Supersoft Idli and Crispy Dosas - How to grind using mixie / blender? | All in 1 batter

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

What if I tell you ,that you can enjoy the same soft idlis and crispy dosas at the comfort of your home ?? Would you believe me ? 

Yes, you need to believe me ,because I am going to share a fool proof All in 1 batter with you that too ground in a mixie /blender. You don't even need the traditional wet grinder which is normally used to grind Idli/Dosa Batter. 

As against the usual notion that idlis won't turn out soft when ground in blender ,this recipe will make spongy idlis , Crispy dosas and as a bonus you could make paniyarams or even uthappams .

Some small tips to keep in mind while grinding  and you will get a well fermented batter . We will soak the ingredients separately but grind it altogether.  

An absolute boon for working ladies because it reduces a lot of cleaning effort and also the time taken to grind the idli batter in a grinder . 

Few pointers to keep in mind.

** place the soaked udad dhall container inside the fridge for 2hrs while the rice soaks in normal room temperature.  Keeping the udad dhall in fridge will give a fluffy yield of the batter.

** idli rice, idli rava are easily available in Indian Stores (outside India) and at all grocery stores in India.

** 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. 

Proportion & Ingredients 

1.5 cups idli rice / idli rava ( cream of rice)

1.5 cups regular rice (I used sona masuri) 

1.2 cups of udad dhall / black gram dhall (deskinned) 

1 tsp methi /fenugreek seeds(optional)

Few ice cubes or chilled water.

Method

• Take the rice and lentils 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 3-5 hours in separate containers.
• Drain the soaked water and keep it aside . Add the rice and dhall to the mixie jar or blender ,add chilled water in small batches or 1 ice cube and grind into a  smooth batter  .
•  Do not add too much water and make it very runny . The batter has to be thick i.e. of dropping consistency .
• 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. Do not panic. 
• Keep the batter in an oven with the light turned on for quick fermentation. 
•  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.
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• If you are not comfortable to use your hands ,alternatively you may use a whisk to beat the batter till it feels light and fluffy . 

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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.