The basic dosa batter is a combination of udid dal and rice in 1:3 proportion.
Wash and soak udid dal and rice in separate containers for 6-8 hours. Use enough water for soaking so as to submerge the contents.
Soaking 1 tsp of fenugreek seeds/methi with above ingredients enhances the taste and helps in fermentation as well.
Adding a fistful of soaked toordal to above ingredients make dosas crispy.
Grind the soaked dal and rice in a grinder in a fine paste. Mix the pastes in a container and keep covered for half an hour. Add salt to taste and make dosas on a non-stick griddle or b
For making idlis same ingredients but are taken in 1:2 proportion. Soak for 6-8 hours and grind in a grinder finely. Mix the pastes in a large container ( as the volume increases after fermentation) well and cover tightly with lid. Keep in a warm place for 8-10 hours. Add salt to taste. Place a spoonful of mixture in each portion of idli stand and steam the idlis.
Wash and soak udid dal and rice in separate containers for 6-8 hours. Use enough water for soaking so as to submerge the contents.
Soaking 1 tsp of fenugreek seeds/methi with above ingredients enhances the taste and helps in fermentation as well.
Adding a fistful of soaked toordal to above ingredients make dosas crispy.
Grind the soaked dal and rice in a grinder in a fine paste. Mix the pastes in a container and keep covered for half an hour. Add salt to taste and make dosas on a non-stick griddle or b
For making idlis same ingredients but are taken in 1:2 proportion. Soak for 6-8 hours and grind in a grinder finely. Mix the pastes in a large container ( as the volume increases after fermentation) well and cover tightly with lid. Keep in a warm place for 8-10 hours. Add salt to taste. Place a spoonful of mixture in each portion of idli stand and steam the idlis.
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