how to make idli dosa batter in a mixie? – the title says it all and in this post i am sharing whatever i know about preparing idli dosa batter in a mixer-grinder and also some tips on fermentation.
i have both a table top stone grinder and a mixer-grinder. when i make large proportions of idli batter, i use my table top grinder and for small quantities i use mixer-grinder. usually i make a small batch that is enough for us and the idli batter stays for about 2 to 3 days. i do not make idlis every single day of the week for breakfast. so this amount of idli batter suffices.
i use the below pictured 750 watt preethi mixer-grinder for making the batter and it grinds really well without getting too much heated up. (the below link is an affiliate link.)
the final results are also good. i have no problem while fermenting the idli batter, except the cold temperature that plays truant at times. in this post i will also mention tips and suggestions on fermentation in cold climates. sharing the recipe card first and then going to the details after the recipe card.
if you are looking for more idli recipes then do check:
idli dosa batter in a mixie recipe below:
idli dosa batter recipe in a mixie - post sharing details and tips on how to grind idli batter in a mixer-grinder.
- 400 grams idli rice Or parboiled rice Or 2 cups idli rice Or 1 cup parboiled rice + 1 cup regular variety of rice like sona masuri or parmal rice
- 120 grams husked whole urad dal Or ½ cup whole urad dal or split husked urad dal
- ¼ teaspoon fenugreek seeds (methi dana)
- ¼ cup thick poha Or 20 grams thick poha
- 2 to 2.5 cups water for soaking rice
- 1 cup water for soaking urad dal
- ½ cup water for grinding urad dal or add as required
- ¾ cup water for grinding rice or add as required
- 1 teaspoon rock salt (sendha namak) or sea salt as required
- 2.5 cups water for steaming idlis
- oil as required for greasing idli moulds and for preparing dosa
- rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside.
- rinse the poha once or twice and add to the rice. add 2 to 2.5 cups water. mix well and soak everything for 4 to 5 hours.
- in a separate bowl or pan, rinse ½ cup urad dal and ¼ tsp methi seeds for a couple of times and then soak in water for 4 to 5 hours.
- strain the urad dal and reserve the water. keep this water for grinding the dal.
- use the wet grinding blade in the jar for grinding both urad dal and rice. add the strained urad dal in the grinder jar.
first add ¼ cup of the reserved water and grind for some seconds. then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. take the batter in a large bowl or pan. if the mixer becomes too hot, then stop.
let the mixer cool down and grind again. quantity of water depends on the freshness of urad dal. i always add ½ cup water for grinding 1/2 cup of urad dal.
- remove the urad dal batter in a large bowl. the batter should be fluffy, smooth and light.
- to the same jar, add the half of the rice.
add ¼ to ½ cup water and grind till smooth. a fine grainy consistency of rice is also fine in the batter. you can grind the rice in two to three batches.
i grind in two batches. for rice i always end up adding overall ¾ cup water and a few tablespoons more of the water at times.
- pour the rice batter in the bowl containing the urad dal batter.
- add 1 tsp rock salt or as per taste. in very cold temperatures, avoid adding salt. instead add 1/4 tsp sugar. sugar aids in the fermentation process.
- mix both the batters very well with your hands or a spoon or spatula.
cover and allow the idli batter to ferment overnight for for 8 to 20 hours. the timing will vary depending on the temperature conditions in your city.
- the next day prepare idlis.
with the leftover idli batter you can make dosas or uttapams.
the essential ingredients for idli batter:
1. idli rice or parboiled rice. idli rice and parboiled rice are rice grains which are partially cooked, husked and then pounded.
2. you could also use a half-half proportions of parboiled rice/idli rice and regular rice. in the below pic is parboiled rice and sona masuri rice. this mix combination of rice works very well for dosa. you get nice crisp dosas.
6. proportion – i use 4:1 proportion of the rice and urad dal respectively, but you can also use 3:1 proportion.
6. filtered water or non chlorinated water for soaking and grinding.
7. non iodized salt like rock salt.
8. warm temperature for fermentation.
9. a sturdy mixer-grinder or blender.
how to make idli dosa batter in a mixie:
1. rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside.
2. rinse ½ cup urad dal and ¼ tsp methi seeds for a couple of times and then soak in water for 4 to 5 hours.
3. rinse the poha once or twice and add to the rice. add 2 to 2.5 cups water. mix well and soak everything for 4 to 5 hours.
4. strain the urad dal and reserve the water. keep this water for grinding the dal.
5. use the wet grinding blade in the jar for grinding both urad dal and rice. add the strained urad dal in the grinder jar.
6. first add ¼ cup water and grind for some seconds. then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. take the batter in a large bowl or pan. if the mixer becomes too hot, then stop. let the mixer cool down and grind again. quantity of water depends on the freshness of urad dal. i always add ½ cup water.
7. remove the urad dal batter in a large bowl. the batter should be fluffy, smooth and light as shown in the pic below.
8. to the same jar, add the half of the rice.
9. add ¼ to ½ cup water and grind till smooth. a fine grainy consistency of rice is also fine in the batter. you can grind the rice in two to three batches. i grind in two batches. for rice i always end up adding an overall ¾ cup water and a few tbsp more at times. pour the rice batter in the bowl containing the urad dal batter.
10. add 1 tsp rock salt or as per taste. in very cold temperatures, avoid adding salt. instead add ¼ tsp sugar. sugar aids in the fermentation process.
11. mix both the batters very well with your hands or a spoon or spatula.
12. cover the bowl with a lid and allow the idli batter to ferment overnight.
idli batter & steaming idlis:
1. the batter after 13 hours. the pics were taken when the winters had just begun and the average temperature here was 20 degrees celsius.
2. i kept the batter for two hours more and here is the pic after a total of 15 hours. you can see the tiny bubbles in the batter. do note that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. you should also get the typical faint sour fermented aroma from the batter.
3. grease the idli moulds with oil. pour the batter in the moulds.
4. before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot boiling water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
5. steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes. you can steam the idlis in batches. do not over steam as then the idlis become dense.
6. dip a spoon or butter knife in water and slid them through the idlis.
dosa batter & making dosa:
1. the dosa batter picture below is taken during the warmer temperatures and notice how light the batter appears as compared to the idli batter pics above. so light and bubbly and doubled up in volume.
2. here’s a closer look of the batter. so the temperature plays a key role in the fermentation of batter. you will see this batter is also slightly thin. while preparing dosas, you can thin the batter a bit more by adding a few tablespoon of water.
3. heat an iron tawa or griddle. in the center, spread some oil. for non stick pan, you need not grease the pan. the tawa has to be hot. while making dosas, you can regulate the flame from low to high.
4. before pouring the batter, reduce the flame to low. take a ladle of the batter and gently pour it on the tawa. spread the batter to make a dosa.
5. here i am making slightly thick dosas. you can make even thin dosas.
6. cover the dosa with a lid and cook till the top gets cooked and the base is golden.
7. once the top is done, drizzle some oil and gently spread. cook further for some seconds to a minute till the base becomes nicely crisp and golden.
fermentation tips for idli dosa batter:
- just rinse the urad dal and fenugreek seeds for a couple of times. do not over do.
- the best temperature for fermentation of idli dosa batter is 30º C to 32º C. if the temperature is low, then it takes longer for the batter to ferment. if its more, then the batter gets fermented quickly and can become more sour. on occasions i have even kept the batter for 18 hours in the indian winters. you can even keep the batter for 24 hours.
- add enough water while grinding. if the water is less, then it affects fermentation and the idlis do not become soft and spongy.
tips for cold climates:
- keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen.
- if your oven has lights, then keep the lights on and place the batter inside. the heat and warmth of the light emitted from the oven will help in the fermentation process of the batter.
- you can also preheat your oven at a low temperature (80 to 90 degrees celsius) for about 10 minutes. then switch off the oven and keep the batter bowl inside. i use this method when it becomes very cold outside.
4. if you don’t have an oven, you could keep the batter in a warm place or warm corner in your kitchen.
addition a bit of sugar does help in fermenting the batter – i use this method at times in the winters here.
5. you can also add ¼ to ½ baking soda and then ferment the batter in cold seasons. if the batter has not fermented well, then for softer idlis, you can add baking soda. mix it very well and then prepare idlis.
6. skip adding salt to the batter as salt retards the fermentation process. sometimes i add both salt and sugar together. i always use rock salt in the idli batter.
7. in cold climates, keep the batter for a longer time, like 14 to 24 hours. the timing will vary depending on the temperature in your city.
8. adding ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 tsp water) 30 to 45 minutes before you steam the idlis also help. but do this method when the batter has not fermented well. the downside of this method is that you have to use all the batter at once. if you refrigerate than the batter gets too yeasty.
i hope these tips and suggestions help you in preparing fluffy idlis and crisp or soft dosa at home.
feel free to ask any queries or share your tips and methods on making perfect idli and dosa with a batter ground in a mixer-grinder.