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How to make soft and tasty idlis and dosas
Published On: 25 Mar 2007
English: Parboiled rice
tamil: Puzhungal Arisi
telugu: uppudu biyyam
hindi: usna chawal
for more details, click the name of the ingredient
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
Bengali: Laban / Noone
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Soak rice(both the rice) and black gram separately for 2 hours.
Grind the soaked rice along with ginger into a smooth thick paste.
After that, grind the urid dal until the dough is smooth and fluffy.
Mix it well with rice paste by adding salt.
Keep it for 12 hours for fermentation.
Mix it again and make soft and tasty idlis and dosas.
:- Serve hot with coconut chutney or sambar.
before making idlis just chill the batter and grease the idli thattu with butter instead of ghee or oil.it will come out very well
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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