Idli Dosa & Vada Batter Recipe

Idli Dosa & Vada Batter

  • Prep Time
    420 Minutes
  • Cook Time
    0 Minutes
  • Difficulty Level
    Intermediate

Idli Dosa & Vada Batter is a 3 in 1 batter recipe.

Idli Dosa & Vada batter is ready to make batter recipe. This batter recipe is the answer to all your questions about the ideal batter for famous South Indian breakfast dishes. You can plan your weekly breakfast by following this recipe. So, try this, incorporate it into your morning meals plan, and let us know your feedback in the comment section

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This recipe was made by a lovely mom – Kameswari Sonti

Tips and suggestions by the Mom Chef:-

  • If the urad dal absorbs water while soaking, add more water to it.
  • Vada batter does not require overnight fermentation.
  • Preserve the batter in a refrigerator for one week.
  • Millets like jowar, bajra, ragi can also be used for preparing dosa batter, instead of toor dal/split pigeon peas.
  • Always follow 1:2 ratio for the idli and dosa batter

For more such exciting recipes like Idli Dosa & Vada, please click on the following links:

  1. Curd rice | Traditional Style | Temple Recipe | Daddojanam
  2. Upma In South Indian Style
  3. Khara Avalakki | Poha

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Ingredients

  • FOR VADA BATTER-
  • Namak/ Salt - as per taste
  • Whole Urad dal - 2 cups
  • FOR IDLI BATTER-
  • Whole Urad dal - 2 cups
  • Idli Rava - 2 cups
  • Water - as per rquirement
  • Namak/ Salt - as per taste
  • FOR DOSA BATTER-
  • Methi dana/ Fenugreek seeds - 1/2 teaspoon
  • Tuar/ Toor dal/ Split Pigeon peas - 2 tablespoon
  • Sabudana/ Sago - 2 tablespoon
  • Chawal/ Rice - 2 cups
  • Water - as per requirement
  • Namak/ Salt - as per taste

Instructions

  1. FOR VADA BATTER-
  2. Soak the whole urad dal for 6 to 8 hours or overnight. Separately, grind the 4 cups of urad dal without adding water.
  3. First add salt, and, if the dal is visible, stop the grinder, wet your fingers and mix the lower and upper layers together.
  4. Grind it to a fine texture and ensure that the consistency of the batter is slightly thinner than the roti dough.
  5. Divide the 4 cups of urad dal batter into 3 portions: 2 cups only for vada and 1 cup each for idli and dosa batter.
  6. FOR IDLI BATTER-
  7. Before grinding the urad dal, soak the idli rava. Drain and mix the idli rava with 1 cup of urad dal batter.
  8. Add salt to taste and water if required. The idli batter is ready. The idli batter is fermented overnight for fluffy idlis.
  9. FOR DOSA BATTER-
  10. Soak the rice, fenugreek seeds, sago, and toor dal together in a bowl for 5 to 6 hours.
  11. Grind the soaked rice, fenugreek seeds, sago, and the toor dal mix together. Add 1 cup of urad dal batter to it.
  12. At this step, add salt to taste, put water for a thin, spreading consistency. The dosa batter is ready.
  13. The dosa batter is fermented overnight for spongy and crispy dosas.
  14. The '3 in 1 batter' is ready for your breakfast.

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