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You are here: Home / Breakfast / Black Urad Dal Idli & Dosa Recipe / How to Make Idli, Dosa Batter in Mixie

Black Urad Dal Idli & Dosa Recipe / How to Make Idli, Dosa Batter in Mixie

April 16, 2015 By Aarthi 12 Comments

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As a south indian Idli, Dosa are our staple. We eat them most of the day for breakfast or for dinner. Frankly they are our life saver. If we have a batch of idli dosa batter, then we can whip up breakfast or dinner in few minutes. Normally idli batters are made with whole white urad dal without skin. But few days back, when i wanted to make a batch a dosa batter, i found that i ran out of whole urad dal, all i had is the split black urad dal. I thought why not make batter using that because they are much more nutritious than normal ones. I changed the measurements a little and made the batter in a blender. The nextday when i made idli and dosa using that, i was surprised, it gave the most soft idli and crispy dosa ever.

Similar Recipes,
Idli Recipes
Dosa Recipes
Chutney Recipes
Sambar Recipes

Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 30 mins
Soaking Time : 4 hours
Fermenting Time : Overnight

Ingredients:
Rice – 2 cups ( I used idli rice)
Split Black Urad Dal – 3/4 cup
Fenugreek Seeds / Vendayam / Methi – 1/2 tsp
Salt – to taste
Water as needed
Method:
Wash and soak rice separately and dal with fenugreek separately for 3 to 4 hours.
Take rice in a blender and make it into a fine puree. Pour them into a container.
Take dal in the same blender and make it into a fine puree. Pour that into the same container.
Add in salt, mix well. Cover and let it ferment overnight.
Nextday mix well and make idlies or dosa.
Notes:
1)The batter should be foamy and frothy. If it is not frothy, then dont make idlies, make dosa. the frothyness will give you the soft idlies.
2)This batter can be stored in fridge for around 4 to 5 days.

3)For making dosa, add little water to the batter is it is too thick.



Products which i use:

Many of you have been asking me about the blender which i use, this is the one, it is PREETHI BLUE LEAF. I use that to grind my dosa batter, idli batter, vadai batter, masalas, juices and everything. It work like a charm. I strongly suggest this product.  You can buy here http://bit.ly/1PNAeJ2
This is the idli stand which i use. You can buy here http://bit.ly/1PRhCIi


Pictorial:

Take your washed rice in a bowl
Take your washed black urad dal in a bowl
add fenugreek seeds to the urad dal
soak both of them for 3 to 4 hours
take rice in a blender
make it into a fine puree
pour them into a bowl
take your dal in the same blender
make them into a fine puree as well
pour them into the rice batter
Add in salt
Mix well
Cover and let it ferment overnight or 8 to 10 hours
this is how it looks the next day
look how foamy it looks
this airyness will give you the soft idli, if your batter doesn’t
look like this, then dont make idlies, make dosa
pour it into your idli moulds
steam for 10 mins
dip a spoon in some water
carefully remove the idlies
look how spongy it looks
now lets make dosa, heat a tawa
spread dosa
drizzle oil around the sides
let it cook
now you see a little colour
flip the dosa and cook
serve
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Filed Under: Breakfast, Breakfast Ideas, Dosa, Idli, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    April 16, 2015 at 2:16 pm

    Hi,
    Nice to see this recipe with black urad dal. You can add 1table spoon sugar for making dosa batter

    Reply
  2. Anonymous

    April 16, 2015 at 6:56 pm

    Hi aarthi am your frequent follower. You got awesome collections. I have a doubt can I use this batter to make idli for my 9 month old son.

    TIA

    Reply
  3. Aarthi

    April 17, 2015 at 5:24 am

    @Anonymousyes u can give this idli to your baby

    Reply
  4. Anonymous

    August 22, 2015 at 8:33 am

    Hi Aarti,
    I followed your recipe; when I soaked the split black urad dal, the skin separates out; what do I do?

    Reply
  5. Aarthi

    August 25, 2015 at 9:57 am

    @Anonymousno issue just grind it with skin

    Reply
  6. Anonymous

    November 8, 2015 at 5:46 am

    Hi. Can I use whole black urad dal instead of broken one? Will ut taste the same?

    Reply
  7. Aarthi

    November 8, 2015 at 6:14 am

    @Anonymousyes u can use whole black dal

    Reply
  8. Anonymous

    August 21, 2016 at 6:16 pm

    Thank you so much for this recipe. I'm going to try it. At the end of this recipe, do you use yeast or any kind of baking soda to ferment? Or does the fenugreek seeds cause the fermentation? Please let me know. Thanks.

    Reply
  9. Alamelu Sundaram

    August 30, 2016 at 2:42 pm

    Can I use full black urad which I soaked last night ?

    Reply
  10. Boiling Pot

    November 21, 2016 at 5:01 pm

    It would be nice to receive answers to the last two questions here. Thanks.

    Reply
  11. Grenville Dcosta

    February 24, 2017 at 5:00 pm

    Thank you for a great recipe.

    Reply
  12. Apoorva Vaidyanath

    August 15, 2017 at 11:16 am

    Will try this soon. Superbly written.. even I use same blender. It is very good. For how much time should we keep the batter for fermentation? Last time wen I kept overnight it has a weird Snell so cudnt make idlis. Pls help. Thank u

    Reply

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