Mixie idli dosa batter

Jul 23, 2019
By Mary Anthony
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MIXIE IDLI DOSA BATTER

INGREDIENTS

idli rice or any rice – 4 cup

whole urad dal – 1 cup

Murmura or Poha – 1 cup

methi seeds – 1 tsp [ optional ]

METHOD

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NOTES

Same batter can be used for dosa /uttapa /appe.
If uisng mixer for grinding , then use cold water .
Instead of hands use beater for mixing the batter before fermentation.
Use good quality of dal .
To get fluffy urad dal batter .keep soaked urad dal in fridge for 1 hr .
if batter is not fermented well we can add Baking soda or eno to the batter , before steaming.
Try using whole urad dal instead of splitted ones .
Use warm water to soak to reduce soaking time if running short of time .
Don’t over steam the idlis .
The batter should not be very thick Or thin.
Use hands to mix the batter.
During winter it may take more time for fermentation.
When the batter becomes thin you can use it for making dosa OR adjust by adding rava or rice flour .
The consistency of batter becomes little thick after fermentation.
Some use cooked rice / methi seeds for soft idlis .
If you grind more in quantity you can store the batter in the fridge but for storing don’t ferment .Ferment it when u require it.
If you want to demould the idli fast then just hold the idli mould upside down below the running tap.
For mini idlis we get idli moulds with small compartments.
If you don’t have idli vessel steam it in a plate like dhoklas …steam , cut and eat .
Avoid over fermentation to avoid sour idlis.
Once the batter is well fermented ,then store in fridge else it becomes sour .
Boil the water before placing the idli stand in the steamer.
Don’t remove the idlis when it is hot.
While grinding urad dal keep adding water little by little to make the batter lighter and fluffy.
Fluffy urad dal batter results in fluffy idli.
The urad dal batter should have air bubbles.
If you put a drop of urad dal batter in water,it should float.
Grind the dal and rice separately.
In colder regions keep the batter in the oven with lights ON for fermentation.
A fist full of poha or even sabudhana soaked together or cooked rice or murmura with rice results in soft idli.
Don’t use aluminium vessels to store the batter.
While grinding in mixer ,don’t overload .If grinding a big quantity , give mixie a resting time – else the batter also becomes hot as we grind it .
Flat idlis means too much of urad dal .
Soak rice and dal separately ,also grind it separately.
Wash and rinse the dal and rice well until water runs clear.
Consistency of batter is important – if watery then idlis will be flat and sticky ,also the batter should not be very thick. It should be of medium thick flowing consistency.
Always use a steamer for steaming – don’t use microwave for making idlis.
Some add sour curd to the batter in cold weather to help in fermentation .Also we can add bread slices in batter while grinding in cold weather .
If you have old fermented batter,add it to the fresh batter for quick fermentation – the old batter acts as starter culture. [try storing little old fermented batter in the fridge.
After steaming .let it rest for few minutes before demoulding.
If storing fermented batter ,the next day use it for dosa and after few day use it for appe.
Before placing the mould in the steamer the water should be hot .
Idli batter can be frozen for more than a mnth -thaw it by keeping it in fridge for 24 hrs.
Use batter at room temperature.
If the batter is very watery the dosas will stick to the pan – add rice flour and adjust.
In cold weather use ¼ tsp baking soda .
Also adding baking soda gives white idli.
If the batter is not fermented well ,use eno.
In colder regions – preheat the oven @ 200 * F , off the oven and place the batter inside the oven for fermenting .
Sometimes in cold regions it takes 2 days for fermentation .