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Soft idlis and crisp dosa batter
Published On: 05 Jan 2007
Bengali: Laban / Noone
for more details, click the name of the ingredient
Soak idli rice overnight in water.
Soak whole black gram with fenugreek too overnight.
When u grind, grind black gram with fenugreek first.
Once that is ground fine, add your idly rice and cooked rice(preferably leftover rice) and grind everything into a batter.
Keep Idly-Dosa Batter overnight in a warm place to ferment.
Add salt before making idlis or dosas.
:- Make idlis in the first two days of grinding a batter and dilute the batter a bit when u make dosas. :- For idlis, batter should be thicker than ketchup consistency wise.
It came out very well. Thanks.
Tried this...had best result....works even in germany...you just have to be a bit tricky to ferment the batter in the cold climate of Germany...just preheat the oven to 50 degrees...switch it off....store the batter in it over night.
Its not good to soak the rice and Urad dhal for 8 hrs,just 3 hrs for rice and 1 hr for dhal is enough
it wud be better if u mention the amout of cooked rice in cup measurements,how can we know the size of your soup bowl!!
By the way, I do not see any comments at all,who rated this recipe?
Great! Thanks for the recipe!
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