Idli Batter using India Gate Classic Basmati Rice & Split Urad Dal in Butterfly Mixer Grinder
How to make Idli Dosa Batter made with India Gate Classic Basmati Rice and split urad dal prepared using Butterfly Mixer Grinder.
Prep Time25 minutesmins
Soaking and Fermenting Time13 hourshrs
Total Time13 hourshrs25 minutesmins
Course: Breakfast
Cuisine: South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For preparing the batter
2cupsbasmati ricesoaked in 2½ cups of water
½cupsplit urad dal soaked in 1½ cups of water
¼cupthick pohaaka poha (beaten or flattened)
¼teaspoonfenugreek seeds
water as required
For making Idlis
cooking oilsesame oil, coconut oil etc. (to grease the moulds)
water as requiredas per your steamer
INSTRUCTIONS
Soak
Rinse rice gently two to three times in water and soak them in 2 to 2.5 cups of water along with the rice flakes (poha) for at least 5 to 6 hours.
In a different bowl, rinse the urad dal and soak in 1.5 cups of water along with the fenugreek seeds.
Keep both bowls covered.
Grind
Strain the soaked urad dal and reserve the water in the fridge or freezer for a few minutes to make it cold quicker.
Add the strained urad dal in the biggest jar and grind it to smooth, frothy and fluffy batter with up to ¼ to ½ cup of reserved water that is cold or just use very cold water.
Ensure you add cold water little by little just to aid the grinding.
The mixer grinder tends to get hot so use only very cold water or ice cubes to aid the grinding.
Transfer the batter into a large bowl deep enough to store the batter for fermentation as the batter will double in quantity.
In the same jar, add two to three fistfuls of the rice from the rice bowl. (Don't have to strain the soaked rice bowl)
I grind the rice in three batches in the largest jar. I have noticed using a bigger jar but little quantity makes the grinding faster and smoother.
Add the reserved cold urad soaked water or plain cold water little by little and grind the rice till smooth or till fine grainy consistency. You will not need more than a cup of water to grind all of the soaked rice in two to three batches.
Transfer the rice batter into the bowl containing the urad dal batter.
Add 1 to 2 teaspoons salt or as per taste.
Mix the batters very well using your right hand.
Cover the bowl lightly or use a cling wrap and make a few holes and allow the batter to ferment overnight for 8 to 10 hours.*(see notes)
Prepare Idlis
After 8 hours, check if the batter is fermented – you will know this when you see the batter has risen. Keep it for another couple of hours if it has just started to ferment. Don’t over-mix the fermented batter.
Add enough water into the steamer and let it boil.
Grease the idli moulds with oil.
Pour the batter into the moulds and steam on a medium flame for 10 minutes.
Remove the moulds from the steamer and keep it out for a couple of minutes before trying to un-mould the idlis.
Use a thin spoon or butter knife to remove the idlis from the mould and keep them in a hot pack.
Serve hot with my two coconut chutneys, sambar or with Idli podi.
Notes
*The timing will vary depending on the temperature and weather conditions of your city. In Saudi, during winter, fermentation takes more than 14 hours and in summers, it takes less than 10 hours. During winter I add a teaspoon of yeast after 8 hours and then use the batter in a couple of hours.Good to Know: Day 1 batter is best to make idlis. Day 2, make dosas. Day 3, make dosas or uthappams or paniyarams. If you want to make dosas on the first day itself, then dilute the batter by adding a little more water and use it. You can also add a little sugar to the batter that will give crispier and golden brown dosas.