Idli/Dosa batter

Idli/Dosa batter is a fermented batter made from rice and black lentils (urad dal), originating from South India. It is the base for making soft, steamed idlis and crispy, pan-fried dosas, two iconic staples of South Indian cuisine.

🍽️ Nutrition at a glance

The batter is a good source of carbohydrates for energy and provides plant-based protein from the lentils. A typical serving of cooked idli or dosa contains roughly 100-150 calories, depending on size and preparation.

Nutrition breakdown

Calories	170 kcal
Protein	6 g
Carbs	34 g
Fat	1 g
Fiber	3 g
Sugar	1 g
Sodium	5 mg
Iron	2.5 mg
Magnesium	40 mg
Phosphorus	100 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	1.5 mg
Folate	30 µg
Potassium	150 mg
Manganese	0.8 mg

Per 1 cup (240 g) of raw batter · estimated, varies by recipe

💡 What's interesting

The natural fermentation process not only gives the batter its characteristic tangy flavor but also enhances its nutritional profile by increasing B-vitamin content and improving the digestibility of the grains and lentils.