Go Back Download PDF
–+ servings

idli batter

Idli batter is used make the south Indian idli and dosa. Start this recipe the day before you want use it, as it has a long fermentation time.
a small bowl of idli batter, with a mixing spoon showing the consistency
prepare: 15 minutes
cook: 5 minutes
ferment: 12 hours
total time: 12 hours 20 minutes
difficulty: moderate
yield: 4 cups
calories: 439 kcal
diet: gluten free, vegan, vegetarian
cuisine: chettinadi, Indian

ingredients

instructions

  • Wash the lentils, then place in a bowl with fenugreek seeds and allow to soak for four hours.
  • Wash rice and place in a pan with one litre of cold water. Bring to the boil, then reduce heat to a low simmer. Cook for five minutes or until just parboiled. Remove from heat, drain the water, reserving it for later.
  • Drain the lentils and fenugreek seeds, reserving the water for later.
  • Grind or puree the rice to make a smooth batter, adding as little of the reserved rice cooking water as possible.
  • Grind or puree the urad dal and fenugreek seeds with some of the reserved soaking water until you get a smooth and fluffy batter.
  • Mix both the batters together in a large bowl with the fruit salt and mix well. Cover and let the batter ferment overnight at a warm room temperature - at least 20C. After the fermentation process is over the batter should be doubled in size with many small air bubbles.

notes

  • This recipe must be started the day before. You need to soak the lentils for around four hours, then allow the mixture to ferment overnight.
  • Fruit salt is marketed under the brand name Eno. It is best obtained from a pharmacist, as supermarkets seem to only stock flavoured variants. For this recipe, you can substitute baking powder.

private notes

This feature is only available to subscribers.

nutrition

Serving: 250 g | Calories: 439 kcal | Carbohydrates: 92 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Sodium: 284 mg | Potassium: 116 mg | Fiber: 7 g | Sugar: 0.1 g | Vitamin A: 2 IU | Vitamin C: 1 mg | Calcium: 44 mg | Iron: 3 mg