Idli Dosa Batter in a Mixie is a popular South Indian dish that is made by grinding soaked rice and lentils in a mixie or blender. The batter is used to make the traditional South Indian dishes of idlis and dosas. Idlis are steamed dumplings made from the batter, while dosas are thin, crispy pancakes made from the same batter. The batter is made by soaking parboiled rice and urad dal (split black lentils) separately in water, along with fenugreek seeds, then grinding them in a mixie or blender to a smooth consistency. The batter is then left to ferment for several hours, usually overnight, in a warm place. This fermentation process helps to increase the nutritional value of the batter and also helps to create a light and fluffy texture in the final dishes. The fermented batter can be used to make idlis or dosas, both of which are typically served with chutneys or sambar.
Here’s a recipe for a simple and delicious Idli Dosa Batter In A Mixie Recipe
Idli Dosa Batter In A Mixie Recipe Ingredients
- 1 cup parboiled rice
- 1 cup urad dal (split black lentils)
- 1 tsp fenugreek seeds
- Salt, to taste
Read also: Oats Chilla Recipe
Idli Dosa Batter In A Mixie Recipe Steps
- Soak the parboiled rice, urad dal, and fenugreek seeds separately in water for at least 4-5 hours.
- Drain the water from the urad dal and grind it in a mixie or blender until it becomes a smooth batter.
- Drain the water from the parboiled rice and grind it in a mixie or blender until it becomes a smooth batter.
- Mix the two batters together in a large mixing bowl and add salt to taste.
- Cover the bowl and let the batter ferment for at least 8-10 hours in a warm place.
- Once the batter has fermented, mix it well and use it to make idlis or dosas.
Note: You can also add a little water to the batter as you grind it in the mixie, if needed, to get the right consistency. It’s also important to let the batter ferment in a warm place,
Idli Dosa Batter In A Mixie Recipe Nutrition
Idli Dosa Batter in a Mixie is a nutritious and healthy dish, as it is made from a combination of rice and lentils which are both highly nutritious. Rice and lentils are both good sources of carbohydrates, protein, and essential vitamins. Additionally, the fermentation process increases the nutritional value of the batter by creating beneficial bacteria, which can help with digestion.
A typical serving of Idli Dosa Batter in a Mixie (1 idli or dosa) made with 1 cup of parboiled rice, 1 cup of urad dal, 1 tsp of fenugreek seeds, and salt to taste would be approximately: -Calories: about 100-150 calories -Protein: about 5-6 grams -Fat: about 1-2 grams -Carbohydrates: about 20-25 grams -Fiber: about 1-2 grams -Sodium: about 50-60 milligrams
However, please note that this nutritional information may vary depending on the recipe, the quality of the ingredients, and the method of preparation. It is always best to consult a specific recipe or a nutritionist for accurate nutritional information.
Conclusion
In conclusion, Idli Dosa Batter in a Mixie is a popular South Indian dish that is made by grinding soaked rice and lentils in a mixie or blender. The batter is used to make traditional South Indian dishes of idlis and dosas. Idlis are steamed dumplings made from the batter, while dosas are thin, crispy pancakes made from the same batter. The batter is made by soaking parboiled rice, urad dal, and fenugreek seeds separately in water, then grinding them in a mixie or blender to a smooth consistency. The batter is then left to ferment for several hours, usually overnight, in a warm place. A typical serving of Idli Dosa Batter in a Mixie (1 idli or dosa) contains around 100-150 calories, 5-6 grams of protein, 1-2 grams of fat, 20-25 grams of carbohydrates, 1-2 grams of fiber, and 50-60 milligrams of sodium. However, please note that this nutritional information may vary depending on the recipe, the quality of the ingredients, and the method of preparation. It is always best to consult a specific recipe or a nutritionist for accurate nutritional information.
Leave a Reply