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.

Blend both and add small amount of water to obtain a pouring consistency in between medium to high viscous liquid. And keep it to ferment for 5-6 hrs. If you are making plain dosa, add 1 tsp of salt in the whole given amount of batter. If you are taking small amount of batter, mix adjusting the quantity of salt, we want a bit salty taste.

Sesame oil topped with crunchy broccoli, baby corn and zucchini. Broccoli, green beans, leafy veggies and lemon wedges along with dumplings [2 pieces]. Honey dressing with juliennes veg. Chinese cabbage, cucumber, carrot and tomato. Dim Sums and Dumplings.

Instructions. firstly, in a large mixing bowl soak 2 cup idli rice and ½ tsp methi. soak for 5 hours. in another bowl soak ¾ cup urad dal and ¾ cup poha for 3 hours. drain off the water from urad dal and transfer to the blender. blend to smooth and fluffy batter adding water as required. ^{In a bowl, add urad dal, rice, methi. Wash a couple of times, then soak in clean water for 2 hours. After two hours, take poha in another bowl and wash once or twice. Drain and keep it aside. Depending on the size of your mixer jar or blender, add soaked and drained rice-dal mixture and poha in batches.} Zvhxb. 169 11 466 326 97 85 419 177 265

paper dosa vs plain dosa