Last Updated on November 8, 2022
Idli and dosa batters differ quite a lot. While idli batter is thick and sticky, dosa batter is thin and runny. Both idli and dosa batters contain ragi flour and water, but there are slight differences in how each one is prepared. We’ll take you step-by-step through both types of batters and show how they differ.
Idli Batter Guide
The traditional way of preparing idli batter is called the “wet method.” This involves mixing together the required amount of rice flour, water, salt, sugar, and oil into a thick paste. Then, it is allowed to ferment overnight. The following day, the fermented mixture is added to a steamer pot containing enough water to cover the pot’s base. Once the steam starts coming out of the pot, the idlis start forming. When done, the idlis are removed from the steamer and placed in a large container filled with hot water. They remain there for about 10 minutes and are ready to serve.
There are many variations of this recipe. For instance, some people add ghee to the batter, while others use coconut milk. Some like to add cardamom powder, while others prefer adding saffron. You can even make sweet idlis by adding sugar and raisins. Another variation includes soaking the rice flour in warm water for half an hour before making the batter.
Another way of preparing idli is called the “dry method.” Here, you don’t mix the batter directly with water. Instead, you soak the rice flour in water overnight. The next day, you boil the soaked rice flour along with salt and sugar. After boiling, the batter is cooled down and kept aside. The next step is to heat up the idli mold and pour the batter inside. Once the idlis are cooked, they are removed from the mold and served.
Dosa Batter Guide
The Indian flatbread known as dosas is made with rice flour and jaggery. Jaggery is a type of sugar that imparts a sweet taste to the dosa batter. You can use regular granulated white sugar, brown sugar, coconut sugar, palm sugar, or even honey.
Rice flour is used to make the dough because it keeps the dosa soft. If you want to add some protein to the dosa batter, you can use a chickpea flour, besan, or gram flour.
You can cook the dosa on a griddle or deep pan. To cook the dosa on a hot surface, heat a cast iron skillet over medium heat. Add 2 tablespoons oil to the skillet and wait until it starts smoking. Pour one tablespoon of batter into the center of the skillet and spread it evenly across the entire surface—Cook for 3 minutes without lifting up the edges of the dosa. Flip the dosa over and cook for another 2 minutes. Repeat the process for the rest of the batter. Remove the cooked dosa from the skillet and place it on a plate.
To cook the dosa in a deep pan, preheat the oven to 400 degrees Fahrenheit. Heat a 10-inch cast iron skillet over high heat. When the skillet is hot enough, pour one tablespoon of batter into each corner of the pan. Spread the batter evenly across the bottom of the pan. Wait for the batter to start bubbling around the edges. Reduce the heat to low and cover the pan with a lid—Cook for 5 minutes. Uncover the pan and flip the dosa over. Cover again and continue cooking for another 4 minutes. Remove the cooked dosas from the pan and serve immediately.
Difference between Idli and Dosa Batter
Idli and dosa are two different batters made from other ingredients. They look similar but taste different. Do you know what makes the difference? Let us tell you how to make idli and dosa.
There are many types of idlis and dosas. Some people like one variety while others love another. You might ask why there are so many variations. Well, it depends on where the recipe originated from. For example, idli is usually prepared in South India, whereas dosa is famous in North India.
You can find both idli and dosa recipes online. But, here, we provide some interesting trivia about each.
They are very similar in appearance. Both are steamed cakes made from fermented rice flour. However, lentils are mainly used to prepare idli, while dosa uses urad dal.
How do I make idli?
Lentil idli is traditionally cooked in earthen pots called thambuli. Rice flour is soaked in water and mixed with grated coconut, salt, and jaggery. Then, the mixture is added to boiling water and stirred continuously. Once the consistency becomes thick, the batter is poured onto a hot plate and steamed.
Convert Idli Batter to Dosa Batter
Idlis are one of the most popular breakfast dishes in India. They’re usually served warm and topped with coconut chutney. But did you know that idli batter can also be used to make delicious dosa? All you need to do is add some extra water while making the batter. This way, the resulting batter becomes soft enough to spread easily and doesn’t stick to the pan. In fact, adding too much water actually makes the batter harder to spread. So how do you determine the ideal amount of water to use? Here’s what we found.
In India, dosa batter is made from fermented rice flour, while idli batter is made from rice flour without fermentation. To convert the idli batter into a dosa batter, mix 1 cup (250 mL) of the idli batter with 2 cups (500 mL) of water. Add 3 teaspoons (15 mL) of oil for every 2 cups (500 mL). Stir until thickened, then add salt to taste. Depending on how thick you like your dosa batter, you may need to add more or less water. So, when are you making your dish of idlis and dosas?
Idlis and dosas are two South Indian breakfast staples.
They both consist of fermented rice batter, but they differ in their ingredients and preparation methods.
Which one should you choose?
Dosas are steamed or fried flatbreads usually served with spicy curries.
Idlis are steamed or boiled dumplings made from fermented rice batter.
Both dishes originated in India, but today they are enjoyed across the globe.
# Dosas and idlis are similar in appearance and taste, but they are prepared differently.
Idlis are typically made from a thicker batter, whereas dosas are made from a thinner batter.
If you want to enjoy the authentic flavors of these dishes, then you’ll need to get the right kind of batter
Knowing the Difference – Idli and Dosa Batters
Idlis and dosas are two popular South Indian dishes. Both are prepared using fermented rice batter. Dosas are usually served as breakfast items while idlis are eaten for lunch or dinner. Dosas are generally thicker than idlis. Idlis are smaller in size compared to dosas. Idlis are cooked in a special vessel called idli kadai. It is a round shaped vessel with concave sides. Idli batter is poured into the idli kadai and steamed. Dosas on the other hand are cooked in a flat pan. The batter is spread evenly across the surface of the pan and then fried.
Idli Batter Guide
Idli batter is a mixture of rice flour, salt, jaggery or sugar, and water. This batter is used to make idlis. Rice Flour – Rice flour is a finely ground powder obtained from white long grain rice. It is available in different sizes and grades depending upon the fineness of the grind. Jaggery – Jaggery is a natural sweetener extracted from palm sap. It is available in granular form.
Ingredients in Idli Batter
Idli batter is a combination of rice flour, salt and jaggery. These ingredients help in making the idlis soft and fluffy. 1 cup of rice flour finely ground 2 teaspoons of salt ½ teaspoon of jaggery or sugar Water Method: Mix all the above mentioned ingredients together well. Add enough water to get a smooth consistency. Store the batter in a airtight container.
Making Idli Batter
Ingredients: Rice Flour – 1 Cup Salt – 2 Teaspoons Jaggery/Sugar – ½ Teaspoon Water – Enough To Make A Smooth Consistency Method: Mix Rice Flour, Salt And Jaggery In A Bowl. Add Water And Mix It Well. Make Sure That The Consistency Is Smooth. Store The Batter In An Air Tight Container.
Dosa Batter Guide
1 cup of rice flour 2 teaspoons of salt ½ teaspoon of jaggery or sugar Enough water to make a smooth consistency Method: Mix rice flour, salt and jaggery in a bowl. Add enough water to make a smooth batter. Store the batter in an airtight container.
Ingredients in Dosa Batter
Dosa batter is used to make dosas South Indian crepes. Dosas are very popular in South India. It is usually served with sambar and chutney.
Making Dosa Batter
Ingredients required to make dosa batter are: • 1 cup of maida all purpose flour • ½ tsp salt • ¼ tsp turmeric powder • 2 tbsp oil • Water Mixing ingredients together Adding water Stirring well Cooking dosa batter
Summary of Differences
1 In India, dosa batter is prepared using maida all purpose flour. It is used to make dosas, idli’s, vadas, uttapams etc. 2 In South Indian cuisine, dosa batter is usually prepared using rice flour.
What is Urad Dal?
Urad dal is a lentil dal that is grown in the state of Uttar Pradesh in India. It is available in different colors such as black, red, yellow, green, white, orange, brown, grey, purple, blue, pink, and blackish-brown. It is mostly found in North India, especially in Punjab, Haryana, Rajasthan, Delhi, Himachal Pradesh, Uttarakhand, Jammu & Kashmir, Bihar, Madhya Pradesh, Chhattisgarh, Maharashtra, Gujarat, Karnataka, Andhra Pradesh, Telangana, Odisha, West Bengal, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, Sikkim, Arunachal Pradesh, Goa, Kerala, Tamil Nadu, Pondicherry, Puducherry, Sri Lanka, Nepal, Bhutan, Bangladesh, Myanmar, Cambodia, Laos, Vietnam, Thailand, Malaysia, Indonesia, Brunei Darussalam, Singapore, Hong Kong, China, Japan, Korea, Taiwan, Philippines, Australia, New Zealand, Fiji, Samoa, Tahiti, Tonga, Vanuatu, Solomon Islands, Papua New Guinea, New Caledonia, Micronesia, Kiribati, Marshall Islands, Federated States of Micronesia, Palau, Tuvalu, Wallis and Futuna, American Samoa, Guam, Northern Mariana Islands, Puerto Rico, United States Virgin Islands, El Salvador, Guatemala, Honduras, Nicaragua, Costa Rica, Panama, Cuba, Dominican
Are Idli and Dosa Gluten-Free?
Idlis and dosas are two popular South Indian flatbreads. Both are made from fermented rice batter. Dosas are usually served hot while idlis are eaten cold. These flatbreads are traditionally prepared using a special type of griddle called ‘idli tava’. This traditional method of preparing these flatbreads requires the use of wheat flour. However, gluten-free versions of idlis and dosas are now being manufactured and sold in many parts of India.
Can I make dosa with idli rice?
Idlis are a popular breakfast dish from South India. It consists of fermented rice batter cooked in hot oil until golden brown. Idlis are usually served with sambar a spicy lentil stew and coconut chutney. The traditional method of making idlis involves hand mixing the ingredients, but modern methods involve using a mixer.
Can I make idli from Gits dosa mix?
Idlis and dosas are two popular South Indian dishes that are eaten throughout India. Idlis are steamed rice crepes while dosas are flatbreads. Both are usually served with sambar a spicy lentil stew and chutney. Dosas are generally thicker than idlis and are cooked using a special type of batter called rava. Rava is a type of flour made from ground semolina. It is used to make many different types of breads, such as chapatis, paratha, rotis, and naan.
Which idli is good for weight loss?
Idlis are a traditional South Indian dish consisting of fermented black lentils urad dal cooked in a batter and served hot. It is usually eaten with sambar and chutney. Idlis are low in calories and rich in protein. They are very filling and help reduce hunger cravings. They are also easy to digest and absorb nutrients quickly.
Which is healthier idli or dosa?
Idlis are very popular south Indian breakfast dish. It is prepared using fermented black gram urad dal and rice flour batter. Idli batter is usually prepared by adding salt, ghee, jaggery and other spices to urad dal. But if you want to make idli from dosa mix then you have to follow these steps. 1. Take 2 cups of dosa mix and add 3/4 cup of warm water. Mix well and let it sit for 10 minutes. 2. Add 4 tbsp of oil to a pan and heat it. 3. Pour the batter into the hot oil and spread it evenly. 4. Cover the pan and cook it until the edges start to turn golden brown. 5. Remove the cover and flip the idli. 6. Cook it till golden brown. 7. Serve hot. 8. Repeat the above process for making more idlis. 9. Store them in airtight containers.
Which type of idli is good for health?
Idlis are generally served with dosas South Indian crepes. Idlis are usually cooked with black lentils called urad dal. Dosas are traditionally made with rice flour, but nowadays people prefer using idli rice because it gives a better taste. However, if you want to make dosas with idli rice, you can follow these steps: 1 Heat a pan and pour 2 cups of water into it. Add 1/2 teaspoon salt to the water. 2 Bring the water to a boil. 3 Once the water comes to a boil, add the idli rice and let it simmer until the water gets absorbed. 4 Remove from heat and allow it to cool down. 5 Invert the idli onto a plate and cut into triangles. 6 Serve hot with sambar. 7 Enjoy!
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