Super Soft Dosa Batter | Idli–Dosa Batter with Vendhayam (Methi) | TipyTops

Craving soft idlis and crispy-yet-soft dosas for breakfast? 🥞✨
This Vendhayam (Methi) Idli–Dosa Batter is a traditional South Indian batter recipe prepared with idli rice, fenugreek seeds, urad dal, rice flakes, and natural fermentation.

Ingredients

• Idli Rice – 4 cups (1 cup = 250 g)

• Urad Dal – 1 tbsp

• Fenugreek Seeds (Vendhayam | Methi) – 1 handful (30 g)

• Rice Flakes (Poha/Aval) – 1 handful (30 g)

• Castor Seeds (Kottamuthu) – 6–8 numbers

• Rock Salt – 1 handful (30 g)

• Water – as required

Preparation Method 👩‍🍳

"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

Fenugreek seeds not only enhance the texture and softness of idlis and dosas but also add several health benefits, including better digestion and temperature regulation 🌿. With the right soaking, grinding, and fermentation techniques, this batter guarantees restaurant-style results at home 😍.

In this recipe, let’s see how to prepare super soft vendhayam/methi idli–dosa batter at home in a few easy steps.

Soaking Urad Dal & Fenugreek

In a bowl, add 1 tbsp of urad dal.

Add one handful (30 g) of vendhayam/methi seeds.

Pour some water, mix well, and rinse thoroughly.

Once cleaned, pour one glass of water, close with a lid, and soak for 8–12 hours.

Soaking the Rice

In another bowl, add 4 cups of idli rice.

Note: Which rice to use?
Parboiled rice works best for idli–dosa batter. You can use:

• Ukda idli rice / Ukda chawal

• Parboiled Sona Masoori

Avoid using basmati rice, white rice, or long-grain rice, as they do not give good fermentation or softness.

Idli rice

Fenugreek seeds are rich in fibre and antioxidants and offer many health benefits such as helping with diabetes, blood pressure, weight management, and body heat control 🌿.

Rinse the rice thoroughly.

Add the required amount of water.

Add one handful (30 g) of rice flakes.

Close with a lid and soak for 8–12 hours.

Note: For best results, soak the rice and dals in the evening or at night before going to bed.

Grinding the Batter

After 8–12 hours, the rice and vendhayam/methi will be soaked well.

Rinse the soaked rice thoroughly.

Crush 6–8 castor seeds (kottamuthu) and remove the shells.

In a mixer jar, add the skin-removed castor seeds, soaked urad dal, and soaked vendhayam/methi seeds.

Grind into a thick paste, using the soaked methi water as needed.

Add the soaked rice and grind finely until the batter becomes smooth and soft.

Pour the batter into a large container.

Add one handful (30 g) of rock salt and grind the remaining rice.

Pour this batter into the same container.

Mix the batter thoroughly.

Fermentation

Close with a lid and keep aside.

Allow the batter to ferment at room temperature for 8–12 hours.

Important Fermentation Tips:

• Fermentation is crucial for soft idlis and dosas.

• Keep the batter in a warm place.

• In warm climates, fermentation takes 8–10 hours.

• In colder climates, it may take 10–12 hours or longer.

• Properly fermented batter will be light, airy, and increased in volume.

After 8 hours, the batter will be well fermented and ready to use.

Mix gently, close with a lid, and refrigerate.

Before use, remove the batter from the fridge and keep it outside for 1–2 hours.

Note: Some people add cooking soda for instant fermentation.

This recipe does not use cooking soda, as natural fermentation gives better taste and health benefits.

That’s it! Your super soft vendhayam/methi idli–dosa batter is ready 🥞💛✨

Enjoy feather-soft mini idlis and perfectly soft vendhaya dosas using this batter 😋.

Final Note ❤️

I hope you enjoyed this traditional vendhayam idli–dosa batter recipe and try it in your kitchen soon. Thank you for being a part of the TipyTops family 🌸.

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