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20 Comments

    1. The batter will be fermented but it won’t have a lot of increase in the volume like a ground batter made with lentils and rice. Do check if it has a sour fermented aroma.

      If yes then the batter is fermented. Fermentation also depends on the climate and temperature. In a warm climate or warm room temperature the batter will ferment.

  1. Hi. Amit

    I am running my small biz of Batter. I like to hv a small practicle workshop training for it. Will u pls guide.

  2. Hi Dassana, just curious can I use buttermilk to make the batter? Now, by buttermilk I mean milk + vinegar solution. It happens sometime that I run out of curd/lemon but milk is always available. Any thoughts on this? Thanks 🙂5 stars

    1. you can use this method in baking recipes. in an instant dosa recipe or idli recipe, i am not sure how the taste will be as vinegar can have a really strong after taste.

  3. Hi dassana
    Can we use baking soda instead of eno fruit salt…
    How can we use instant mix using the rice
    Thanks
    Amritha

    1. you can use baking soda. but for 1 cup of dosa mix 1/2 teaspoon of baking soda will be too much. it will give a strong aroma in the dosa. so you can add 1/4th to 1/3rd teaspoon of baking soda. if using rice, then add 2.75 cups rice. rinse rice a couple of times. then spread it on a large plate or tray or a kitchen napkin and let the rice grains dry. there should be no moisture in them. once dried then grind in a mixer-grinder till you get fine rava like grains in the rice. you can use both idli rice or regular rice or half-half of both.

  4. Hi dassana,
    Which salt do you generally use? In this recipe as well as many of your other recipe pics the salt doesn’t look like the usual free-flow grainy table salt..