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How to make idli dosa batter, south Indian idli

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How to make idli dosa batter
Learn how to make south Indian idli dosa batter authentically with stepwise pictures, tips and tricks to get perfect idli and dosa with same batter.
For who knows  grinding and making idlies, this post may be silly,as its not a big deal for those who are used to prepare idli dosa batter religiously every once in a while. But I have some friends and I know so many who have never made or seen someone making, and want to try out at home. For them its really a big big project. Even, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything. But now its no big deal for me…Not only this,everything right from cooking, if we see from outside, or if we are just learners,it seems to be a big task and it will be looking more complicated, but if we do regularly, by practice, everything becomes so easy and perfect! Its all about experience… For me before marriage,I found all these grinding and mixing works found to be messy (especially the batter mixing process and washing the grinder😰)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now😓… 😛

Idli recipe - soft idli authentic way

Hope I could cover the doubts we get,during this idli making process. All the experts out there,please don’t waste your time 🙂 this is purely for beginners! And if you have any doubt in this process, please feel free to write to me in the Email ID that you can find in my blogger profile! By posting this,I am not claiming that I am an expert in making Idli, just posting what I know, How I do Nerd. Don’t get panic by seeing the elaborate post – I have just wrote it elaborate to that it will be easy for beginners. As you keep making, you will learn the knack to get perfect soft idli. It comes handy through out the week for breakfast and dinner.

Idli recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 30 mins + soaking time 3 hrs    |  Cook time: 10 mins    

Ingredients

Idli rice – 3 cups

Urad dal  – 1/2 cup*

Fenugreek seeds/ vendhayam – 1/2 tsp

Water – as needed

Salt – As needed (3 & 3/4 tsp)

 *Varies according to the quality

Idly rice is different from the regular rice. Idly rice is parboiled rice and it looks shorter and stouter than the ordinary rice we use for eating. 

I got a request from one of my reader friend to show the measuring cups I use,so here is it, 1 cup holds 250 ml.(only for this post)

1cup,1/2 cup,1/3 cup,1/4 cup,1/8 cup

Method

  1. Wash, soak rice in a vessel.Urad dal + fenugreek seeds in another vessel for minimum 3 hrs.
  2. Drain water, grind urad dal first. Use ice cold water for grinding.
  3. Add 1/2 cup water initially grind for 4 minutes. Stand near by and use the plastic spatula to wipe the dal, to ensure no dal or fenugreek seeds gets stuck to the side walls of the grinder container.

    4. How to make idli step 1

  4. After this, sprinkle water at regular interval as needed.(Will need water more or less depending upon the quality of dal). The batter will be light, fluffy and have microbubbles when seen keenly. Refer notes for more tips.

    5. How to make idli step 2

  5. Collect the ground urad dal batter in a big container, that is enough to hold the raising fermented batter the next day.
  6. Now drain the water in the rice and add the rice little by little while your wet grinder is running(this is to avoid the grinder getting stuck because of over loading).  Add enough water for the grinder to run smoothly. Use the spatula to wipe off the sides at regular intervals.. Add more water when the grinder runs slowly and batter gets heated. Grind till it is smooth or a little coarse (whichever consistency you prefer, I personally grind smooth). Add more water if its needed. It takes about 25-30 mins approximately. Time may vary,check it out.

    7. How to make idli step 3

  7. Transfer this rice batter to the urad dal batter and add salt and mix well with your hands.

    8. How to make idli step 4

  8. Keep closed in a warm place for fermenting minimum of 12-14 hrs. I soak around 1.00 PM,grind around 4.00 PM and keep over night and make idly for the morning breakfast. The next day morning it will be fermented and raised in quantity. A well fermented batter gives,soft and tasty Idlies. Hope you can see the batter raised and see the batter standing stiff like a foam.

    9. How to make idli step 5

  9. The consistency should be like this to get a spongy soft idli. If its heavy and not fluffy and light, then idlies also will turn hard.I have my Idly pot given by my MIL,its gives soft idlies which after getting cold too doesn’t form a layer(dry).

    10. How to make idli step 6

  10. I use cloth in it to cook the idlies, you can make with the ordinary idli cooker too. When you use idli plate without cloth in the idli cooker,grease the idli plates with sesame oil before pouring the batter. After it gets cooked, you have to take it out and let it sit for 1 minute so that the idli comes out without sticking to the plate. Steaming idli will take around 8-10 minutes.

    11. How to make idli step 7

Some Notes:

  • I grind urad dal first,but my MIL says if ground in larger quantity,urad dal batter,if ground and kept first has tendency to become watery. But as I grind only 1/2 cup , I grind Urad dal first.(Its because,if we grind rice lastly,its easy to wash 😛the grinder )
  • The steps I have given only the water quantity and the time it took for the urad dal I have,so take it as a rough idea and use water accordingly and grind till you get a smooth batter!
  • If your urad dal is not a good quality,the batter will become watery and it will not be white comparatively.
  • You can only test the quality of urad dal by grinding it,so if the first time you don’t get volume and the idly turns hard,next time just increase the quantity,for me I usually add double the amount mentioned if its not a good quality.(Add more water while grinding,even if it becomes bit watery).
  • If the urad dal quality is not so good, You can soak either sago or aval/poha/rice flakes 1/4 cup,along with rice which makes idlies more softer. Also adding 1/2 cup of cooked rice while you grind rice makes idly softer.
  • Even if you buy a good quality urad dal,it will give you more volume only for 2-3 months,old dal won’t give volume..So dont buy in bulk and keep. 
  • Cooking time of the idlies just differs,it depends on the size of the idly pot,approximately 8-12 minutes.. Mine is a tiny with only two plates,so it takes hardly 5 mins 🙂
  • Don’t stir the batter when you make idlies. If idli falls flat, you can consider stirring slightly. 
  • If idli falls too flat (chappai) then that means urad dal quantity is too much.
  • I make first two days idlies (after we keep in fridge,the batter raised will again shrink a bit in volume),and the remaining batter dosa,utappam or paniyaram…
  • The batter if you grind in proper way,will be light and frothy,which gives you a soft idly. If the batter itself is heavy,then you get idlies in harder side. That means you have to add more water in urad dal batter next time you grind.
  • Make sure to grind the rice batter not too watery. Add water more for urad dal batter only.

My kid loves both idli and dosa. This batter is perfect for making idli, dosa and uthappam too. For making dosa, you have to spoon required amount of batter and mix little(very little) water and mix well. Then make dosa. This is for even spreading and to get golden brown dosa! Here is a video to help.

Here’s my dosa with sambar, Mint chutney, and Idli podi 🙂

crispy-dosa

Reader Interactions

Comments

  4. Nice post Raji and You know same with me too like before marriage the only tough task for me is to put grinder that is because its not table top, I am scared to put in that huge one, till now I am scared. But anyways.. wonderful post, wonderful pictures and wonderful idli, dosa….Yummy!!!! This is not at all silly post, many will be benefited thru your post. Atleast will drool at your pictures like me.

    Reply

  12. I recollect every Saturday morning grinding noise use to wake us up and I always used to ask my Mom.. why you need to grind this if we can get it from the corner… and that’s what I’ve been doing I just bring the idlidosa batter .. but My Mom is still against it and says it hardly takes some time.

    So now that you have posted such a detailed version.. this post has to be Bookmarked ! and I promise to prepare the batter soon, thanks to you Raji ! 🙂 🙂

    Reply

  16. thats really useful post for begginers.When my mom used to grind idli maavu and knead chapathi dough, even i used to tell her the same as u.
    Nice clicks and thro this comment i assure all readers of ur blog,that the idli u make will taste so nice as i have tasted it.

    Reply

  18. A good post abt idly…i got same grinder here,and its the best breakfast for south indians…The recipe process is very well explained and pics r too good…

    Reply

  20. Hi Raji, lovely post, and I also always grind rice later simply for the reason u mentioned.:-)
    And thanks for ur sweet and encouraging comment at my space.

    Reply

  28. Soft idlies u've got…..I havent bothered to check and ask the proportions from amma though many have complimented her idlies…But now seeing urs make me to try the process of grinding the batter 🙂

    Reply

  36. மிகவும் அழகான தெளிவான படங்கள்…நான் நிறைய பேரினை பார்க்கிறேன் துணி போட்டு இட்லி சுடுறாங்க…அப்படி செய்வதும் துணி போடாமல் செய்வதுற்கும் சுவையில் வித்தியசம் இருக்குமா…அருமை..இட்லியினை பார்க்கும் பொழுதே ஆசையாக இருக்கின்றது.கடைசியில் தோசையினையும் காமித்து பசியினை அதிகரித்துவிட்டது…..இன்று காலை செய்துவிட வேண்டியது தான்…

    Reply

  38. nice post dear…i too will grind dal first as u said cleaning will be easy….making idli in idli pan with cloth will be soft and fluffy than in idli cooker…i too have a similar one….

    Reply

  50. I would love to have that 1st picture for breakfast right now! Yummy.
    I hear that putting a cloth layer when steaming the idlis makes them softer – I don't do it though because of the work involved in cleaning the cloth! 🙂

    Reply

  54. Very useful, well written post. It will be of a great help for the beginners. I loved seeing the use of cloth.
    You indeed hv got very soft idlies and as usual very pretty pics.

    Reply

  64. Wonderful post dear.. Perfect step by steps pics, useful notes and Perfect Mallipooo Idlis.. The entire platter looks so delectable…. I am really craving for this now…It has been months since I made idlis.. blame it on SBD.. sobs…
    I have heard and seen that making Idli's in the old fashioned way (like your idli maker) is the best way to get "The Real" soft idlis. My ex-neighbor has this one and she makes delicious idlis. Even back home we use the same thing. But here I make it with pressure cooker without whistle, though my idlis are softer I wouldn't say it feels that soft or tastes as good as the one made with this idli maker. This is one thing that I want to purchase during my India visit.

    Reply

  66. That's a wonderful post for beginners..Totally loved the step wise pics and would be really useful for newbie's..I'll surely share the link with my friends who ask to write a post about making idli..It can't be written more perfectly !!!!

    Reply

  78. Thanks so much for the informative post. Your tip on the parboiled rice for eating not being the same as idly rice is very informative. I once used parboiled rice and the batter was a sticky mess. I will definitely try using your recipe. Do you make idlis using raw rice? What proportion do you use for that?

    Reply

  96. hi,
    tasty post,
    what'sthat red color chutney,onion,or tomato chutney?plezgive the recipe for that,that color is very tempting,im eagerly waiting to prepare that.

    Reply

  98. Hi jeya, that red colour chutney,we call it red chutney too,I recently tried after my kiddo wanted the hotel style chutney, its very simple one, I grind 1 medium onion and 2 small tomatoes and then I temper with mustard,urad dal and curry leaves in a kadai and pour this ground onion tomato in it and add 3/4 tsp of red chilli powder and boil for a minute or two in medium flame.Thats it very easy and handy!

    Reply

  112. i use store bought batter which works well with dosas but my idlis never came out well and then my MIL told me to add a tsp Baking powder into it, stir and keep aside for 1 hr..and from then on i got nice soft idlis…
    ur step by step preps are awesome…following u…

    Reply

  114. Idli's are looking really so soft and very spongy,got to try your version too very soon…missed many of your posts as wasnt feeling well thats the reason i didnt bloghop for a while…

    Reply

  122. Such a lovely post. start-to-finish just perfect. I recently perfected the art of dosa batter and idli batter is next on my list. Your post is useful for everybody – beginners and experts. 🙂

    Cheers,
    Siri

    Reply

  124. Hey, Lovely receipe, could you please share the vada recipe too. i saw the pics in your profile on facebook. looks so yummy. the vada i make are crisp but hard.What could be wrong??

    Reply

  128. Do you soak idli rice for 3 hrs only? I used to soak overnight. Tried different ratios of rice:urad – 3:1 and 2"1 was never satisfied with the results. Want to try your version. Let me know 3 hrs soaking of idli rice is enough. Also should the batter be placed directly on the cloth. I mean no katoris or stand etc. Looks like the ball of batter is just placed on the cloth. Also please let me know from where did you buy the grinder. I use mixie/blender. Is it ok to grind in it.Please reply. Thanks for such detailed recipe. God Bless – Carol

    Reply

  130. Hi carol,

    Ya I soak only for three hours,3 hours is the minimum time and its very much enough for soaking. You can sure try it.
    I use cloth to line my idly plate moulds,you can see my idly pot here
    The batter is fluffy and light,its not definitely like chapathi dough..
    I bought the grinder in India its like this
    With mixie/blender the result will not be as good as grinder as far as I know.
    Next time, try adding cooked rice(if 3 : 1 ratio the add cooked rice also 1 part) U have to add while grinding the rice. This will sure work,do try and let me know.

    Reply

  132. Hi,
    Visited ur page only last week and got excited seeing yummy south indian dishes with such a detailed explanation…Tried ur naan without yeast receipe n it came out excellent…was in search of a nyc idli receipe..saw urs n started drooling to an extent that I made my husband to take me to a restaurant to get idlies..One quick ques..I too dont have a grinder and use only a blender…In ur previous post u have suggested to use cooked rice..If so 2cups parboiled rice+1 cup cooked rice+1/2 cup urad dhal..am i rite?

    Reply

  134. lovely idli- dosa! yumm…now, i so want to get a grinder to make those lovely idlis! really urs look like "malligai poo"! happy to follow ur blog…do visit my space if possible…

    Reply

  138. Hi Raji, This is my first comment to you. Your blog is very helpful and you are an excellent photographer.
    I am from Andhra Pradesh, presently in US. We usually make Idli's with Urad dal and Idli Ravva, which we get in stores. But the hotel idli's taste different, very tasty.I think they follow the procedure you posted. I will try this recipe next time. I have to agree this is a very use full post for beginners. I a have tried the maida burfi from your post. The taste was very good but I had some difficulties with sugar syrup. Hope I get used to make this , when to stop heating the sugar syrup.

    Reply

  142. I tried the idly with 3:1 ratio (no cooked rice). The idlis turned out ok but after getting cold, they became hard. I used Cuisinart food processor to grind. Also, as you mentioned I did not stir the batter while putting in mould and I steamed for around 12-15 minutes. The dosa and utthapam came out very nice with this batter. Is there something I can do to keep it soft even when it gets cold?

    Reply

  144. I am my kids are a total south indian food freaks, making idly with cloth lining is new to me, I am sure this would keep the idli soft and moist. I am going to try your version soon…thanks!

    Reply

  146. i want correct measurement for idli madam. i tried many times, but i am not getting this type of idly. please give me a suggestion for me.
    i want hotel sambar receipe please post that madam.

    Reply

  148. hey .. thanks a ton for such a detail illustration ..
    for me being a beginner ..nothing can get better than this .
    jus wanted to know whether its ok if i use regular mixer instead of grinder shown in the pic.
    thanks once again.

    Reply

  150. thanks for such a detail illustration .. yetlooks simple.
    wanted to knowwhether our regular mixer can be used in place of grinder shown in pics ??
    will it affect the softness of idly ??

    Reply

  152. Regular mixer can be used. Try using chilled water while grinding urad dal. This prevents heating of the mixer. Use generous water even if u feel it getting watery. Stop and go frequently. Rice can be ground without any problem. Main thing is urad dal has to be a good quality one 🙂

    Reply

  154. hi Raks,
    let me start by telling u that u r doing a fabulous job here for people like me who are not so good in cooking. its really a good idea with pics and all explanation done step by step.
    i just want to know the recipe of sambhar(its there with the idli). its looking so yummy… i couldnt find your sambhar recipe on the blog.. thnx and keep it up.

    Reply

  158. HI Raks,
    My idlies are never white in colur…they are cream in colour…soft though…also my batter when fermented is light and fluffy…but not stiff like you have mentioned…it is too porous and I always have to mix it completely before making idlies…Where could I be going wrong? I am using a grinder.

    Reply

  162. Thanks Raks, I am probabaly grinding for too long..The other day I ground urad dhal for 45 mts and Rice for 1 hr…I dont use fenugreek seeds at all…Thanks for the reply though:)

    Reply

  170. Really appreciate your effort and the way you way done it step by step. have always felt myself very lost while making dosa n idly.as the batter which i prepare always sticks. and Dosa is not that crunchy.when I make idly it becomes little hard.hope your recipe is the key to success.thank you so much RAKS.

    Reply

  172. hi raks, u actually rok!!! being a gujarati i can make any kind of dhokla so well…but had to add soda-bi-carb in idly batter to make them soft…it was good but not like the way yours….i tried the same procedure with same ratio u explained and i just have one word for those idly …wow!!!! i love you for this post (and actually all the post :)) …its yummy…so softy…so white…so spongy… so good …that u made my weekend…thanks a lot….

    and also want to thank u for ur date cake….it made my valentine day so special…. 🙂 ..my hubby just loved it…

    Reply

  178. hi Raji,
    Thank you for posting this.
    I am a first timer in making this batter, so this recipe is a great help.

    Couple of qs (for now! 🙂 ):

    Can I use mixie to make the batter?
    To purchase idli batter grinder (table-top, which brand is good – in Chennai, or what to look for while purchasing the same?)
    Appreciate any inputs.
    thanks,
    Hasita

    Reply

  182. You can use mixie, the key is to not grind too much at a time and heat up the jar. You can use ice water while grinding the urad dal for this.

    Ultra is too good. You can buy Ultra pride 🙂

    Reply

  190. hi raji, i used ratio 3:1 ratio and after fermentation i didnt stir the batter. But still my idily is not raising up and its flat. Dont know where am going wrong. help me out:-(

    Reply

  198. Idli rice is parboiled rice but not the one we use to eat, its meant for making idli alone, eating rice may not give you god results. In Tamilnadu we get idli rice in all the grocery stores.

    Reply

  200. Hi raks i live in Singapore…i usually bring urad dal from India…but this time i thought i can manage buying here…but the urad dal i got here is so bad…can you plz help me out and let me know in which grocery shop you buy urad dal and idly rice.

    Reply

  202. Hi Raji,

    Wonderful post for beginners like me…I made idli with the proportion what you have mentioned..Idli's were soft but its not getting raised like yours…Its flat..I used IR20 idli rice.Where could I have gone wrong? I live in chennai,which is totally a new city for me..Could you pls suggest me a specific brand of idli rice and urad dhall for making idli..Pls help me.

    Reply

  204. Hi Viji, Looks like either your urad dal is more or water you are adding while grinding is more. Try to experiment with these two, try reducing any one at a time and fix your proportion. I think any idli rice will be okay.
    Try buying from local shops and ask for new urad dal, they will have the best.

    Reply

  206. Hi Revathi, I too usually buy from India too, here you can check shops in Little india (like laavan) and ask for air flown urad dal from india (india brands like udayam)

    Reply

  210. Thanks for wonderful recipe.Very well written&photografs are lovely! My idlys are soft alright but they turn out creamier in colour,not white like yours.what can I do for this?I live in north india where we donot get idly rice at every grocery store.I use sona matsuri.pl.do reply.thanks a lot.

    Reply

  212. Was your urad dal fluffy and white? Depends on that as well as the rice quality. Even if methi seeds is more, then too it turns yellow. Mainly the if urad dal doesnt give you volume, then the idlies will be dull in colour

    Reply

  222. Hi Raji,

    Thanks for the recipe. The idlies are not white and become soggy on top while steaming. They are soft but having a slimy top. I am using a regular mould for steaming without using a cloth. Please reply 🙂

    Reply

  224. If you have a slimy top, I know exactly what the problem is. When you steam the idlies, the idli plates should be arranged in such a way that the hole part of the upper plate should overlay the idli part on the lower plate. While steaming, the water drops in the idlies and thats y you get slimy top. Do you use cloth? if so you can use another cloth to cover the idlies. If not, just arrange the idli plates in the way i have told, sure water wont drop over the idlies while steaming and you will not get slimy top for sure.

    Idli might turn yellow if urad dal quality is not good, or not enough water, or too much of fenugreek seeds.

    Hope I helped you a bit.

    Reply

  230. Hi Raji,

    My idlies get wet / kind of soggy on top making the idly some what sticky. How to avoid this? I am using the regular mould without cloth. Can water dripping on idlies be avoided?? Please reply.

    Reply

  234. hi am a 35 yr old mom to a 4 yr old. hv jst picked up the wheat flour appam and medhu vada recipee from your blog. and just read the right way to grind and make soft idlis here. hv been trying for ages to make soft idlis in the south indian idi grinder. your notes are so self explanatory i didnt have to move to another site. usually i check out the same recipee in 2-3 sites to get a second opinion and to find a quicker way to make the same recipee. will try out all the above three recipees and gv u feedback. i am an avid blog reader and usuaully check out recipee blogs a lot. some of my favourites are tarladalals and aaiyi's recipee and now yours. the detailed dos and donts are a real help. keep up the damn good work!!!!!

    Reply

  236. hi am a 35 yr old mom to a 4 yr old. hv jst picked up the wheat flour appam and medhu vada recipee from your blog. and just read the right way to grind and make soft idlis here. hv been trying for ages to make soft idlis in the south indian idi grinder. your notes are so self explanatory i didnt have to move to another site. usually i check out the same recipee in 2-3 sites to get a second opinion and to find a quicker way to make the same recipee. will try out all the above three recipees and gv u feedback. i am an avid blog reader and usuaully check out recipee blogs a lot. some of my favourites are tarladalals and aaiyi's recipee and now yours. the detailed dos and donts are a real help. keep up the damn good work!!!!!

    Reply

  246. Please suggest making idli's with idli rava purchased locally from grociary,, being a man cant make that much effort to soak and grind etc.Please let me know if i need to grind the soaked Urad daal with idli rava or i can add the grounded paste of the daal with the rava batter and leave overnight…awaiting dear…..

    Reply

  250. Leave it inside the oven with oven light on. Or if you do not have oven, mix the batter in the grinder container itself and keep it covered. Of course u hav to take out the stone. If you are in very cold part of the world then you can keep it in grinder itself as the near by motar will be warm, it will help to ferment. If in places like india then just mix it in the grinder container and keep it away from the motor as it will overflow. Hope I am clear

    Reply

  252. Hi raks..this is a very useful post..indeed for beginners like me..what is the plastic stapula and how does it look like and where do we get it from?my mom usually uses her hand to wipe off but I am totally scared to let my hand insidw the grinder.

    Reply

  272. Love your website ..after my day ends this is one website I look for recipes:)..i make idli in cooker . Tried using cloth but my cloth dries up and idlis are not as soft as they should be:(. Any idea why?

    Reply

  274. You should first dip the cloth in water then spread it over the idli plate. Keep the idli plate inside the pot only after water boils. Do not over cook, once cooked, sprinkle some water in the sides of the hot idli plate and invert it. Again sprinkle little water over the cloth (back of the idli covered with cloth) and then take out the idlies. it will come out soft.

    Reply

  276. hi raks i have a different recipe for idly we use idly rava and urad dal. soak both ingredients separately grind urad dal to a fine pase and mix it with soaked and sqweed idly rava add salt and mix it and proceed for steaming idlies

    Reply

  278. Hi raks can u please tell the amount of salt u put exactly how much because when I made it first time the salt was too much and the second time the batter did not ferment at all I guess due to less salt?

    Reply

  294. I buy Udhayam only. Have you tried shree gold from Laavan store? I used to buy last year, but not sure if its still available. You can check few shops in little india for Shree Gold or anyother indian brand urad dal. I bring from India and use it up by keeping in freezer.

    Reply

  296. hi raks,
    i tired most of ur recipes… all turn out super hit in my home… but tis idly s big problem for me:( i tired as per ur instruction idly was soft on first day n second day it was bit harder can u help me wat went wrong

    Reply

  298. Hi Raks, I am having trouble making soft idlis recently. I tried multiple combinations and feel that the 3cup rice:1 cup urad dal:1 sp fenugreek works better.
    The idlis are soft when cooked, but once cool, it becomes like kali consistency. Any suggestions?

    Reply

  308. Hi raks, I tried this method of preparing idli batter. Was amazing. The idlis were super soft and spongy. I loved it. I had tried many times to get this kind of spongy ones.. But didn't get it right. Thanks for the recipe. Hats off to your simple and clear way of explaining it.

    Reply

  310. Hi Raji. I made idlis following you recipe. It fermented well and they were cooked also pretty well. Idlis looked very fine when i opened the cooker, but just few minutes later, idlis sank. Like they were depression. I have sent the pic to your email. Couldnt attach it here. Can u please tell me what went wrong?
    I used 1:4 ratio and a handful of poha along

    Reply

  312. Hi Raji. I made idlis following you recipe. It fermented well and they were cooked also pretty well. Idlis looked very fine when i opened the cooker, but just few minutes later, idlis sank. Like they were depression. I have sent the pic to your email. Couldnt attach it here. Can u please tell me what went wrong?
    I used 1:4 ratio and a handful of poha along

    Reply

  316. Hi, my problem is that I don't get a crispy golden brown dosa. It gets soggy and deep brown or just stays white. List of things I tried: 3:1 & 3:1.5 rice to urad dal ratio. Good quality urad dal but not udhayam (I don't get it here).I use a non-stick tawa. Added oil while making dosa but didn't help much.I use mixie. Batter ferments well; idlys turn out soft but not in white color. So 2 problems 1. idly becomes dull white in color 2. dosa becomes soggy, more like a soft cloth. please help.

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  318. Is your batter light and fluffy or heavy? Use more water while grinding. Especially while grinding urad dal. Don't worry if the batter is on runny side.as it ferments ot should be fine next day…

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  320. Love your recipes. Tried the idli batter. I use udupi idli rice brand and it gives off a chemical smell when soaked and while grinding. But after fermentation the smell is not that evident but present. Any suggestions for the idli rice selection?

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  322. Love your recipes. Tried the idli batter but the idli rice I use has a chemical smell when soaked in water and while grinding. After fermentation the smell is not that evident. Any suggestion for the idli rice selection and how to overcome this please.

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  330. There will ba raise in the batter volume during fermentation through which you will have air bubbles locked inside. If you stir, idli will get hard, the air bubbles should be there for softness.

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