 11:20 amI have noticed that my idlis stick to the mould inspite of oiling the mould well and I cannot take them off easily with a spoon without breaking. Is there a way of not letting it stuck to the mould and getting neat idlis.
SHARMILEE J says
May 4, 2014 at 5:56 amTry greasing the idli moulds with a drop of oil in each hole…then after steaming dont take it out immediately sprinkle very little water set aside for 2mins then try to scoop it out am sure it will give you clean demoulding of idlis
Saji Sreedharan says
May 17, 2014 at 12:54 pmHi sharmilee's recipe so good.Thanks.
kalyani says
May 21, 2014 at 11:01 amTried ur version n got good results.thanks.question: can u tell me the brand of idly pot u r using..it looks good.i want to buy a one as mine is very.old aluminum pot. If possible please post a pic of Yours.
kalyani says
May 21, 2014 at 3:43 pmHi sharmi…waiting for your reply on the above query.thanks
SHARMILEE J says
May 21, 2014 at 4:46 pmI dont know the brand its a old one, actually got as a gift. Now I am using a brand named amarjothi, will post the pic of it soon.You can try butterfly too.
kalyani says
May 21, 2014 at 5:02 pmThanks….will browse
Sheila says
May 28, 2014 at 5:05 pmHi Sharmi, do you rinse the urad and rice 2-3 times before soaking or just soak without rinsing ? i read somewhere that wild yeast on the urad helps the batter rise so the dal should not be rinsed too much
SHARMILEE J says
June 9, 2014 at 2:21 pmI rinse it once or twice before adding it to grind…..It depends on the quality of the dal
Butterflies says
July 26, 2014 at 3:01 pmSharmi, do you have any idea how I can make an idli without an idli stand?? They are way too expensive in the states 🙁 I don't want to have to buy one from here and am not going to India anytime soon.
SHARMILEE J says
August 5, 2014 at 3:20 pmI am not really sure, I use the idli pot which has the idli mould inside…Not sure of substitutes sorry
Archana Shekar says
September 7, 2014 at 4:50 amDo I have to keep the batter separately or do I need mix them together.
SHARMILEE J says
September 9, 2014 at 2:19 pmYou have to mix both urad dal and rice batter together then let it to ferment….
Asna Asmi says
November 13, 2014 at 10:31 pmThanks I used rice flour and urad dal flour it ddnt ferment what should I do
SHARMILEE J says
November 14, 2014 at 11:20 amI haven't tried with rice and urad dal flour so not really sure….sorry couldnt help u in this regard
Saranya A says
December 19, 2014 at 11:50 amHi..
Can u please tell the measurements in ulaku..
That is in veesam padi..
How much rice n urad deal??
SHARMILEE J says
December 20, 2014 at 3:24 amI measured the alaku my gave me and it exactly measures my 1 cup(250ml)
Unknown says
June 3, 2015 at 8:45 amHi Sharmi.. What is the outcome of too much or too little urud dal?
I know it's way higher, but I have always used 1:4 ratio (and no methi) and ended up with super-fluffy idlis, but somewhat flat, which I thought was due to more urud dal.
But lately, the idlis have been turning out much harder and creamish as well, though I haven't changed the brand of the dal/rice. Will try your ratios now, but can you tell me if a larger proportion of urud dal could make the idli harder / flatter?
Thank you!
SHARMILEE J says
June 3, 2015 at 11:56 amIt purely depends on the quality of urad dal, If I buy from Nilgiris I use 1:4 ratio and it worked fine….but when I buy from other supermarket I change the ratio so just experiment with the ratios and stick to the one which suits to u and ur climatic conditions
ashwini says
August 5, 2015 at 11:14 pmHi
Thank you for the recipe.Picture says raw rice and in post u have mentioned idly rice.Which one to use?
SHARMILEE J says
August 6, 2015 at 5:50 amIt is idli rice only…that was a type…thanks for bringing it to my notice…have updated now
susitra dhakshinamoorthy says
August 8, 2015 at 4:44 pmHi Sharmi,
Thanks for the post.
I have one problem. My hubby is saying the idli is something "kora kora" to taste while eating. Can u pls tell me how to avoid it and make soft idlies?
I used to take out the rice batter with little "kora kora"
TIA
SHARMILEE J says
August 9, 2015 at 12:51 pmIf the batter texture is little coarse then it will result in coarse textured idlis….So grind it little smooth next time to get soft idlis
Kaajal Bhawnani says
October 13, 2015 at 4:37 pmHi Sharmi. Is it okay to use the same water for grinding (the extra water from soaking)? Why do we need to discard the water used for soaking ? Pls help. Thanks…
Also.. I have the ultra 1.25 ltrs wet grinder… when I tried to make the batter… the rice was done in 10 mins and dal was done in 15 minutes .. is that unusual?
SHARMILEE J says
October 14, 2015 at 8:17 amIf you wish you can use the same water itself….It depends on each grinder the timing may differ….so adjust according the timing accordingly
Bharathi says
October 17, 2015 at 3:14 pmFor this particular measurement how much salt needs to be added? Please reply. I m poor in salt and it's taste… Thank you
Daf says
October 19, 2015 at 12:25 pmSharmilee,Will grinding idli batter in a mixer jar , give the same result.
Daf says
October 19, 2015 at 12:27 pmWill grinding in a mixer jar give you the same result
Malar says
November 1, 2015 at 7:17 amHi Sharmi, Thanks for the receipe. I have some trouble with the idlis, but the dosas turn out to be super awesome. The idlis are soft when hot. When it turns cold, it becomes like kali consistency. Any suggestions? I tried various combinations and settled with 3 cups rice, 1 cup urad dal and 1 sp fenugreek ratio.
SHARMILEE J says
November 4, 2015 at 4:56 amOh not really sure why this happens, may be try to lay a cloth then make idlis am sure itwill yield very soft idlis
PMP says
June 30, 2017 at 3:46 amhi
thanks for ur recipe..
just one doubt while making dosa , do we flip or make it only one side ?
thanks a lot 🙂
Sharmilee J says
July 5, 2017 at 6:15 amWe flip it 🙂
Ranjan Saha says
November 17, 2015 at 11:07 amPlease tell batter preparation in Mixer.
Nithu Roy says
January 9, 2016 at 10:52 amhey sharmi…u can also add some left over rice, it'll make idlis much softer.
Sasha V says
March 26, 2016 at 7:03 pmHello. Your method is so wonderfully detailed – great job! Can you please tell me the brand of wet grinder you use? Does it work well for you? I am an East Indian living in Trinidad and currently searching for a good, durable one to purchase.
Sasha V says
March 26, 2016 at 7:43 pmHello. Your method is so wonderfully detailed – great job! Can you please tell me the brand of wet grinder you use? Does it work well for you? I am an East Indian living in Trinidad and currently searching for a good, durable one to purchase.
SHARMILEE J says
March 28, 2016 at 7:24 amI use a old one name is Santha wet grinders
praseeda pnair says
July 16, 2016 at 11:35 amHi can u tell me d ratio of ur ad dal if m using just 1 cup of idli rice?
Unknown says
November 8, 2016 at 6:30 amHello,
We are a franco tamil cultural centre located in Pondicherry. We are looking for an idlis' steamer picture to illustrate an article we are writting about south indian breakfasts . We wanted to ask you if we could use the fifth step picture of your page. We can put your name under/on it if you like to.
Thank you a lot for your answer,
Best regards from SITA team
SHARMILEE J says
November 9, 2016 at 1:40 amYes pls but pls mention the source
Gehad says
June 21, 2017 at 8:25 pmHello, very nice recipe .and where could I find the grinder which you used?
Pmp says
July 2, 2017 at 12:10 amWen we should add salt
Before fermenting or after ?
Sharmilee J says
July 5, 2017 at 6:12 amBefore fermenting…
Foodzu says
July 3, 2017 at 6:38 pmSimple recipe. But Explanation was awesome. Thanks for sharing.
Nabila says
July 24, 2017 at 12:55 pmI have been using this recipe now for quite sometime. And yesterday when I made idlis they just turned out so awesome that I don’t remember eating such fluffy idlis ever .. Soft and yummm… Don’t what made the difference .. May be the rice was very good quality and rainy season here in UP has perfected the batter.
Love your many other recipes as well .. Restaurant style palak paneer is my fav.. Sambar masala is another .. I use it to flavor my dals apart from sambar.
You are just an easy look up for any new recipe :).
Kanmani says
November 6, 2017 at 1:53 pmI’m using same quantity Sharmi….but I keep idli batter in fridge for 4 days..for the first two days the idli will be soft…on 3 and 4 th days the idli will be hard…plz give some tips to maintain the softness for the 4 days
Sharmilee J says
December 1, 2017 at 9:12 amUsually when the batter is new it is thick which yields soft idlis.After 3 days the batter becomes runny which is suitable for making dosa.
Sourav says
August 9, 2018 at 2:31 pmJust wow .. I like your recipe
Sudeshna Pradhan says
December 28, 2018 at 5:33 pmThank you. I make good idlies everybody like them. But I like your recipe too going to try it. As I know how to make good idlies I red your recipe fleetingly at first then again thoroughly. Next time I will do it your way. Normally when it is summer time and hot then I put salt before keeping it to ferment because it slows the fermentation process and idli is saved from becoming too sour. When it is winter I put fenugreek seeds in urad dal because it strengthes the fermentation process which is slower because of cold atmosphere. I am doing it since I remember cooking. This time I will do it as your style. Thank you.