There is something profoundly comforting about the process of making Idli and Dosa batter—the patience it requires, the anticipation of fermentation, and the pure joy of seeing soft idlis or crisp dosas come to life. I’ve been on a journey of perfecting this batter, tweaking ratios, testing fermentation techniques, and learning small hacks that make a big difference. Today, I’m sharing my tried-and-tested method, one that produces beautifully fluffy idlis and golden, crispy dosas, using Smude’s Sunflower Oil for that perfect pan-seared dosa.
Compared to store bought varieties nothing compares to the homemade version—where I control the fermentation, texture, and quality of ingredients. If you’ve ever struggled with getting the right consistency for both idli and dosa, this guide is for you.
Ingredients for the Idli & Dosa Batter
- 1 cup split or gota urad dal (soaked)
- 2 cups rice of your choice (idli rice for softer idlis, raw rice for crispier dosas)
- 1 tbsp fenugreek seeds (for better fermentation and aroma)
- 1 tbsp jaggery (helps fermentation and enhances flavor)
- Salt to taste
- Water as needed (to manage consistency)
Step-by-Step Process for Perfect Idli & Dosa Batter
1. Soaking the Dal & Rice
The first and most important step is soaking. This ensures a smooth, airy batter.
- Rinse the urad dal, rice and fenugreek seeds 2–3 times until the water runs clear. Soak it in enough water for at least 6-8 hours.
Pro Tip:
- If you live in a cold climate, adding warm water to the dal while soaking speeds up fermentation.
Grinding the Batter
A high-speed wet grinder produces the best results, but a powerful blender can also work.
- If using coarse variety of Himalayan pink salt, add to grinder and grind first, then add jaggery, urad dal, rice and fenugreek with just enough water to make a smooth, slightly grainy batter (for dosa, keep it a bit coarse for better texture).
- Watch the video for more details on achieving the right texture.
- Cover and ferment in a warm place for 8–12 hours or overnight. In colder climates, leave the batter in an oven with the light on.
How to Adjust Batter Consistency for Idlis & Dosas
The beauty of this batter is its dual purpose—soft idlis or crispy dosas! But achieving the right consistency is key.
For Idli Batter (Thicker & Fluffier)
- Stir gently, do not over mix the batter.
- The batter should be thick yet pourable, similar to pancake batter.
- Grease idli molds, pour the batter, and steam for 10-12 minutes.
For Dosa Batter (Thinner & Spreadable)
- For dosas, dilute the batter with a little coconut water until it reaches a flowing consistency—it should spread easily when poured onto a hot pan.
- If using plain water, add a teaspoon of sugar for extra crispiness.
- Mix the batter well before making each dosa to ensure even consistency.
Making the Perfect Pan-Seared Dosa Using Smude’s Sunflower Oil
Now comes my favorite part—cooking a dosa that’s golden, crispy, and lace-thin. While ghee and coconut oil are traditional choices, I love using Smude’s Sunflower Oil for its neutral flavor and perfect searing quality.
How to Cook a Perfect Dosa:
- Heat a cast iron or non-stick tawa over medium-high heat.
- Lightly grease with Smude’s Sunflower Oil using a paper towel or sliced onion.
- Pour a ladleful of batter in the center and spread it outward in a circular motion.
- Drizzle a teaspoon of sunflower oil around the edges for an even crisp texture.
- Let it cook until golden brown and crispy (no need to flip unless you want a double-cooked dosa).
- Serve hot with coconut chutney and sambar.
- My little one loves dunking her dosas with yum delicious ginger tea 🥰. Check out the tea recipe here ⤵
Pro Tips for the Best Idlis & Dosas
✅ Use aged rice (at least 6 months old) for better fermentation.
✅ Ferment in a deep vessel to prevent overflow as the batter rises.
✅ Avoid using iodized salt before fermentation—use rock salt or add it later.
✅ For extra crispy dosas, spread batter thin and cook on medium heat for even browning.
✅ Refrigerate batter up to 5 days and refresh it by stirring before use.
Why Smude’s Sunflower Oil?
For the past four years, I have been using Smude’s Sunflower Oil in my kitchen, and it has become an essential part of my cooking. Whether I’m making crispy dosas, tempering spices for dal, or sautéing vegetables, this oil never fails to deliver. What drew me to Smude’s initially was its pure, unrefined quality, but over time, I’ve come to appreciate the dedication and craftsmanship behind every bottle.
Smude’s Sunflower Oil is proudly produced by Tom and Jenni Smude, whose farm in Pierz, Minnesota, grows 150 acres of sunflowers annually. Their commitment to natural, high-quality oils is evident in every drop. Since its launch in 2009, Smude’s has expanded, relying on a network of farmers and growers to meet increasing demand while maintaining their high-quality, small-batch approach.
What Makes Smude’s Special?
- Unrefined & Naturally Filtered: Unlike many commercial oils, Smude’s is not refined, preserving its natural nutrients and antioxidants. This results in a rich, golden hue and a slightly nutty, fresh flavor that enhances food without overpowering it.
- Subtle Color & Taste Variations: Because the oil is unrefined, each batch may have slight differences in taste and color, depending on the growing conditions of the sunflower seeds—just like fine wine or high-quality honey.
- High-Oleic & Nutrient-Rich: Smude’s Sunflower Oil is high in oleic acid, meaning it contains a higher percentage of heart-healthy monounsaturated fats. This makes it an excellent choice for high-heat cooking, ensuring my dosas get that perfect golden crisp without burning.
- Natural Wax Content: Occasionally, you may notice a white, waxy substance at the bottom of the bottle—a natural byproduct of the seed’s outer shell. Unlike refined oils that strip away nutrients, Smude’s retains this natural wax, ensuring its oil remains as pure and wholesome as possible.
- Non-GMO & Kosher Certified: Transparency matters, and I appreciate that Smude’s is non-GMO, gluten-free, and produced locally in Minnesota.
My Experience Cooking with Smude’s Sunflower Oil
Using Smude’s Sunflower Oil has genuinely elevated my cooking. When making dosa, this oil spreads effortlessly across the pan, creating an even, golden crisp without making the dosa greasy. It also enhances South Indian tempering (tadka), giving dal and sabzis a subtle depth of flavor.
Unlike mass-produced, refined oils that feel heavy, Smude’s is light yet flavorful, making it ideal for daily cooking. I especially love using it for idli podi drizzles, sautéing vegetables, and even baking—its neutral taste works beautifully in multiple cuisines.
A Tradition Worth Perfecting
The journey of idli and dosa making is one of patience, learning, and small improvisations. Every home has its own tweaks, and I’d love to hear yours!
If you’re looking for a pure, unrefined, and high-quality cooking oil, I wholeheartedly recommend Smude’s Sunflower Oil. Whether you’re making crisp dosas, aromatic curries, or simple stir-fries, this oil enhances both flavor and nutrition.
Have you tried Smude’s Sunflower Oil? I’d love to hear about your experience!
Do you have a secret tip for making the best dosa or idli batter? Share your thoughts in the comments—let’s celebrate good food, made with good ingredients. 🍽️✨
