Preparing idli dosa batter in a mixer-grinder and also sharing some tips on fermentation. When make large proportions of idli batter, use table top grinder and for small quantities you can use mixer-grinder. There is no problem while fermenting the idli batter, make from mixie. The ingredients remain the same for this recipe but with one addition. We use the addition of poha. If the batter is too hot while grinding, it gets fermented too soon and the resulting Idles might not be very soft. Also, the Idles may be good for the first day but little hard on the second day. Prepare idli dosa batter using mixie with step-by-step pictures and video.
Watch how to make Soft Idli Batter using Mixie Method (Tamil)
HOW TO MAKE SOFT IDLI BATTER USING MIXIE METHOD
Ingredients
How to make soft idli batter using mixie
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Take idli rice and washed twice and soak for at least 4hrs.
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Take whole skinless urad dal wash once and soak for 1 hr.
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Take poha / flattened rice, and soak for 15 minutes. (or take handful of cooked rice).
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Reserve the urad dal-soaked water.
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Take a large mixie jar, add soaked urad dal.
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Firstly, grind in pulse mode for at least 10 times without adding any water.
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Mix thoroughly from bottom to top.
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Add soaked water little by little, grind in medium and high speed.
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Grind in to smooth batter, in between mix with spatula.
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Batter will be in thick and smooth.
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Transfer all ground batter in a wide pan.
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Mix thoroughly that urad batter by beat and rotating in one direction with clean hand or with hand beater for 10 minutes.
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After 10 minutes urad dal batter look like a beaten cream.
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In the meantime, mixie jar will be cooled. Add soaked poha.
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Grind poha in to smooth paste without water.
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Add that ground poha in to urad dal batter.
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After soaking rice decant soaked water and again wash twice.
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Add soaked rice in to mixie jar, do it in batches.
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Grind in to smooth batter with adding required water.
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Add all ground rice batter to the same pan.
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Wash mixie jar with little water then add this water in to batter mix.
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Add required salt.
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Mix batter thoroughly by using clean hand.
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Prepare adequate consistency of batter not too thin or thick.
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Allow to ferment for at least 8 hrs. keep it in a larger vessel or separate in to two.
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After fermentation the batter doubles in volume, like grind in wet grinder.
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Mix well the fermented batter.
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Heat the idli pan with water.
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Pour ladle full of batter in to idli mould.
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Place the idli plate once water start boiling.
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Allow to cook in medium flame for 10 minutes.
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Remove plate and sprinkle little water to take idles.
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Soft and fluffy idli is now ready to serve.
