Video for key ingredients
How to make Idli/Dosa Batter
- 2 cups sooji/Bombay Rava
- Fresh curd as needed to bind sooji and make a thick batter. I used approx 1 cup.
- 1 sachet eno (add more if you are not fermenting the batter)
- Salt to taste
- Water as needed to make smooth batter consistency
My Tip: I prefer leaving the curd and sooji batter for 1 hour at room temperature. But if you are short of time, you can just prepare the batter, add eno (double the mentioned quantity) and steam the idlis.