Dosa Recipe and Dosa Batter | How to make Crispy Dosa

Dosa, a staple South Indian breakfast made from the fermented rice and urad dal batter. Making dosa batter and dosa at home is super easy and the dosa tastes best when it's homemade ! 

Till today, where ever i'm, at least once in two week, I would make idli and dosa batter at home. Having dosa batter in the refrigerator would actually ease the answer to the question "What's for breakfast or dinner"? :-) 

Even though I have already shared my go-to-recipe for idli and dosa batter, here in today's recipe, I'm sharing the recipe for making perfect crispy dosa. Every time I share my dosa platter on IG, I get few requests for sharing the recipe for making crispy dosa.  

Honestly, most of the time, i use the same batter for idli and dosa, but when i want uncompromised delicious dosa, then i would make this batter for dosa. It's one of the amma's foolproof recipes and I have been using it for years without any change in recipe. 

Compared to my idli batter recipe, there is a slight variation in the ingredients for this dosa recipe and that's key to make a perfect restaurant style golden crispy dosa.This dosa batter can also be used for making any type of masala dosa.  This dosa holds the shape well hence it's so easy to fill with the stuffing without tearing apart the dosa :-)

Related: How to make Masala Dosa

Rice 

For this dosa recipe, I have used the combination of idli rice and raw rice. Idli rice is a parboiled rice and it's pale in color, it gives softness to the dosa. On the other hand, raw rice(pacharisi) is pure white in color and it's mainly used in south India for making idiyappam and kozhukattai. Here in this recipe, raw rice gives crispness to the dosa. Adding a small quantity of raw rice is enough to achieve the crispy dosa. Additionally, it makes the batter so easy to spread thinly compared to the idli batter. 

Urad dal

Urad dal, an another key ingredient for dosa recipes. I have used whole skinless urad dal for today's recipe. But you can also use the split variety of urad dal too. Both work really well and don't make any difference in the output. 

Related: How to make Idli batter using blender/Mixie

Fenugreek seed 

Fenugreek seeds in the recipe serve a couple of purposes. First it helps to ferment the batter quickly. Second, it gives a wonderful flavor to the dosa.  Finally it gives that golden brown color to the dosa. 

Back in the days, Amma added fenugreek seeds only  to this dosa batter recipe, never to the idli batter recipe. So I fondly associate the fenugreek flavor to this dosa recipe.

Dosa Pan 

Highly recommend to use the iron pan for making dosa. The texture and the color of the dosa are better when it's made in an iron dosa pan. But, if you're a beginner, I would recommend using the non stick pan for making dosa without any hassle. 

Related: How to make Barley Dosa

Cooking Oil 

Let's be honest here, for delicious dosa, you should be a little generous with oil. I personally like sesame oil for making dosa because of its flavor. The aroma from the dosa making on an iron pan with drizzle of sesame oil is purely divine. 

But it's really up to you ! Use whatever the cooking oil you have. Any flavorless oil/peanut oil/ coconut oil all works for making dosa.

 

Related: How to make Ragi Dosa

Fermentation 

Compared to the idli batter, this batter ferments quickly. However, here are a few tips to ferment the batter well. 

• Make sure to mix the salt with the batter using your hand. It's believed that the warmness in the hand helps to ferment the batter quickly and this one tip that we have been following in our family for generations.
• Keep it in a warm place undisturbed for 6-8 hrs. During winter days, usually I keep it in the oven with the lights on or keep near the heater vent .
• Don't skip the fenugreek seeds, as said earlier, in addition to the flavor, it helps to ferment easily.

Dosa or Dosai 

The name "Dosa" comes from the Tamil word "Dosai(தோசை) pronounced as "dow-sei"  and still we Tamil people use the word "Dosai  for this dish. But people outside Tamilnadu usually refer to it as "Dosa". In conclusion, both dosa and dosai refer the same dish but the original name is "Dosai"

 

 

Dosa Recipe and Dosa Batter

Preparation Time : 8 hrs | Cooking Time : 25 mins | Serves : 6 
Recipe Category: Dosa | Recipe Cuisine: Indian
Dosa Recipe,Dosa batter,How to make crispy dosa, dosai recipe,Tamilnadu dosai,crispy dosa description.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Idli Rice - 2 & 1/2 cups

Raw Rice - 1/2 cup

Urad dal - 3/4 cup

Fenugreek seed - 2 tsp

Water - as needed (to grind)

Salt - 2 & 1/2 tsp

Procedure

In a bowl, add idli rice, raw rice, urad dal and fenugreek seeds. Wash it thrice or until the water runs clear and then soak it with water for overnight. 

Next day, drain the soaked water &  put a batch of soaked rice and urad dal in a blender/mixie/wet grinder along with fresh water and grind into smooth batter.

Pour into a vessel and add the salt. Mix it well with your hand. Cover it with lid and let it ferment for 6-8 hrs.

Once the batter is well fermented, take the needed batter in a separate bowl and add water if needed and make a free flowing batter.

Heat the dosa pan and pour a ladle of batter and spread it in a concentric circle. Drizzle some oil on and over the edges of the dosa. 

Once it starts to brown on the bottom, flip to the other side and cook it for a min.

Tasty & crispy dosa is ready !  Serve it with sambar and/or chutney

Related: How to make Rava Dosa

Notes:

• Instead of oil, you can use butter or ghee also while making dosa
• Don't add more raw rice than the mentioned, it will affect the softness of the dosa.
• You can use either mixie or wet grinder for making this batter

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Gothumai Dosai, a quick to make dosa with wheat flour and leftover dosa/idli batter. Whenever i have little dosa/idli batter left and it's not enough for us and also doesn't want to make anything elaborate, then my choice would be this wheat dosa or this rava dosa. 

As i have  the recipe for rava dosa with leftover dosa batter already(It's one of my popular recipe, if you haven't check it out yet, give it a try), today let check out on how to make this quick wheat dosa.

The recipe that i'm sharing today is the basic one without any tempering and spices. But like rava dosa recipe, you can add onion, ginger, chana dal, curry leaves & coriander leaves along with batter for more flavorful dosa. As you all know wheat flour makes slimy dosa, adding dosa batter helps to reduce the sliminess but not completely, so don't except super crispy dosa. 
  
For this wheat dosa, i had found that the non stick pan works better for evenly spreading the batter without clumping the batter than the iron dosa pan. Currently i don't have non stick pan, so used my iron dosa pan here. 

But if you have non stick dosa pan, definitely use those for thin crispy wheat dosa, had used them in the past and really loved it. Ok, now let's check out the recipe. For wheat dosa recipe without dosa batter, check out here    

Wheat Dosa with leftover Dosa Batter | Gothumai Dosai

Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 6 
Recipe Category: Dosa | Recipe Cuisine: Indian
Wheat Dosa, Gothumai Dosai, Dosa Recipe, Leftover dosa batter recipe,dosa recipe,dosai recipe, Gothumai Dosai/Wheat Dosa, a quick to make dosa with wheat flour and leftover dosa/idli batter.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 1/2 cup
Dosa batter - 1/3 to 1/2 cup
Water - as needed
Salt -to taste
Oil - for making dosa

Procedure

Add wheat flour & salt in a bowl, mix it well, then add the water little by little and make a thick paste without lumps. Using whisk helps to avoid lumps.

Next add the dosa and mix it well. The batter should be in easily pourable consistency.Heat the dosa pan and pour a ladle full of batter and spread it even as quick as possible.

Drizzle some oil on the sides ,cook it till you see brown edges on the side and then flip the dosa and cook it on other side for a min or so. Then remove on to the plate.

Healthy & Tasty Gothumai Dosai is ready. Serve it with sambar & chutney. We had it with peanut chutney & kara chutney.

Related: More chutney recipes

Related : How to make Rava dosa with leftover dosa batter 

Notes:

• If your dosa batter is thin add 1/2 cup else 1/3 cup of dosa batter is enough.
• Make sure to spread the batter as quick as possible otherwise it's stick to the pan and make it hard to spread.
• For this dosa, non stick dosa pan works better than iron dosa pan.
• Keep the flame in medium helps to spread the dosa easily.
• Dosa batter already has salt, so add salt just enough for wheat flour.
  

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Muttai Dosai, a delicious & filling dosa recipe with egg. There are so many variations in egg dosa, here i'm gonna share the simple recipe that you can make in no time. This recipe comes handy on busy morning or when you run low on dosa batter and gives you a fulfilling breakfast. Though egg dosa is quite common in our house hold for breakfast/dinner, don't know why i haven't posted this recipe so far, may be thought that it's too simple to make a post.  

Dosa batter and egg are the only two main ingredients that you need to make this delicious dosa. For seasoning, you can use whatever the spice powder you like, here i'm using idli podi and that's our favorite to sprinkle on egg dosa. Simple salt & pepper also works well. In addition you can sprinkle some chopped coriander leaves on top. Even some people like to add thinly sliced onions on the top, so it's really up to you how you want your egg dosa. Now let's see how i have prepared my egg dosa.

Egg Dosa | Muttai Dosai

Preparation Time : 0 mins | Cooking Time : 5 mins | Serves : 1 
Recipe Category: Dosa | Recipe Cuisine: Indian
Egg Dosa, Muttai Dosai,Muttai Dosa,Egg Dosai,Easy Breakfast, Leftover dosa recipe Muttai Dosai, a delicious & filling dosa recipe with egg. Dosa batter and egg are the only two main ingredients that you need to make this delicious dosa.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Dosa batter - 1/4 cup
Egg -1 
Idli podi - 1/2 tsp
Sesame oil - 1/2 tsp

Procedure

Heat the dosa pan and make dosa as regular, crack open a egg on the center of the dosa.With the help of spoon, spread the egg all over the dosa. Sprinkle idli podi on the top and drizzle oil on the sides of the dosa.Once the bottom gets brown, gently flip the dosa and cook on other side wellThat's it, Tasty Muttai Dosai / Egg Dosa is ready to serve. It taste good as it is or you can serve it with sambar and/or chutney. For more breakfast item check out here 

Notes:

• Instead of idli podi, you can sprinkle salt and pepper on top also.
• If you find it difficult to spread the egg with spoon, then whisk the egg in a bowl and then add into the dosa.
• Idli podi and sesame oil goes well together & gives great flavor to the dosa.
  

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How to make Barley Idli and Dosa | Breakfast recipe

Barley Idli and Dosai, a healthy and tasty breakfast made from barley, rice and urad dal. Idli & dosai is a staple breakfast/dinner food in South Indian households. 

Whenever any new grain was introduced to me, the first thing that i thought of could be whether it is possible to make idli or dosai with it ? Guess, it's a typical South Indian thing, many of us are so used to idli and dosa and can't live without it !!! 

So, this barley idli and dosa is the newest addition to our breakfast. Both idli and dosa turned out good. The idlis are so soft and spongy. Dosas are also crispy and delicious. If you haven't tried idli and dosa with barley before, do give it a try if you have barley in hands right now. 

In general, I'm not so keen on micro dissecting the nutritious value of every grain, always believing in eating as much as diverse whole food and home made !!! So if you  would like to know the benefit of barley , google will help you :-)

Related : How to make Ragi Idli and Dosa 

Given the current circumstance, almost every store in our area is out of idli rice, so i have been making idli and dosa with all types of grains that i have in my pantry like this barley, ragi and so on. 

Though I have stock of idli rice that would last for a month, the cautious level is so higher now than ever, so mindful in consuming what I have in stock with the thought of empty shelves in the stores or when it would be restocked again. 

Those who knew us personally might know how often we move from one place to another, so we're so used to living in hotels and shared accommodation for up to a month with a limited supply of grocery and cooking vessels before finding a place for us in the new city/state/country :-). 

With all that experience, I'm always a little conscious in what we consume without wasting anything, but the current situation would bring another level of awareness that will last for lifetime, I guess !!! 

Ok.,  now let 's move onto the recipe and see how to make barley idli and dosa !!!

How to make Barley Idli and Dosa

Preparation Time : 10 hrs | Cooking Time : 20 mins | Serves : 4 to 6 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Barley idli, Barley Dosai,Barley Dosa, Barley Idli batter, Barley dosa batter, Breakfast, South Indian Barley Idli and Dosai, a healthy and tasty breakfast made from barley, rice and urad dal. Idli & dosai is a staple breakfast/dinner food in South Indian households.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Barley - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek Seed - 1/2 tsp
Salt - 1 tsp
Water - 1 to 1.5 cups

Procedure

Previous night itself, measure and take barley, rice & urad dal  in a bowl.

Next add the fenugreek seed, wash them all thrice and soak it  in the water for overnight. Keep the bowl in kitchen counter, no need to refrigerate.

In the next morning discard the soaked water and add it all into mixie jar in batches along with water and grind it into smooth batter.

Pour the batter into the bowl and add salt, mix it well with hand.

Cover the batter with lid and let it ferment for 6 to 8 hrs in a warm place(i have kept it in oven with lights on). 

Once fermented, the batter is ready to make idli & dosa. For idli, pour the batter into idli mould and steam it for 5-8 mins.

For dosa, add more water into batter and make it as easily pouring consistency and make dosa as regular batter.

Tasty & healthy Barley idli & dosa are ready. Serve it with sambar and/or chutney & podi.

Related: Side dish for idli and dosa

Notes:

• Unlike regular idli/dosa batter, it ferments quickly.
• Barley idlis are not as white as regular idlis, it's little dull in color.
• Depends on the weather conditions, fermenting time varies.
• If you're making idli after refrigerate the batter, make sure to bring the batter into room temperature, otherwise the idlis won't be soft.
• Always take the needed batter in a separate bowl and keep the remaining in the refrigerator immediately.
• For dosa, add more water to the required batter only, don't add water to the whole batter.
• The batter stays well for 3-4 days in refrigerator, I haven't tried storing the batter more than 4 days.
  

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Idli and dosai are the integral part of Tamil Nadu breakfast menu and it's also one of the healthiest breakfast in the world. Whatever the world claims now as good for your health like probiotic rich, gluten free, vegan and steamed food, idli ticks every one of the checklist. 

For me, more than healthy food, Idli is the most delicious and comforting food in the world. In Tamil Nadu, still people prefer idli as the first solid food for their babies. With all that being said, let's see how to make this super food. The key to make soft and fluffy idli is the batter, if you make the idli batter perfectly, everything else is icing on the cake. 

Back in India, we use a wet grinder to make the idli and dosa batter, but when you live abroad and move frequently, carrying a wet grinder with you is not at all possible all time. So I stick with my Indian mixie to make batter. Compared to a wet grinder, making fluffy idli batter using mixie/blender needs little more attention and tricks.

Next, the fermentation process. The batter should be fermented well and this is again a tricking thing especially when you are in a cold place. Currently I'm living in Canada, before that I lived in Colorado, Michigan, hence  with my personal experience, I have learned a few things about how to ferment batter when the temperature is below freezing outside. So here i'm gonna share all the tips and tricks so far i have learned on how to make perfect idli & dosa batter using mixie / blender in extreme cold weather.

• If you're using mixie / blender, then soaking-time of rice and dal is very important. Longer hour soaking helps to grind the batter easily without running the mixie / blender for a longer time. Long running of mixie /blender generates heat and it will affect the fermentation process. Also a long hour of soaking helps to ferment the batter quickly.

• For grinding the batter in mixie / blender, you need cold water because mixie / blender tends to get heated very quickly which affects the batter temperature, we don't want that to happen, so cold water helps to keep the batter at room temperature while grinding.

• If you're using blenders like ninja or similar one, then cold water is not necessary to grind because it doesn't get heat easily.

• While grinding dal, don't add water all at once, otherwise the batter would be running instead of fluffy. Add water little by little to get that fluffy consistency.Once the dal batter is smooth, don't stop grinding immediately, add water little by little and grind it for couple more run. It gives you that fluffy batter. In Tamil, we use to say "ponga ponga araikurathu". 

• The rice batter shouldn't be super smooth like dal batter, it should have bits of rava like consistency. See the pictures in the step by step instructions to understand more.

• To ferment the batter, it should be kept at room temperature for 8 hrs/overnight. If you live in a cold place like me, keep the batter in the oven with lights on. What should i do if my oven has no light / it's broken ? It happened to me one time :-) . Heat the oven at 350F for 10 mins, switch off the oven and keep the batter, don't open the oven door in between.

• Even if you follow all these steps and the batter doesn't turn out properly, don't lose hope, some times, the rice and dal quality affects the batter, so use good quality rice and dal. If the tap water is hard and has high salt, don't use it, use filter water for grinding. Using hard water gives you that pale color in the idli instead of pure white.

• If you're a beginner, give it a try a couple of times to get that perfect fluffy batter. Still for me, when I move to a new place, it takes a couple of times to get that perfect batter. Like I said earlier , it takes time to find the right brand of rice and urad dal in a new place, identify the correct spot in your oven to place the batter, so it ferments perfectly without under/over done. Like I always say, if i can make it, you can also :-)

Now let's see the FAQs about idli and idli batter.

What is Idli Rice ? 

Idli rice is a short grain parboiled rice and it's used exclusively for making idli and dosa. You can easily find the idli rice in all Indian stores. Nowadays, even Walmart carries idli rice in many stores. 

Other varieties of rice don't work for this recipe !

What's the proportion of idli rice and dal for idli batter? 

This is the most common question that many of my readers ask. In our family we have been using a 4:1 ratio of idli rice and urad dal for years and it yields perfect soft idlis. 

Too much dal in the batter makes the idli soft but it's not spongy and would be flat. Too little dal makes the idli hard. 

What brand of idli rice and dal am i using to make idli batter? 

This is another common question that I have been faced with when i'm sharing my idli platter pictures on social media. Honestly, I never stick to any particular brands of idli rice and urad dal mainly because of our frequent moving to new locations.

Whatever is available in the place, I try to make the best out of it. So try with whatever you can find.  All the tips that i have shared here are learned on trying out various brands :-) 

How to get super white idli? 

Whenever i share my breakfast idli platter on IG or any social media, i get this question ! So let me share what i know from my experience !

• Make sure to use filtered water for grinding the idli, the hard water makes the idli pale yellow color.
• If you're using more than 1:4 proportion of dal and rice, then the idli wouldn't be as white as mine. More dal in the batter yields a pale yellow color idli. 
• Too much of fenugreek seeds also cause pale yellow colour. So when the outside temperature is normal, i skip the fenugreek seeds too.
• Overall, the quality of the rice, dal, water and the proportion play a major role in getting super white idli. 

What are the other ingredients added to make soft idlis? 

I would say that rice and dal are the only two ingredients needed to make perfect soft and spongy idlis. 

Fenugreek seeds are used for flavor and quick fermentation. Since i've been living in cold places for years now, i'm using fenugreek seeds now but back in India, our family usually don't use the fenugreek seeds

Poha and cooked rice are some of the common ingredients used  to enhance the softness of idli. But I have never used them so far in my idli batter.

My breakfast idli platter collage :-)

Why does the idli batter get too sour after fermentation?

The main reason is the over-fermentation. Keep the batter outside for longer hours to ferment makes the batter too sour. 

In general, we know that the batter is fermented when it's risen well. But if your batter is too thick and looking for well risen batter as a sign of good fermentation then most probably you end with too sour batter when it's risen. 

The key of well risen batter is the batter consistency before fermentation. Make sure to keep the batter a little watery(check the step wise pics for understanding) so that when it's risen, the batter will light, airy and have the right amount of sourness.

This is how the batter should look after fermentation

How to ferment the idli batter in cold places ?

This is one of the other common questions that i get whenever i share my idli/batter recipes since i'm currently living in Canada which you know is one of the coldest places in the world. So here are my tips to ferment the idli/dosa batter 

1. So far, i have been keeping my batter in the oven with the lights on for 8-10 hrs and it works like a charm every time. 
2. Depending on your oven-light voltage, the fermenting hrs might vary a little bit.
3. If your oven doesn't have light, then preheat your oven at 350 F for 10 mins and then switch off the oven and place the idli batter inside the oven & keep the door closed, the residual heat from the oven will help to ferment the batter.
4. Another method is to keep a kettle of boiling water in the oven with its pouring cap open along with the batter inside the oven, the hot steam from the kettle helps to ferment the batter. Instead of a kettle, you can also use any heavy pot with a small opening. 
5. What to do when you don't have an oven, then keep the batter near the heater vent which obviously many have in cold places. The hot air from the heater vent is idle for fermenting.
6. Finally if you're having instant pot, then place the batter in the instant pot with yoghurt mode on for 8 hrs, that will give you perfectly fermented batter.

Any important tips for beginners in Idli batter making ? 

Yes :-) Depending on the quality of urad dal, it may yield more or less batter. So here is the one tip from Amma that helped me when I was new in cooking. 

"For soft idli, after grinding, the urad dal batter should be equal or a little more than the rice batter" 

• When you try any new brands of urad dal or rice, for your initial batter making, after grinding roughly measure the rice batter and urad dal batter separately and it will give you an idea on what proportion of rice and urad dal should be soak for the next time.
• If the urad dal batter is less than the rice batter, then soak little extra urad dal next time and vice versa.
• Though i have said "4:1 ratio of idli rice and urad dal", sometimes, urad dal may not yield so much batter. In such a case, follow this tip :-)

Now let's check out on the recipe ! 

 

How to make Soft Idli Recipe | Idli Batter Recipe | Fermentation Tips

Preparation Time : 20 hrs | Cooking Time : 15 mins | Serves : 6-8 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Idli batter recipe, Soft Idli recipe, How to make Soft Idli,Idli batter using mixie, Idli batter using blender Idli and dosai are the integral part of tamilnadu breakfast menu and it's also one of the healthiest breakfast in the world. Whatever the world claims now as good for your health like probiotic rich, gluten free, vegan and steamed food, idli ticks every one of the checklist.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Idli Rice - 4 cups
Urad dal - 1 cup
Fenugreek Seed - 1 tsp
Salt - 2 tsp
Water - 2 & 1/2 - 3 cups

Procedure

Previous night itself, measure and take the rice in a bowl, urad dal and fenugreek in a bowl, wash them thrice and add water to soak them. Keep it in the kitchen counter over night. Keep the water required for grinding in the refrigerator

Next morning, discard the soaked water and first add the urad dal and fenugreek seed in the mixie jar.

Take the cold water from the refrigerator and add just enough to cover the dal and grind into smooth batter. 

In between once or twice, scrape the sides and add couple more tbsp of water and grind them into thick paste like as shown below. Transfer the batter into large vessel.

In the same jar(no need to wash them) add half of the soaked rice and add water just enough to cover the rice and grind into fine but not so fine paste,that means if you take the batter in hands and rub it in between the fingers, there might be tiny bits like rava. That's the correct stage of rice batter. 

Pour the rice batter into the dal batter. Grind the remaining rice batter and add into the dal batter. Next add salt and mix the batter using your hands.

Once all the rice batter and dal batter mixed together throughly, scrape the sides and cover it with lid, place it in the oven with light on for 6-8 hrs to ferment.

After 8 hrs, see how much the batter have risen, mix it with laddle well.

Take the needed batter into another bowl and keep the remaining in refrigerator for later use. Now for idli, you can use the batter straight away, pour the batter in idli mold. 

Place it on idli steamer and steam it for 8-10 mins.

Once it's cooked, remove from the flame and let it rest for 2 mins. 

Then take it out from the mold with spoon and soft idlis are ready to serve. For the dosa, in the same batter, add little water and mix it well.

It should be in easily pourable consistency. Pour the batter in the dosa batter and spread it evenly. Drizzle some oil on the edges and on the top, Crispy dosa is ready.

Serve with sambar and/or chutney/s. We had with idli sambar, coconut chutney and coriander chutney.

Related : Side dish for Idli and Dosa

Related : More varieties of Idli and Dosa

Notes:

• Depends on the weather conditions, fermenting time varies.
• If you're making idli after refrigerate the batter, make sure to bring the batter into room temperature, otherwise the idlis won't be soft.
• Always take the needed batter in a separate bowl and keep the remaining in the refrigerator immediately.
• For dosa, add more water to the required batter only, don't add water to the whole batter.
• The batter stays well up to 7 days in refrigerator, I haven't tried storing the batter more than a week.
• With the same batter, you can make paniyaram also. 

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