Preparing Idli dosa batter / Idli dosa Mavu - Method 2
Prep time
Cook time
Total time
Serves: 5
  • Idilli Rice or ponni rice - 4 cups
  • Urad dhal - 1 cup
  • Fenugreek - 3 tbsp
  • Salt - 1 tsp or as per ur taste
  1. Grind the raw rice separately as said above (without the cooked rice).Grind Urad dhal and Fenugreek together as per the same procedure above. Use the above said methods to ferment the flour.When it is fermented, take it out and mix well. The thick mixture can be used for idili. You can refrigerate this for upto a week.
  2. After u use it for idili , u can add little water and make it little more free-flowing and use for making dosa and Paneeyaram.Normally, we make idili on first day using the flour and make dosa or paneeyaram from second day onwards. After first day the flour would be fermented more and would make idili hard.
  3. You can mix an egg while making Paneeyaram to make it softer. Check it out Egg Paneeyaram. If it is kept in fridge for long time ( for a week and more Fermented ), we mix chopped onion, green chili, curry leaves and coriander leaves while making dosa or Paneeyaram. This way you won't get the fermented taste. Enjoy preparing Dosa,Paneeyaram and Idili.
  1. If it's over fermented, add 3 cups of water, mix batter well. Allow the batter to settle down in the bottom for 2 hrs or more. Filter the top layer of water. This way it would cut the taste and smell of the fermented batter.
Recipe by Sashi Recipes at