Idli Dosa Appe Batter | 1 Batter 3 Recipes

Idli Dosa Appe Batter – 1 Batter 3 Recipes yes, you read it right. In this post I have shared a recipe to prepare one batter. By using this batter you can prepare three recipes. i.e Idli, Dosa and Appe.

Hello Everyone, Welcome back to Manjiri’s Foods

Cuisine: South Indian

Servings: 10

Preparation: 10 Minutes

Cooking Time: 15 Minutes

Fermentation: 10 to 12 Hours

Type: Breakfast

Served with: Coconut Chutney, Sambhar and Sagu.

Idli Dosa Appe batter or Idli dosa and Appe are very famous breakfast recipes in south India, They are made up of Urad Dal and rice which are rich in carbohydrates, proteins, enzymes, fats, amino acids, and fiber. They make you full for a long time so, they are a perfect heavy and healthy south Indian breakfast. Despite being heavy they get digested very easily and also rich in iron content too.

Main Ingredients:

1. Idli Rice or Parboiled rice – Four Bowls
2. Urad Dal – One Bowl
3. Thin Poha or Flattened Rice- Half Bowl
4. Methi seeds or Fenugreek seeds – One teaspoon
5. Salt as per taste.
6. Water as required for grinding
7. Oil – As required for greasing

Preparation: 

1. Wash Idli rice thoroughly and soak it in water for five hours at least.
2. Add one teaspoon of Methi seeds along with rice.
3. Wash Urad dal two to three times and soak in water for three hours.
4. Wash thin Poha in water and soak it for five minutes before grinding.

Making Batter:

• In a mixer jar add one part of soaked rice along with methi seeds and grind it to a coarse mixture by adding the required amount of water.
• Add the second part of the rice along with soaked Poha and again grind it to a coarse batter and remove it with a big utensil.
• Then add the soaked Urad dal in the same jar and add very little water and grind it to a very smooth batter.
• Remove the batter to the same utensil where the rice batter is stored and give it a good mix.
• Cover with lid or cling film and rest it for eight to ten hours for fermentation.

• Check the batter after eight to ten hours. It will be doubled in volume if it is fermented properly. 
• Add salt as per taste and mix gently.
• Add water if the batter is too thick.

Idli Dosa Appe Batter & Making Idli, Dosa & Appe

Making Idlis:

• Put water in an idli maker or steamer and put it on the stove for preheating.
• 2. Grease the idli plates with oil.
• 3. Pour the batter into the idli plate and pat gently.
• 4. Put the plates in the steamer and steam for 10-15 minutes.
• 5. Take out the super soft and fluffy Idlies.

Making Dosas:

• Check the batter consistency and add water to it to make thin and crispy dosas.
• 2. Heat the Tawa on a high flame and turn the flame to medium before pouring dosa batter.
• 3. Apply oil on tawa and pour the batter. Spread evenly.
• 4. Cover the lid and cook for two minutes.
• 5. Check the dosa and flip it to cook another side.

Making Appe:

• Preheat the Appe stand or plate on medium flame.
• 2. Pour a little oil into each section.
• 3. Pour the batter up to three fourth of the section.
• 4. Cover the lid and cook for 2 – 3 minutes.
• 5. Flip them one by one and cook for another 2-3 minutes.
• 6. Remove from the stand and soft Appe are ready.
• Serve hot with Coconut chutney, sambhar and vegetable Sagu.

Idli Dosa Appe Batter – 1 Batter 3 Three Recipes

Total Time: 1 day

Soaking The Lentils

Wash Idli rice thoroughly and soak it in water for five hours at least. Add one teaspoon of Methi seeds along with rice. Wash Urad dal two to three times and soak in water for three hours. Wash thin Poha in water and soak it for five minutes just before grinding.

Grinding The soaked Lentils

In a mixer jar add one soaked rice along with methi seeds and poha grind it to a coarse mixture by adding the required amount of water. Then add the soaked Urad dal in the same jar and add very little water and grind it to a very smooth batter. Remove the batter to the same utensil where the rice batter is stored and give it a good mix.

Fermenting The Batter

Cover with lid or cling film and rest it for eight to ten hours for fermentation.

Making Idlis

Idli making. Grease the idli plates with oil, pour the batter and steam for 10-15 minutes.

Making Dosas

Dosa making. Apply oil on tawa and pour the batter. Spread evenly. Cover the lid and cook for two minutes. Check the dosa and flip it to cook another side.

Making Appe

Appe Making. Preheat the Appe stand or plate on medium flame. Pour a little oil into each section. Pour the batter up to three fourth of the section. Cover the lid and cook for 2 – 3 minutes. Flip them one by one and cook for another 2-3 minutes.

Tips for making Idli Dosa Appe Batter

To make soft idli Urad dal must be grounded very smoothly.

To make thin and crispy dosas batter must be flowy in consistency.

Fermentation is the key factor for achieving the softness and fluffiness.

If properly refrigerated batter can be used for a week.

Instead of rice we can use rice rava also. But it should be grinded for making dosas and appes.

Links to Other recipes from Manjiri’s Foods

• Ridge Gourd With Gravy ( Hirekai Pallya, Dodaka Bhaji, Turai Bhaji)
• Poha Bisibele Bhat – ( Avalakki Bhat)
• Lauki Paratha -(Bottle Gourd, Doodhi, Doodhi Bhopla, Sorekai)
• Rava Idli and Coconut Chutney
• Hara Chana Gravy
• Aloo Gobi Paratha
• Tomato Kaju Gravy Recipe
• Masala Upma and masala Poha

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