Idli Dosa Batter Tips – This is the secret trick for Original Dosa Idli Koot! 1 + 3/4 + 1/2 + 1/4 If you learn these measurements, you will never go wrong with Idli and Dosa batter!!
Idli Dosa Batter
Dosa and Idli are the desserts that we choose for breakfast every day in our homes. Although these are desserts that are made every day, each day the texture of Dosa and Idli will be different. Sometimes Idli is too thick and Dosa is not crispy at all.
But let’s understand in detail how to prepare a very soft batter that can be used in the same way for Dosa and Idli. After making Idli and Dosa, if you want to get them very soft, you need to pay close attention to the amount of ingredients used. For this, here is how to easily prepare a single batter for both desserts.
First, put one cup of idli rice in a bowl. Along with this, add three-quarters of a cup of urad dal, half a cup of boiled rice, a quarter of a cup of rice, one teaspoon of fenugreek seeds and enough water and keep it covered for 4 hours. Usually, rice is used when preparing the batter. But if you put the rice in this way along with the rice, the rice will soak up quickly and you can make a nice soft dessert.
After six hours, grind the ingredients taken out in two batches. The batter should be made very soft without any granules. Then, set aside for six hours to ferment the flour. After six hours, add the required salt and water if necessary to the batter to adjust the consistency and you can easily prepare dosa or idli.
2 thoughts on “100 Percent Perfect Idli Dosa Batter Tips”