Idli/Dosai batter using Indian Mixie|How to grind Idli batter in mixie| Idli batter fermentation tips

If there is Idli Batter in fridge then your breakfast & dinner is sorted. I used to eat filling oothapams for lunch too. Growing up I have always seen our fridge filled with different types of batters(Adai,Dosai,Aappam). Chapathi/Paratha are not made very frequently.

When we first moved to UK i didnt carry my grinder and for about a year I was preparing batter in my mixie (Preethi Galaxy) .Luckily bought a second hand grinder from a friend and was using that to make Idli/Dosai batter. Now in Ireland am again using my Indian mixie to make batter. After a few trail and error I can safely say the following measurement, tips will definitely yield a decent fermented batter.

Is it necessary to add Poha(Flattened Rice) or Sago(ஜவ்வரிசி) to the batter?

My Amma never added either of these ingredients while preparing Idli dosai batter yet the batter ferments beautifully. I have tried a couple of times without adding them. I follow the same steps as mentioned below and the batter turns out well. However I have also noticed whenever I add Poha or Sago to my batter the Idlis were even more softer. Dosais turn out delicious too. So if you have these two ingredients in the pantry you can very well go ahead soak it along with Idli Rice and grind it.

I use the same batter for both Idli & Dosai. The first day after grinding I make idlies and I make Dosais later by diluting the batter with some water. 
Brands that I have tried so far that yielded great results :
Idli Rice :Kerala Taste, Heera, Veena’s,Double Horse
Urad Dal :TRS, Heera,East End, Natco

Incase if you dont find these brands in your place, use the ones that are available in your country. Just follow the tips and once you start preparing the batter at home, based on the results you can try to alter the proportion, techniques etc.

Print Recipe

Idli/Dosai Batter

Idli batter is such a staple in Southindian cooking. Be it for breakfast or dinner you can come up with different recipes with just one batter.

Prep Time

5 hours soaking time

Cook Time

30 minutes grinding time

Passive Time

12hours for fermentation

Servings

Ingredients

• 1 cup urad dal whole white
• 4 cups Idli Rice
• 1 tbsp salt If you are using Rock Salt then add slightly lesser quantity
• 1 tbsp Fenugreek Seeds
• 3-4 cups water Add water at regular intervals while grinding the batter and later while mixing the rice+urad dal batters

Prep Time 5 hours soaking time Cook Time 30 minutes grinding time Passive Time 12hours for fermentation Servings Ingredients 1 cup urad dal whole white 4 cups Idli Rice 1 tbsp salt If you are using Rock Salt then add slightly lesser quantity 1 tbsp Fenugreek Seeds 3-4 cups water Add water at regular intervals while grinding the batter and later while mixing the rice+urad dal batters

Instructions

1. Soak Fenugreek seeds & Urad dal together
2. Soak Rice separately
3. Let them be soaked in water for atleast 4-5 hours
4. Drain water and rinse thoroughly. You might have to repeat the rinse,drain process for atleast 3-4 times

   
5. First grind the urad dal+fenugreek mixture

   
6. Adding water is very crucial while grinding. For the first few seconds grind without adding water.

   
7. Then slowly add water at intervals

   
8. Grind until the batter reach smooth consistency. Then transfer this batter to a bowl

   
9. In the same jar start grinding Rice

   
10. First few seconds dont add water, once the rice is broken down start adding water slowly

    
11. It will take 5-10 minutes to achieve the right consistency. You need to grind until the Rice batter becomes smooth

    
12. Both the batters are ready. You can add half rice batter & half urad dal batter in mixie and just grind it together for few seconds.Repeat one more time with the remaining batter.This is just to ensure both the batters are mixed well. A slightly messy step but worth it 🙂

    
13. Transfer the batter to a big vessel and add 1tbsp salt. Using your hands mix salt with the batter.
14. The consistency of the batter should be in pouring consistency. Not too thick nor too runny
15. Let it ferment for atleast 10-12 hours.

    
16. Idlis will look like this once they are steamed. Soft and fluffy

    
17. These spongy, soft idlies are made from the batter ground in mixie. Hope the tips help

    

Recipe Notes

1. Depending on the weather I usually soak for Idli Batter. If the weather is warm I soak rice & urad dal overnight, grind batter first thing in the morning and leave it to ferment until night (or until it is fermented enough)

 

2. If the weather is cold I generally soak rice in the afternoon, grind batter in the evening and let it ferment from evening till next day (approx 12-14 hours)

 

3. I always leave the batter near a room heater and the batter ferments beautifully

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. When there was Gas Oven in my London Apartment I used to preheat the oven for sometime and then leave the batter inside overnight. If yours is electric oven then you could leave the lights on, let the batter ferment. If you have an instant pot you can use the 'Yogurt' setting and ferment the batter

 

5.I dont like to add Baking Soda to my Idli batter.Have never added it.However if your batter is not fermenting even after 12-14 hours, you could try adding a pinch of baking soda and see if it helps