Idli is a traditional breakfast/dinner in almost all South Indian households. Today we are going to see how to prepare soft Idli batter using mixie. We South Indians usually grind batter using the grinder. Apart from South Indians no one use grinder. So thought of sharing this simple and easy idli batter using Mixie.
Usually, in the grinder, we use to make a large quantity of batter. At times when we want to make a small quantity of batter, this mixie comes handy. I have already posted how to make soft Idli using a grinder. Proportion and the ingredients used for both are different. Also, when we grind in grinder we use normal water to grind. Here in a mixie, we need to use ice cold water as mixie turns hot easily. If you follow the ingredients and steps as specified here you will sure get the soft and spongy idly as you see in the picture. Now let us see how to prepare this recipe.
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| Servings | Prep Time |
| 20 Idlies approx | 2 hours including soaking time |
| Cook Time |
| 20 minutes |
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How to make soft and spongy Idli batter using mixie.
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- 2 Cups Par boiled rice/Pulungal arisi Idli rice
- 1/2 tsp Fenugreek seed/vendayam
- 1/2 Cup Poha/Puffed Rice
- 1/2 Cup Urad Dal/Uluttam Paruppu whole white
- salt to taste
- Wash and soak rice and fenugreek seeds together in a vessel for 2 hrs. Soak urad dal separately in another bowl for 2 hrs. Also, soak poha separately in another bowl for 1 hr.
- Once soaked. drain water completely. In a mixer add soaked rice, fenugreek, poha and grind to a smooth batter by adding ice water little by little. Transfer rice batter to a bowl.
- Now grind urad dal using ice water little by little. Do not pour all water at the same time. Also, run the mixie in short intervals until urad dal is ground to a smooth batter and puffed up. Now transfer this batter to the rice batter bowl. Add salt and mix it thoroughly.
- Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the picture. Now mix the fermented batter thoroughly. You can adjust batter by adding water if it is thicker in consistency.
- Use an idli container or steamer or cooker. Add 1 inch of water and bring it to boil. Grease idli plate with oil and pour the batter. When the water bubbles place the idli plate inside the steamer and steam it for 8-10 minutes. Once done, remove the idli plates and let it cool for 2-3 minutes. Then sprinkle little water, use a spoon and remove the idlis from the mold and serve hot.
- Use parboiled rice or idli rice to make idli.
- Use good quality urad dal.
- Instead of poha, you can also replace it with cooked rice. (Both helps in getting the soft spongy idly)
- Fermentation is important to get soft spongy idli.
- As we are grinding in a mixie, it very often gets heated. So add ice cold water to grind the batter.
- You can use this same batter to make dosa, uthappam or paniyaram too.
Soft and spongy Idli is ready to relish. Using the same batter you can make dosa, uthappam or paniyaram too.
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