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| Grinding the Perfect Idli & Dosa Batter in Mixie |
How to Make Idli & Dosa Batter in a Mixie: A Fool-Proof Recipe
Why Idli Dosa Batter in a Mixie? Simplifying South Indian Meal Planning
As a South Indian, Idli and Dosa are staple dishes, an unavoidable tiffin item at home. Having Idli Dosa Batter on hand makes meal planning much easier, solving the breakfast or dinner dilemma effortlessly. In my household, we usually enjoy tiffin items for dinner, as that is the only meal we all sit together and eat on weekdays.
Idli Dosa Batter is a must-have in most South Indian households. It is a versatile ingredient that comes to the rescue, rain or shine. I have long wanted to write this specific post on "Idli Dosa Batter in Mixie." The Mixie, or simply the Blender, can be a great tool for those who do not have a wet grinder. Grinding a small batch using a Mixie/Blender for Idli Dosa Batter is a straightforward task.
No Wet Grinder? No Problem! Idli Dosa Batter Recipe with Mixie
Until I lived in India, I never gave a second thought about making Idli Dosa Batter. It was a routine, foolproof process using the old school huge grinder with a pestle. However, when I moved to Malaysia, I couldn't bring the Mixer and Grinder from India. During the initial days, I used a 250W Philips Twist Blender to grind the batter. While the Dosas turned out well, the Idlis were a big mishap due to the type of starchy rice available locally, and the difficulty in finding Idli Rice. I resorted to using raw rice, which yields reasonably good Idlis and perfect Dosas when Idli Rice is unavailable.
Grinding the Perfect Idli & Dosa Batter in a Mixie
After years of trial and error, I perfected a recipe that yields soft, spongy Idlis and crispy Dosas. This batter is ground using a Mixie.
Fool-Proof Recipe for Beginners: Grinding Idli Dosa Batter with a Mixer Grinder
I’m sharing this recipe with the hope that many of you face similar challenges at home. This method is perfect for beginners and those who don’t own a wet grinder. It’s especially handy when you need to grind just a small batch. Trust me, this is a fool-proof recipe—tried and tested countless times. It consistently delivers soft, spongy Idlis and crispy Dosas. I typically use a 750-watt Preethi Mixer-Grinder, which grinds the Idli Dosa Batter efficiently without overheating. However, ensure the perfect output by following all the details.
For a detailed recipe on making Idli using a wet grinder, click here..."
Cuisine: South Indian
Course: Main Course
Difficulty: Medium
Author: SM
Preparation Time: 15-20 Minutes
Soaking Time: 4-5 Hours/Overnight
Fermenting Time: 8-10 Hours/Overnight
Cooking Time: 10 - 15 Minutes
For a wide range of Tiffin Items, click here...
Step-by-Step Guide for making Perfect Idli Dosa Batter - Mixie Method
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Essential Tips and Tricks for Perfect Idli Dosa Batter in a Mixer Grinder
Before diving into the recipe, let's discuss the ingredients, along with some essential Secrets to Perfect Idli Dosa Batter in a Mixie. This versatile batter can also be used to make Uthappam and Paniyaram. If you're a beginner, take the time to read all the details before starting the process—it's worthwhile and will help you achieve the best results.
Why is Grinding Idli Dosa Batter in a Mixie Complicated?
Grinding Idli Dosa batter in a Mixie can be tricky due to the small motor and the heat generated during repetitive grinding. This heat can cause the batter to warm up quickly, which, while encouraging bacterial growth for fermentation, can also overheat and kill the beneficial bacteria. This leads to the batter turning sour prematurely, affecting the fermentation process and ultimately the texture and taste of your Idlis and Dosas.
To avoid this, it's crucial to grind the ingredients, especially the Urad Dhal, using ice-cold water. Alternatively, you can refrigerate the soaked rice and Urad Dhal for a few hours before grinding. Cold ingredients help reduce the heat generated during the grinding process, ensuring proper fermentation and preventing the batter from turning sour too quickly.
One Batter, Multiple Uses
This Idli Dosa batter is not only ideal for making Idlis and Dosas but also works perfectly for Uthappam and Paniyaram. With just one batter, you can create multiple delicious dishes. So, make sure to follow these tips and tricks to enjoy soft, spongy Idlis and crispy Dosas every time.
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Tips for Grinding Idli Dosa Batter Using a Mixie
Typically, a wet grinder is the go-to appliance for grinding Idli Dosa batter. However, this recipe uses a Mixie/Blender, making it accessible for those without a wet grinder. Be sure to read all the instructions carefully and use ice-cold water while grinding the batter. Additionally, follow the specified water measurements for each ingredient to achieve the best results.
All ingredients should be soaked separately for at least 4-5 hours or overnight. Sago/Tapioca Pearls can be soaked for a longer duration, preferably overnight.
Important Tips for Adding Water
Be cautious when adding water while grinding the batter. Avoid adding too much water initially. Since the same batter will be used for both Idlis and Dosas, you can slightly dilute the batter after making Idlis when preparing Dosas. Keep in mind that the batter tends to thin out slightly after fermentation.
Ingredients for Idli Dosa Batter Using Mixie
For Idli Dosa Batter:
Idli Rice - 2 Cups
Whole Urad Dhal (Black Gram Dhal) - 1 Cup
Fenugreek Seeds - 2 Teaspoons
Sago (Tapioca Pearls) - 1/2 Cup
White Aval (Beaten Rice) - 1 Cup
Rock Salt - To Taste
The Perfect Rice to Urad Dhal Ratio (2:1)
The ideal ratio for this Idli Dosa Batter is 2:1 (Rice to Urad Dhal). Including Sago and Beaten Rice complements the Urad Dhal ratio perfectly. This combination has always worked best for me when grinding the batter using a Mixie/Blender. It’s a foolproof method that ensures consistent results every time. However, this ratio is specifically for Mixie/Blender use and not for a traditional grinder.
Fenugreek Seeds: A Flavourful Addition
There’s a debate about whether adding fenugreek seeds affects the colour of Idlis, but their addition is optional. From my experience and tradition, adding fenugreek seeds enhances the flavour and promotes fermentation. However, use them sparingly to avoid bitterness. Soak the fenugreek seeds in 1/4 cup of water, and include the soaking water while grinding. This step is crucial for achieving a smooth paste and better fermentation.
Choosing the Right Urad Dhal
Selecting the right Urad Dhal is essential. For detailed information on varieties and their uses, refer to my IDLI RECIPE. I prefer using Whole White Urad Dhal for my batter. Soak the Urad Dhal separately in ample water for 3-4 hours or overnight. Before grinding, refrigerate the soaked Urad Dhal for a few hours. Use the large jar of your Mixie, and add 1/2 to 3/4 cup of ice-cold water gradually. This method ensures the batter fluffs up well. The water drop test can confirm the perfect consistency: a blob of batter should float on water.
Grinding Idli Rice
Idli Rice, a short-grained, fat, parboiled rice, is ideal for this batter. Unlike the coarse grind in traditional recipes, this batter requires a fine paste since it’s used for both Idlis and Dosas. Grind the soaked and drained rice in two batches, using about 1 cup of ice-cold water. This ensures a smooth, thick consistency, perfect for Idlis, which can be diluted slightly when making Dosas. Combine the rice batter with the Urad Dhal batter, ensuring there’s enough space for fermentation.
Adding Sago for Soft, Spongy Idlis
Sago, or Tapioca Pearls, is a key ingredient for achieving soft and spongy Idlis. Soak the Sago in 1 cup of water overnight for the best results. Grind it into a smooth paste in the Mixie, ensuring there are no lumps. This addition guarantees a soft texture for Idlis and crispiness for Dosas.
Sago/Sabudhana is an essential ingredient while making Kushboo Idli/Malliga Poo Idli, contributing to their soft, spongy, and fluffy texture. For more details, check out my detailed recipe for Kushboo Idli/Malliga Poo Idli.
White Aval (Beaten Rice) for Perfect Texture
Beaten Rice, or Aval, contributes to the softness of Idlis and the crispiness of Dosas. Soak Aval for 3-5 minutes before grinding. Use the soaking water to create a smooth paste and mix it with the other ground ingredients. This short soaking time is sufficient for Aval to blend well with the batter.
When to Add Salt?
Salt can be added either during the fermentation process or after the batter has fermented. Adding salt later is advisable in hot climates to slow down the fermentation and prevent the batter from turning sour quickly. In colder regions, mix the batter thouroughly with salt and then leave the batter in a warm place, like an oven with the lights on, to promote fermentation.
Fermentation Time
Fermentation typically takes 8-12 hours or overnight, depending on the batter volume, weather, and location. Once fermented, the batter will froth and increase in volume. Stir the batter thoroughly with a ladle to incorporate air, especially if salt was not added earlier.
Thoroughly Mixing the Batter
Mix the batter thoroughly at three stages:
- After grinding.
- After fermentation.
- Just before making Idlis or Dosas.
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| Soft & Fluffy Idlis with Homemade Idli and Dosa Batter in Mixie |
Cooking Idlis: The Steaming Process
- Pour water into the Idli vessel/steamer and bring it to a boil.
- Grease the Idli moulds or line them with muslin cloth.
- Thoroughly mix the Idli Dosa Batter.
- Fill each mould with a ladle of batter.
- Steam the Idlis for 4-5 minutes on high flame, then reduce to medium-low for another 3-5 minutes.
- Do not over cook the Idlis.
- Allow the Idlis to cool slightly before removing them from the moulds.
- Serve hot with Sambar or Chutney.
For a Variety of Idli Recipes, click here...
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| Crispy Dosa with Homemade Idli and Dosa Batter in Mixie |
Making Crispy Dosas
- Heat the Dosa griddle on high, then lower to medium-high.
- Grease the griddle with oil.
- Thoroughly mix the Idli Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
- Spread a ladle of batter evenly on the griddle.
- Drizzle few teaspoons of Oil/Ghee over the Dosas.
- Cook on a medium flame until crispy and golden.
- Roll out the Dosa and serve with Sambar or Chutney.
For a Variety of Dosa Recipes, click here...
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Storing and Using Idli Dosa Batter
- Store fermented batter in the refrigerator for 3-4 days.
- Bring to room temperature before use.
- Use thick batter for Idlis and Uthappams.
- Slightly dilute for Paniyarams.
- A bit more diluted Batter for making Dosa.
- Can divide the Batter into portions and do so.
- Once diluted the batter may not serve good for Idlis.
Discover the joy of preparing perfect Idli and Dosa batter effortlessly with a Mixie. Whether you're a beginner or an experienced cook, this fool-proof recipe ensures soft, spongy Idlis and crispy Dosas every time. Embrace the convenience of grinding at home without a wet grinder, using the detailed guide in this recipe. Elevate your South Indian cuisine experience today with this tried and tested method. For more Delicious Tiffin Ideas and Recipes, explore my blog and start cooking like a pro!
