Idli Dosa Batter in Mixie makes soft Idli (Steamed Rice Cake) and Dosa, popular south Indian breakfast dishes. This savoury steam cake is very easy to make and is extremely healthy and easy to digest. The soft and scrumptious idli is usually served with different types of chutney and Sambar or chickpeas curry.
Use this Idli Dosa Batter make Ghee Roast Dosa
- Rice – 1 ¼ cups [1 Cup Idli Rice + ¼ Cup Dosa Rice] *
- Black Gram Dal or Urad Dal – ¾ cup
- Fenugreek Seeds or Methi – ½ tsp
- Water – 2 ½ cups
- Cooked Rice – 2 tbsp
- Salt – 1 tsp
HOW TO MAKE IDLI DOSA BATTER IN MIXIE
- SOAKING RICE & DAL : Wash the rice, black gram and fenugreek well for two-three times in running water. Soak all these ingredients together for 8 hours in enough (2.5 cups) water. We get about 1.5 cups water after soaking. Use this soaked water to grind the batter, as the soaked water aids in fermentation.
- PREPARING IDLI DOSA BATTER : Once the ingredients are soaked well, grind it along with cooked rice and just enough water in a wet mixer grinder. Use about 1 ¼ cups of soaked water to start grinding, keep aside remaining ¼ cup water. Once the batter is half done, slowly add remaining ¼ cup water in 2-3 parts until we get a smooth grainy batter. Usually it is done in 3-5 minutes in Philips Mixer Grinder Wet Jar.
- FERMENTING IDLI DOSA BATTER : Once the batter is ready, transfer to a steel container, add 1 tsp of salt and mix well with clean hand. Again, mixing with hands too helps in fermentation. Cover, the batter bowl, with a lid and keep it in a warm place. Do not cover the batter bowl an air tight lid, just cover it loosely. Leave batter untouched for at least 8-10 hours (overnight) for fermentation. After the rest, the batter would have doubled. The batter would be foamy after fermentation.
- MAKING IDLI : To make idli, gently mix the batter. Grease the idli moulds. Pour the batter in the moulds and steam it in an idli steamer for 15-20 minutes or until the idlis are done. Serve it with coconut chutney or Sambar or dal chutney powder or chickpeas curry.
- RICE & DAL VARIETY * : Idli can be made either with white idli rice (par boiled rice) or dosa rice (raw rice) or mix of both rices. Mix of dosa rice(raw) and idli rice(par boiled) can be used to get soft idlis and to make dosas. According to the availability, any variety of par boiled and / or raw rice can be used. Use dehusked whole urad dal or, if not available, use split urad dal. Grinding Idli Dosa Batter in Mixie doesn’t give much aeration compared to Idli Dosa Batter made in Wet Grinder , so more quantity of Urad Dal is needed to get soft idlis.
- FERMENTATION : For proper fermentation, normal room temperature is very important. Fermentation always depends on the climate. Warm temperature is best for fermentation. During winter, or in a cooler climate, keep the batter in the oven for fermentation. For that, moderately preheat the oven for five minutes. Keep the batter in oven with the door closed.
- WILD YEAST : Though not really necessary, adding fenugreek seeds helps to aid fermentation. The fermentation is caused by air-born wild yeast. Urad dal and fenugreek seeds draw the wild yeast from air. Do not over-wash the soaked ingredients, as it will wash away the collected wild yeast. Just need to drain and grind the ingredients.
- WATER : Use non-chlorinated or filtered water or boiled water at room temperature for making the batter, since chlorine inhibits growth of wild yeast which is essential for fermentation.
- BATTER CONSISTENCY : To make idli, it should be thick batter. Adding too much water or too little will hinder fermentation.
- RISING : The batter can spill while rising, so always use a large container that can hold double quantity of batter. Also, keep a tray under the large container to prevent the possibility of over risen batter, spilling out.
- KEEPING LONGER : Batter can be stored in the refrigerator for up to one week and use when required. Take out the batter two hours before cooking, add salt and gently stir. These two hours will bring the batter to room temperature before cooking. Here the tip is, do not add salt, if you intend to keep the batter for long time.
- QUANTITY : This recipe make 24 idlis and 20 Dosas.
- MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.
Idli is a traditional breakfast in South Indian households. It is a savory cake that is popular throughout India. It is South India’s most popular breakfast and also a very healthy dish. Idli is made from de-husked black lentils (urad dal), raw rice (or idli rice), salt, fenugreek seeds(methi) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. Idli is a round, fluffy bread that is usually two to three inches in diameter, made by steaming the fermented batter.