restaurant style rava batter recipe | semolina batter recipe | dosa idli batter recipe | How to make Idli and dosa batter with Semolina

restaurant style rava batter recipe | semolina batter recipe | dosa idli batter recipe | How to make Idli and dosa batter with Semolina



restaurant style rava batter recipe or semolina batter recipe or dosa idli batter recipe with step by step process - you can make many south indian dishes from this batter.


dosas, idlis, appams and uttapams are some of the most popular south indian dishes. these dishes can be easily prepared using rice based batter or semolina based batter. both versions are equally very tasty.

here is the simple recipe to make idli - dosa batter using sooji or semolina or rava.

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ingredients for rava batter or dosa idli batter :

  • semolina (idli rava) - 2 cup
  • flattened rice (poha) - ¼ cup
  • split black gram (urad dal) - ½ cup
  • salt - as per your taste
  • water - 8 cups (or as per required)
  • fenugreek seeds - 1 tsp


directions for rava batter or dosa idli batter :

  • take a bowl and add 2 cup rava and 5 cup water. mix well.
  • keep aside for 5-6 hours at room temperature.
  • simultaneously take another bowl and we'll be adding ¼ cup of poha, ½ cup of urad dal, and fenugreek seeds to it. fenugreek seeds will help in fermentation process.
  • now add 3 cups of water and mix well.
  • keep this aside as well for 5-6 hours at room temperature.
  • from rava idli bowl, drain any leftover water.
  • but from dal bowl, we would save the water and keep aside. we will use this water to grind the idli batter.
  • we’ll take both the mixture of this two bowls now in grinder and grind them pretty well.
  • in case you need any water you can use the water you have saved from urad dal.
  • keep adding the water gently until you get a thick and dense consistency.
  • you would save this consistency by adding 1 tsp salt.
  • covering it and keep aside for 5-6 hours.
  • after 5-6 hours you’ll get nice creamy batter.
  • use these batter for making restaurant style soft idlis, dosa, uttapams, appams.
  • serve these south indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
  • you can store the prepared batter in refrigerator for 4-5 days and use it for any south indian dishes.


recipe card for restaurant style rava batter or dosa idli batter :


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restaurant style rava batter recipe | semolina batter recipe | dosa idli batter recipe | How to make Idli and dosa batter with Semolina
 
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restaurant style rava batter recipe or semolina batter recipe or dosa idli batter recipe with step by step process - you can make many south indian dishes from this batter.
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 5-7
Ingredients :
  • semolina (idli rava) - 2 cup
  • flattened rice (poha) - ¼ cup
  • split black gram (urad dal) - ½ cup
  • salt - as per your taste
  • water - 8 cups (or as per required)
  • fenugreek seeds - 1 tsp
Instructions :
  1. take a bowl and add 2 cup rava and 5 cup water. mix well.
  2. keep aside for 5-6 hours at room temperature.
  3. simultaneously take another bowl and we'll be adding ¼ cup of poha, ½ cup of urad dal, and fenugreek seeds to it. fenugreek seeds will help in fermentation process.
  4. now add 3 cups of water and mix well.
  5. keep this aside as well for 5-6 hours at room temperature.
  6. from rava idli bowl, drain any leftover water.
  7. but from dal bowl, we would save the water and keep aside. we will use this water to grind the idli batter.
  8. we’ll take both the mixture of this two bowls now in grinder and grind them pretty well.
  9. in case you need any water you can use the water you have saved from urad dal.
  10. keep adding the water gently until you get a thick and dense consistency.
  11. you would save this consistency by adding 1 tsp salt.
  12. covering it and keep aside for 5-6 hours.
  13. after 5-6 hours you’ll get nice creamy batter.
  14. use these batter for making restaurant style soft idlis, dosa, uttapams, appams.
  15. serve these south indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
  16. you can store the prepared batter in refrigerator for 4-5 days and use it for any south indian dishes.


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