idli recipe with idli batter in mixie

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.

with this batter i make idlis and dosa. usually the first day i prepare idlis and the second day i use the batter for preparing dosa or uttapam. i have also shared the methods of making:

  1. instant idli mix recipe
  2. instant dosa mix recipe
  3. how to make dosa and dosa batter

i use the 750 watt preethi mixer-grinder for making the batter and it grinds really well without getting too much heated up.

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 in a mixie
5 from 8 votes
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idli dosa batter recipe | idli batter recipe | dosa batter recipe in mixie

idli dosa batter recipe in a mixie - post sharing details and tips on how to grind idli batter in a mixer-grinder.

course breakfasts, snacks
cuisine south indian, tamil nadu
prep time 9 hours
cook time 20 minutes
total time 9 hours 20 minutes
servings 4 to 5
author dassana amit

ingredients (1 cup = 250 ml)

  • 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

how to make recipe?

soaking rice and lentils:

  1. rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside.
  2. 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.
  3. 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.

making idli dosa batter in mixie:

  1. strain the urad dal and reserve the water. keep this water for grinding the dal.
  2. use the wet grinding blade in the jar for grinding both urad dal and rice. add the strained urad dal in the grinder jar.
  3. 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. 

  4. 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.

  5. remove the urad dal batter in a large bowl. the batter should be fluffy, smooth and light.
  6. to the same jar, add the half of the rice.
  7. 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. 

  8. 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.

  9. 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 1/4 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 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.

  13. the next day prepare idlis.
  14. 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.

idli rice for idli batter
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.

half-half proportions of parboiled rice/idli rice and regular rice for idli batter
3. fresh husked unpolished whole urad dal (split urad dal also works fine). avoid using urad dal which has become old and past its shelf life.

husked unpolished whole urad dal for idli batter
4. fenugreek seeds (help in fermentation)

fenugreek seeds for idli batter
5. poha as well as cooked rice give a softer texture.

poha for idli batter

6. proportion – i use 4:1 proportion of the rice and urad dal respectively, but you can also use 3:1 proportion.

idli dosa batter in mixie

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:

soaking:

1. rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside.

soaking rice for idli batter

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.

soaking urad dal for idli batter

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.

making idli dosa batter in a mixie

grinding:

4. strain the urad dal and reserve the water. keep this water for grinding the dal.

making idli dosa batter in a mixie

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.

making idli dosa batter in a mixie

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.

making idli dosa batter in a mixie

7. remove the urad dal batter in a large bowl. the batter should be fluffy, smooth and light as shown in the pic below.

making idli dosa batter in a mixie

8. to the same jar, add the half of the rice.

making idli dosa batter in a mixie

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.

making idli dosa batter in a mixie

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.

adding salt to idli batter

11. mix both the batters very well with your hands or a spoon or spatula.

making idli dosa batter in a mixie

12. cover the bowl with a lid and allow the idli batter to ferment overnight.

making idli dosa batter in a mixie

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.

idli dosa batter in mixie

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.

idli dosa batter in mixie

3. grease the idli moulds with oil. pour the batter in the moulds.

idli dosa batter in mixie

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.

idli dosa batter in mixie

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.

idli dosa batter in mixie

6. dip a spoon or butter knife in water and slid them through the idlis.

dip a spoon or butter knife in water and slid them through the idlis.

7. remove and place the idlis in a warm container like a casserole. then serve idlis hot or warm with coconut chutney and veg sambar.

idli dosa batter in mixie

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.

dosa batter in mixie

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.

dosa batter in mixie

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.

dosa batter in mixie

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.

dosa batter in mixie

5. here i am making slightly thick dosas. you can make even thin dosas.

dosa batter in mixie

6. cover the dosa with a lid and cook till the top gets cooked and the base is golden.

dosa batter in mixie

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.

dosa batter in mixie

8. gently fold and serve dosa with coconut chutney and sambar. you can also cook the dosa on both sides if you want.

dosa batter in mixie

fermentation tips for idli dosa batter:

  1. just rinse the urad dal and fenugreek seeds for a couple of times. do not over do.
  2. 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.
  3. 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:

  1. keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen.
  2. 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.
  3. 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.

idli batter in mixie

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.

idli batter recipe in mixie

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.

idli dosa batter in mixie

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.

dosa recipe with dosa batter in mixie

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.




34 thoughts on “idli dosa batter recipe | idli batter recipe | idli dosa batter recipe in mixie”

  1. Hi
    I m the great fan of your recipe..I have a queery..can I use dosa rice for both idli and dosa ..plz suggest me how I prepare the batter
    Thanks

    1. thanks chinmayee. yes you can use dosa rice for both idli and dosa. just follow this recipe. for idli the batter has to flowing but thick consistency. for dosa, you can add a few tablespoons of water just before making dosas, so that the dosa batter spreads easily on the tawa.

  2. Hello dassana ,
    I always use this recipe turns out always great!!! All thanks to you…
    Just had a doubt can i keep the batter in a plastic bowl for fermenting , will that be ok? Pls reply

  3. I now only use this method for making idli-dosa batter, thank you so much! The idlis come out soft and fluffy, while the dosas turn out just the way we like it 🙂
    Cannot thank you enough! <3

  4. Hi,

    I tried making idlis using this recipe. But as I am not having poha available at home, I skipped adding poha. Everything else I did as you mentioned. I live in UK. So to ferment I used oven preheating method and batter got fermented. But the idlis turned out very hard. Is it because of skipping poha or will there be any other reason?

    1. sindhu, poha is optional and can be skipped. did the batter ferment well. if the batter ferments well, then idlis won’t become hard. another reason could be adding less water. when the water proportion is less in the idli batter, it turns out dense but not hard. i feel the batter has not got fermented. idli batter after fermentation will have many tiny air pockets and will also have a pleasant sour aroma. the batter also doubles or triples in volume. so do check for these indicators and if they are not there, then the batter needs to be given more time to ferment. hope this tips help.

  5. thanks Dassana I will surely try other idli dosa and uttapam recipes but seriously you feel so satisfied from inside when you do something by your self….I mean I used to use Gits before as I never thought that my batter will get fermented in this typical English weather but when you and your recipes are here so I have nothing to worry about.

    And my Guruma is coming to UK on 28 January and idlis are her favourite so I am again going to make it soon.

    will let you know how it turned out to be.
    thanks again

    Love you so much
    Urvashi

    1. Thanks Urvashi for your sweet words. Great to know that your Guruma is coming to UK. So it will be nice to serve her favorite food made by you. Sure, do give me feedback.

  6. Hi Dassana

    I think Thank you is a small word for your wonderful jobs but still Thank you so much
    l followed you tips and made idli at home and can you believe it….it was snowing outside in london while I kept my batter for fermentation as I was supposed to have guest today morning for breakfast as it was Sunday an better fermented so well and idli turn out mind blowing…it was so good that I made just double quantity of your recipe but it all got finish and only left couple for me….next time I am only going to make for family….

    My da don’t like idli but she does like dosa as she call it pancake and loves it so much that she ask me to give her same for lunch.

    thank you so much for your recipes…your recipes are so pure and original and very healthy..

    please keep it up again you are my cooking Guru.

    And before I forget my meditation is going all Good too hopefully one day I will manage to switch my mind off when ever I want to as practice makes everyone perfect.

    lots and lots of love
    Urvashi

    1. thats great and a heart felt thanks and hugs to you urvashi ?. dosas and idlis are healthy food and thus good for kids too. you can try various types of dosa and uttapams for your daughter and i am sure she will like it.

      i wish you all the best in your life as well as in your inner journey of meditation. meditation will become spontaneous after some years of regular practice.

      love and hugs ❤️?

  7. Hi, in my country i cant find idly rice and parboilled rice is hard to find..
    can i replace them in round rice or sushi rice?

  8. I can’t believe I made dosas for the first time in my life and they were state of the art! All thanks to you Dassana (I remember my mom making dosas for us when we were little and each dosa would be torn into 4-5 pieces 🙂 ). You really are a genius.I just need to follow your instructions to the letter and when I do the dishes come out perfect. My husband Anurag said that they were better than any dosas we have had at restaurants all over the country. Since I am all the time trying to reduce the calories in any dish, I actually made some dosas without the oil which was anyway so less in your recipe, and they were so good. Only I had to take care not to fold them at all. Else they would get stuck 🙂

    1. very pleased to know this ritu 🙂 we are glad to know our blog could help you in making dosas. thank you to you and your hubby for the positive views.

  9. I had put the batter in the oven for 13 hours, this time from one side the batter rose a little. So I kept for few more hours but still no change. Next day when I took out the batter (after 24 hours) I noticed fungus in the center.

    Can I still use the batter by removing the fungus area from the top of it ?
    How long the batter must be kept in oven ?

    1. i have kept the batter for 20 hours also. but never got any trace of fungus. if the batter is not smelling bad, then you can use it. discard the entire top area and use the batter. depending on the climate, the time will vary. you can keep for 10 hours also and 20 hours too.

  10. im bit confused bcz in previous link U mentioned that add pinch of salt but here U mentioned that it retards fermentation. Plz clarify.
    i have mixer but it starts smelling while grinding so I have to turn off in between then restart. Should I add more water than U mentioned

    1. salt does retard fermentation. if you live in a warm, humid or hot climate, then add salt. in this scenario, the batter does not get too much fermented. if you live in a cool or cold climate, then do not add salt. hope its clear now. the mixer is getting overheated. thats why its smelling. do in parts and take breaks in between. and you can add more water. some people even use cold water. i don’t use it.

  11. While using a wet grinder, what is the proportion of water used for grinding? Is it the same or different from the proportion you use for grinding in mixer jar

    1. do you mean the wet grinder of the mixer grinder combo or table top wet grinder with stones. in a table top stone grinder, i add more water. the urad dal really becomes fluffy and light like whipped cream in stone grinder. for 1/2 cup of urad dal, i add 1.5 cups water. for 2 cups rice, i add 2.5 cups water.

  12. Can you please give the proportions of Idli rice, Sona masuri rice and split husked urad dal for this idli?
    Above mentioned portions are confusing for me. I am trying to make Idli for the first time so wana get the proportions right 🙂

  13. hello,

    i made idli from this recipe.thanks for sharing. i t was good enough but i want to ask something that please mention flame for steaming idli becoz my idlis are somehow raw in between. plz reply

    1. thanks for the feedback bhavna. after the idlis are steamed, check a few idlis by inserting a tooth pick or a fork in the center of the idlis. it should not come out sticky. if it comes out sticky then some more steaming is required. you can steam on a medium to high flame.

  14. I don’t know the wet grinding blade. If u could show it then it would be of great help. Ur posts are always amazing. Keep posting great recipes and tips. Wish you all the very best.

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