How to make soft idli using dosa rice | Soft idli recipe using ration akki | Soft idli using mixie
By Latha on November 17th, 2021
Soft idli recipe using dosa rice is explained with step by step pictures and a video. Learn how to make soft idli using dosa rice (ration or society akki) and in mixie. This idli batter can be used for idli or dosa. This soft idli batter is prepared using dosa rice, urad dal, fenugreek seeds and beaten rice. Serve these soft idlies with coconut chutney or sambar.
This idli recipe makes use of dosa rice or low quality raw rice. And if you are looking for soft idli recipe using idli rava or rice rava then click here.
In this idli recipe I have used rice and whole urad in 3:1 proportion. If you are using urad dal and the climate is cold you can increase urad dal quantity slightly. Otherwise I generally use 1 cup of urad dal for 4 cups of rice. But then, I use wet grinder for grinding. So if the climate is cold or if you are using mixer grinder for grinding then use 1 cup urad dal for 2 cups of rice. The beaten rice or avalakki quantity also varies depending on the climate and the type of grinder.
I have also posted idli recipe using idli rice on my website. You can follow this recipe if you have idli rice.
You can find many idli recipes on this website like soft idli recipe using idli rava, pumpkin sweet idli, apple sweet idli, menthe idli, millets or siridhanya idli and cucumber idli. Visit our breakfast recipes section, to explore tasty breakfast recipes.
I have made a video on this soft idli recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 20 idlis
Ingredients: (measuring cup used = 240ml)
- 1 cup dosa rice
- 1/3 cup whole urad (or urad dal)
- 1/2 tsp fenugreek seeds or menthe
- 1/2 cup thin avalakki or beaten rice or poha
- Salt as per your taste
Instructions for making soft idli using dosa rice:
- Take rice in a container and soak it for 3 - 4 hours.
- In another container, soak whole urad (or urad dal) and methi seeds for 3 - 4 hours. I have used whole urad here. If using urad dal, increase the quantity.
- In the third container, soak poha for 3 - 4 hours. I have used thin beaten rice which you can replace it with thick beaten rice.
- Once they are soaked, rinse and drain the water.
- Now to begin with grind the urad dal and fenugreek seeds using a mixie jar. Grind it until fine and fluffy by adding required water gradually.
- Once done, add in soaked poha or avalakki. Grind it again. If using thick poha, then grind it separately.
- Pour the batter into a big container.
- Next grind the soaked rice until semi-fine or slightly coarse batter. Add only minimum required water and make it slightly coarse.
- And transfer it into the same container.
- Mix it very well for 1 - 2 minutes using your hand. Please note, using hands and mixing it well is very important.
- The batter shall have thick pouring consistency.
- Close the lid and rest it for 8 - 10 hours for fermentation. If the climate is cold it may take upto 12 hours for proper fermentation. Make sure that the container is big enough to avoid the spilling of batter.
- Next day morning you can see the batter has raised. Add in salt.
- Give a quick mix. You can observe that the batter is more fluffy and thick after fermentation.
- Grease the idli plates with oil or ghee and drop the batter to the idli moulds.
- Steam it for 10 - 12 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis. Wait for 5 minutes then take out the idlis.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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