Perfect dosas are a matter of pride, and this requires the perfect fermented dosa batter! Two things are important when making the batter. One is the proportion of rice to urad dhal and the other is the consistency of the batter.

In this procedure, I used a combination of raw rice and Urad dhal to get crisp, golden coloured dosas and I also added a handful of puffed rice to get the ideal texture(which is crisp on the outer surface and slightly spongy on the inner side).

And also added Fenugreek which gives the dosa a really inviting aroma and rich flavour but also helps the batter to ferment well.

While dosa batter can be preserved for a week, keep in mind that it might get a little sour after 2-3 days, especially in the summer.

This does not mean that the batter is spoilt, it just imparts a mild sourness to the dosas, which is also quite enjoyable. But, if you do not like it then make a lesser quantity of batter to last just 2-3 days.

Use this batter to make a variety of dishes like idli, punugulu and ponganalu.

• 3 cups  Raw thick Rice
• 1 1/2 cup White Urad Dal
• 2 teaspoons Methi Seeds (Fenugreek Seeds)
• 1/2 cup Murmura puffed rice
• Water , for soaking
• Salt 1 tbspn

1. To begin making the Homemade Idli Dosa Batter, soak the rice in water, such that the all the rice is completely immersed in water. Let it soak for about 6 hours.
2. Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water. Let it soak for about 6 hours.
3. First grind the urad dal into a fine smooth batter. While grinding add just enough water to make it into a very very smooth batter. The batter will look fluffy. Pour this batter into a large container.
4. Grind the rice into a smooth paste, adding just the required amount of water, salt and poha to grind into a almost smooth batter. Adding too much water will make the dosa batter too watery. If required grind a little at a time to get a almost smooth batter .
5. Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have risen in volume.
6. Hence you should place the batter in a large container so it has enough room to increase in its volume.
7. Once fermented, mix it very well.
8. Use the batter immediately to make dosas or store the batter in an air-tight container and refrigerate. It will stay fresh for at least 1 week.