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.
Servings: 24 medium idlis
Calories: 357kcal
Ingredients
For preparing the batter
- 2 cups basmati rice soaked in 2½ cups of water
- ½ cup split urad dal soaked in 1½ cups of water
- ¼ cup thick poha aka poha (beaten or flattened)
- ¼ teaspoon fenugreek seeds
- water as required
For making Idlis
- cooking oil sesame oil, coconut oil etc. (to grease the moulds)
- water as required as per your steamer
Instructions
Soak
- Rinse rice gently two to three times in water and soak it 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 it 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 more quickly.
- Add the strained urad dal to the biggest jar and grind it to a 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 rice from the rice bowl. (Don't have to strain the soaked rice)
- I grind the rice in three batches in the largest jar. I have noticed that using a bigger jar but a smaller 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 to a 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 of salt or to taste.
- Mix the batters very well using your right hand.
- Cover the bowl lightly or use cling wrap, 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 to 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 unmould 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.
Nutrition
Calories: 357kcal | Carbohydrates: 77g | Protein: 11g | Fat: 1g
