Idli dosa Batter using Blender| Mixie

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.

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

INGREDIENTS:
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

PROCEDURE:

• 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.

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Podi Dosa Recipe

Chana Idli podi Dosa, Curry-leaves podi Dosa, Ellu podi Dosa, Flaxseeds podi Dosa, Kollu podi Dosa : Chutney powder dosa or Podi dosa is an absolute delight and an simple spicy dosa prepared with any idli podi of your choice. I have made this dish with 5 types of podi using the basic Chana Idli podi, Curry leaves powder, Ellu podi, Flaxseeds podi and the Kollu podi. You could make using any desired podi of your choice. You could add some onion or vegetable or even make egg dosa and sprinkle these podis of choice on top. I have shared many Dosa Recipes in blog. Do check my basic Idli Dosa batter recipe.

Dosa with different fillings such as Mysore Masala Dosa, Masala Dosa, Beetroot Masala Dosa, Broccoli Masala Dosa, Pav Bhaji Dosa, Paneer Masala Dosa, Mushroom Masala Dosa, Chicken Masala Dosa, Nutella Banana Dosa, Palak Paneer Dosa, Choco-Nut Dosa, Spring Roll Dosa and Vegetable Egg Dosa are shared in the preceding links.

The plain dosa recipes are as follows Curry leaves Dosa, Spinach Dosa, Beetroot dosa, Pumpkin Dosa, Tomato Dosa,Cucumber dosa, Onion rava dosa, Neer Dosa, Soyabean dosa, and Tricolour dosa.

Uttappam varieties includes Uttappam platter, Dosa Pizza..etc

INGREDIENTS:
Dosa Batter- 1 big ladle/ dosa
Oil- 1/2 teaspoon/dosa
Podi of Choice- Chana Idli podi, Curry leaves powder, Ellu podi, Flaxseeds podi, Kollu podi..etc- 1 tablespoon/dosa

PROCEDURE:

• Heat the dosa tawa and grease the pan with little oil and spread the dosa in concentric circles. You could make uttapam and follow the same procedure.

• Spread the podi of choice evenly over the dosa using hand. You could add some chopped onion  or veggies of your choice or even egg and sprinkle the podi on top of it.

• Drizzle little oil and allow to cook till the dosa becomes crisp and golden.

• This dosa does not require any side dish ,but you could serve with chutney or sambar of your choice.

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Idli Dosa Batter Recipe-Tips and Tricks

Making soft Idlis and crispy Dosa is essential for any South Indian woman as it is a breakfast/dinner found in almost at all homes at least twice or thrice a week. Idlis are known to be an healthy food as it is a steamed food. Idlis & dosas are a comfort food for every South Indian.

There is no big secret behind the preparation of this batter, just some care should be taken in a prim manner to get a nice batter. This proportion I am using around 6 years old post marriage. Here i will give some tips to make this batter to make a fool proof batter.

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

INGREDIENTS:
Basic Idli Dosa Batter:
 Idli Rice (half parboiled)/ Raw Rice- 4 cups
Whole Urad dhal-1 cup
Fenugreek seeds/ methi- 1teaspoon
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

PROCEDURE:

• 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; set aside.

• In a wet grinder grind the rice first for 5 minutes and then add water occasionally little by little to get a coarsely ground paste. You could use the soaked 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 grinder and make a very smooth fluffy paste by adding water in between.
• Transfer the urad paste over the rice paste.
• Now clean the wet grinder 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.

• Keep the batter closed with a loose lid and ferment for overnight or around 8-10 hours. 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.

Idli:

• Take the batter and dilute with little bit of water if the batter is too thick. The consistency of the batter should not be watery. 
• Heat water in  idli steamer till rolling hot. 
• While it is boiling, dip your fingers in oil and grease the idli plates.
• Fill the plates with idli batter and arrange the plates on stand and transfer it on the steamer and close with a lid and steam for 5-10 minutes on medium high flame.
• Check if done by inserting a skewer or knife at the centre. It should come clear.
• If you feel the stickiness close with the lid and steam it for further 2 minutes.
• Once it is done remove the plates and allow to cool for 5- 10 minutes.
• You could sprinkle little water on top of the idlis as it makes the idlis easily come off from the idli plates.
• Remove the idlis using a spoon and keep inside a hot box.
• Serve with Chutney/ Sambar/ Podi.

Dosa:

• Add half a teaspoon of sugar for approximately a litre of batter; add little water to dilute the batter and mix well before you make dosas as you require little loose batter for making dosas. The consistency of the batter should be bit runny than the idli batter.
• Sugar makes your dosa to get a deep golden colour.
• Grease the dosa tawa initially with oil and allow to heat well before make dosas.
• Now start preparing dosas by adding big ladle full of batter over the hot tawa and spread with the backside of the ladle into concentric circles.
• Drizzle little oil on top and cook the dosas till crispy.
• If you make thick dosa flip the dosa and cook the other side too.
• Check this link for the different Dosa Varieties which could be made with this batter.

Tips:

• I used to make idlis for 3 days after grinding the batter and dosa from the very first day to 7 days. I do not store the batter more than that given period of time.
• You could grind and store the idli dosa batter in fridge if you do not have enough time to ferment. When you get time give extra time for thawing and allow to ferment the batter.
• You could divide the batter into two lots and ferment once the first lot finishes. One of my friend does like this.
• 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.
• People even say that you could freeze the batter immediately after fermenting the batter and thaw properly and use it upto a month. But i have not tried as i am not that lazy. ;-)
• Always bring the batter to room  temperature before making Idli dosa.
• You could use a blender jar to make this batter but the batter the tends to get to heated up while grinding so grind little quantity at a time and pour some ice water if possible to balance the generated heat. Will post how to make idli dosa batter perfect in blender jar as a separate post.
• In cold counties like the US or the UK, it should take more than 12-16 hours to ferment. So if you are caught up anywhere there, try keeping it in a conventional oven or any warm place.
• Heat of the pan is very important to make crispy dosas. If the pan over heated reduce the flame and then start making dosas. I used to reduce the flame totally once i remove the dosa from pan till i spread the next dosa. Only for cooking i used to keep the flame to medium.
• If the dosa sticks to the pan use cut onion and rub the pan to prevent sticking.

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Uttapam Platter| Mini Uttapam| Vegetable Uttapam

Uttapam| Uthappam| Oothappam| Uthappa is  a thick pan cake made with thick dosa batter. Unlike the normal crispy thin dosa this is spongy and soft. This is a famous traditional South Indian breakfast or dinner. Mostly ordered item in vegetarian restaurants.

There are many variations in Uttapam depends on the base and the toppings. Here i have shared the normal traditional uttapam with various vegetable toppings. I have already shared Pizza dosa, a variant of Uttapam with added cheese and veggies. You could add the topping for the utappam of your choice of vegetables.

INGREDIENTS:
For Uttapam: 
Thick Dosa batter- 1 ladle/ dosa
Oil- 1/2 teaspoon/dosa

For the topping:
Onion, chopped- Onion Uttapam
Tomato, chopped- Tomato Uttapam
Carrots, grated- Carrot Uttapam
Sweetcorn, fresh/ frozen- Sweetcorn Uttapam
Onion, tomato, carrot, coriander leaves- Mixed veg Uttapam

PROCEDURE:

• Heat the dosa pan, once it becomes smoking hot slightly grease the pan and add a ladle full batter and make the dosa like uttappam. Just spread the dosa at the centre to spread the batter evenly if needed. Donot make concentric circles.

• Drizzle half a teaspoon of oil at the top and sides. Now the dosa starts to form holes on top.
• Add the sliced veggies or topping of your choice. If you like the dosa to be spicy add some cut green chillies.

• Once the base of the dosa becomes golden flip the dosa carefully and cook the otherside of the dosa for a minute or two.
• Serve hot with any type of Sambar or Chutney of your choice.

 

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Pizza Dosa | Tricolor Pizza Dosa

Pizza Dosa| Dosa Pizza is nothing but uttappam topped with sauce, veggies or non vegetarian ingredients with some cheese topping. It is an easy to prepare twist to the Italian pizza. Instead of bread base dosa batter is used. Quick breakfast or snack for the school going kids.

I have made the first tricolour pizza for the Independence day to match the flag theme. Other pizzas i made it on the next day with sausage and mushroom and sweetcorn filling. You could add the veggies of your choice to make your pizza more colourful, tasty and attractive. I remember the movie 'Kakka Muttai', in that the granny make pizza with dosa batter for the kids who cant afford a pizza. Creative granny!

INGREDIENTS:
For dosa: 
Thick Dosa batter- 2 big ladle/ dosa
Oil- 1 teaspoon/dosa

For the topping:
Pizza sauce/ tomato sauce- 2 tablespoon/dosa
Oregano, to sprinkle- optional(avoid if you pizza sauce contains oregano)
Chilli flakes, to sprinkle- optional(Add if you use tomato sauce)
Mozzarella cheese, grated- 2 handful

Vegetable topping(Tricolour pizza):

Tomato, thinly sliced- 1
Capsicum/bell pepper, green, thinly sliced- 1
Black olives- to sprinkle

Garden pizza:
Tomato slices- 4-5
Capsicum slices- 3
Sweetcorn- 2 tablespoons
Olives-10
Jalapeno- 5

For sausage/pepperoni pizza:
Chicken sausage- 4 nos
Olives- 5
Jalapeno- 5

PROCEDURE:

• Heat the dosa pan, once it becomes smoking hot slightly grease the pan and add two big ladle full batter and make the dosa like uttappam. Just spread the dosa at the centre to spread the batter evenly. Donot make concentric circles.
• Drizzle half a teaspoon of oil at the top and sides. Now the dosa starts to form holes on top.
• At that time add the pizza sauce or tomato ketchup by drizzling over it randomly. We can not spread the sauce like pizza as the top has not cooked well.

• Add the sliced veggies or topping of your choice and sprinkle the grated mozzarella cheese and sprinkle the oregano and chilli flakes if you wish.
• Cover with a lid and allow to cook on low flame till the cheese starts to melt.

• Remove from pan and cut the dosa pizza and serve hot.
• Note: You could transfer the dosa if you have microwave and cook for one minute to easily melt the cheese and cook the veggies.
• Donot keep the veggies or cheese before the dosa form holes init. The top of the dosa batter mix with vegetables and will not cook at the middle.

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Chilli Garlic Dosa

I have shared chilli garlic chutney recipe ealier in my blog. It is basically a spicy chutney with a garlic flavour. It goes well with Idli, Dosa, Kuzhipaniyaram..etc. I have used this chutney as a spread to make this yummy dosa. The dosa tastes really good it is spicy and also a flavourful crispy dosa.
You could check my other dosa with different fillings such as Mysore Masala Dosa, Masala Dosa, Beetroot Masala Dosa, Broccoli Masala Dosa, Pav Bhaji Dosa, Paneer Masala Dosa, Mushroom Masala Dosa, Chicken Masala Dosa, Nutella Banana Dosa, Palak Paneer Dosa, Choco-Nut Dosa and Spring Roll Dosa and Vegetable Egg Dosa.

The plain dosa recipes Curry leaves Dosa, Spinach Dosa, Beetroot dosa, Pumpkin Dosa, Tomato Dosa, Cucumber dosa, Onion rava dosa, Neer Dosa, Soyabean dosa, and Tricolour dosa.

Preparation tim: 10 minutes
Cooking Time: 15-20 minutes
Cuisine: South Indian

INGREDIENTS:
To make Dosa:
Dosa batter- 1 big ladle
Oil- 1/2 teaspoon/dosa
Chilli Garlic chutney- refer this link for the recipe

PROCEDURE:

• Heat the dosa pan and slightly grease the pan. Pour a big ladle full of batter and spread as thin concentric circles.
• Drizzle half a teaspoon of oil and allow to cook.
• Once the top of the dosa get cooked spread the chilli garlic chutney on top of dosa using backside of the spoon.

• Allow to cook for further fifteen to thirty seconds till the dosa gets crispy and golden colour at the bottom.
• Roll the dosa as you desired like a roll or triangle and serve with chutney or sambar.
• But this dosa doesnot require any dip as it has a spicy chutney spread-ed on inside.

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Spring Roll Dosa

Spring Roll Dosa| Dosa Spring Roll| Spring Dosa is a tasty dosa with vegetable filling with Indo Chinese flavours. It tases yummy with the spicy Schezwan sauce sauce with the vegetable filling covered with a crispy dosa made as a roll. Kids love to eat this dosa rolls as it looks appetizing. 

You could make this dosa rolls for kids lunch or tiffin box too.

You could add the vegetable of your choice in this yummy dosa. I used to make with beansprouts, broccoli sometimes with some cooked noodles..etc. Non vegetarians add some cooked shredded chicken with the vegetables while making the filling. You could make variant fillings using this recipe as a base.

Preparation Time: 10 minutes

Cooking time: 30 minutes

Cuisine: Indo Chinese

Makes: 4-5 whole dosas rolls

INGREDIENTS:

To make dosa:

Dosa batter- 1 big ladle/ dosa

Oil- 1/2 teaspoon/ dosa

For the Spring roll filling:

Schezwan sauce, to spread on top dosa- Click this link to get the recipe.

Vegetable spring roll - Click this link to get the recipe. You could add cooked shredded chicken if you wish to prepare non vegetarian version.

PROCEDURE:

• Heat the dosa tawa and grease the tawa with little oil first time then add add a ladle full of batter and spread to make concentric circles.
• Drizzle with half a teaspoon of oil and allow to cook till the top of the dosa cooks well.

• Now add the schezwan sauce and spread well on top of the dosa.

• Now keep the spring roll filling and roll the dosa like a spring roll and cut them in a slanting manner.

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Choco-Nut Dosa

Choco-nut Dosa is crispy dosa  filled with Chocolate and nuts combination. I have shared many dosa varieties in my blog. I have earlier shared Nutella and banana dosa which is similar to this dosa. But varies in texture and also taste. This is crunchy and slightly gooey insdide with a crispy dosa, the nutella with banana one is totally gooey inside with a crispy outside. Both are kids friendly recipe and this one is healthier than nutella one as it has dark chocolate and nuts in it. You could serve this as a snack or dessert for kids. Even adults love this combo.

INGREDIENTS:
Dosa batter- 1 big ladle/dosa
Oil- 1/2 teaspoon/dosa
Chocolate pieces/ Chocolate chips(Dark/ milk)-2-3 tablespoons/dosa
Nuts, chopped/crushed(single/ assorted)- 2 tablespoons/dosa

PROCEDURE:

• Grease the dosa tawa and add a ladle full of dosa batter and spread to make concentric circles.
• Drizzle little oil over the dosa and cook till crispy.
• Keep the chocolate grated (you could use carrot grator)or small pieces of chocolate over the dosa and spread with the backside of the spoon.(I used milk chocolate chips initially once it melted spread on the dosa and sprinkled with grated dark chocolate)

• Sprinkle some nuts of choice. You could add some dry fruits like raisins too if you like.
• Roll the dosa tightly and cut them in a slanting manner.

• Serve with Chocolate sauce and some chocolate sprinkles if you like it more chocolaty.
• Note: Do not over cook after adding chocolate in dosa. The chocolate might dry and burn.

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