Idli Batter

South Indian food are one of my favorite food. In most of the Indian household Idli batter is being prepared at home only an I do the same. The process of fermenting Idli Batter has become more easier with instant pot.

The good thing about it is you can store it in a fridge, once prepared. If you wish to store 2-3 days in the fridge don't add salt to the complete batter. Grind it without salt & when you wish to eat remove the dosa batter in a separate bowl add salt. I prepare idli, dosa, paniyaram and many more with this batter.      

Below is the complete recipe, tips & video for your reference:

Video: Dosa Batter | Idli Batter | Masala Dosa Batter | Masala Dosa Batter Recipe

Recipe Card : Dosa Batter | Idli Batter | Masala Dosa Batter | Masala Dosa Batter Recipe

Ingredient

• 1 Cup Rice
• 1/2 Cup Urad Dal
• 1tbsp Methi
• Salt 
• Water

Method 

Step 1: In a large bowl  add 1 cup of rice

Step 2: In the same bowl add 1 1/2 cup urad dal & 1tbsp methi

Step 3: Add water

Step 4: Soak for 4-5 hrs

Step 5: After 4-5 hrs  Wash it with 2-3 water

Step 6: Put it in the grinder, add  water & corse blend ( batter should not be too thick or too thin)

Step 7: Once the batter is prepared, empty the jar

Step 8: Add salt as per taste, mix well

Step 9: Keep the batter to ferment overnight or at least 8-9 hrs

Step 10: After 8-9 hrs batter will be ready to make idli or dosa  (batter should be in pouring consistency, add water if require)

Tips:

•      To enhance the taste you can add poha
•      Also, you can add tukda rice (dividing the proportion) 
•       Remove little in a separate bowl & then add salt if you wish to keep 2-3 days in the fridge.

Note: Adding salt while preparing & keeping for 2-3 days will bitter the taste of the batter. 

Thank you for reading,