10 Tips To Make The Perfect Dosa/Idli Batter
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Welcome to the world of dosa and idli! Follow these 10 tips to make the perfect batter for your favorite South Indian dishes.
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Tip 1: Soak your rice and lentils separately for at least 4 hours. This will ensure a smooth and fluffy batter.
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Tip 2: Use a 3:1 ratio of rice to lentils for dosa batter and a 4:1 ratio for idli batter. This will give you the perfect texture.
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Tip 3: Add a handful of flattened rice (poha) to the batter for a soft and spongy texture.
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Tip 4: For a tangy flavor, add a spoonful of sour curd to the batter. This will also aid in fermentation.
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Tip 5: Grind the batter in small batches to ensure a smooth consistency. Add water as needed to get the right consistency.
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Tip 6: For a golden brown color, add a pinch of turmeric powder to the batter. This will also make it more nutritious.
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Tip 7: Let the batter ferment for at least 8 hours in a warm place. This will make it light and airy, perfect for crispy dosas and fluffy idlis.
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Tip 8: Before making dosas, add a little water to the batter and mix well. This will make the dosas thin and crispy.
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Tip 9: For soft and fluffy idlis, do not stir the batter too much. Just gently mix it before pouring into the idli molds.