Then add small amount of batter in each mold. You can steam the idli's in a stovetop idli stand such as the below. Add water to the bottom of the stand.
Then cook for 12 minutes on high flame. If making in the instant pot, add 1. Place the idli stand in the instant pot and cook it in steam mode in venting position. The thing to note is that the timer on the instant pot does not work in the venting position, so you have to use a separate timer. In 12 minutes, the idli will be ready. Let it stand for 5 minutes, then take the idli out of the mold. Enjoy with sambar and coconut chutney. You can use this same batter to make dosa.
If the batter seems thicker, you can mix a little water and stir well before making dosa. The batter is spread on a griddle to make dosa, which is why it needs a thinner consistency. I like to prepare idli dosa batter once on the weekend and use it for the whole week to make idli, dosa and uttapam.
Initially, right after the batter is fermented make idli's. This helps to get the best idli with the freshly fermented batter.
Then I use the batter for the rest of the week to make dosa for lunch or dinner. And onion tomato uttapam for breakfast on another day. Hope you try this Idli Dosa Batter. Please do let me know if you have any questions as you try this recipe. I would be happy to clarify and add more details. Note: Nutrition values are my best estimates.
If you rely on them for your diet, use your preferred nutrition calculator. Hi, I have an instant pot duo SV and when putting on yogurt mode, the lid symbol flashes and if I pot the lid on it goes into boil mode straight away. Is the instant pot method not an option for this model? I'm wondering if you can help me with this? Hi Nirmala - I have not tried, but see there are recipes that use the sous-vide mode.
Feel free to google to find recipes for your specific model. I used the ready made Shasta brand idili mix and followed instructions steam for 12 min , pressure release, stand for 5 min and they look soft and fluffy but when you eat them they are chewy. Hi Rayna - Sorry to hear the idli's were chewy.
It is hard to say if there was an issue with the batter or the steaming. Maybe try to keep the idli's for a couple of extra minutes to check if that works. Can I use idli rava instead of the idli rice? If so, do I need to change the ratio of dal to rava? Hi Nick - The recipe is a bit different for idli rava and you can only make idli's with it no dosa. Use 1 cup urad dal and 2. While grinding urad dal, soak Idli rava in the water.
Then squeeze out all the water or strain it and add it to urad batter mix well and leave it for fermentation. No need to grind the idli rava.
The other details remain the same as in the detailed recipe above. Brilliant explanation!! First time trying it out in the Instant pot.. Thank you! Thank you so much for this recipe. I have wanted to make idli from scratch for years and this came out perfect on my first try. I will never buy store-bought idli batter again! Your email address will not be published.
Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer menu icon. Jump to Recipe. White rice, urad daal, lentils , as well as seeds will need to be soaked separately. Rinsing them first is also important. This will ensure that fermentation acts faster. It will also increase the volume of food.
When grinding the rice, beans, and seeds, use only filtered water. Chlorinated water can significantly impair the growth of yeast which leads to a much slower fermentation. Even if you have tap water that has been sitting for over 24 hours, that could work. Finally, ensure you have the right consistency before you cover the batter and leave it to ferment. Too much water, as well as too little water, will slow down the fermentation. Not only will that provide a better measure of whether to add more water or other ingredients to the batter, but the heat of your body will promote fermentation as well.
As the absolute last resort, you can add a fermentation starter to the dosa batter. Adding one tablespoon to the commercially prepared batter will help the fermentation. For us, eating South Indian food was mostly restricted to restaurants. And once in a while when dosa was made at a home, it was always from store bought batter. Of course this is not to say that every North Indian house must be same. But I would say it would hold true for majority.
At least I had seen mom make all the parathas and dals etc. But I had no clue how idli and dosa were made. After reading so many tutorials online, I started experimenting. And this was around 3 to 4 years ago. Because I failed so much, I learnt a lot too. You always learn from your failures. I am going to share with you guys all that I have learnt through trials and errors all these years in getting my Idli Dosa batter right. Ahh, the most important question.
What should be the ratio of dal to rice for making idlis and dosa. I have tried a lot. I have done , , dal to rice but the one that works the best for me is ! I highly recommend using Idli Rice here, which is a variety of short-grain parboiled rice. You can find it at any Indian grocery store. Short to medium grain rice work best for this recipe. Dehusked Whole urad dal works best here urad dal gota. You can also use split urad dal urad dal dhuli.
The batter should have a nice flowing consistency it should not be runny though. The regular salt with iodine might interfere with fermentation process and hence better to use a non-iodized salt. Trust me, it makes a difference. It gives consistent results. The grains need to be soaked well before using them for grinding and turning into a smooth paste. Once you grind the grains into a mixie or wet grinder, you should allow the mixture to rest for this much period.
However, the hour period is suitable for those who live in India, as we have reasonably hot weather conditions throughout the year. If you live in the US, UK, Canada, or similar cold places, you should increase the fermentation period to hours. But if you are an Idli or Dosa lover, you will probably find it a bit difficult to make Dosa batter in your kitchen. Without the required amount of heat, the bacteria good ones present in the mix will remain dormant and might not perform at their optimum speed.
The best way to do this is by using your oven or Instant Pot at home. If you have an oven, preheat it for about 10 minutes and keep the container inside for hours.
For this to work, you will have to use the same period, i. It is generally considered alright, as you do not want to add too much water during this process. If you are still not sure, think about the Pakoda batter and try to get a similar consistency for your Dosa batter as well.
As for Urad Dal, it gives the body to the entire mix and greatly helps in the aeration process too.
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