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How to make soft Idli batter using mixie method

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 12 hours 15 mins
  • Yield: 40 idlies 1x


Soft Idli batter using Mixie. Idli batter ground in the mixie. Soft and fluffy idlies using mixie method. With tips for fermenting idli batter in cold weather.


  • 1 1/4 Cups Urad Dal
  • 4 Cups Idly Rice (1 liter)
  • 1 cup thick poha / avalakki
  • 1 tablespoon Fenugreek seeds (Vendhayam)
  • 2 tablespoon Salt


  1. Soak all the ingredients except salt in lots of water. Soak the ingredients separately.
  2. Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki . Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.
  3. Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. Remove the ground urad dal mixture and add it to the vessel.
  4. Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.
  5. Add in the salt and mix the batter well with hands. Let the batter sit in a warm place. Allow the batter to ferment for 8-10 hours. Once fermented, mix well and store it in the refrigerator.
  • Prep Time: 12 hours
  • Cook Time: 15 mins
  • Category: Main Dish
  • Cuisine: Tamilnadu