Dhokla, Khaman, Idli, Dosa, Handvo, Kapuriya, Uttapam are always on my menu planner as a favorite morning breakfast, light lunch, school lunch box or after school snack. But going through the process of soaking rice, dal and then fermenting it sounds like too much work to me. No doubt that is the most authentic way of preparing yummy delights, but this shortcut is equally tasty and gives awesome results. I always have homemade instant mixes ready in my pantry and whenever in mood to have any of those delights; I just whisk up the batter and enjoy yummy treats. For the best result, I prefer to soak ground mixes for about at least 3-4 hours but you can make instant using ENO Fruit salt as well. I usually soak overnight if I plan ahead, mostly when I know that my next morning is super busy!! Even when I prepare instant, I soak my mixes at least 15 minutes, then add ENO Fruit salt right before steaming, baking.
Now, back in India, my mom always make our own mixes in big mill. When I came to the US, I had so much trouble finding something in budget to buy my own mill. I was introduced to the coffee grinder burr mill by Cuisinart from our family friend and ever since then I have been enjoying all my traditional food. Very special thanks to KalpnaMasi. She specially took me to the Costco wholesale and I bought my Coffee grinder for about $26 on sale in 2007. Prices my have gone higher now but I personally feel that its worth investing if you are like me who loves steamed food.
In order to make all these flour mixes in bulk, I use organic Rice and Lentils so that I can skip washing them but if you suspect, then I recommend to wash Rice Lentils, dry them and then grind.
- Rice 1 Cup (16 tbs)
- Bengal gram 1/4 Cup (Chana dal)
- Black gram 1 Tablespoon (Urad dal)
- Rice 1 Cup (16 tbs) (Par boiled rice can be used)
- Black gram 1/2 Cup (8 tbs) (Split Skinless urad dal)
- Bengal gram 1 Cup (16 tbs) (Chana dal)
- Black gram 1/2 Tablespoon (Urad Dal)
- Rice 1 Tablespoon (Optional)
- Rice 1/4 cup
- Tuvar dal 1/4 Cup (4 tbs) (Split pigeon peas)
- Black gram dal 2 Tablespoon (Urad dal)
- Split green gram 2 Tablespoon (Moong dal)
- Bengal gram dal 2 Tablespoon (Chana dal)
- 3 cups Rice
- 1 cup Urad Dal (Black Gram - split, skinless)
- 1/4 cup Chana Dal (Bengal Gram)
- 1 tsp Fenugreek Seeds (Methi)
- GETTING READY
- 1. In a bowl, mix ingredients together for Dhokla.
- 2. Powder them using a mill or coffee bean grinder and store in a air tight container for upto 6 months.
- Follow the same method to prepare rest of the mixes. Its that easy!
If desired, ingredients can be dry roasted before grinding but I prepare these mixes in bulk and usually don't have time to roast. So I just go ahead and grind. I don't see any problem while preparing recipes even or in taste.
Click on the image to learn more about automatic Burr Mill