Idli & Dosa Batter

Idli and dosa batter is a mix of rice and urad dal soaked, ground with water and left to ferment overnight until it rises and turns lightly sour. It is the base of the South Indian breakfast: steamed in moulds for soft idlis, spread thin on a hot tawa for crisp dosas, cooked thicker for uttapam with onion and tomato, or dropped into a greased paniyaram pan for small round bites. In Tamil homes it is maavu, in Karnataka hittu, and the same batter turns up in Sri Lankan Tamil kitchens for thosai.

Fresh batter saves a day of work. When choosing, check whether a pack is labelled for idli, for dosa or for both. Idli batter is often slightly thicker and coarser for a fluffier result; dosa batter is finer and may include a little fenugreek or extra urad dal for colour and crispness. Ragi and millet batters are also made for a darker, earthier dosa.

Stir the batter gently before using, without beating out the air. For dosa, thin a portion with a little water and a pinch of salt, heat the tawa well, then lower the heat as you spread. For idli, fill greased moulds three quarters full and steam for ten to twelve minutes. Serve with sambar made with sambar powder and a coconut chutney, or with idli podi and gingelly oil.

Keep batter in the fridge, where it will slowly keep fermenting and sour more each day. It goes out on local delivery only. To make your own, see idli rice and urad dal, or the long life dosa and idli mix.