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    Home » Recipes » Breakfast & Dinner Ideas

    Idli dosa batter in mixie, south Indian breakfast

    September 7, 2017 by Raks Anand 15 Comments / Jump to Recipe

    Idli dosa batter in mixie, how to prepare idli dosa batter using mixie with step by step pictures and video. Perfect for soft idli and crispy dosa.

    soft idli, crispy golden dosa

    I usually grind my week’s batter in grinder and already posted it. Idli dosa batter is a handy must have in my fridge as it is perfect to easily fix breakfast or dinner.

    Jump to:
    • Top tip
    • My notes
    • Recipe card
    • Stepwise photos

    Just have to decide on the side dish. I am comfortable grinding my batter in grinder as I grind in bulk with 5 - 6 cups idli rice. So never have tried grinding in mixie.  

    Few of my reader friends ask me to post idli dosa batterin mixie. Was thinking to do a post for long time, but somehow took me so long to try.

    Top tip

    My MIL have told me it will come out good equally as in grinder as she have already been using mixie to grind idli dosa batter for a family of 5 for while when she had no grinder.

    The tip she gave is to use ice water for grinding urad dal, also not letting the mixie get heated, which will affect the softness of the idli.

    Since I have urad dal that I got from India with me, I knew it will never go wrong, as idli’s softness mainly depends on the urad dal quality. 

    My notes

    • We never add cooking soda or eno in our batter. It is always fermented naturally and gives the soft and porous texture. Adding cooking soda or eno once in a while is fine but since we make in everyday basis, it is not to consume it everyday. It will cause gastric problems if had everyday .
    • Also for my method, no stirring before making idli. Only on the top you can slightly mix in to make it even.
    • I do not stir because, after fermentation, there will be micro bubbles as the batter rises. This is what gives you soft spongy idlies. If you stir, it will lose it's spongy texture and become smooth and dense.

    Recipe card

    Print Pin
    5 from 2 votes

    Idli dosa batter in mixie

    Idli dosa batter in mixie, how to prepare idli dosa batter using mixie with step by step pictures and video. Perfect for soft idli and crispy dosa.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Soaking + Fermentation 15 hours
    Servings 20
    Cup measurements

    Ingredients

    • 2 cups Idli rice
    • ½ cup Urad dal
    • ½ teaspoon Fenugreek seeds
    • ½ cup Cooked rice Or ¼ cup Sago/ poha soaked along rice
    • Salt
    Prevent your screen from going dark

    Instructions

    • Wash, soak rice for 3 hours. Soak urad dal and fenugreek seeds together in another vessel for 3 hours.
    • Once soaked, drain water completely.
    • First grind urad dal along with methi seeds using ice cold water.
    • Do not add water all together. Add water little by little, running the mixie in short intervals.
    • Until you see small bubbles on the surface of the batter. Batter should be smooth.
    • Transfer to a large vessel, enough to hold the fermented batter.
    • Grind rice in two batches. Add salt and cooked rice in one batch.
    • Do not run the mixie for long time as it will heat up the mixer jar. So give enough interval to cool the jar. Grind smoothly.
    • Transfer the ground batter and mix both batter. Use hands for mixing.
    • Ferment overnight. Batter should raise and be airy, light, fluffy.
    • You can make idli by pouring over greased idli plate and steaming for 8-10 mins depending on the size of the idli pot.
    • Do not mix the batter, use it by taking undisturbed, especially for idli.
    • For making dosa using same batter, add little water to the batter and mix well.
    • Spread over seasoned tawa evenly thin. Cook in medium heat.
    • Drizzle oil or ghee if desired. Smear the top of dosa to make it cook evenly.
    • For crispiest dosa, I do not flip the dosa. It usually gets cooked as such. If made thick or soft dosa, you can flip.

    Video

    Notes

    • The batter should be light and fluffy. So add enough water. 
    • But do add carefully little by little to ensure you do not end up in watery batter.
    • For dosa, we need to stir the batter, for idli no need to stir.
    • Instead of cooked rice, you can soak ¼ cup poha or sago along with rice and grind for softness.
    • Methi seeds adds flavour and softness, helps in fermentation too. Make sure you grind smoothly.
    • Use big jar meant for grinding wet ingredients.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

    1. Wash, soak rice for 3 hours. Soak urad dal and fenugreek seeds together in another vessel for 3 hours.

    soaking rice, urad dal

    2. Once soaked, drain water completely. First grind urad dal along with methi seeds using ice cold water. Do not add water all together.

    Add water little by little, running the mixie in short intervals. Until you see small bubbles on the surface of the batter. Batter should be smooth.

    urad dal batter

    3. Transfer to a large vessel, enough to hold the fermented batter. Grind rice in two batches. Add salt and cooked rice in one batch.

    Do not run the mixie for long time as it will heat up the mixer jar. So give enough interval to cool the jar. Grind smoothly.

    rice batter

    4. Transfer the ground batter and mix both batter. Use hands for mixing. Ferment overnight. Batter should raise and be airy, light, fluffy.

    batter fermentation

    5. You can make idli by pouring over greased idli plate and steaming for 8-10 mins depending on the size of the idli pot. Do not mix the batter, use it by taking undisturbed.

    For making dosa using same batter, add little water to the batter and mix well. Make dosa as seen in the video.

    idli-dosa-mixie-5

    Enjoy with chutney, sambar or idli podi.

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      Bhatura Recipe | Softy & Fluffy Bhature

    Reader Interactions

    Comments

    1. Harini Kumarasamy

      September 07, 2017 at 11:56 am

      Just love it......now i m very hungry.....

      Reply
    2. MayurD

      November 06, 2017 at 1:31 pm

      Tried it and results are amazing. Thanks for the tips.

      Reply
    3. Vandana Mathur

      March 13, 2018 at 5:19 pm

      Very nicely explained. I am not sure which rice is good for making idli. Coming from North India I generally make idli batter using basmati rice that we eat regularly, though I know that is not a good choice.

      Reply
    4. Unknown

      March 20, 2018 at 4:26 pm

      Hi boiled rice will be normally used for grinding idly. Basmati rice is a raw rice it will give hard idlies.

      Reply
    5. gayatri

      October 21, 2018 at 7:12 am

      Hi, which mixie do you use? thx

      Reply
    6. Raks Kitchen

      October 21, 2018 at 7:14 am

      Preethi as of now.

      Reply
    7. Anand Panangipally

      June 05, 2019 at 7:15 pm

      Hi,
      My batter has turned out a little thin. Is there anything I can do to thicken it?

      Reply
      • Raks Anand

        June 19, 2019 at 8:38 pm

        You can add rice flour and mix to make dosa. How ever you cant make idli 🙂

        Reply
    8. meera

      May 08, 2020 at 9:22 pm

      Anything wrong in soaking rice and dal overnight? That means it will soak for 10-12 hours... do explain

      Reply
      • Raks Anand

        May 09, 2020 at 6:27 pm

        If we soak urad dal and fenugreek overnight, the smell after fermentation is not pleasant. Also a frothy layer forms in the top. Even after grinding if you keep for fermentation, the batter smells like it is over fermented.

        Reply
    9. Amala

      July 30, 2020 at 1:22 am

      Same measurements for grinder also or only for mixie??

      Reply
      • Raks Anand

        July 30, 2020 at 8:14 pm

        I add less urad dal for grinder - How to make idli dosa batter, south Indian idli

        Reply
    10. Meera

      January 31, 2022 at 1:34 am

      Can you please let me know approximately how much water has to be added for dal and rice separately while grinding?

      Reply
      • Raks Anand

        January 31, 2022 at 9:18 pm

        I will try to update but can be used as rough guidance only.

        Reply
        • Keerthi

          September 23, 2022 at 9:01 am

          Hi would like to know the amount of water added to rice and dal when grinding please. Just about to try this recipe 🙂 thanks

          Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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