Follow these steps for perfect results
Soybeans (Whole Soya dal)
soaked overnight
White Urad Dal (Whole)
soaked overnight
Methi Seeds (Fenugreek Seeds)
Chana dal (Bengal Gram Dal)
Idli Rice
soaked overnight
Salt
Soak soybeans in a bowl overnight.
Soak urad dal, methi seeds, and chana dal together in another bowl overnight.
Soak idli rice in a separate bowl overnight.
Grind soaked urad dal and methi seeds into a thick, flowing batter using a mixer grinder. Add water gradually.
Transfer the ground urad dal batter to a large bowl.
Grind the soaked rice into a thick batter. Add water gradually.
Transfer the rice batter to the same bowl as the urad dal batter.
Grind the soaked soybeans into a thick batter. Add water gradually.
Add the soybean batter to the bowl with the rice and dal batters.
Add salt and stir well to combine all ingredients.
Cover the bowl and ferment the batter for 8 hours or overnight.
After fermentation, gently stir the batter.
Use the fresh batter to make idli or dosa.
Refrigerate the remaining batter in an airtight container for up to 4-5 days.
Expert advice for the best results
Adjust salt according to taste.
Fermentation time may vary depending on the weather.
For a crispier dosa, add a little semolina to the batter.
Everything you need to know before you start
15 mins
Batter can be made ahead and stored.
Serve idli with sambar and chutney. Dosa can be rolled or folded.
Serve with sambar, coconut chutney, and tomato chutney.
Pairs well with the savory breakfast.
Discover the story behind this recipe
Staple breakfast food in South India.
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