Grease the dosa tawa initially with oil and allow to heat well before make dosas. Now start preparing dosas by adding big ladle full of batter over the hot tawa and spread with the backside of the ladle into concentric circles. Drizzle little oil on top and cook the dosas till crispy. If you make thick dosa flip the dosa and cook the other side

Pour one cup of white vinegar into the container. Fill the contain half-full with warm water. Let the container soak in an upright, standing position for several hours or even overnight. Pour the contents out and use a soft pot scrubber to clean the remaining residue.

Drain the water from dal and add to a high-power blender. Start by adding 1¼ cups of ice-cold water and grind to a smooth paste using the smoothie button. If needed, add another ¼ cup water till you get a smooth pancake batter-like consistency. Transfer the batter to the same Instant Pot steel insert. 3. Gently lift the dosa from the edges and fold it in half. Remove from heat. Add extra water to the batter if it gets thick and mix it well before making each dosa. Repeat the same process for rest of the batter to make rava dosa. Serve hot with coconut chutney, onion tomato chutney, sambar or peanut chutney. 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. How to make the perfect dosa - Recipe and tips I think I made my first dosai when I was in Class 9. Typically, my grandmother would make dosais for tiffin at least 1-2 days in a week. First she would prepare hot dosais for my grandfather and me and I would make for her. I'm grateful that she let practise my dosa making skills on her .
Learn the easy recipe to make Idli Dosa Batter, along with tips and tricks to grind using a blender and ferment to perfection. This batter will result in soft, spongy idli's and perfect crispy dosa.
Making of Dosa Batter. Put 1 cup of raw rice (dosa rice) and 1 cup of cooked rice (idli rice) in a large bowl. Add 1/2 cup of whole urad dal, 1.5 tbsp of chana dal, 1.5 tbsp of toor dal, and 1/2 tsp of methi seeds. Clean them well until the water comes out clear. Add enough water for the rice and lentils to soak.
how to make kerala style appam: firstly, in a large bowl soak 3 cup raw rice for 4 hours. drain off the water and transfer to the mixer jar. add water as required and grind to a smooth paste. transfer the rice batter to a large bowl. keep aside. in a pan take ½ cup prepared rice batter along with 1 cup water.
Tips and tricks for making a perfect dosa and idli batter for crispy dosas and fluffy idlis. Your way to the most popular South Indian breakfast recipes.
Method: Rinse dal and rice for a couple of times. Drain and keep aside. Soak rice and dal separately for 10 to 12 hours in water. Strain and add the rinsed puffed rice to the bowl containing the rinsed urad dal. Add the soaked ingredients in a grinder jar. Add 1 tablespoon all-purpose flour (maida).
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    • dosa tips and tricks