Dosa Recipe How To Make Idli Dosa Batter

Idli Dosa Batter For soft idlis and crispy dosas! My …

WEBMar 10, 2021 · Add ¾ teaspoon salt to the idli batter and mix well. Add 1 teaspoon salt and sugar to the dosa batter and mix well. To make idlis, …

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1. Bowl 1: Wash and soak idli rice, urad dal, poha and methi seeds in a large bowl. Ensure there is at least 1 inch extra water above the rice and dal mix.
2. Once the grains have soaked for about 8 hours, drain the excess water from both the bowls and keep aside.
3. Add ¾ teaspoon salt to the idli batter and mix well.

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Perfect Idli Dosa Batter Piping Pot Curry

WEBDec 12, 2020 · Transfer the batter in the instant pot steel insert (or another large bowl if not using instant pot). Transfer the soaked idli rice to the …

1. Rinse urad dal with water until the water runs clear. Then soak it in a bowl with enough water. Add methi seeds to the soaked dal.
2. Drain the water from the dal and rice.
3. Place the steel insert in the instant pot and cover with a glass lid (do not use the instant pot lid, as sometimes batter can overflow and lock the lid).
4. If fermenting without the instant pot, transfer the batter to a large bowl and prepare it as mentioned adding salt and mixing with clean hands. Then place it in the oven with the lights on (or on the counter in warm climate).

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Idli Dosa Batter Recipe Vidhya’s Vegetarian Kitchen

WEBMay 13, 2020 · Here is my perfect idli-dosa batter recipe for soft idli and crispy dosa. Check out how to make the basic idli dosa batter in bulk …

1. Wash the urad dal and fenugreek seeds together for atleast 4 to 5 times. Similarly, wash the rice for 4 to 5 times. Soak the dal and fenugreek together in one bowl and rice in another bowl with sufficient water for 6 to 8 hours. Overnight is fine as well.
2. Soak the poha - before starting to grind the urad dal, wash and soak the poha.
3. Add 1/4 cup of water and start the wet-grinder. Slowly add the drained rice. Let it run for 5 minutes and now add the drained poha. Add 1/2 more cup of water and grind the rice until it is smooth but slightly coarse for about 25 to 30 minutes. In between, add water as required.
4. At this stage, I separate the batter into two bowls. Now ferment it in your preferred way.

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