Idli dosa batter using mixie recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 3 hrs + overnight fermentation + 20 mins   |  Cook time: 15 mins |  Makes:  | Author: Raks anand

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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.

Ingredients

Idli rice – 2 cups
Urad dal – 1/2 cup
Fenugreek seeds – 1/2 tsp
Cooked rice – 1/2 cup (refer notes)
Salt – As needed

Method

1. Wash, soak rice for 3 hours. Soak urad dal and fenugreek seeds together in another vessel for 3 hours.
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.
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.
4. Transfer the ground batter and mix both batter. Use hands for mixing.
5. Ferment overnight. Batter should raise and be airy, light, fluffy.
6. 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.

Notes

• Instead of cooked rice, you can soak 1/4 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.