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.

Step-by-Step Guide for making Perfect Idli Dosa Batter - Mixie Method

Homemade Idli and Dosa Batter in Mixie

Crispy Dosa with Homemade Idli and Dosa Batter in Mixie

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.

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...

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... 

Grinding the Perfect Idli & Dosa Batter

EGGLESS MARBLE CAKE

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until Sugar dissolves.
• Just beat until the sugar dissolves, do not overbeat.
• Now add the Flour mixture to the above and gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 2 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

EGGLESS MARBLE CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. According to me, Sunflower Oil/Canola Oil works best.
• This is a mildly sweet cake.  Adjust the amount of Sugar to suit your preference.
  
• Be careful not to over mix the batter, otherwise, the cake will be dense and heavy.
• For a marble-like swirl design, gently make a zig-zag movement through the layered batter with a thin stick/Chopstick or with the back of a thin spoon.
• Do not overdo it which may mix up the layered battered.
• Do not over-bake the cake, as it continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.

HOW TO MAKE URULAI KIZHANGU VARUVAL - DRY POTATO CURRY

INGREDIENTS :

To Cook Potatoes:

For Urulai Kizhangu Varuval:

METHOD:

To Cook the Potatoes:

For Urulai Kizhangu Varuval:

NOTES:

*FENNEL POWDER:

• Dry roast the Fennel Seeds on a low flame until it splutters & turns fragrant.
• Care should be taken not to burn the Fennel seeds, which would totally spoil the taste and flavour of the dish.
• Once cooled, grind the Fennel Seeds into a fine powder and keep it aside.
• I use my mortar and pestle to grind the roasted Fennel Seeds, as I normally use only a small amount in my recipes.
• If you want to make a big batch and store it for further usage, can dry roast a big batch and grind it in a small blender jar or Coffee grinder.

French Onion Soup: A Classic French Bistro Favourite

    French cuisine is celebrated worldwide for its finesse and flavour, and French Onion Soup (Soupe à l’oignon) is a quintessential dish that embodies this tradition. This traditional French soup is made from simple ingredients—onions and beef broth—yet delivers a complex, comforting taste. Typically served with croutons or toasted baguettes topped with melted cheese, French Onion Soup has a history dating back to Roman times. Although originally considered a peasant’s dish, the modern version of this soup has been refined since the 18th century.

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