In South Indian kitchens, fresh batter is made every week. Also, some people make small batches daily. The Usha’s TurboX mixer grinder works well in both situations as it blends things quickly. Whether you are whipping up idlis for your morning meal or vadas for a small family gathering, this appliance saves a lot of energy and time. This tool comes with a different variety of jars for both wet and dry grinding, and features a strong motor that helps to get smooth results every time. With the right soaking and blending steps, you can make fresh batter at home without much effort. Below are five types of batters you can easily prepare in this grinder.
Video Credits: Rajshri Food/ YouTube
Medu Vada Batter
Medu vada needs a thick and fluffy batter. First, soak urad dal for 4 to 5 hours. Drain the water and grind it with just a few spoons of fresh water. Use the wet jar of the TurboX mixer grinder. Run the machine in short bursts. Scrape the sides between runs. The batter should be light and smooth. If you hold a spoonful of batter, it should not fall off easily. This kind of batter gives you vadas that are soft inside and crispy outside. You can add salt, chopped curry leaves, or green chillies just before frying.
Image Credits: Wikimedia Commons
Idli-Dosa Batter
This batter is the most used in South Indian homes. Start by soaking urad dal and idli rice separately. Also, soak a little fenugreek (methi) seeds. Then, after 5–6 hours, grind the urad dal first. Use some water, and blend till it becomes fluffy. Then grind the rice and methi together until smooth. Mix both in a large bowl and leave the batter to ferment overnight. The next day, you can make soft idlis or thin dosas with this well-fermented mix. The TurboX grinder’s powerful motor makes the blending fast and helps get a better texture. You can store the leftover batter in the fridge for later use.
Pesarattu Batter
Pesarattu is a thin dosa made with green moong dal. To whip up first, wash and soak green moong with some rice for 4 to 5 hours. After soaking, blend it with ginger, green chilli, and cumin. The TurboX mixer can grind even the green skin of the dal very well. Make sure you add enough water to make a pourable batter.. You can use it right away, as no fermentation is needed for this batter. Pesarattu tastes best when cooked fresh and served hot. You can pair it with coconut chutney or allam (ginger) chutney. It’s a light and healthy dish, good for breakfast or a light dinner.
Image Credits: Wikimedia Commons
Adai Batter
Adai is a protein-rich, savoury pancake made with mixed lentils. To prepare this bater, take chana dal, toor dal, urad dal, and rice. Soak them together with red chillies and a bit of fennel seeds for at least 3–4 hours. Blend the mix coarsely in the TurboX grinder. The coarse texture gives adai its special bite. Add chopped onions, curry leaves, and a pinch of hing before making adai. This batter doesn’t need to ferment. You can make it straight after grinding. Adai goes well with butter or jaggery, or even just some pickle on the side.
Image Credits: Wikimedia Commons
Appam Batter
Appam has a soft middle and lacy sides. For this, soak raw rice for a few hours. Blend it with grated coconut, a bit of cooked rice, and water. Use the wet jar of the TurboX grinder and grind till smooth. The cooked rice helps with natural fermentation. Leave the batter to rise for 8 to 10 hours or overnight. The next morning, add salt and a pinch of sugar. Pour the batter into an appam pan and cook on medium heat. The result is soft, slightly sweet appams that go well with vegetable stew or sweetened coconut milk.