{"title":"Idli \u0026 Dosa Batter","description":"\u003cp\u003eIdli 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.\u003c\/p\u003e\u003cp\u003eFresh 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.\u003c\/p\u003e\u003cp\u003eStir 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 \u003ca href=\"\/collections\/sambar-powder\"\u003esambar powder\u003c\/a\u003e and a coconut chutney, or with \u003ca href=\"\/collections\/idli-podi\"\u003eidli podi\u003c\/a\u003e and gingelly oil.\u003c\/p\u003e\u003cp\u003eKeep 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 \u003ca href=\"\/collections\/idli-rice\"\u003eidli rice\u003c\/a\u003e and \u003ca href=\"\/collections\/urad-dal\"\u003eurad dal\u003c\/a\u003e, or the long life \u003ca href=\"\/collections\/dosa-and-idli-mix\"\u003edosa and idli mix\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"chennai-cuisine-multigrain-dosa-and-idly-batter-850g","title":"Chennai Cuisine Multigrain Dosa \u0026 Idly Batter 850g","description":"\u003cp\u003eChennai Cuisine Multigrain Dosa \u0026amp; Idly Batter is a ready made, naturally fermented batter for soft idly and crisp dosa, made in the UK in small batches. It blends multigrains with rice, blackgram dhal and fenugreek seeds, seasoned with salt, in the same way South Indian homes grind and ferment their batter overnight. The grains give a nutty, wholesome flavour and a golden colour, and the pack carries no artificial flavourings, colour or preservatives. Find more ready batters in our \u003ca href=\"\/collections\/idli-and-dosa-batter\"\u003eIdli \u0026amp; Dosa Batter\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTake the batter out of the fridge a little before cooking so it reaches room temperature, as the pack advises, then stir well. For dosa, pour a ladle onto a hot greased tawa, spread it thin in a circle, drizzle a little oil and cook until golden and crisp. For idly, pour into greased idly moulds and steam for about 10 to 12 minutes. Serve with sambar, coconut chutney or podi. Spoon any unused batter into an airtight container and keep it in the fridge.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNaturally fermented multigrain batter\u003c\/li\u003e\n\u003cli\u003eNo artificial flavourings, colour or preservatives\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003cli\u003eCan be frozen on the day of purchase and used within a month\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chennai Cuisine","offers":[{"title":"Default Title","offer_id":55528747532627,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/chennai-cuisine-multigrain-dosa-and-idly-batter-850g-front.png?v=1793627435"},{"product_id":"chennai-cuisine-dosa-idly-batter-1kg","title":"Chennai Cuisine Dosa Idly Batter 1kg","description":"\u003cp\u003eChennai Cuisine Dosa Idly Batter is a ready to cook South Indian batter of rice, black gram dhal and fenugreek seeds, traditionally soaked, stoneground and naturally fermented in the UK. It makes soft, fluffy idlies and crispy dosas, as well as uttapam and ghee roast, with the homemade taste of a Chennai kitchen and none of the overnight soaking and grinding. There are no artificial flavourings, colours or preservatives, and the batter is suitable for vegetarians. Find more fresh batters in our \u003ca href=\"\/collections\/idli-and-dosa-batter\"\u003eIdli \u0026amp; Dosa Batter\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eBring the batter to room temperature before cooking. For dosa, heat a pan, rub it with a drop of oil and half an onion, pour on a ladle (1\/4 cup) of batter and swirl it out in circles with light pressure. Drizzle oil over the top and round the edges, flip when the surface no longer looks runny and cook for 1 minute more. For idly, grease the moulds, fill with batter and steam over boiling water for about 10 to 12 minutes on high heat, until a wet fork comes out clean. Serve with coconut chutney or sambar.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRice, black gram dhal and fenugreek, naturally fermented\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated, or freeze on the day of purchase\u003c\/li\u003e\n\u003cli\u003eNo artificial flavourings, colours or preservatives\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chennai Cuisine","offers":[{"title":"Default Title","offer_id":55528779546963,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/chennai-cuisine-dosa-idly-batter-1kg-front.png?v=1793279330"}],"url":"https:\/\/chandrastores.co.uk\/collections\/idli-and-dosa-batter.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}