Sep 05

Print this Post

Universal Batter – Batter for Idli, Dosa, Utthappams, Soft dosa, Paniyaram

Share on FacebookTweet about this on TwitterShare on Google+

Universal Batter


  • Idli Rice (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 2 Cups
  • Urid Dal (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 1 Cup
  • Flattened Rice/ Poha (Wash and soak in 1 1/2 Cups of water for 2 hrs) – 1 Cup
  • Non- Iodized Salt – to taste
  • Fenugreek Seeds (soak with dal for 4 hrs or overnight)- 1/4 tsp
  • Baking Soda – 1/4 tsp


  • Strain the water from the soaked rice and dal and save for grinding the dal and rice.
  • Into a mixer grinder or a wet grinder, add in the rice and enough water to make a semi coarse batter.
  • While grinding the rice keep adding the water gradually to help grind properly.
  • Keep scraping the sides of the grinder from time to time to get even textured mixture.
  • So grind the rice till semi coarse (approx 10 mins).
  • Then add in the flattened rice, and grind with little water for 5 mins.
  • Once we get a semi corase mixture, remove the batter into a big container.
  • Then start by grinding the dal and fenugreek seed mixture.
  • Keep adding water gradually to get a smooth batter. Grind the dal for 15 mins scraping the sides of the grinder from time to time.
  • Take the dal mixture into the same container and mix the dal and rice mixture together to make a universal batter.
  • Add in salt. Mix them together well until combined properly. The consistancy of the batter should be thick and should have dropping consistency.
  • Rest the prepared batter in a warm place for fermentation. This should take about 10 – 12 hrs in cold regions and about 7 hrs in tropical climate.

How to use the batter for making Soft and Spongy Idlis:

For – 16 Idlis

  • Universal Batter – 4 Cups
  • Baking soda – pinch
  • Salt – if needed (to taste)
  • Water – to steam Idlis
  • Oil – to grease the Idli Moulds


  • In a mixng bowl take the batter, add salt, baking soda and mix well until combined.
  • In a pressure cooker or Idli cooker or any steaming container add 2 Cups of water and bring it to a tolling boil.
  • Meanwhile grease Idli moulds with few drops of oil or ghee.
  • Pour the prepared batter into the idli moulds and put the Idli moulds into the pressure cooker.
  • Steam cook for 12- 15 mins without the whistle until any toothpick inserted at the center comes out clean.
  • Immediately after steaming let them sit in the cooker for 5 mins. Then demold and serve with coconut chutney and/ or Sambar

How to use the Universal batter for making Crispy Dosas:
For 2 Dosas

  • Universal Batter – 1 Cup
  • Chickpea Flour – 1 tsp
  • Sugar – pinch
  • Water – if required to adjust the consistency
  • Oil – for frying dosas – 2 tsp


  • Into a mixng bowl add in universal batter, chickpea flour, sugar, salt.
  • Mix well until combined.
  • The batter should be thick and have droppping . Add water only if needed.
  • Heat the pan for frying the dosas.
  • Onto a medium hot pan add 2 ladlefulls of the batter and spread to form a thin 8 inch diameter crepe.
  • Fry the dosa for 1 mins or until bottom side strats to turn golden.
  • Then add in 1 tsp of oil all over the dosa and spread the oil evenly.
  • Fry the dosa for 30 more secs or until the dosa turns golden.
  • Carefully fold the dosa at the center and serve with chutney of your choice.
  • Repeat the process for making another dosa.

For Soft Dosa:

For 2 Dosas

  • Crispy Dosa Batter – 1/2 Cup
  • Water – 1/2 Cup
  • Salt – as required
  • Oil – 2 tsp or as required to fry dosas


  • Use the Crispy Dosa Batter and add water to make a thin batter. But take care not to thin it too much either.
  • Add in some salt if needed. Mix well until combined.
  • Carefully pour 2 ladles of the prepared onto a medium hot pan and spread it evenly to make a thin crepe.
  • Fry it till golden, add few drops of oil and spread well.
  • Then flip and cook for 30 secs or until you see brown spots on the other side.
  • Take the cooked dosa out from the pan and enjoy with chutney.
  • Repeat the process for making another dosa as well.

For utthappam:

Makes 2

  • Crispy Dosa Batter: 1 Cup
  • Salt – to taste
  • Water – to adjust the consistency
  • Baking soda – pinch
  • Cilantro (finely chopped) – 1 Tbsp
  • Green Chillies (finely Chopped) – 2 no or to taste
  • Curry Leaves (finely chopped)- 2 no
  • Cumin Seeds – 1/4 tsp
  • Onion (finely chopped) – 1/4 Cup or 1 small onion
  • Oil – 4 tsp


  • Mix crispy dosa batter, salt, baking soda well together.
  • In a bowl mix the onions, cilantro, curry leaves, green chillies, cumin seeds and set it aside.
  • Heat the dosa pan and add two ladles of the prepared batter at the center and add half of the topping mixture (or add as much as you prefer).
  • Cover the utthappam with a lid and cook for 2 mins or until the bottom side turns golden.
  • Flip the Utthappam and cook for 1 min. Spread some oil and cook till you see golden spots on the other side as well.
  • Remove the cooked uttappam from the pan and serve with chutney.


For Ponganalu:
Makes – 7 ponganalu

  • Crispy Dosa Batter: 1 Cup
  • Salt – to taste
  • Water – to adjust the consistency
  • Baking soda – pinch
  • Cilantro (finely chopped) – 1 Tbsp
  • Green Chillies (finely Chopped) – 2 no or to taste
  • Curry Leaves (finely chopped)- 2 no
  • Cumin Seeds – 1/4 tsp
  • Onion (finely chopped) – 1/4 Cup or 1 small onion
  • Oil – 4 tsp


  • Mix all the ingredients together except oil.
  • Heat paniyaram pan. Add few drops of oil into each of the depressions of the paniyaram pan.
  • When the pan is medium hot add 1 Tbsp of batter into each of the depresssions and cover to cook till golden on the other side.
  • Add some oil and flip them carefully and cook till golden on the other side as well.
  • Remove them from the pan and serve them with chutney.


Share on FacebookTweet about this on TwitterShare on Google+

Permanent link to this article: http://www.sruthiskitchen.com/2014/09/05/universal-batter-batter-for-idli-dosa-utthappams-soft-dosa-paniyaram/


Skip to comment form

  1. Namrata

    Tons of thanks to you. ..this was the softest idly I prepared till date… I have one doubt that is when I take out idles from the mould, a portion of it sticks to the plate itself despite of applying oil in the moulds plus the top central position has some watery part too…any suggestions for it….

    1. admin

      Great Namratha. If the Idli batter is runny we get that watery liquid after steaming. Keep the batter consistency thick. While scooping the Idlis out from the plates dip the spoon into cold water first and scoop them out. Make sure the spoon reaches the center part while scooping. This way it has a great shape.

  2. v

    Wonderful recipes. Did you get the recipe for crispy dosa from a chef or a professional cook ? Adding besan and sugar is new to me.

    1. admin

      That was my own idea veena :) Thanks for writing to us.

  3. Sandhya

    Hi sruthi
    Can u please post a video on how to make purnalu with chana dal and jaggery mixture

    1. admin

      Sure Sandya, will post it soon.

  4. E

    Hello, one question: for the first part of the universal batter, when do you add baking soda? Before the fermentation, with the Non iodized salt?

    1. admin

      use Baking soda just before steaming the idli i.e. after fermentation.

  5. JDan

    What step do you add baking soda ?

  6. Nikita Misquitta

    Hi Sruthi, I have always loved the south indian cuisine but never knew it could be that simple with a little of patience.You have a good recipe and I tried it out and it was good. I wanted to know how long can this batter be stored and is there any specific manner or just refrigerator cooling will be enough. I live in Germany and it’s summer here at the moment. Thank you.

    1. admin

      After you make the batter, it can be refrigerated for a week or you can freeze for months.

  7. Sarla Dilwali

    suruthi Namastey

    I liked the way you have explained each item.

    How do i make Masala Dosas?
    For stuffing :-
    what all we need to make the stuffing?
    Like to know about tomato chutney ingredient?
    Please reply.

    Thank you.

    Sarla Dilwali [email protected]

  8. Sarla Dilwali

    Crispy Dosa

    Like to ask if we do not add chickpea flour what other way it could be made so it is crispy?

    How do I make Coconut Chutney how do we make tomato chutney to serve with Dosas?
    can we make masala dosashow do we make the stuffing ?
    [email protected]

  9. Ash

    Hello Shruti, I have been waiting to try this recipe but I wonder about the measurements and soaking time. I am in Canada and it’s the month of February..very cold weather. Do you recommend any changes to the measurements and soaking time?

    1. admin

      I can understand, just follow the instructions as given. You will get it :)

  10. Fey F.

    Hello Ms. Sruthis,

  11. Manju

    Can you plz let me know where I can find this wet grinder which you are using I am in usa.

    1. admin

      I bought from one of the retailers in New Jersey. It is a premier 3 ltr wet grinder. I actually dont remember the capacity but it is the smallest that they offer :) I hope this helps.

  12. swastika

    Yesterday I read ur receipe for preparing batter for various dishes…..its really good…I prepared d batter n today morning I prepared dosa n idli out of it…2morow I will b preparing uttapam…d way u told….really tasty. …I almost prepare all d receipes u show us…..really fan of urs…..I have also downloaded ur most vegetarian recipes. …
    Bye take care….

    1. admin

      Glad you liked it :) Thanks for the love and support thanks for sharing :)

    2. Priyanka Mehta

      Hi shruthi how’s u
      i watch all Ur vedio I And my family enjoy d food.
      Please suggest me if three cups and for four cups of idli rice to taken than Wats d quantity of urad dal and Poha please help me three and for four cups of idli rice d quantity of both thanks dr

Comments have been disabled.

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus