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March 18, 2013

IDLI DOSA BATTER USING MIXIE | BREAKFAST RECIPES


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After 3 successful attempts , i am posting this recipe for batter using mixie. Most of us use grinder for making idli , dosa batter..It yields more quantity , good texture and softness . But there are situations we may need to use mixie .. When i want to grind the batter in small quantity ( for two days use ) i use mixie. The problem in using mixie is we need to add more dal to get soft idli .But for grinder we use 6:1 ratio , sometimes 8:1 too..I wanted to make soft idlies with less dal .So i used aval /poha to replace dal..One more issue with mixie is , the jar gets heated up very soon. I used ice cold water for grinding the batter. This post may be boring to most of you,but for beginners and for people in abroad who don’t own a grinder , this post will be useful  Winking smile. Experts , do leave ur suggestions , tips Smile .If u have good quality urad dal , use the same quantity of ingredients mentioned below , otherwise make it 4:1 ratio of rice and dal and try for first time.Based on the result , change the quantity.. Please go through the “Note” section for variations & tips for fermentation..
Click here for idli , dosa batter recipe using idli rava if interested…

Mixie idli

INGREDIENTS

  • Idli rice / salem rice – 2.5 cups
  • Urad dal – 1/2 cup
  • Thick Aval / poha – 1/4 cup
  • Methi seeds – 1 tsp
  • Salt & water – As needed

METHOD

  • Wash the rice twice and soak it  in a bowl for 2 hours. Wash (once) & soak the dal, aval & methi seeds together in a bowl..
  • Drain the soaked water completely and take the dal mixture in a mixie jar.Add 1/2 cup of  ice cold water and grind for 2 minutes..
  • Again open the lid and add 1/4 cup of water & grind for another minute. It will become a smooth paste..Remove the dal & keep it in a big vessel.U can see micro bubbles in dal .This shows the correct consistency.Choose a big vessel to hold double the quantity of batter.The color of the batter may be slightly yellow .. Don’t panic, its because of the methi seeds..
idli dosa batter mixie
  • Leave the jar for 10 minutes..Let it take rest..
  • Drain the water from the soaked rice and add to the jar.Add the required salt , 1/2 cup ice cold water & grind for 2-3 minutes.
  • Now open the lid and add more water in regular intervals till u get a smooth batter.Make sure rice is not coarse or grainy.It takes 1.5 – 2 cups of water in total.
  • Now remove the batter & mix with urad dal batter. Mix it well using ur hands ( This helps for fermentation) .Keep the batter covered and let it ferment over night or 12 hours..
idli dosa batter mixie tile 2
  • The next morning , the batter would be raised well.. Mix it well using a ladle and make idlies in idli plate.Idli may bulge after steaming , so add batter till 3/4th of the mould to get small sized idlies..
            idli dosa batter mixie tile 3
  • Steam it for 10 minutes , idlis may bulge after steaming but it will be very soft to touch and eat.Serve hot with chutney or sambar !

Dosa plate

NOTE

  • As i mentioned use less dal only if the quality is good .Otherwise use 1/2 cup of dal for 2 cups of rice. ie rice n dal should be 4:1..
  • Adding methi seeds gives a nice flavour to dosa. Don’t avoid it.
  • U can add more urad dal to get the softest idlies ie  use 4:1 rice n dal. Here i used 5: 1..
  • U can also replace aval with cooked rice ..Addition of aval gives u the golden brown colored crispy dosa like u c in the above picture .
  • Soaking time of minimum 2 hours is a must..
  • For making dosa , take the required batter in a separate bowl , add little water ( 1/4 cup ) ..Then make dosa..
For crispy dosa , heat the tawa .. Drizzle some water & check if its hot. Now reduce the flame and take a ladle ful of batter. Pour & spread it well to make it thin.Pour some oil around the dosa.Now increase the flame and let it cook till the sides lift.. By this time , the open side will also be cooked. So no need to flip & cook.. Fold the dosa and serve hot !

TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for u Smile .
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  • First recommended thing for batter fermentation is to mix the batter using ur hands..Mix the dal and rice batter thoroughly.. Uneven mixing causes failures. Mixing them by hand works best!
  • A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.
  • When u grind the batter , pre heat the oven in 90c for 10 minutes and switch off the oven.Now keep the batter covered inside the oven and turn the oven lights on.. It helps ..
  • Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..
  • Allow at least 8 - 12 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again.
  • If nothing works for u , try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation..
  • Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. Use non-iodized salt such as ‘Kosher salt’ and Use spring water, boiled or filtered tap water to avoid Chlorine/Fluorine.


37 comments:

  1. Lovely post!! Wonderful snaps!!
    http://www.rita-bose-cooking.com/

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  2. Incredibly tempting south indian breakfast treats!!!
    Prathima Rao
    Prats Corner

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  3. just wanted to share with you..once I forgot to soak the dals for idlis for next day breakfast...so just before going to bed I went ahead and soaked only udad dal and next morning around 6 am ground the udad dal in a mixie ..did not add even cold water ...then I added the fine idly rava which is available nowadays in all stores straight into the udad dal batter ...mixed well as usual ..covered and kept the vessel in a warm place ...by 10 am I had the most freshest idlis ever without the sour taste which we get sometimes if we leave it to ferment for long...in the afternoon I used the same batter to make crispy dosas too...this is something I reccomend to bachelors who may not have timeand patience to soak dals for four hours and then grind and leave to ferment....this is good for small quantities..your opinion about this...?

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    Replies
    1. Wow , this is a great tip radha. Never tried this way. I too make idli rava idlis but i ferment the batter for long time..i must try as u suggested.Hope this will be an useful tip for bachelors..Thanks for sharing !!

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  4. i love the dosa colour :) perfect one !

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  5. Super post. Lovely spread, loved that thooku with four bowl very much, so so cute :)

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  6. Lovely lovely post, feel like grabbing the platter, clicks are too tempting. Me too adore the thooku with four containers.

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  7. Very useful post indeed Chitra..my grinder gave up before few months and since then I have been using mixie to grind the batter, but not happy at all..will use ur method this time. That serving thooku is lovely.

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    Replies
    1. Thanks raji , let me know when u try this recipe :)

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  8. Nice post, well explained and cute click...

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  9. I wasnt bored at all reading this it was a very helpful post :)

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  10. looks mouthwatering...just delicious!

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  11. Very nice and useful post, cute pictures and cute chutney bowls

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  12. Love the whole spread of idly, dosa, chutnies and coffee:) Yummy post!

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  13. Prefect south Indian breakfast, makes me hungry even after having my dinner..missing these beautiful breakfast here, coz i'll make idli,dosa only for our dinner here.

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  14. Wow such an crispy dosa.Defnitely this a very useful post.

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  15. oh the cute chutney server - so cute!!! and very helpful post for those without the traditional grinder!!
    Sowmya
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

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  16. Hi chitra,i am a new person for ur site..was browsing n found it very usefull..this idli in mixeri s really usefull..where did u get this five mould idli plates that too nonstick? Which brand is it?

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    Replies
    1. Hi , Thanks for visiting my blog. The mould i used is black metal idli plate. I bought this idli pot my native place salem.I think u can get in all big stores..Ask for black metal idli pot.. :)

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  17. Hi chitra... great efforts seen in ur site. Very useful too... One doubt. ..u have mentioned the grinding timing in minutes. .. is that exact ones...usually its more than15 min for dhal know?

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  18. Hi chitra... great efforts seen in ur site. Very useful too... One doubt. ..u have mentioned the grinding timing in minutes. .. is that exact ones...usually its more than15 min for dhal know?

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    Replies
    1. Hi durga,thanks for ur sweet words.In grinder it takes more than 15 minutes.This is using mixie.So in high speed it takes only 3-4 minutes.

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  19. Replies
    1. I use Preeti mixie & Vijayalakshmi brand grinder :)

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    2. Thank u chitra for this menu.... today I gt really soft idlis with mixie batter..... my wishes to you and your family......

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    3. Thank you chitra for the mixie batter recipe , today I got very soft idlis as I wanted ....God bless you and your family....

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    4. Thanks a lot for the feedback and ur blessings :) I am so glad :)

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  20. Now i dont have idly batter.
    I want to grind small quantity of batter. Now only i see ur blog.
    very useful tips madam.
    -bhu,salem.

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    Replies
    1. Thanks bhuvana. My mil's house is near junction :) Nice to know u are from salem :) Where do u put up ?

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