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Yes, you can use idli batter for dosa a variety of times and vice versa. But results will not be the same exactly. Idli and dosa batters have the same basic ingredients, but slight changes in their consistency, fermentation and rice-to-lentil ratio change the final texture. By making a few simple changes, you may use one batter for both recipes and get great results.
Yes. You can also use the idli batter for dosa but you may have to thin it out a bit before cooking it. Idli batter is generally a thicker batter to make soft fluffy steamed cakes. Dosa batter is thinner in consistency and spreads out into a thin crisp pancake easily.
To turn idli batter into dosa batter:
Add a small amount of water, one tablespoon at a time.
Mix well until the batter pours smoothly but is not watery.
Heat a well-seasoned tawa or non-stick pan.
Spread the batter in a circular motion using the back of a ladle.
Drizzle a little oil or ghee around the edges and cook until golden brown.
The dosa may not be quite as crisp as one made with a dedicated dosa batter, but it will still have excellent flavour and a satisfying texture.
Yes, but the results are slightly different.
In general, idli batter is thicker than dosa batter, so idlis may not rise very much when steamed. They are probably softer and flatter not light and fluffy.
Want better idlis from dosa batter:
To thicken the batter add a little rice flour or idli rava.
Let the batter stand for 30 to 60 minutes before steaming.
Avoid adding too much water if the batter already has a pouring consistency.
These simple changes will help to change the texture, not the flavor.
Idli and Dosa batters use very similar ingredients but the batters are prepared with slightly different results in mind.
Idli batter is dense and fluffier. This ensures the batter to rise well while steaming to give soft and fluffy idlis.
Dosa batter is normally more liquidy and pourable, so it can be spread more easily on a hot tawa or griddle. This helps in making thin and crisp dosas.
Both batters are fermented, adding flavor and texture. In many households the same fermented batter is used for both the dishes and only a little water is added to make the batter thinner, while making dosa.
If you do a lot of everyday cooking, it’s nice to only have one batter around. But for a certain dish you'll get better results with separate batters.
If you want separate batters, consider: Fluffy Idlis for breakfast or any special occasion.
Paper thin, Crispy dosas you get at a restaurant.
You will get the same results cooking for the company.
Same recipes on the same day with no adjustment.
Usually, one good quality fermented batter is enough for everyday family meals.
These tips can help you whether you use idli batter for dosa or dosa batter for idli.
Gently stir batter before use.
Instead of adding all the water at one time, add it gradually until you reach the desired consistency.
Dosas should be made on a well heated tava.
Pour the batter into the idli molds and immediately steam the idlis.
Refrigerate and use within recommended shelf life for best taste and texture.
Good fermentation is as important as the ingredients. Good fermentation of batter makes the idlis soft and dosas tasty.
Most of the instant batters are made in such a way that they can be used for both idlis and dosas and hence they are a good option for busy households. Always follow the instructions that come with the product as some brands may suggest slight modifications depending on what you are making.
If you’re looking for convenience without compromising on authentic South Indian taste, Suvai Idli Dosa Batter can be used to prepare both soft idlis and delicious dosas with only minor consistency adjustments where needed.
How to make crispy dosa from idli batter?
If the batter is too thick add a little water. Cook it on a well heated tawa with a little oil or ghee. It may not be quite as crisp as a dedicated dosa batter but it will make tasty homemade dosas.
Can we use idli batter for making masala dosa?
Yes. Just thin the batter slightly before spreading it on. Then add your prepared potato filling once the dosa is cooked.
Why are my dosas thick when using idli batter?
The batter is probably too thick. Add a little water, mix thoroughly and spread it quickly on a hot tawa for a thinner dosa.
Can I use one batter for both idli and dosa every day?
Yes. Most families make just one batch of fermented batter varying the consistency depending on whether they are making idlis or dosas.
Does fermentation make a difference for idlis and dosas?
Sure. Good fermentation is the secret to soft, airy idlis and the characteristic flavor and color of dosas.
Using one batter for both idlis and dosas is an easy way to save time without sacrificing flavour. With a few simple adjustments, you can prepare a variety of South Indian favourites from the same batch of batter.
At MyLocalMart Explore our Suvai Idli Dosa Batter for fresh, ready-to-cook convenience, and discover more guides on storing batter, making perfect dosas and getting the softest idlis every time.