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.
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.
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.
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.
- 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.
Idli dosa batter in mixie
- 2 cups Idli rice
- ½ cup Urad dal
- ½ teaspoon Fenugreek seeds
- ½ cup Cooked rice Or ¼ cup Sago/ poha soaked along rice
- 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.
- 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.
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. Ferment overnight. Batter should raise and be airy, light, fluffy.
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.
Just love it......now i m very hungry.....
Tried it and results are amazing. Thanks for the tips.
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.
Hi boiled rice will be normally used for grinding idly. Basmati rice is a raw rice it will give hard idlies.
Hi, which mixie do you use? thx
Preethi as of now.
My batter has turned out a little thin. Is there anything I can do to thicken it?
You can add rice flour and mix to make dosa. How ever you cant make idli 🙂
Anything wrong in soaking rice and dal overnight? That means it will soak for 10-12 hours... do explain
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.
Same measurements for grinder also or only for mixie??
I add less urad dal for grinder - How to make idli dosa batter, south Indian idli
Can you please let me know approximately how much water has to be added for dal and rice separately while grinding?
I will try to update but can be used as rough guidance only.
Hi would like to know the amount of water added to rice and dal when grinding please. Just about to try this recipe 🙂 thanks