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 which I have already posted. 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 cups idli rice. So never have tried grinding in mixie.
Few of my reader friends ask me to post idli dosa batter. 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.
How to make idli batter using mixie video
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
Click here for cup measurements
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
- 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. 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.
Step by step pictures
- 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. For making dosa using same batter, add little water to the batter and mix well. Make dosa as seen in the video.
Enjoy with chutney, sambar or idli podi.
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.
Hi,
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.