Idly/Dosa/Kuzhi Paniyaaram Batter

Idli and dosa are very common south Indian traditional breakfast dishes. So most of the people know to make it, but this post is for the first time users to make the best batter. If you follow this recipe, surely you will get soft idlies and crispy dosas. I always make idly, dosa and kuzhi paniyaaram from the same batter. I call it three-in-one batter. To make better idlies and dosas, fermentation plays an important role. For the kuzhi paniyaram, you don’t have to do the fermentation, once you finish grinding, you can use the batter right away.


  • Idly rice ———————– 3 1/2 cups
  • Raw rice ———————- 1/2 cup
  • urad dal ———————– 1 cup
  • Fenugreek seeds ——— 1 tsp
  • Cooked rice —————– 2 handfuls
  • Water —————————- 4 1/4 cups

How to make the batter

  • Wash and soak the rices with two cups of water (don’t soak the cooked rice, while grinding you can add that)
  • Wash the urad dal two to three times and soak with two cups of water
  • Wash the fenugreek seeds and soak with quarter cup of water
  • Soak them for at least four to five hours (I usually soak them overnight and grind in the morning)
  • First grind the urad dal into a fine batter, take it out and keep it in a bowl (for grinding, use the remaining water from soaking)
  • Then add the frenugreek seeds to the grinder and grind it to a medium fine paste
  • Now add the soaked rice and cooked rice along with that and grind them into a fine batter (for grinding, use the remaining water from soaking)
  • Before taking it out from the grinder, add the urad dal batter and run them together for a minute, so both will get mixed very well (this is optional, but I always do this)
  • Then transfer the mixed batter to a big bowl and mix it one more time with your hand
  • Keep it in a warm place for 12 hours for fermentation
  • Now the batter is ready to make idly or dosa


  • I generally ferment the batter needed for next couple of days only
  • And refrigerate the remaining batter before fermenting for future use (up to a week)
  • Add the salt after fermentation
  • While grinding urad dal, you may have to use an additional tablespoon of water
  • While grinding rice, you may not use all the water from soaking


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