Idli Dosa batter using Blender or Mixer is an easy as well as quick method to make soft idlis and crispy dosas which does not have any difference in taste as well as quality of the idli dosa. The idli is soft and spongy with right texture the dosa is crispy if prepared into thin dosa and super soft and spongy if prepared in to uttappam or set dosa.

As the grinding process of Idli dosa batter in wet grinder is time consuming i donot prepare idli dosa or even Medhu vada batter in wet grinder. I use blender or mixer at the maximum to save time and the cleaning process is also comparatively so easy.

Idli Dosa batter using mixie

Preparation Time: 30 minutes+ Soaking time+ Fermenting time
Cooking Time: 5-10 minutes
Cuisine: Tamil
Makes- around 4 litres

Basic Idli Dosa Batter:
 Idli Rice (half parboiled)/ Raw Rice- 4 cups
Whole Urad dhal-1 cup
Fenugreek seeds/ methi- 1 teaspoon
Cooked Rice/Sadam(or)Poha/Aval/Flaked rice/Aval- 1/2 cup
Salt- to taste(1 teaspoon/litre approximately)
Water- as required
* You could use 2 cups of any Raw rice/ Idli rice and 2 cups of Boiled rice together for a cup of urad dhal.

For Dosa: Add just before making dosa.
Sugar- 1/2 teaspoon/litre batter approximately

  • Wash the rice and urad dhal well atleast five times or more till you get clear water.
  • Add fenugreek/methi seeds with rice or urad dal; Soak the rice in a deep bowl by covering with enough water for them to submerge.
  • Add the urad dhal in a separate bowl with more water to submerge as urad dhal takes more water and increases in volume while soaking.
  • Allow both to soak for 2 hours. Drain the water from urad dhal and rice. Soak the poha 5 minutes in water and drain the water and add with rice or urad dhal(if you are using cooked rice add directly before grinding); set aside.
  • In a blender jar/mixie jar grind the rice first for a minutes to break the grains and then add water occasionally little by little to get a coarsely ground paste. You could use ice water or fresh water for grinding. When you touch the rice with hand you should feel the grainy texture like rice rava found in the batter for the right consistency.
  • Transfer the batter into the deep mixing bowl and set aside.
  • Now add the soaked urad dhal into the blender jar and make a very smooth fluffy paste by adding water in between.
  • Transfer the urad paste over the rice paste.
  • Now clean the blender jar with a cup of water and reserve the water.
  • Now add some salt to taste and mix both the paste well with hand in circular motion either clockwise or anti clockwise to incorporate air into the batter. Add the reserved water and mix well to make thick batter. Batter should not be too thick as it takes more time to ferment.
  • I have divided the batter into two bowls and allowed to ferment.
  • Keep the batter closed with a loose lid and ferment for overnight or around 10 hours. It may take longer to ferment than the batter prepared using wet grinder. Fermenting time varies with climatic conditions summer it takes less time to ferment and winter takes more time to ferment. 
  • The size of the vessel is more important it should have some extra space to accommodate while the batter rises and some space to avoid spillage while mixing.
  • Once the batter increase in volume showing risen top forms a puffed up appearance indicates the batter is ready.
  • Using a ladle beat the dosa batter well to make uniformly mixed batter. Once you mix the batter the consistency should be really fluffy; set aside.
  • To store the batter keep it inside the fridge with a tight lid and store for a week.
  • Refer here for the tips to make soft Idlis and Crispy Dosas.
  • Note: If you use this batter for only making dosas 1/4 cup of cooked rice or poha is enough for this proportion.
  • You could use ice water for grinding to neutralize the heat generated during the grinding process to avoid damage to your blender. But most of the times i use normal water as i am lazy.
  • I used to avoid salt while mixing if I decide to store the batter for a week long without change in taste (sourness) in the batter. It takes extra 1 hour for fermenting. When i need i used to remove the required quantity and add salt to make idli/ dosa.
  • Refer Idli dosa batter recipe in wet grinder for more tips to make the idli dosa.
Idli Dosa Batter Using Blender or Mixer