With South Indian specialties like idli and dosa being popular across the country and even beyond, learning how to steam a batter of lentils and rice is a key skill for every home chef.

Albeit the option to use store-bought batter to prepare idli and dosa is always there; but a cook in the real sense of the term would prefer preparing his/her own batter. 

Getting the batter right is a tough task as it may not ferment and rise enough especially in cold climes; but innovative hacks like using the instant pot or the oven to ferment the batter can come to your rescue.

And guess what a well fermented batter will ensure soft and fluffy idlis … but God forbid if something goes wrong and the batter does not come out perfectly fermented, it can always be used to prepare dosa or uttapam! 

So here’s sharing some cues to ensure that you churn out the perfect batter -

1. Use - idli rice as it is short grain parboiled rice; and whole lentils called urad dal gota or split urad dal
2. Add fenugreek (methi) seeds when making the batter as it helps with fermentation
3. Opt for the 1:4 ratio of dal to rice 
4. Always soak the dal and rice separately as they both require different time to grind
5. In case you are using a mixer to grind the batter, then grind it in small quantities and add ice cold water to keep the batter cool
6. Grind the rice and dal separately and then mix them together
7. Use non-iodized (rock) salt as iodized salt can hinder fermenting of the batter
8. Use your hands to mix the batter well, as that adds a little warmth to the batter
9. Ensure that the batter is neither thick nor runny ... aim for a fluffy batter
10. In case the batter is thick, then add some ice cubes or cold water and mix well with your hands
11. It needs to be frothy on the top, and airy with some bubbles
12. Ways to ferment - in warm climate regions, ferment the batter on the countertop (may take anywhere from 8 hours to overnight); while in cold regions ferment in the oven with the lights on (may take 12 hours); and if you are using an instant pot then opt for the "Yogurt" mode to ferment the batter
13. Prepare idli initially as they come out soft with fresh batter  
14. Do not mix the entire batter; remove the amount you require to prepare the idli in a separate bowl
15. To prepare dosas add some water and make the batter consistency thinner

So … getting your idli and dosa batter right should be a child’s play for you now, right?