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idli dosa batter recipe 1
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5 from 3 votes

Idli Dosa batter recipe

dosa can be served with or without filling.
Prep Time6 hrs
Cook Time15 mins
Course: Dairy-free, Egg-free, Gluten-free, Indian Cuisine, Tiffin recipes, Vegan
Cuisine: Indian
Keyword: dosa, dosai, gluten free dosa, gluten free dosa batter, gluten-free crepes
Servings: 10


  • For batter:
  • 1 cup urad dal/black lentils soaked
  • 3 cups rice 1.5 cup rice, 1.5 cup idli rice/boiled rice soaked
  • Handful of poha /rice flakes
  • 2-3 tablespoon tuvar dal/ pigeon pea lentils
  • 1 teaspoon methidana/fenugreek seeds
  • 2-3 teaspoon Salt


  • Wash and soak 1 cup urad dal in a bowl with 2 cups of water overnight.
  • Wash and soak rice and all the other ingredients except salt in 6 cups of water overnight.
  • Blend rice mix in a mixer with little water,once its nearly done, add the urad dal without any water.
  • You may blend the above in 2 or more batches depending on the capacity of the mixer.
  • Mix salt in the batter.
  • Keep the batter aside to ferment overnight in a warm place.
  • Heat the cast iron tawa for few mins on low heat.
  • In a bowl take some amount of batter and add some water to get a thin pouring consistency.You may add salt if required
  • Once its medium hot,add a ladle of batter and spread it evenly.Cover it with a lid
  • Let it cook for few minutes ,until rawness dissapear.Flip it and cook on the other side for few mins.
  • Using a spatula,take out the dosa.
  • Serve hot with coconut chutney.
  • Before you start with the next uttapam, add few drops of water on the tava, so that the temperature of the tava has come down,else the batter will stick.


Serving: 1g