How much rice, urad dal and water for idli or dosa batter
Most home cooks measure idli and dosa batter by feel, which works until you have to cook for six guests or want only enough for two. This idli and dosa batter ratio calculator turns the number of people, or the number of idlis or dosas you want, into grams of rice (or idli rava) and urad dal, plus optional methi and poha, salt, the right size of container, soaking times and an estimate of fermentation time for your room temperature.
It uses traditional ratios as the starting point and shows its working, so you can see where each number comes from and change the assumptions that depend on your kitchen. Everything is calculated in your browser, and the figures are practical guides, not a recipe guarantee.
How to use the Dosa and Idli Batter Ratio Calculator
- Choose idli, dosa or idli with idli rava. Switching fills in a typical number of pieces per person and batter per piece.
- Pick the ratio of rice (or rava) to urad dal. Idli is usually 2:1 to 4:1; dosa is often about 3:1.
- Enter the number of people and pieces each, or switch to a direct count of pieces.
- Enter your room temperature to get a fermentation estimate.
- Weigh the grains, soak, grind and ferment as the result describes. Copy the quantities to save them.
Dosa and Idli Batter Ratio Calculator features
Three batter types
Idli, dosa and idli made with idli rava, each with its own starting values.
People or pieces
Plan for a household or for an exact number of idlis or dosas.
Soak and ferment guide
Soaking steps and a fermentation time that follows the room temperature you enter.
Editable assumptions
Batter per piece and batter yield per 100 g of dry grain can be changed to suit your mould, ladle and grinder.
Katori equivalents
Grams are also shown as approximate katori so you can measure without a scale.
How the calculation works
The tool works backwards from how much batter you need. Batter needed = pieces × batter per piece × 1.1, where the extra 10 per cent covers what sticks to the grinder and what you want to keep for the next day. A standard idli mould holds roughly 50 to 70 ml, and a medium dosa uses about one ladle, 60 to 80 ml. The default yield of 250 ml of batter per 100 g of dry grain is a rough home figure: soaked grains swell, and the water you add while grinding raises the volume further.
Dry grain is then batter ÷ yield × 100, split between rice and urad dal by the ratio you selected. With 3:1, three-quarters of the dry weight is rice and one quarter is urad. Methi is about 2 per cent of the rice weight, poha about 10 per cent and salt about 8 g per litre of batter, all small amounts to taste. If your batter turns out thicker or thinner than expected, change the yield box once and the tool will match your equipment from then on.
Choosing a ratio
- Idli 2:1. More dal for a softer, richer idli, but a heavier batter that can turn gummy if over-ground.
- Idli 3:1 or 4:1. The most common range with idli rice or parboiled rice; the idli is firmer and holds its shape.
- Dosa 3:1. Rice dominates for crispness, with urad for lift and a little methi or poha for colour and browning.
- Idli rava. Rava needs a short soak, and 2:1 to 4:1 by weight are typical starting points. Check the packet, as brands vary in coarseness.
Fermentation and troubleshooting
Batter ferments faster in warm weather. As a rough guide it takes 6 to 9 hours above 28 °C, 8 to 12 hours in a mild kitchen, and a day or more in a cold one, when an oven with only its light on can help. Ferment until the batter has about doubled and smells pleasantly sour. Idlis that are flat usually mean under-fermented or over-thinned batter; dosas that will not brown can need a little more dal, poha or sugar. To convert katori to grams for other ingredients see the Indian kitchen measures converter, and to scale any other recipe use the recipe scaler.
Dosa and Idli Batter Ratio Calculator FAQ
What is the ratio of rice to urad dal for idli?
Traditional ratios run from 2:1 to 4:1 rice to urad by weight, and 3:1 is a good starting point. Choose the ratio above and the tool gives the grams for the number of idlis you want.
What is the dosa batter ratio of dal and rice in grams?
About 3 parts rice to 1 part urad dal by weight, with a little methi or poha. For example 300 g rice with 100 g urad makes enough batter for roughly 13 medium dosas at the default settings.
How much idli batter for 2 people?
At four idlis each, that is eight idlis, which needs roughly 530 ml of batter. Set people to 2 and the calculator gives the grams of rice and dal for it.
How do I make idli with idli rava?
Choose the idli rava option. The tool gives grams of rava and urad dal. Soak the rava for about an hour, grind the soaked dal until fluffy, mix them with salt and ferment as normal.
How long should batter ferment?
Roughly 6 to 9 hours in a warm kitchen and 12 to 24 hours or more in a cold one. Enter your room temperature to see the band that applies, and judge by the rise and smell.
Why is my batter yield different from the estimate?
Grinders, grains and the amount of water change the volume. Make one batch, measure the batter, and change the yield box so the next calculation matches your kitchen.