February 02, 2018

Supersoft Idli and Crispy Dosas - How to grind using mixie / blender?


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All of us love to eat steaming hot idlis and super crispy dosas just like the ones we get at the hotels.

Today , I am presenting to you the batter proportion for making idlis and dosas at home using the Mixie / Blender.

This is a tried and tested recipe and turns out perfect every time. 

I call this a 3 in 1 batter as I have made Idlis,Dosas as well as Kuzhi Paniyarams with the same batter and all of them have given me amazing results.






Proportion 
1.5 cups idli rice  / idli rava
1.5 cups raw rice (I used sona masuri)
1 cup and a handful of udad dhall / black gram dhall / ulutham paruppu
1 tsp methi seeds


** only raw rice will not give the softness and perfect texture to the idlis or dosas, so we must use idli rice or idli rawa in larger or equal proportion with raw rice to get the softness along with raw rice .

**never use basmati rice as it will impart its own fragrance and flavor in the batter which may ruin the taste of the idli or dosa. 

Method

  • Take the rice and udad dhall in a wide mouthed container.
  • Rinse the udad dhall and rice  multiple times until the water appears clear.
  • If using idli rawa, then rinse and soak it separately for just about 1 hr before you grind the batter.
  • Soak the udad dhall and rice( idli rice as well as raw rice) for about 3-6 hours .
  • Drain the soaked water and keep it aside . Add the rice and dhall to the mixie jar or blender ,add water little by little and grind into a fine batter of medium thickness . Donot add too much water and make it runny . If using idli rava, add that to the blender along with raw rice and udad dhall at this stage.
  • Grind it in small batches such that the mixie does not get over heated or overloaded.
  • Transfer into wide mouthed container and mix the batter well with your hands and keep it in a warm place for fermentation. It will take about 8-12 hrs for fermentation in normal Indian weather conditions.
  • Incase ,you are in a place where the temperatures are less,then it might take even upto one day to ferment. Donot panic. 
  •  After the batter has fermented,add the required amount of salt and mix it well and make idlis as well as dosas and enjoy your favorite breakfast.
Note: mixing with your hands,helps in better aeration and the body warmth helps in better fermentation of the batter.

Feedback from friends and well wishers
 I am including the feedback from a few members of a food group in social media who have tried this proportion and are very happy with the results.





3 comments:

  1. I like this, now I shall try it. Thankyou for sharing

    ReplyDelete
  2. Thanks for sharing the recipe of idli dosa and paniyram batter. This can be made and stored in the refrigerator for making a different breakfast everyday

    ReplyDelete
  3. Love your idli and dosa batter recipe. I have never made it at home so I am really excited to see the recipe. I wasn't aware that basmati rice was not recommended for making the batter. Loved all your tips.

    ReplyDelete

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