Soak – Rice & Urad Dal <2:1> & some fenugreek for at least 6 hrs
Mixie – Make it as a paste + Add some cooked rice <3 spoon – add more rice for idli, it will make the idli soft>, make the paste really thick, don’t put much water.
Keep it for fermenting <generally I put it overnight, in the oven with light on>
Add salt before making dosa, add water for the right consistency. <Idli, it should be a thick paste>
Advertisement
