Dosa Batter Ratio: The Perfect Recipe for Soft Idlis and Crispy Dosas
Dosa and idli are two of the most loved South Indian breakfast dishes. The best part? You can make both with the same batter! But getting the right dosa batter ratio is key to making soft idlis and crispy dosas. This blog will guide you through the perfect ratio, the soaking and grinding process, and fermentation tips for a flawless batter every time.
The Perfect Dosa Batter Ratio
To achieve the best results, you need to maintain the right proportion of ingredients. Here’s the tried-and-tested dosa batter ratio:
– 4 cups raw rice (any variety like sona masuri or ration rice)
– 4 cups idli rice (parboiled rice, also called salt rice)
– 1 cup black gram (urad dal)
– 1 teaspoon fenugreek seeds
– Water as needed
This ratio ensures that your batter yields soft idlis and crispy dosas, making it versatile for both dishes.
Makin Dosa Idli Batter video in Telugu
Step-by-Step Process for Making Dosa and Idli Batter
1. Soaking the Ingredients
Start by soaking the rice and black gram separately:
1. Take a measuring cup or glass and add 4 glasses of raw rice to a large bowl.
2. Add 4 glasses of idli rice to the same bowl.
3. In a separate bowl, add 1 glass of black gram (urad dal).
4. Add 1 teaspoon of fenugreek seeds to the urad dal bowl.
5. Wash both mixtures thoroughly at least twice to remove any impurities.
6. Soak the rice mixture and urad dal mixture in enough water for 8–10 hours (from morning till evening).
2. Grinding the Batter
1. Drain the soaked water from the black gram.
2. Add the urad dal and fenugreek seeds to a wet grinder or a high-power blender.
3. Add water gradually while grinding to get a smooth and fluffy consistency.
4. Transfer the urad dal paste to a large bowl.
5. Now, grind the soaked rice mixture until it forms a slightly coarse texture.
6. Mix both pastes together in a large bowl and blend well.
3. Fermenting the Batter
1. Transfer the batter to a large container, leaving some space for expansion.
2. Cover it with a lid and leave it at room temperature overnight (8-12 hours).
3. The batter should rise well, turning fluffy and slightly sour.
How to Store Dosa Batter for a Week
– After fermentation, take only the required portion for the day.
– Store the remaining batter in an airtight container and refrigerate it.
– The batter stays fresh for 5-6 days in the fridge.
– Always bring the batter to room temperature before making dosas or idlis.
Making Soft Idlis with Dosa Batter
1. Take the required portion of batter in a bowl.
2. Add a pinch of salt and baking soda to enhance softness.
3. Grease the idli molds and pour the batter.
4. Steam for 10-12 minutes until the idlis are fluffy.
5. Serve hot with coconut chutney and sambar.
Making Crispy Dosas with the Same Batter
1. Take the required batter and add a little water to make it thinner.
2. Heat a dosa tawa and lightly grease it.
3. Pour a ladleful of batter and spread it in a circular motion.
4. Drizzle some oil or ghee around the edges.
5. Cook until golden brown and crispy.
6. Serve with chutney, sambar, or potato masala.
Tips for Perfect Dosa and Idli Batter
– Fermentation: Place the batter in a warm spot (inside the oven with the light on) if the weather is cold.
– Consistency: Idli batter should be thicker, while dosa batter should be slightly runny.
– Use Fresh Ingredients: Always use fresh urad dal and good quality rice for best results.
– Don’t Overmix: Stir the batter gently after fermentation to keep it airy.
Conclusion
With the right dosa batter ratio and proper fermentation, you can enjoy both crispy dosas and fluffy idlis from the same batter. Try this recipe and make your breakfast more delightful!
If you found this guide helpful, don’t forget to share it with your friends and comment below with your experience!
