{"id":4648,"date":"2013-03-18T08:48:00","date_gmt":"2013-03-18T08:48:00","guid":{"rendered":""},"modified":"2025-03-06T12:32:23","modified_gmt":"2025-03-06T12:32:23","slug":"idli-dosa-batter-using-mixie-breakfast","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/idli-dosa-batter-using-mixie-breakfast\/","title":{"rendered":"Idli Dosa Batter Using Mixie | Breakfast Recipes"},"content":{"rendered":"
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\n\"Idli<\/div>\n

After 3 successful attempts, I am posting this recipe for idli batter using mixie. Most of us use grinder for making soft idli , crispy dosa batter<\/span><\/strong><\/a>. It yields more quantity, good texture and softness. But there are situations we may need to use mixie. Whenever I want to grind the idli batter in small quantity ( for two days use ) I use my Preethi Indian mixer. The problem in using mixie is we need to add more dal to get soft idli . But for grinder we use 6:1 ratio, sometimes 8:1 too. I wanted to make soft idlies with less dal . So I used aval \/poha to replace dal and tried it. It does the magic here. One more issue with mixie is , the jar gets heated up very soon. So I used ice cold water for grinding the batter. This post may be boring to the experts, but for beginners and for people in abroad who don\u2019t own a grinder, this post would be useful. Experts, do leave your suggestions and tips. <\/p>\n<\/div>\n

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Basically idli batter proportion is 4:1 of rice & urad dal. If you have good quality urad dal , you can use 5:1. I used the same proportion of ingredients mentioned below, otherwise make it 4:1 of rice and dal and try for the first time. Based on the result , change the quantity. Please go through the \u201cNotes\u201d section for variations & tips for fermentation. For people who live in cold countries I have made a separate post for fermentation of idli batter with stepwise pictures. Please check this link<\/span><\/a><\/strong>. Lets see how to make soft idli & crispy dosa batter at home using mixie !<\/p>\n
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