Preparing Idli dosa batter / Idli dosa Mavu - Method 1
  • Idilli Rice or ponni rice - 6 cups
  • Urad dhal - 1 cup
  • Steamed White rice - 1 cup
  • Fenugreek - 2 tsp
  • Salt - 1 tsp or as per ur taste
  1. You can either use Grinder or Mixi which ever is available with you. Grinding in Mixi takes about 10 - 15 min and in Grinder takes about 25 - 30 min ( For one round of grinding approximately ).
  2. Grind rice and cooked rice together to a fine flour by adding little water( This can be very little grainy ). When u touch the ground flour in your fingers you should not feel too grainy. It should not be watery.
  3. Grind Urad dhal adding water little by little. This gives fluffiness to the urad dhal flour and gives more quantity.
  4. Pour all these in to a big vessel with enough room to ferment. Add Salt, mix all these together in ur hand or using spatula and cover with lid. Keep this mixture at room temperature. But don't disturb the mixture until it is fermented.
  5. Optionally you can use the conventional oven to ferment the flour, this would be helpful during winter. Heat your conventional oven to 225 degree. When the light switches off,turn off the oven. Keep the flour inside for 12 hrs or more until it is fermented. Don't open it often, this is to keep the ground batter in a constant temperature to ferment.
  6. When it is fermented, take it out and mix well. The thick mixture can be used for making idili. You can refrigerate this for up to a week.
Recipe by Sashi Recipes at