Being a South Indian, Idli & Dosa is a staple, an unavoidable Tiffin Item at home.  If you have Idli Dosa Batter then the job gets easier and the thought process, what to make for Breakfast or Dinner is readily solved.  I usually do not make Breakfast i.e., we usually have Neeragaram/Pazhangkanji, Ragi Koozh, Barley etc., for Breakfast.  So my endeavours with Tiffin Items are always for Dinner and that is the only meal we all sit together and eat on Weekdays. 

     So Idli Dosa Batter is a must-have in most of the South Indian households. Rain or Shine it comes as a rescue ingredient in our pantry.  Long time I had thought of writing this specific post - "IDLI DOSA BATTER IN MIXIE." Mixie - the Mixer or simply the Blender.  I felt it can be useful for people who do not have a wet Grinder.  And also if you are grinding a small batch using  Mixie/Blender for grinding Idli Dosa Batter would be an easy job.

     Until I was in India, I had never given a second thought about making Idli Dosa.  It was a usual routine, foolproof and cleanout.  Then, I used to use that old school huge Grinder with a huge pestle.  But when I moved to Malaysia, during the initial days, I couldn't bring the Mixer & Grinder from India.  I used a 250W Philips Twist Blender to grind the batter.  Though the Dosas came out to be good, Idlis were a big mishap.  Least to mention the type of rice(starchy) available locally, I couldn't find Idli Rice.  So I used to make Idlis with Raw Rice and to date, I do that whenever my Idli Rice Stock gets depleted. Batter with Raw Rice also yields reasonably good Idlis and perfect Dosas. So I tried my best to perfect it and there you go - long years of Trial & Errors and finally a recipe which yields you with Soft Spongy Idlis and Crispy Dosas.   And above all the batter is ground using a Mixie.

     I am writing this post with the thought that many of us would have similar scenarios at home.  This recipe can surely be useful for beginners or for people who do not have a wet grinder. Even this recipe comes out to be handy when you are grinding just a small batch. Trust me it is a Fool-Proof Recipe - Tried & Tested innumerable times and every time I get Soft Spongy Idlis and Crispy Dosas. And I usually grind the Idli Dosa Batter in 750 Watts Preethi Mixer-Grinder for the purpose and it grinds really well without getting too much heated up.

For a detailed Recipe on HOW TO MAKE IDLI IN 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 more TIFFIN ITEMS, Click here...

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

     So before going into the recipe, let's discuss in detail about the ingredients used and simple tips & tricks and points to remember for Soft Spongy Idlis and Crispy Dosas with this Idli Dosa Batter ground using a Mixie.  As suggested this batter can be used for making IDLI & DOSA, Also it can be used to make Uthappam & Paniyaram.  One Batter with multiple uses.  So, if you are a beginner, please do take time to read all the details before starting with the process.  I am sure it's worthwhile and helps you yield Soft & Spongy Idlis and Crispy Dosas.

Why is grinding Idli Dosa Batter in Mixie/Mixer, a complicated task?

     It's mainly because, while grinding the batter in Mixie/Blender, the batter tends to get warmed up easily, due to the small motor in the mixer vs the overloaded batter ingredients & repetitive grinding. Grinding the batter in a Mixie/Blender will make the batter hot.  Though warmth encourages the growth of Bacteria, which facilitates fermentation, overheat kills it.  Also, it would make the Batter turn sour quickly without the perfect fermentation.  We need the addition of Carbon-di-oxide(CO2) along with the bacteria which helps in rising the Batter and helps in gradual fermentation(not turning sour quickly).  If the batter turns sour soon without proper fermentation, the Idli may not turn soft and also the taste of Idli & Dosa may not be good.

     So while grinding the Idli Dosa Batter in Mixie the most important Point to Remember is to grind the ingredients and mainly the Urad Dhal using Ice Water.  Alternatively, you can leave the soaked Rice & Urad Dhal in the refrigerator for a few hours before grinding. Cold ingredients would help to reduce the heat generated while grinding the batter in a Mixie/Blender.

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

INGREDIENTS:

For Idli Dosa Batter in Mixie:

• Idli Rice - 2 Cups
• Whole Urad Dhal(Black Gram Dhal) - 1 Cup
• Sago - 1/2 Cup
• Fenugreek Seeds - 2 Teaspoons
• White Aval/Beaten Rice - 1 Cup
• Rock Salt - To Taste

 

THE RICE URAD DHAL RATIO - (2:1):

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

FENUGREEK SEEDS:

URAD DHAL/BLACK GRAM DHAL:

IDLI RICE:

Grind the soaked and drained rice.  In a normal Idli recipe, we grind the rice coarsely.  But in this recipe, we are going to grind it into a fine paste as we are going to use the same batter for IDLI & DOSA.

     Grind the Rice in two intervals. Next, add 1/2 the amount of soaked and drained Idli Rice to the Mixer Jar. Use about 1 Cup of Water to grind the Rice.  Use Ice cold water. As this Batter is used for making both Idli & Dosa, grind the Rice batter until smooth.  Just add enough water while grinding the Rice. Once the Rice batter is ready, transfer it to the bowl which has the Urad Dhal Batter. The Idli batter should be of thick consistency. You can dilute the batter while making Dosas.  Once ground, transfer the batter to the ground Urad Dhal and mix well. Let there be a lot of space for the batter to expand while fermenting. Do not fill it up to the brim.

SAGO(TAPIOCA PEARLS):

WHITE AVAL/POHA/BEATEN RICE:

• Initially to the ground batter while fermenting
• Or to add it after the batter is well fermented.

     Salt is usually used to preserve food, so it might inhibit the fermentation process and slows down the formation of good bacteria which is a must-must for fermentation of Idli/Dosa Batter.  So I usually add Salt after fermentation to all the Batter which needs fermentation, maybe Idli/Dosa, Vellayappam etc.,
     If you are living in hot/tropical place or during Summer,  the fermentation may be carried out soon and would turn the batter sour quickly.  In such cases, Salt will help slow down the fermentation process.  So add Salt accordingly.
     If you are living in a cold place, leave the Batter in a warm place.  My cousin who is living in Canada said she leaves it in an Oven with the lights on.

FERMENTATION TIME:

     Usually, the batter needs to ferment for about 8-12 hours/overnight.  Fermentation time depends upon the volume of the Batter, weather and region you live.  Once fermented the batter would have frothed or increased in volume.  Thoroughly mix the batter with a ladle with quick movements(If you have not added Salt at the initial stage, add Salt now).  This is to induce air into the batter.  The batter is now ready for making Idlis.

THOROUGHLY MIXING THE IDLI DOSA BATTER :

• Once the batter is ground.
• Once the batter is fermented.
• Just before making Idli/Dosa.

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

• Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
• Grease the Idli moulds.  (Some lay Muslin cloths over the Idli Moulds)
• Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Idli Plate/Moulds.
• Carefully place the Idli Moulds into the Idli Vessel and cover it tightly with the lid.
• Steam cook the Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
• Do not overcook the Idlis.
• The right time to remove the Idli is when the steam emanates the wonderful aroma of steamed Idlis. 
• Remove the Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
• Do not remove the Idlis from the Idli moulds immediately, they would be sticky.
• Once the Idlis are slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
• Serve Idlis hot with Sambar or any Chutney of your choice.

 

STORING & USING THE IDLI DOSA BATTER

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

• Once the batter is fermented, can store it in the refrigerator up to 3-4 days.
• Bring the batter to room temperature before making Idlis.
• Let the Batter be of thick consistency while making Idlis.
• Can use the batter with same consistency for making Uthappams.
• Slightly dilute the batter and use it for making Paniyaram.
• We need more dilute Batter for making Dosa.
• Can divide the Batter into portions and do so.
• Once diluted the batter may not serve good for Idlis.