Idlis: Fill the steamer vessel with 2 cups of water and bring to a boil. Lightly grease the idli molds with a few drops of oil. Pour the batter to fill the molds. Slightly under-fill the molds so that the idlis have room to rise. Place the molds in the steamer vessel, cover with the lid, and cook for 8-9 minutes.Dense batter makes thick pesarattu. Heat the dosa griddle until medium hot. Add β cup batter and swirl to completely cover the dosa griddle. Sprinkle ΒΌ teaspoon of oil or ghee to the pesarattu. Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown.
Look out for some little tips on how to make a crispy thin dosa which I have discussed with you. But I have to add that everyone has their own little tricks for making dosas, these are mine and I am sharing because they work for me. If you have any other tricks up your sleeve feel free to share and educate us!And while you are already there
Roast rava and keep in bulk. It will help you to make upma quickly. You can also make Rava/sooji upma mix, Poha mix, pongal mix, rice upma mix in advance and store in the freezer. It helps you to make your breakfast or dinner quickly and easily. Always keep a packet of bread in stock for making quick sandwich or toast. This way you can easily flip the dosa. 7- You can dip half the chopped onion in oil and rub it on the pan. This will make your dosa very crispy. 8- If your dosa is still sticking, take a little flour on the pan and clean it well. 9- If you are making dosa on a non-stick pan, heat the pan once, then let it cool down, and then make dosa on it.Instructions. firstly, in a large bowl soak 1 cup urad dal for 2 hours. also, soak 2 cup idli rice for hours. after, 1 hour of soaking of urad dal, drain off the water and transfer to the grinder. grind for 45 minutes adding water as required. use urad dal soaked water for grinding, as it helps in fermentation.
Tips and tricks for making your own dosa Different types of dosa and their filling Meet Payal Shah. TFS Creator. Payal Shah calls herself a Shepherd of Microbes at KΕbo Fermentary. She is not a chef or a food scientist or even a microbiologist, but a trained psychologist who just likes to eat and dive deep into rabbit holes to explore the KOdo1Ht.