Multipurpose idli batter recipe / 1 batter 5 recipes
Multipurpose idli batter recipe / 1 batter 5 recipes
This is a Multipurpose idli batter with 1batter you can make 5 recipes. Make Soft idli, dosa,uthappam,paniyaram and make bonda or punugulu with left over idli batter.So, its an all in one batter recipe that too you need not soak the urad dhal separately. Soak both rice and dal together with fenugreek and you won’t believe your work becomes not only easy but you get desired results with no failure at all. Soak rice dal mixture at-least for 4 hours minimum and ferment overnight after grinding so that you get a fluffy wonderful batter. I used my wet grinder to make these Multipurpose idli batter recipe. It took me 25 minutes to grind the batter altogether. Grind it fine as I always do and like this way
so that you get smooth and cotton soft idli’s. I fermented it for 8 hours so that it ferments to its full volume. Use the same measuring cups when measuring both rice and dal. For years I’m only using 4:1 ratio for making idli’s and have never changed the ratio and it comes out perfect each time. Do make this idli batter and enjoy all the diverse recipes.
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INGREDIENTS:
Idli maavu batter/All in one batter
Idli rice – 4 cups (200 ml cup)
Whole urad dal/muzhu ulundhu – 1 cup
Fenugreek seeds/vendhyam – 11/2 tsp
Rock salt as needed
For Kuzhi paniyaram
Batter – 1 cup
Chopped onion – 1/4 cup
Minced ginger – 1/2 tsp
Chopped green chillies – 1(small)
A pinch of salt if needed
Some chopped curry leaves and coriander
For leftover idlimaavu bonda/punugulu
Batter – 1 cup
Chopped onion – 1/4 cup
Minced ginger – 1/2 tsp
Minced green chillies – 1/4 tsp
salt as needed
Rice flour – 3-4 tbsp, Some chopped curry leaves and coriander
METHOD:
For idli maavu batter:
1.Soak measured quantity of rice and dal together with fenugreek seeds after washing 2-3 times for 4-6 hours.
2.After soaking using the soaked water grind it smoothly.
3.Let it ferment overnight.
4.In the morning fluff up the batter and mix up nicely.
Making Idli:
5.In a idli steamer heat up water pour batter and steam idli’s for 10 minutes when done take out.
6.Scoop out idli’s serve hot with chutney or sambar.
Making dosa:
7.Take necessary quantity of batter dilute with water to bring to dosa batter spreadable consistency.
8.Heat a dosa pan spread thin dosas drizzle oil and when golden flip and when done take out and serve hot with any sambar or chutney.
Making Uthappam:
9.Take needed batter heat up dosa pan pour and make thick dosas by drizzling oil serve hot with any sambar or chutney.
Making paniyaram:
10.In a bowl take idli maavu add green chillies, ginger some curry leaves and chopped coriander and onion mix up nicely.
11.Now if you want add salt if needed.
12.Keep a paniyaram pan heat up with oil pout batter take out golden on both sides serve with any sambar or chutney.
For bonda or punugulu:
13.Take batter in a bowl add chopped onion,some minced ginger and green chillies ,salt, some coriander and curry leaves. Mix well by adding rice flour bring it to a consistency so that you can pinch off balls.
15.Now heat a kadai with oil pinch off balls fry till golden take out in a tissue serve hot with coconut chutney.
More recipes:
kanchipuram idlis / Kudalai idli(kancheepuram temple style)
soft mallige idli recipe /kottamuthu idli/kushboo idli
How to make soft idlis with idli rice/idli recipe/southIndian idli recipe
easy rava idli recipe / Instant suji idli
Multipurpose idli batter recipe / 1 batter 5 recipes
Ingredients
Idli maavu batter/All in one batter
- Idli rice - 4 cups (200 ml cup)
- Whole urad dal/muzhu ulundhu - 1 cup
- Fenugreek seeds/vendhyam - 11/2 tsp
- Rock salt as needed
For kuzhi paniyaram
- Batter - 1 cup
- Chopped onion - 1/4 cup
- Minced ginger - 1/2 tsp
- Chopped green chillies - 1(small)
- A pinch of salt if needed
- Some chopped curry leaves and coriander
For leftover idlimaavu bonda/punugulu
- Battter -1 cup
- Chopped onion - 1/4 cup
- Minced ginger - 1/2 tsp
- Minced green chillies - 1/4 tsp
- salt as needed
- Rice flour - 3-4 tbsp
- Some chopped curry leaves and coriander
Instructions
- For idli maavu batter:1.Soak measured quantity of rice and dal together with fenugreek seeds after washing 2-3 times for 4-6 hours.2.After soaking using the soaked water grind it smoothly.3.Let it ferment overnight.4.In the morning fluff up the batter and mix up nicely.Making Idli:1.In a idli steamer heat up water pour batter and steam idli’s for 10 minutes when done take out.2.Scoop out idli’s and serve hot with chutney or sambar.Making dosa:1.Take necessary quantity of batter dilute with water to bring to dosa batter spreadable consistency.2.Heat a dosa pan spread thin dosas drizzle oil and when golden flip when done take out serve hot with any sambar or chutney.Making Uthappam:1.Take batter heat up dosa pan pour and make thick dosas by drizzling oil 2.serve hot with any sambar or chutney.Making paniyaram:1.In a bowl take idli maavu add green chillies, ginger some curry leaves and chopped coriander and onion mix up nicely.2.Now if you want add salt if needed.3.Keep a paniyaram pan heat up with oil pout batter take out golden on both sides serve with any sambar or chutney.For bonda or punugulu:1.Take batter in a bowl add chopped onion,some minced ginger and green chillies ,salt, some coriander and curry leaves. Mix well by adding rice flour bring it to a consistency so that you can pinch off balls.2.Now heat a kadai with oil pinch off balls fry till golden take out in a tissue serve hot with coconut chutney.
Notes
- Don’t grind the batter coarsely but finely so that you get soft and fluffy idli’s.
- Soak rice at least for 4-6 hours.
- Ferment the batter to its full form so that you get a perfect batter.
- For making bonda the consistency should be correct to get a nice crispy bondas after frying.
- For making dosas the batter should be spreadable so you add little water to bring it the desired consistency.
- Select good quality rice and dal for good volume and result.
- Dosas comes out decently crispy with this batter.
- Always use hand to mix the batter for fermenting.
- I prefer to use rock salt than regular powdered salt.
- For years I’m only using 4:1 ratio for making idli’s and have never changed the ratio it comes out perfect each time.