Dosa batter


  • Idly rice – 4 cups
  • Whole skinless urad dal – 1 cup
  • Fenugreek – 1 tbsp


  1. Soak all the ingredients separately for at least 5 hours .
  2. Grind urad dal until smooth and fluffy.
  3. Grind the fenugreek first until it’s smooth then add the idly rice and continue grinding until it’s fine but slightly grainy.
  4. Mix everything together with salt.
  5. Allow the mix to ferment at room temperature until the batter rises up and has a slight fermented smell.
  6. Store in refrigerator.
  7. Add water to get the consistency you want before making idly or dosa.
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