Dosa maavu in mixie

Heat a tawa sprinkle little water if the water evaporates immediately then the tawa is ready to make dosa. Then the fermented batter is spread like a crepe on a hot griddle or tawa.

In another bowl soak 1 cup urad dal for 4 hours.

Dosa maavu in mixie. Adai dosa is a famous South Indian recipe. Adai dosai is traditional recipe which is fully filled with nutritious and it is a healthy protein rich food. How to make idli dosa batter in a mixie.

Rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside. Rinse ½ cup urad dal and ¼ tsp methi seeds for a couple of. The procedure for making dosa batter in a dosa idli batter machine the wet grinder or mixie is to soak in water separately the urad dal and rice for at least 6 hours.

When soaking the urad dal since it absorbs quite a bit of water make sure the water level is over the urad dal and rice about half inch above. Idli dosa batter in mixie how to prepare idli dosa batter using mixie with step by step pictures and video. Perfect for soft idli and crispy dosa.

Cuisine Indian South Indian. Prep Time 15 minutes. Cook Time 30 minutes.

Soaking Fermentation 15 hours. Wash once soak the dal avalpoha methi seeds together in a bowl for 1-2 hours. Drain the soaked water completely and take the dal mixture in a mixie jar.

Add 12 cup of ice cold water and grind for 2 minutes. Again open the lid and add 14 cup of water grind for another minute. Mix the batter gently if required add very little water.

For dosa the batter should not be very thick just in medium free flowing consistency. Heat a tawa sprinkle little water if the water evaporates immediately then the tawa is ready to make dosa. Soak pohaaval for 1 hour before grinding.

Grind urad dal fenugreeks seeds in the mixie until smooth. Keep these things in mind when grinding the urad dal batter in mixie. Grind urad dal adding ice water little at a time with few seconds gap inbetween.

Dosa is made by soaking and blending black gram lentils urad dal and rice to a batter. Then the fermented batter is spread like a crepe on a hot griddle or tawa. Winter already arrived here and I decided not to miss this wonderful healthy food during the winters.

So here it is how to ferment sour Idli-Dosai batter during winter and how to grind the Idly batter using a mixie. How to make Idly batter Idly maavu using Mixie with step by step pictures Click each imagephoto to enlarge Step 1. Once the batter is fermented mix well and store in the refrigerator and use it within 3-4 days.

When ready for dosa heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the panCook the crepe for about half a minute on each side until the bottom is light brown. Use large jar to grind batter in jar add soaked dal and fenugreek seeds add 12 cup of water and grind in high speed for a minute add 14 - 12 cup of water again and grind until smooth.

If your mixer start making noise add more water. Urad dal batter will be soft fluffy and smooth if grind properly with enough water. Idli rice is a short-grained par-boiled rice variety used specifically for idlidosai maavu.

Maavu is the Tamil word for batter If you cant source idli rice then pick any other par-boiled variety. In Tamil we say puzhungal arisi. You can use that as well.

Soak all the ingredients except salt in lots of water. Soak the ingredients separately. Grind the soaked and drained fenugreek seeds along with the soaked pohaavalakki.

Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. This batter makes soft and spongy idlis and crispy dosa. The batter is made in a high speed blender like blendtec and fermented in the Instant Pot.

I have been meaning to share this post for so long like really long. How to make idli dosa batter in mixie with step by step photo. Firstly soak 3 cups idli rice and ½ tsp methi for 6 hours.

In another bowl soak 1 cup urad dal for 4 hours. Do not over soak urad dal as they loose up the fluffy texture. Drain the water and blend rice to smooth paste in batches.

RAGI DOSA AND RAGI IDLI STEP BY STEP INSTRUCTIONS. Lets First Prepare Ragi Paniyara Maavu Soak Ragi urad dal methi seeds 3 hrs and then grind it to a smooth paste in mixie with ⅓ cup of water adjust if it is very thick. Transfer the batter to a container and then add salt mix well with your clean hand.

Close it with a lid.