Varagu Idli Recipe/Kodo Millet Idli Dosa-Millet Recipes

Varagu idli is a healthy millet idli recipe. Each and every millet has its own taste and health benefits. But I love varagu/Kodo millet(Kodra/Koden in Hindi, Harka in Kannada,Koovaragu in Malayalam and Arikelu in Telugu) among all because it helps to lose weight, controls diabetes,reduces joint pains and much more. So I keep trying one or the other varagu recipes in my kitchen at least once in a week.

After making thinai idli& Ragi idli successfully, I wanted to try some more idli,dosa recipes using millets. I tried kuthiravali idli but it was an utter flop. Idli was flat, sticky and too soft. I should make some improvements in the recipe and try again. So this time I prepared Varagu idli following my mixie idli recipe. It came out very well. This varagu idli is prepared without rice. Still my idlis were firm, soft, spongy and dosas were crispy as well. So this is completely a rice-free idli. The flavor of dosas were awesome. I just loved it. My in-laws are here with me. They too liked this varagarisi idli, dosa very much and my MIL told that she will be making it very often after going to salem. I was very happy to hear this feedback from them.

Friends,try this healthy millet idli and include it in your routine breakfast/dinner. Its sure a very healthy replacement for our regular rice idli.Very soon,i will share easy varagu upma recipe.

Check out my collection of 12 idli recipes and enjoy making varieties of idli for breakfast/dinner !

Varagu arisi idli,dosa recipe

Idli,dosa recipe using varagu/Kodo millet- Healthy breakfast/dinner recipe

Cuisine: Indian

Category: Millet recipes

Serves: 15-20 nos

Prep time: 4 Hours

Cook time: 10 Minutes

Total time: 4H10Min

INGREDIENTS

1 cup = 250ml Varagu/Kodo millet - 1 cup Round urad dal - 1/4 cup Aval/thick Poha - 2 tbsp Methi seeds/Venthayam - 1/4 tsp Salt and water - as needed

HOW TO MAKE VARAGU IDLI DOSA - METHOD

Take all the ingredients given above except salt and wash them twice in water to remove the debris. Soak it together for 4 hours. Take a big mixie jar and grind them in two batches adding enough salt & water. Please do not add more water because they can be easily ground in less water. So use water only when needed. The consistency of batter should be like our regular idli batter.If the batter is too watery, you cannot make idlis. Idli will be flat n sticky. If you add very less water, idli will be hard. So take care while adding water. Ferment it overnight or minimum 16 hours ( if it is winter). The next morning, batter would have raised in volume but not doubled. Stir the batter well with a ladle and make idlis. Steam it in an idli pot for 10 minutes. Check with a back of spoon or using fingers dipped in water. If it comes out clean, idli is cooked. Remove with a spoon and serve hot with chutney ! Enjoy !

Note

No need to add rice in this recipe. Do not add more water while grinding. Idlis come out soft for varagu and dal in 5 :1 ratio. If you want even more softness, use 4:1 ratio based on the quality of dal. Adding methi seeds & aval/poha is for softness. Don’t skip it. Ferment the batter for minimum 12 hours. During summer 8 hours is enough. Use same cup for measuring all the ingredients.

Steaming hot Varagu Idli !

Enjoy this varagarisi idli, dosa with your favourite chutney or sambar. Stay healthy !

Technorati Tags: Varagu idli,Varagu idli recipe,Kodo millet idli,kodo millet dosa,Millet recipes,varagu recipes,Kodo millet recipes,Healthy food

Very good recipes Tags: Varagu idli, Varagu idli recipe, Kodo millet idli, kodo millet dosa, Millet recipes, varagu recipes, Kodo millet recipes, Healthy food

How to ferment Idli batter in Winter in Cold Countries

Hi Friends,
Today’s post is a very basic post about fermentation of idli,dosa batter in winter season especially in cold countries like Canada,US etc. I have got few requests from my readers to post some tips for fermentation in cold countries and a video to make idlis. Very soon i will make a detailed video post on how to make soft idlis. My younger sister Radha is in Canada.As u all know, Canada is one of the coldest countries in the world.My sis always makes the best  & super soft idlis in spite of the cold weather. So i thought she is the best person to clear all my doubts.When i asked her to make a post,she happily accepted my request & helped me a lot by taking step by step pictures and mailed everything clearly. Thank u so much my dear.Luv u!
I hope this post will help the people who is feeling bad & worried about making non-fermented,hard idlis. The tips i have shared here will solve the fermentation problems i feel. Friends,please mail me or leave a comment here if u have any tips to share.It will help everyone. Thanks for visiting this page.

My sister grinds the batter once in a week.The quantity she had mentioned below comes for 5 days.She makes idli for the first two days for both breakfast & dinner and dosa for 3 days.She uses Thanjore idli rice & plain packet of urad dal,not any particular brand.My sister’s friend Sukanya in US also follows the same method to make idli. One more tip from my friend Shalini : When she was in US for two years,she used to keep the batter vessel near room heater and she told the batter gets fermented like the same in India.Try this tip too. Ok,Here is the idli batter procedure along with the quantity of ingredients mailed by my sister. ldi batter procedure Soak 9 cups idli rice + 1 tsp methi seeds.Soak 2.5 cups of urad dal separately for 3 to 6 hrs. ( Half this quantity if you are doing for first time) After soaking,drain the water and grind urad dal first adding enough water.Remove in a big container.Then grind the rice,add salt and mix it thoroughly with the urad dal batter using your hands. Here is the picture of batter i got before fermentation by 4pm.Keep it inside the oven and switch on the oven light. Leave the batter for one full day(24 hrs). The batter is fully fermented the next day by 4pm. During this process the outside temperature was -23c and the heater temperature at home was 23c. Check out my idli,dosa batter post for grinding with stepwise pictures.My sis does the same way.You might also like Soft Idli,crispy dosa batter using mixie Soft idli using idli Rava 15+ Idli varieties collection

Some general tips for fermentation of idli batter

TIPS FOR FERMENTATION

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

• 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!
• Don't forget to add the grinder washed water to the batter before'mixing it with your hands. But add very little. 
• You can also add a handful of Poha or cooked rice while grinding the rice. It helps for quick fermentation.
• 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..Adding poha or cooked rice while grinding also helps for quick fermentation.
• Allow at least 24 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.
• I also read from Indus ladies that adding 1/2 tsp of ENO plain fruit salt for 1 cups of idli batter makes the idli soft even if its not fermented well.Please try this too but iam not sure how it works.

I hope u find this post useful . Thank you.Have a nice day !

Last but not the least,check out my
 15 Idli varieties here if interested.

Technorati Tags: How to ferment idli batter,how to ferment idli batter in winters,how to ferment idli batter in cold countries,fermentation of idli,dosa batter,idli batter fermentation problem,how to make soft idli,tips for idli batter fermentation

Very good recipes Tags: How to ferment idli batter, how to ferment idli batter in winters, how to ferment idli batter in cold countries, fermentation of idli, dosa batter, idli batter fermentation problem, how to make soft idli, tips for idli batter fermentation

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Thinai Idli Recipe | Foxtail Millet Idli - Millet Recipes

Last week I tried thinai idli recipe for the first time using fermentation method. Earlier I tried an Instant Foxtail millet idli which was a super flop. But this recipe worked out very well. Idli came out soft and spongy. I made idli as well as dosa with this batter. Its taste & texture was more like our usual idli, dosa. Only its color was not pure white.

We were very happy to have a healthy breakfast recipe & I was even more happy as i have got yet another interesting idli recipe to include in my idli varieties. In other languages, Thinai is called as ”Foxtail millet” in English,”Navane” in Kannada,”Kakum”in Hindi,”Korra” in Telugu,”Thina” in Malayalam,”Kaon” in Bengali,”Kang” in Marathi & Gujarati and ”Kanghu” in Oriya.

Last year few readers told me to post some quinoa recipes & I was thinking that quinoa in called as Thinai in Tamil.

But when I googled, I found quinoa & thinai (foxtail millet) are different. I will try to buy quinoa in Bangalore and try to post some healthy recipes with it. But before that, I wanted to share this easy and healthy millets recipe which is a great replacement for our rice idli. 

Please check this link to know more details about “Thinai & its health benefits” with pictures. Lets see how to make thinai arisi idli recipe . Soon I will share some more interesting recipes with other millets too. Don’t forget to check out my Mixed millet laddo recipe & other millet recipes .

Thinai idli/Foxtail millet idli recipe

Idli recipe using Foxtail millet - Healthy breakfast recipe !

Cuisine: Indian

Category: Breakfast

Serves: 30

Prep time: 4 Hours

Cook time: 15 Minutes

Total time: 4H15M Minutes

INGREDIENTS

1 cup = 250ml Foxtail millet/Thinai - 2.5 cups Idli rice/Salem rice - 1/2 cup Urad dal - 1/2 cup Aval/Poha - 1/4 cup Fenugreek seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE THINAI IDLI - METHOD

Measure & take all the ingredients together and wash it carefully . Its better if you wash it using a strainer. Soak for 3-4 hours. Grind them to a smooth paste adding required water and salt. Remove mix well and allow it to ferment overnight or minimum 8 hours. The  next day, batter would have raised well (Not doubled). Now mix the batter very well and pour in a idli plate. Boil water in a idli pan and keep the plates. Steam it for 10-15 minutes. Check with the back of a spoon for doneness. If the spoon comes out clean, idli is ready. Remove  the idli plate and rest it for 2-3 minutes before removing them else it will be sticky. Refrigerate the batter & make dosas the next day. Enjoy !

Note

This batter becomes sour very quickly so refrigerate it after 8 hours till you use it. Do not use more urad dal than the mentioned quantity because idli will become sticky. Do not remove the idlis if its very hot. It may be sticky. Give a standing time of 2-3 minutes before u remove. If the quality of urad dal is too bad,use little more than 1/2 cup. Similarly if the quality of dal is too good, use 1/3 cup. It varies. U can also make dosas using the above batter.

Do Check out my Mixed Millet laddu recipe & other millet recipes if interested !

Thinai Dosai 

Enjoy this healthy foxtail millet/thinai idli for breakfast with your favourite chutney and sambar !

Very good recipes Tags: thinai idli recipe, Thinai idli, Thinai arisi idli recipe, Foxtail millet recipes, Millet recipes, Idli recipe, Idli varieties, breakfast recipes

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Thatte Idli / Tatte Idli Recipe - Karnataka Recipes

Karnataka special thatte idli(plate idli) is the first breakfast recipe that attracted me towards Karnataka delicacies. Next comes mysore masala dosa, Davangere benne dosa & akki roti. I have tasted this idli in small food joints here. When I was working, my colleagues used to have this idli along with a vada for their breakfast.

Even Sendhil had told me lot about Tumkur & Bidadi special thatte idlis. He had also promised to take me there to taste this idli. It was my long time wish to prepare this at home as I love to make different types of idli recipes for breakfast.

When I was telling this to my “school moms” friends, Priya told that her mom makes this idli very well. She shared her mom’s recipe & also the thatte idli stand . Thanks a lot priya. I have tried this idli thrice so far and every time it came out very well. So I wanted to record this recipe in Chitra's food book. It tastes super soft when eaten hot. I recently tried Karnataka style  hotel idli sambar. With hot thatte idli, coconut chutney & sambar, it tasted heavenly!.

Here is a picture of thatte idli stand..

Thatte idli recipe - Karnataka special

Karnataka special thatte idli recipe - Delicious breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 12

Prep time: 12 HRS

Cook time: 15 Minutes

Total time: 12h15m

INGREDIENTS

1 cup - 250ml Idli rice/Salem rice - 2 cups Raw rice - 1 cup ( use dosa rice) Urad dal - 3/4 cup (white  round or split urad dal) Thick poha OR Cooked rice - 1/2 cup  Salt & water - as needed Cooking soda / Baking soda - 1/4 tsp

                                                 HOW TO MAKE THATTE IDLI -METHOD

Wash and soak all the ingredients together for 4 hours. Do not drain the water after it is soaked. Grind it well to a smooth paste using the water you used for soaking. Add more water if necessary.(U can use cooked rice while grinding too. No need to soak it. If using poha, soak it with rice.) It takes nearly 30 minutes to grind in a grinder. Add salt if summer season, mix the batter well and allow it to ferment overnight. U should leave it for at least 12 hours. Proper fermentation is needed to get soft idlis. Next morning, add salt and cooking soda. Mix well and rest for 15 minutes before you make idlis. Mix well. Add water in a cooker base & allow it to boil. Take the thatte idli stand and grease all plates with oil generously. You can use some white cotton cloth or banana leaf too. Pour the batter and keep the stand in cooker. Cook for 12-15 minutes. ( Stepwise pictures Updated) If you don’t have thatte idli stand, take a small round plate with rim.I used the lid of steel storage containers. Grease with oil generously or line with the cloth & pour the batter. Take the idli pot with water & boil. Keep the round plate over the idli plate and cook for 10-15 minutes. Check with the back of spoon. If it comes out clean,idli is cooked. Allow the idlis to cool for few seconds before u remove them else it may break. If you have thatte idli stand, keep it inside the idli steamer and cook for 10 minutes. Let it cool for a minute and then remove the idlis using a wide ladle as shown in the picture below. Serve with chutney & sambar ! Enjoy !

Note

Proper fermentation & consistency of batter is very important to get super soft idli. Wash the ingredients twice before soaking to get white colored idli. Adding baking soda is very important here to get softness. The batter should be smooth like our normal batter. Do not grind it coarse. Consistency should be of normal idli batter. U can replace cooked rice with sago & poha. In that case use 1/4 cup sago & 1/2 cup poha. Do not remove the idli quickly when its hot as it may break. Let the idli cool down for a minute before you remove them.

Serve & enjoy this idli with ur favourite chutney & sambar !!

Very good recipes Tags: Karnataka recipes, Idli, breakfast, South Indian breakfast recipes

Technorati Tags: Thatte idli recipe,Tatte idli recipe,Thatte idli recipe karnataka,How to make thatte idli,How to prepare thatte idli,Karnataka recipes,South indian brekfast recipes,Idli recipes

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How To Make Soft Idli Batter Using Wet Grinder - Homemade Idli Dosa Recipe Using Parboiled Rice

Idli Recipe - How to make soft idli and crispy dosa recipe using parboiled rice in a wet grinder with step by step photos and video.

I have already posted homemade idli, dosa batter using grinder, mixie and idli rava. This is my recent recipe for making soft idlis and crispy dosas in a wet grinder even if  the quality of rice and dal is bad. One of my readers asked me to post my recent idli batter recipe for low quality urad dal. Also I have planned to post some dosa varieties in near future. So I wanted to have this detailed post in my blog. In this post I would like to share some tips and tricks which I did not mention in my previous posts. As per my reader’s request, I hope these tips would be useful for beginners and newly wedded girls. This batter yields soft idlis as well as super crispy dosas. Without further delay, let me move on to the recipe with video.

If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, Check out this post .

Check out the full cooking video below ( It includes grinding and draining the batter in a grinder)

Soft idli recipe

How to make soft idli,crispy dosa using home made idli,dosa batter

Cuisine: Indian

Category: Breakfast

Serves: 30   

Prep time: 2 hrs + 12hrs

Cook time: 10 Min

Total time: 2hrs 10 Min

INGREDIENTS
1 cup - 250ml

To soak in water Idli rice/Salem rice / Parboiled rice - 4 cups White round urad dal - 1 cup (use 1 cup for low quality dal & 3/4 cup for super quality dal) Methi seeds - 1 tsp Salt - as needed Water - around 6 cups

HOW TO GRIND IDLI BATTER IN WET GRINDER

Wash the rice twice by rinsing well with ur hands well.During the first wash, the water color will be slightly yellow.For second wash,it will be white.Color of the rice would become super white.Now soak the rice in enough water for minimum 2 hours. Wash once and soak the urad dal and methi seeds together for minimum 2 hours because methi seeds take 2 hours to soak well.. After 2 hours,grind the urad dal,methi first adding 1/2 cup of water initially.The dal will grind and the quantity of batter would rise and becomes fluffy.Add 1/4 cup of water for every 5 minutes.Please do not add all the water in the beginning.Stand nearby for the first 10 minutes and wipe the sides of the grinder.It take nearly 20-25 minutes taking 2 to 2.25 cups of water. Remove the urad dal batter and keep in a wide vessel. Choose a big vessel such that there is  enough room for the batter to rise well. Next add the rice while the grinder is running. Add 1 cup of  water immediately to avoid the jamming. Add 1/2 cup of water for every 10 minutes.Add 1 handful of  crystal salt(kallu uppu) while it runs. Totally rice takes 25-30 minutes in table top grinder to grind. It consumes nearly 2.5 cups of water. It varies as per the quality of rice. If the quality of rice and dal is bad,add little more water while grinding. No problem even if the batter becomes slightly watery. The next day, after fermentation, it would become thick. Remove the rice and mix with urad dal batter.Mix well using  your hands. It is the most important point for fermentation. Close the vessel tightly with a lid and keep in a warm place (i.e near fridge or gas stove or inside microwave with lights on in cold countries). Leave for a minimum of 12 hours. I grind the batter in the early evening around 4 pm and make idlis the next day around 7 am. The next day, batter would have raised very well (sometimes doubled). U could see minute pores in the batter. Do not mix the batter. Remove a ladle ful of batter from one corner and pour in idli mould. Steam for 10 minutes. Remove and rest for a minute. Remove the idli with a broad spoon and serve hot with chutney or sambar.

TIPS & TRICKS FOR PERFECT IDLI DOSA BATTER

I have given these tips learning from my mom, mil and from my own experience.

Some of the frequently asked questions regarding idli,dosa batter Why idlis look yellow in color? The reasons might be due to improper washing of rice and dal. Rinse the rice well while washing. Discard the water and use fresh water for soaking. Adding more methi seeds may also give yellow idlis. Normally my mom doesn’t add methi seeds for idli, dosa batter. My mom’s idli always look super white. If the grinder or mixie you used to grind is too hot, batter may become slightly yellow. To avoid this, switch off  the grinder for sometime or add ice cold water to grind the rice.      2.  Tips for batter fermentation Always use ur hands for mixing urad dal and rice batter. Spread your fingers and beat the batter well. For more tips, please refer my mixie idli post. If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, Check out this post .      3. Reasons for hard idli,how to avoid? The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding. If you find your idlis are hard, add more the next time and use more water while grinding the batter. Even if you add water while mixing the batter,it won’t work. So add enough water while grinding itself. The second reason might be, batter needs more fermentation. Sometimes if you make idlis in the morning, it may come out hard. With the same batter, if you make idlis for dinner, it will come out soft. If it happens so,next time give more time for fermentation.     4. Why dosas look dry ? I faced this problem for the past few months and rectified it. So I can give you some tips based on my own experience. Usually I make idlis for first two days and for the third day, I use the same batter for making dosa by diluting it slightly. In that case, use few tbsps of water at a time. Batter should not be too thick or too thin.Consistency should be very important to avoid dry dosas. Insufficient amount of urad dal may also result in dry dosas.So use 4:1 rice n dal ratio to get a golden brown colored crispy dosas. If the dosa pan is not in correct temperature, dosas may turn dry. Also drizzle a tsp of oil al over the dosas especially in the concentric circles not only in corners. The last possible reason might be the quality of rice. Add  1/2 cup – 1 cup more water while grinding if the quality of rice is bad. Even then if you feel, it is not good, its better change the rice. For me, the problem was with the rice. I made all the above changes and still I found the dosas were dry. Finally I changed the rice. Though it is the same boiled rice/salem rice, there are different qualities which I couldn’t guess. My MIL told me to change the rice and go for a trial. Now my dosas come out very well. So if you are buying a rice for the first time, buy 1 kg , go for a trial and then buy in large quantities.     5. How to make roast dosa? For roast dosa, take the required idli batter in a bowl. Add few tbsp of water, mix well. Heat the dosa pan, sprinkle few drops of water to check the temperature of the pan. Take a ladleful of batter and spread it as thin as possible. Keep the flame high. Add a tsp of oil/ghee all over the dosa. The oil will sizzle. After a minute, dosa turns golden brown, cooked and corners will rise. The upper portion should be cooked by this time if you spread the batter very thinly. Else flip the dosa, reduce the flame to low, keep it for few seconds and remove the dosa. My mom makes roast dosa very well. She makes it by spreading the batter very thin, add a tsp of ghee and cover the pan with a lid. After few seconds, she removes the dosa, fold and serve it. She doesn’t flip and cook the dosa.    6.General tips Use more dal based on trail anr error. U can also use 1/4 cup of aval/ poha/ pressed rice for more softness.Skip methi seeds if you don't like that flavor.

With one batter, we can make so many yummy breakfast recipes. Its cool rite !!

In the above picture,u can see soft idlis,crispy dosa,Paniyaram using idli,dosa batter, Idli upma and mini idli with coconut chutney,tiffin sambar,idli podi.

Please check these links for my alternate methods of  idli batter recipes if you are interested

• Idli,dosa batter using mixie
• Idli,dosa batter using idli rava –  easy version.

Technorati Tags: Idli recipe,How to make soft idlis,homemade idli batter,tips for soft idli,crispy dosa,breakfast recipes,southindian breakfast recipes

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Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss. I have been making this idli for years and somehow I have not posted this in my blog. Oats pongal and Oats idli are the recipes I make very often in my kitchen whenever myself and Sendhil opt for diet recipes.

Usually I nake this Instant idli along with tomato mint chutney for his lunch. It stays soft for hours and it is his favourite lunch box recipe too. I must thank Sharmilee from whom I got this idea of using wheat rava. Earlier I used to make it using white rava like rava idli. I have used Quaker brand Indian Oats here. Ok, Lets see how to make healthy Oats Idli recipe..

Instant Oats idli

Instant oats idli with wheat rava and vegetables

Cuisine: Indian

Category: Breakfast

Serves: 8-9 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml

To roast and grind Quaker Oats - 1 cup To make batter Wheat rava - 1/2 cup Curd - 1/2 cup Grated carrots - 3 tbsp Grated cabbage – 1.5 tbsp Green peas - 2 tbsp Salt - as needed Water - 3/4 - 1 cup (adjust) Ginger - 1 inch piece Green chillies - 1-2 nos (finely chopped) Pepper corns - 1/2 tsp Lemon juice - few drops Eno fruit salt –3/4 tsp Coriander leaves - 2 tbsp (finely chopped) To temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing - a pinch

METHOD

Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely. In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes. Then add curd,water and make a thick batter like idli batter. Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter. Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon. Remove and enjoy eating hot.

Serve with coconut chutney or tomato chutney

Enjoy eating hot !!

Technorati Tags: Oats idli,instant oats idli,instant oats idli recipe,how to prepare oats idli,how to make oats idli,indian oats recipes,oats breakfast recipes indian

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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 !

You Might Also Like :

Soft idli using idli Rava

15+ Idli varieties collection

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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