Idli Dosa Batter Using Mixie | Breakfast Recipes

After 3 successful attempts, I am posting this recipe for idli batter using mixie. Most of us use grinder for making soft idli , crispy dosa batter. It yields more quantity, good texture and softness. But there are situations we may need to use mixie. Whenever I want to grind the idli batter in small quantity ( for two days use ) I use my Preethi Indian mixer. 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 and tried it. It does the magic here. One more issue with mixie is , the jar gets heated up very soon. So I used ice cold water for grinding the batter. This post may be boring to the experts, but for beginners and for people in abroad who don’t own a grinder, this post would be useful. Experts, do leave your suggestions and tips. 

Basically idli batter proportion is 4:1 of rice & urad dal. If you have good quality urad dal , you can use 5:1. I used the same proportion of ingredients mentioned below, otherwise make it 4:1 of rice and dal and try for the first time. Based on the result , change the quantity. Please go through the “Notes” section for variations & tips for fermentation. For people who live in cold countries I have made a separate post for fermentation of idli batter with stepwise pictures. Please check this link. Lets see how to make soft idli & crispy dosa batter at home using mixie !

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Idli dosa batter using mixie

How to make soft idli and crispy dosa using mixie

Cuisine: Indian

Category: Breakfast

Serves: 25 nos

Prep time: 24 Hours

Cook time: 10 Minutes

Total time: 24H10M

INGREDIENTS

1 cup = 250 ml Idli rice / salem rice – 2 cups ( I used 2.5 cups as my dal is good) Round white Urad dal – 1/2 cup Thick Aval / poha – 1/4 cup Methi seeds – 1/2 tsp Salt & water – As needed

METHOD

Wash the rice twice and soak it in a bowl for minimum 2 hours. You can soak upto 4 hours. Wash (once) & soak the dal, aval/poha, methi seeds together in a bowl for 1-2 hours. 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. 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 and 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. In total, this batter takes 1.5 – 2 cups of water in total for rice+dal. Now remove the batter & mix with urad dal batter. Mix it well using your hands (This helps for fermentation). Keep the batter covered and let it ferment over night or 12 hours. 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. Steam it for 10 minutes. It will be very soft to touch and non sticky. Serve hot with chutney or sambar ! Enjoy !

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 you the golden brown colored crispy dosa like you see in the above picture. Soaking time of minimum 2 hours is a must. Maximum 4 hours will be sufficient.  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. Wipe the dosa tawa. 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 after its half cooked on top. Now increase the flame to medium 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 !

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TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for you.

• First recommended thing for batter fermentation is to mix the batter using your 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. For people who live in cold countries I have made a separate post for fermentation of idli batter with stepwise pictures. Please check this link.

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