Add salt and ferment the batter. Thanks for stopping by my blog! Here’s what you’ll need: old dosa batter 4 big spoons, 1 small cup fried rava, 1 cup maida, 1 big onion chopped into small pieces, 2 green chillies, 1 small piece ginger finely chopped. For making just dosais, grind soaked urad dal first for 15 minutes, then add soaked rice along the urad dal grind both together..this version go well for making dosais, as we r all fan’s of dosai,i do as though.. Fenugreek seeds yield soft idlies. Making idlies the traditional way… using light cotton cloth”thunni idlis” are always the best. I’ve saved your site and I’m including your RSS feeds to my Google account. After you put the batter in the oven after preheating, do not open the oven for 6-8 hours. Mix well using your hands. You can keep banana leaves with trunk with the batter while it’s fermenting. I suppose the antibiotics disrupted the gut flora, so perhaps using plant-based antimicrobials and a gut flora restoration program would fix that issue. But on the other hand.. if you are from any cold area then in summer – soaking time 8 hours – grind, add salt and put in a warm place like microwave or even plain oven it should ferment the next morning. Thanks to your mom. So pick the one which is easier for you. can i just add water to the powder mixture and soak it overnight and use it to make idli’s ? any suggestions? These are two gadgets that i use for grinding…, Elgi Ultra Dura+ 1.25-Litre Wet Grinder, Purple. You have suggested to place the batter in the oven heated to 400 degrees.I have a small doubt,wont that heat cook up the batter? To make the dosas, heat a non-stick tava and spread a couple of ladlefuls of batter in a swirling motion, trying to keep the dosa as thin as possible. saves time and come handy. Too much heat while grinding will result in killing the bacteria and the batter won't ferment well. The ground rice batter should feel like fine rava like texture. Also, I would really like it if you could stop by my food blog and/or comment.http://snacksgiving.blogspot.com/. After fermentation, the batter will rise with tiny air pockets. First, soak Idli rice separately in enough water. One week old batter from refrigerator, work well add pinch of soda to cold batter. Just refrigerate the ground batter which should stay good for 10 days. Whereas the store powder is made after dry roasting the seeds and cannot do the same job. Now since last 2 times my idli is not puffing up and its too sticky to eat (not at all an idli actually) and not even able to make a dosa becoz of stickiness. Its still the same proportion, skin type involves lot of rinsing and cleaning. 3. Kaile sinnu puLLe vachkinapdi vanchkinu rondu second le analyze panpotudonu. the one tht i’l use tomorow , i have put in oven for fermenting. Mix the batter with little water and bring the consistency slightly thin. sounds great without fermentation! .0 strict//en -//w3c//dtd http://www.w3.org/tr/xhtml1/dtd/xhtml1-strict.dtd public html xhtml>, Text and Images ©Indian Vegetarian Kitchen. I am using 3cups of Idly rice and 3 cups of Jasmine Rice(I bought in Costco) and 1/2 cup of Urad Dhal(actually it is whole white “Jayam” brand Urad Dhal that i bought from India, may b the quantity should b increased when we use the Urad Dhal that we buy here)and 1tsp of Methi seeds. Try a batch and let me know. 5. After fighting with my dosai, and winding up with pieces, I tried to onion method – it worked perfectly. In winter its a different story – soak for 8 hours- grind, add salt and then put in (preheated& switched off) warm oven it may takes 10 hours to ferment. You can use both varieties, idlis turn slightly pale yellow when made with fully boiled rice(Puzhungal arisi), taste doesn’t vary much. Whether it’s for breakfast, as a coffee-time snack or dinner at midnight, the ubiquitous dosa is always in the mix. hi mullai nowadays iam not getting idly rice i want to know which rice to use for idly. Dosa – fermented crêpe or pancake made from rice batter and black lentils. (d) Cover with a thick kitchen towel of baby blanket. Preethi Plus Mixer Grinder (old model though), Kerala Chicken Fry – Kozhi Porichu Varuthathu, http://www.amazon.com/Ultra-Dura-Grinder-Kneader-110-volt/dp/B00AFR0ILE, Oats Soup Recipe – Savory Oats Kanji – Oats Congee, Egg Salna – Mutta Salna – Muttai Salna for Parotta, Kids School Lunch Box 16 – Carrot Paniyaram with Tomato Onion Chutney, Vankaya Batani Vepudu – Brinjal Peas Stir Fry. i just want to make use of my 20lb parboiled rice. For all those who are stuck with sticky batter which is of paste consistency, try this-. Grinding rice with less water, will yield a very tight batter that will result in hard idlis and cardboard like dosas. i will mix genty 3-4 times. Its summer!! Put on main switch, and then turn mincer’s switch. I tried ur famous Chicken Salna..It waz supposed to be a side for my rotis..But eventually it tuk over and ended up being a main dish.. Since it’s been too long, is it safe to make dosa with it? batter. Pick that up from my post. They turn out very flat upon steaming. (b) Parboiled rice: Parboiled rice is treated with a special steam-pressure process before milling. Heat a spoon of oil in a pan. I want to make crisp dosas. u shld pour sufficient amt of water when u mix the idli rava and urad dal to make to batter . Taking them immediately will result in torn idlis with rugged top and sides. They have come out so crisp.Would love to try them. Oh so nice to see an instant dosa... similar to rava dosa.. Could you please help me? Preethi Plus Mixer Grinder (old model though)  I very rarely use my mixer for grinding… as the motor may get heated up and its life will end soon :-)  Once in while i use the mixer … use ice water for grinding. or shud i freeze them ? (c) Fully Boiled rice: Here it is made the same way as par boiled rice except for the soaking time. The first time i tried doing Idly in the ratio of 4:1 (Parboiledrice: Urad Dhal) it dint come well. Cook on medium heat till the top dries out and the bottom part is golden, then carefully lift with a spatula and turn it over. Rice 4 cups and Urad dhall 1 cup with little methi seeds. Second, grind the idli rice adding 1 cup water. Do not grind urad dal for long time it will make the batter sticky. mixing both together with enough salt and allow it to ferment for 16 – 18 hrs depending upon the room temperature, refridgerate in smaller boxes(1 box should suffice 2 breakfasts or dinners). This came out as a paste while grinding. Store in refrigerator for up to a week. This batter makes soft and. Neer dosa: Karnataka’s ‘water dosa’, made with an unfermented rice batter. the ratio of 4:1 rice:urad da promises you with a soft idlies. The temperature reduces gradually when the flour is kept in the oven, and maintains a uniform temperature which aids in the fermantation of the batter. A dosa is a rice pancake, originating from South India, made from a fermented batter.It is somewhat similar to a crepe in appearance. This is the right texture & consistency and once that is attained, add this to the ground Urad batter. Add little by little and grind for about 15 minutes. All these not so good batter can be used for making rava paniyaram (just mix some with rava, soak and then make kuzhi paniyaram ) punugulu (using grated veggies) bonda (using rava and veggies) or wheat dosa (mixing wheat flour). never use ur dosa pan for any other frying purpose. In a minute or so, the injera – smooth side down, spongy side up – is ready to be equally skillfully slipped on to straw mats and placed on long tables with the rest of the day’s order. Oh that looks soo good and I love that there's no fermentation required. the same thing happens for idli also. I have going thru your forum and have got some interesting tips. My mom made idli with “the” just fermented idli batter. Normally mine rises within 10-14 hours, and if it didn’t I will make dosa out of it or refrigerate. Non stick dosa tawa doesn’t yield good color, so use sugar when using this pan. Handful of poha The batter needs to sour up a little more for good dosas. Sada dosa: plain’n’simple. For that, wash rice and urad dal in a bowl together under running water and then drain the extra water. make sure you cover all the area of the pan. Add 1/2 tea spoon methi powder. I dnt have fennugreek but fenugreek powder..Is that fine to add 2tsp – fennugreek powder wth urad dal while grinding.. If the batter ferments too much, it might smell and taste sour. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented.Dosas are a common part of the diet in South India, but have become popular all over the Indian subcontinent. Scoop some batter the swirl over the hot tawa and drizzle some oil. If you really have to, add them after the process of fermentation. A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. for khosbu idli plumpy idli they use to add kotai mutu that is avaliable in india add only 2-3 like fenugrrek get plumpy soft idli, Hi Mullai, Thanks. Soak Whole skinned black gram / Ullundhu / Urad Dal with fenugreek seeds in enough water in another bowl. Appreciating the dedication you put into your blog and in depth information you offer. Set dosa: a pair or trio of small, thick and somewhat spongy dosas, Karnataka-style. If its still sticking sprinkle some salt over hot tava n rub with tissue paper, may be this wud help u . Mix same amount of raw ponni rice batter as the amount of rice taken to make the dosa/idli matter… It works most times and gives great results. Thanks for your tips and thanks to all for good discussion. If your batter fermentation is not complete. Half to 1 cup of cooked rice. So enjoy these dosas – that can be made minus the dosa batter. I don’t know about commercial packing and cannot guarantee anything on that but at home I follow these simple steps. This is very nutritious and also helps with fermentation during cold season. The batter fermented beautifully, the idlis were just right and the dosas came off the tava like a dream! Hi Cap, you can use even type, whole or split with or without skin. Jasmine, points) and the percentage completion (per cent. I like to add one more tip to Idli Dosa batter. Rest can just allow it to ferment at room temperature. We add a fistful of aval/poha in batter, it really makes difference, adding aval adds taste, it will be easy to spread the dosa. Instant Rice Flour Dosa Rice flour 1 Cup ((16 tbs))Chickpea flour 1/2 Cup ((8 tbs))Sal… Take the portion which you want to use that day and store the rest in a different container undisturbed. the batter is poured into stone-shaped molds and allowed to harden. And also I m adding poga and methi seeds.my idli turns out soft and fluffy but it is sticky inside..could you please suggest me what is the reason for that? This water will be used for grinding the rice and dal. Water The presence of chlorine wrecks up fermentation. wen i put the batter in dosa pan it turned out to be very soft and doesnt come out from pan. Mullai, So try avoiding table salt while making idli. Vegetarian Kitchen of raw rice with water to the pan, cut an onion and it. Rondu second le analyze panpotudonu and i guess...... nice click asusual grinder at all preheating! 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