Friday, December 13, 2019

How to make idli and dosa using mixie in winter | Idli & Dosa Batter

Idli and dosai are the integral part of tamilnadu breakfast menu and it's also one of the healthiest breakfast in the world. Whatever the world claims now as good for your health like probiotic rich, gluten free, vegan and steamed food, idli ticks every one of the checklist. For me, more than healthy, it's the most delicious and comfort food in the world. In tamilnadu, still people prefer idli as the first solid food for their babies. With all being said, let see how to make this super food. The key to make soft and fluffy idli is the batter, if you make the batter perfectly, everything else is icing on the cake. 

Back in India, we use wet grinder to make the idli and dosa batter, but when you live in abroad and frequently move, carrying wet grinder with you is not at all possible all time. So i stick with my indian mixie to make batter. Compare to wet grinder, making fluffy idli batter using mixie needs little more attention and tricks.Next, the fermentation process. The batter should be fermented well and this is again a tricking thing especially when you in cold place. I lived in colorado, michigan before and currently living in Canada. So with my experience, i have learned few things about how to ferment batter when the temperature is below freezing outside. So here i'm gonna share all the tips and tricks so far i have learned on how to make perfect idli & dosa batter using mixie in extreme cold weather.

  • If you're using mixie, then soaking time of rice and dal is very important. Longer hour soaking help to grind the batter easily without running the mixie for longer time. Longer running of mixie generates heat and it will affect the fermentation process. Also long hour of soaking helps to ferment the batter quickly.
  • For grinding the batter in mixie, you need cold water because mixie tends to get heated very quickly which affect the batter temperature, we don't want that to happen, so cold water helps to keep the batter in room temperature while grinding.
  • While grinding dal, don't add water all at once, otherwise the batter would be running instead of fluffy. Add water little by little to get that fluffy consistency.Once the dal batter is smooth, don't stop grinding immediately, add water little by little and grind it for couple more run. It gives you that fluffy batter. In tamil, we use to say "ponga ponga araikurathu". 
  • The rice batter shouldn't be super smooth like dal batter, it should have bits of rava like consistency. See the pictures in the step by step instructions to understand more.  

  • To ferment the batter, it should be kept at room temperature for 8 hrs/overnight. If you live in cold place like me, keep the batter in oven with lights on. What should i do if my oven has no light / it's broken ? It happened to me one time :-) . Heat the oven at 350F for 10 mins, switch off the oven and keep the batter, don't open the oven door in between.
  • Even if you follow all these steps and the batter doesn't turn out properly, don't lose hope, some times, the rice and dal quality affects the batter, so use good quality of rice and dal. If the tap water is hard and has high salt, don't use it, use filter water for grinding. Using hard water gives you that pale color in the idli instead of pure white.
  • If you're a beginner, give it a try on couple of times to get that perfect fluffy batter. Still for me, when i move to new place, it takes couple of times to get that perfect batter. Like i said earlier , it takes time to find right brand of rice and urad dal in new place, identity correct spot in your oven to place the batter, so it ferments perfectly without under/over done. Like i always says, if i can make it, you can also :-)
Now let's move on the recipe.

Idli and Dosa using mixie | Idli & Dosa Batter

Preparation Time : 20 hrs | Cooking Time : 15 minsServes : 6-8 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Basic, Dosa, Dosa Batter, Dosai, Home Made, How to make, Idli, Idly, Idly Batter, Idli and dosai are the integral part of tamilnadu breakfast menu and it's also one of the healthiest breakfast in the world. Whatever the world claims now as good for your health like probiotic rich, gluten free, vegan and steamed food, idli ticks every one of the checklist.
Idli Rice - 4 cups
Urad dal - 1 cup
Fenugreek Seed - 1 tsp
Salt - 2 tsp
Water - 2 & 1/2 - 3 cups

Previous night itself, measure and take the rice in a bowl, urad dal and fenugreek in a bowl, wash them thrice and add water to soak them. Keep it in the kitchen counter over night. Keep the water required for grinding in the refrigeratorNext morning, discard the soaked water and first add the urad dal and fenugreek seed in the mixie jar.Take the cold water from the refrigerator and add just enough to cover the dal and grind into smooth batter. In between once or twice, scrape the sides and add couple more tbsp of water and grind them into thick paste like as shown below. Transfer the batter into large vessel.In the same jar(no need to wash them) add half of the soaked rice and add water just enough to cover the rice and grind into fine but not so fine paste,that means if you take the batter in hands and rub it in between the fingers, there might be tiny bits like rava. That's the correct stage of rice batter. Pour the rice batter into the dal batter. Grind the remaining rice batter and add into the dal batter. Next add salt and mix the batter using your hands.Once all the rice batter and dal batter mixed together throughly, scrape the sides and cover it with lid, place it in the oven with light on for 6-8 hrs to ferment.After 8 hrs, see how much the batter have risen, mix it with laddle well.Take the needed batter into another bowl and keep the remaining in refrigerator for later use. Now for idli, you can use the batter straight away, pour the batter in idli mold. Place it on idli steamer and steam it for 8-10 mins.Once it's cooked, remove from the flame and let it rest for 2 mins. Then take it out from the mold with spoon and soft idlis are ready to serve. For the dosa, in the same batter, add little water and mix it well.It should be in easily pourable consistency. Pour the batter in the dosa batter and spread it evenly. Drizzle some oil on the edges and on the top, Crispy dosa is ready.Serve with sambar and/or chutney/s. We had with idli sambar, coconut chutney and coriander chutney.

  • Depends on the weather conditions, fermenting time varies.
  • If you're making idli after refrigerate the batter, make sure to bring the batter into room temperature, otherwise the idlis won't be soft.
  • Always take the needed batter in a separate bowl and keep the remaining in the refrigerator immediately.
  • For dosa, add more water to the required batter only, don't add water to the whole batter.
  • The batter stays well up to 7 days in refrigerator, I haven't tried storing the batter more than a week.
  • With the same batter, you can make paniyaram also. 

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