IDLI DOSA BATTER USING MIXIE

Today I am sharing with you all a basic recipe for Idli Dosa batter using mixie.I have tried many times grinding Idli dosa batter in mixie,specially when I want it in small quantities.My mother used to grind it this way long before possesing a grinder,so I know the exact proportions and the secret of getting super soft idlis and crispy dosas.This post might well be useful for bachelors and beginners and may give it a try right away.The idli and dosa are staple food for South Indians and my husband never complains about my jasmine soft idlis and roast dosas.Also in a matter of 15 minutes you get the batter ready and all set for fermentation.

The texture is most important for idlis and if there is slight tinge of hardness,my family would make faces.There are certain tips to be followed for getting the perfect batter.I never fill more than half the jar.This prevents the jar from getting heated up.Start the mixie at the lowest speed and grind.Increase it after the batter has been ground to a certain extent.Another point I learnt that use a large container to place the batter as the next day the batter will rise and it might pop out of the container.Fermentation is most important for Idli and Dosa. Fermentation converts the sugars and starch in the batter to acidic nature.I also learnt from wiki that glycaemic index is lower in fermented foods which is goood for sugar patients.Let us see how to make Idli Dosa batter using mixer.

Print Recipe

IDLI DOSA BATTER USING MIXIE

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homemade

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south indian

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10 minutes

Servings

number

Ingredients

• 4 cups Rice Idli
• 1 cup Urad Dal Whole
• 1/2 tsp Fenugreek seeds
• 2 cups Water
• to taste Salt

Course homemade Cuisine south indian Cook Time 10 minutes Servings number Ingredients 4 cups Rice Idli 1 cup Urad Dal Whole 1/2 tsp Fenugreek seeds 2 cups Water to taste Salt

Instructions

1. Soak urad dal in water with fenugreeek seeds.

   
2. Soak idli rice in water for 6 hours.

   
3. Add urad dal and fenugreek in the mixer.

   
4. Grind to a smooth consistency.

   
5. Transfer it to a big container.

   
6. Add rice in the mixer.

   
7. Grind to a nice consistency.

   
8. Add the rice batter to urad dal batter.

   
9. Add salt and mix well.

   
10. Set it to ferment for a minimum period of 8 hours.

    
11. After 8 hours the batter would have risen well.

    
12. To make idlis,grease the idli mould and pour in the batter.

    
13. Steam for 15 minutes.

    
14. Serve idlis with chutney and sambhar.

    

Recipe Notes

Notes

Add water a minimum cup of 2 cups for the given measurement.If you add less water the idlis will not turn soft.

Some people will add poha along with urad dal.You can add it if you want.

Always grind urad dal first.

Fermentation in hot places is fast say 8 hours,but in cold places or abroad it might take another 4 hours more.

You can use both whole urad dal or broken urad dal.

You can add cold water for a fluffy batter.

My mother always mixes the batter with hands after adding salt.