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Fermented Idli Dosa Batter

Basic Idli Dosa Batter & Fermenting Idli Dosa Batter In Cold Climate

Fermenting Idli Dosa Batter In Cold Climate using the tips and tricks mentioned here will everytime yield you soft and delicious Idlis and crispy dosas.
5 from 3 votes
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Course: Breakfast, Dinner, Lunch
Cuisine: Indian, South Indian
Keyword: Batter, Dosa, Fermented, Idli
Author: Renu Agrawal-Dongre


  • 1 Cup Urad Dal
  • 3 Cups Idli Rice / Ukda Chawal /Rice
  • 1/4 tablespoon Salt (Read above on how much you can add or skip)
  • 1 tablespoon of Methi Dana (Fenugreek Seeds)


  • Wash the Urad Dal and methi in water for 2-3 times.
  • Separately wash the rice in water for 2-3.
  • Soak the Urad dal and methi in one bowl, and Rice in another bowl.
  • First grind the Urad dal with minimum water to fine and fluffy consistency.
  • Grind the rice too with minimum water.
  • Add 1/4 tablespoon of salt and mix everything with hand for at least 2-3 minutes.
  • Keep it in a warm location for 8-20 hours (depending on location, read above)
  • Once fermented make Idlis or Dosas as required
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