You don’t need a wet grinder to make soft idlis and crisp dosas. A decent mixer grinder, ideally around 750 W (see our mixer grinder wattage guide), can make excellent batter if you get a few details right: the ratio, the soaking, cold water and patient fermentation.
The basic ratios
There’s no single “correct” ratio; every family has its own. These are good starting points.
| Batter | Rice | Urad dal | Extras (optional) |
|---|---|---|---|
| Idli | 4 cups idli rice (parboiled) | 1 cup whole or split urad dal | ½ tsp methi seeds; a handful of thick poha for softness |
| Dosa | 3 cups raw rice, or a mix of raw and parboiled | 1 cup urad dal | 1 tsp methi seeds; 1–2 tbsp chana dal for colour and crispness |
| Idli and dosa (one batter) | 3–4 cups idli rice | 1 cup urad dal | ½–1 tsp methi seeds |
If your idlis turn out flat or dense, the urad dal is usually the problem: it’s either too little, too old, or not ground fluffy enough. Try moving from 4:1 to 3:1.
Step 1: Wash and soak
- Wash the rice and urad dal separately in several changes of water until the water runs fairly clear.
- Soak the urad dal with the methi seeds, and the rice on its own, for 4–6 hours. Overnight soaking is fine for rice in cooler weather.
- If you’re adding poha, soak it for the last 15–20 minutes with the rice.
- Keep some water in the fridge to chill. You’ll need it while grinding.
Don’t throw away the urad dal soaking water if you like; some cooks use a little of it (chilled) for grinding.
Step 2: Grind the urad dal first
This is the most important step. Well-ground urad dal traps air, and that air is what makes idlis soft.
- Use the large wet-grinding jar. If you’re unsure which that is, see our jars and blades guide.
- Drain the dal and add it to the jar, no more than about half full. Grind in two batches if needed.
- Add ice-cold water a few tablespoons at a time. Too much water at once makes the batter runny and stops it fluffing.
- Grind in bursts of 30 seconds to a minute, then stop, scrape down the sides, and add a little more cold water.
- It’s ready when it’s smooth, white and fluffy, and a small drop floats in a bowl of water.
Step 3: Grind the rice
- Drain the rice and grind it with cold water, again in batches.
- For idli, stop when it feels like fine rava between your fingers, slightly grainy.
- For dosa, grind it smoother.
- Use only as much water as you need to keep the blades turning. The batter should be thick, like a pourable cake batter, not watery.
Why cold water matters
A mixer grinder’s blades spin very fast, and that friction heats the batter. Batter that comes out warm can start fermenting unevenly, and some cooks find it gives harder idlis. Cold water keeps the batter cool and also eases the load on the motor.
Step 4: Mix and add salt
Pour both batters into a large steel or glass container and mix well. Many South Indian cooks mix the batter by hand for a minute or two, and swear by it. Whether or not it helps fermentation, it certainly mixes the batter thoroughly.
Add salt, roughly 1–1½ tsp for a 4:1 batch, and adjust to taste. In very hot weather, some cooks add salt just before cooking instead, to slow fermentation.
Fill the container only halfway. Batter can double in volume.
Step 5: Ferment, depending on the season
Fermentation depends mostly on temperature. Indian kitchens vary a lot between a Chennai summer and a Delhi winter, so watch the batter, not the clock.
| Season | Typical time | Tips |
|---|---|---|
| Summer | 6–10 hours | Check early. Once it has risen and smells pleasantly sour, refrigerate it, or it will turn too sour. |
| Monsoon | 8–12 hours | Humid weather usually helps. Keep the container covered and away from damp spots. |
| Winter | 12–18 hours or more | Keep it somewhere warm: inside a switched-off oven with a pan of hot water, near (not on) a warm appliance, or wrapped in a thick towel inside a casserole. |
Well-fermented batter has risen noticeably, looks bubbly and spongy, and smells mildly sour.
Once fermented, stir gently, take out what you need, and store the rest in the fridge. It usually keeps for a few days, getting more sour each day. Older, sourer batter often makes better dosas than idlis.
Don’t overheat the motor
Batter is one of the heaviest jobs for a mixer grinder. To protect the motor:
- Grind in batches rather than filling the jar to the brim.
- Rest the motor between bursts, especially for urad dal. Check your manual for its recommended run time.
- If the jar or motor base feels very hot, or you notice a burning smell, stop and let it cool fully before carrying on.
- If the motor cuts out, unplug it, let it cool, and press the overload reset button if your model has one (usually underneath).
If your grinder regularly cuts out or smells hot during batter, see our guide to mixer grinder problems and fixes. If you make batter several times a week, a wet grinder may be worth it; we compare them in mixer grinder vs wet grinder.
Troubleshooting
| Problem | Likely cause | Try this |
|---|---|---|
| Hard, flat idlis | Too little urad dal, or not ground fluffy enough | Use a 3:1 ratio; grind urad dal longer with cold water |
| Batter didn’t rise | Cold kitchen, or batter got hot while grinding | Ferment somewhere warmer for longer; use colder water |
| Too sour | Over-fermented in hot weather | Refrigerate as soon as it rises; use it for dosa or uttapam |
| Runny batter | Too much water while grinding | Add water a little at a time next time; for now, make dosas |
| Sticky idlis | Batter too thin, or idli plates not greased | Thicken with a little rice flour; grease the plates lightly |
Bottom line
Soft idlis from a mixer grinder come down to fresh urad dal, a sensible ratio, ice-cold water, separate grinding and patient fermentation. Grind in short bursts, keep the jar half full, and let the season decide how long the batter needs to rise.
Frequently asked questions
What is the right ratio of rice to urad dal for idli batter?
Many homes use 4 parts idli rice (parboiled rice) to 1 part whole or split urad dal. If your urad dal is fresh and fluffs up well, 4:1 gives soft idlis. If they turn out dense, try 3:1.
Why is my mixer grinder batter not fermenting?
The usual reasons are a cold kitchen, batter that got too hot while grinding, too little urad dal, or old urad dal. In winter, keep the batter somewhere warm and allow more time, sometimes 14 hours or longer.
Should I grind urad dal and rice together in a mixer grinder?
It's better to grind them separately. Urad dal needs to be ground smooth and fluffy, while idli rice works best slightly coarse. Grinding them separately also keeps each batch small enough for the motor.
How long should I run the mixer grinder when making batter?
Grind in short bursts, often 30 seconds to a minute, then stop, scrape down and let the motor rest. Check your manual for its recommended run time and never run it until it smells hot.
