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  1. The recipe is clear and the steps seem to be easy to follow. However I’m not very good at bread making and my bread dough always turns out wrong as my kitchen temperature is maybe too cold – usually around 19*C.

    Please could you add the video as watching it might give me more confidence to attempt this recipe? Thank you from a fan of your website living in the UK.5 stars

    1. Thank you so much for your kind words and support.

      Bread-making can definitely be a challenge in cooler temperatures. One method I learned during my pastry training at Le Cordon Bleu is to place a bowl of hot water in a switched-off oven and keep the dough or batter inside (covered). It creates a warm space for proofing. Once the water cools, you can replace it with fresh hot water to maintain the warmth.

      The recipe video plays just after the first image in the post, but you can also watch it here on Dassana’s Veg Recipes YouTube Channel.

      Hope this helps, and happy cooking & baking.

  2. Can I add an urad, chana dal, mustard seeds and kadi patta tempering to batter before making idli?

  3. Hi, I’ve been following your recipes and appreciate all the wonderful guidance and tips you share.

    I have a few questions as I’m still learning the process and sometimes failing miserably.

    Is the batter used for Idli and Dosa the same? I’ve heard to use the fermented batter for Idli on day one and for Dosa from day two onwards.

    – The ratio is 1:4 (1 cup urad dal to 4 cups idli rice).

    – Don’t add poha; use half a cup of cooked rice while grinding.

    – Grind urad dal and methi seeds first to a slightly coarse texture, then add rice and grind it all together.

    Despite following these steps, I’m facing several issues:

    – My Idlis never come out soft or fluffy. They are edible but not very soft (though not chewy).

    – My Dosas never turn out crisp.

    – For fermentation, I use oven lights. It does ferment, but I’m never satisfied with the result. It rises but never doubles!

    – The batter is supposed to be smooth and milky white, but mine always has a grainy texture and is slightly coarse and brownish.

    – I use a Preethi mixer (I don’t have a grinder). It heats up quickly, and I have to wait 30 minutes for it to cool down. Making the batter in the mixer is a one-hour task, which is exhausting.

    – The last three times, my batter did not rise at all. There was no fermentation, and once it developed dark spots, I had to throw it away.

    Please help me out. I’m feeling frustrated and tired.

    Have a nice day!

    1. Hi! Thank you so much for your kind words and detailed message. I’ll reply to each of your points to help you troubleshoot:

      1. Idli and Dosa batter – Yes, the same batter can be used. Day 1 for idli (when it’s fresh and thick), and day 2 onward for dosa (after it turns slightly thinner and tangier).

      2. Ratio – 1:4 is correct. You can even use 1:3 depending on the rice quality.

      3. Poha vs Cooked Rice – Both work. Cooked rice is fine if it’s blending well and helping fermentation.

      4. Grinding Method – Try to grind urad dal and methi seeds to a light, fluffy consistency (not coarse). Rice can be slightly grainy but not too coarse.

      5. Idli not soft – This is often due to poor urad dal grinding, weak fermentation, or old dal. Use fresh, good-quality urad dal and grind till fluffy. Transfer the urad dal batter to a bowl and grind rice separately. Later mix both the batters in the same bowl. Add the right amount of water to the batter to get soft idli but do not make the batter runny or thin.
      6. Dosa not crisp – Batter might be too thick or under-fermented. Add a bit of water to thin it and ensure good fermentation.

      7. Fermentation issues – Try placing the batter in a warm spot covered with a cloth or in a pre-warmed oven. You can also wrap the bowl with a thick towel.

      8. Grainy, brown batter – Overheating the mixer could be the cause. Try adding ice-cold water during grinding and rest the mixer between batches.

      9. No fermentation + dark spots – This could be due to contamination or poor-quality/aged urad dal. Ensure all utensils are thoroughly clean, use filtered water, and always use fresh, good-quality dal and rice; avoid old or long-stored ingredients.

      Please don’t lose heart. Fermentation is tricky but i assure you with practice you will master the art of making idli and dosa. With a few tweaks, you’ll get there!

      Wishing you better results next time. Feel free to share how it goes.

  4. Such a detailed and helpful guide! Your tips on fermentation and grinding are very clear. Thanks for sharing!​