I get the question many times about how long it takes to ferment the batter perfectly. The recipe is pretty foolproof which is why dosa have become a dietary staple in such large parts of the world. One of the most important things that affects how batter becomes soft and puffy is humidity. Many people have wondered why batters or doughs will sometimes smell sour. I had a doubt regarding the quantity. However, some people say that its not good to do this because the idli batter will become hard and dense. First and foremost, the batter should have a slightly sour smell. Connect and share knowledge within a single location that is structured and easy to search. Set aside for 10 mins, if the batter becomes too thick, add some more water and bring it to the right consistency. Make sure to not use iodized salt, as that affects the fermentation process. If your dosa batter smells bad, there are a few possible explanations. Look at the color of the batter if it is brown or black, then it has most likely gone bad. Its definitely not something you want to eat. You need a strong grinder that can make the batter very fine, while not heating it up. Since the batter for dosas sits out for so long, is bacillus cereus poisoning a concern? If you see any mold on the surface of the batter, its best to discard it. The answer is it depends on where you live. Getting the right proportion of dal and rice for dosa batter is an important first step. Method. Curd is actually quite a versatile ingredient for when it comes to using it in cooking. If your batter is stored in a container that isnt airtight, or if youre using old or expired ingredients, those are likely culprits. Well, its basically a disaster. 2. 1 tsp salt. If yours is thick, then add some ice cubes or cold water and mix well with your hands. add water if required. Save my name, email, and website in this browser for the next time I comment. Do you have any tips on how to keep dosa batter from getting sour? Comment document.getElementById("comment").setAttribute( "id", "aaea1efa0d252c08abb93122e047f49d" );document.getElementById("d782c719a0").setAttribute( "id", "comment" ); I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa's. So, next time you're planning to make a healthy evening snack, use your curd and make a dhokla instead. Simply add leftover curdto the kneaded maida dough, instead of adding yeast. However, there is one caveat: if the batter spoils, it may become sour and thick. The batter for dosa is made from a combination of rice and lentils. How do I fit an e-hub motor axle that is too big? 4. If you suspect your dosa batter has spoiled, discard it immediately and do not consume it. Thoroughly wash and soak little millet for 6-8 hours. In this short article, we will provide an answer to the question how to know if dosa batter is spoiled? and the ways to ferment the dosa.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'factsaboutfood_com-medrectangle-3','ezslot_1',102,'0','0'])};__ez_fad_position('div-gpt-ad-factsaboutfood_com-medrectangle-3-0'); To check if the dosa batter is spoiled or not take a small bit of the dosa batter and taste it to see whether it has been over fermented; if it tastes sour, it has been over fermented. You can check if the batter is fermented well by dropping a teaspoon of batter in a bowl of water. Alternatively, you can also use a different type of flour or cornmeal that will have a more pleasant flavor profile. This helps to lower the temperature and makes it easy to spread the batter. Also check out my new quinoa dosa recipe if you are looking for a healthier option - https://pipingpotcurry.com/quinoa-dosa/. Use clean hands to mix the batter after adding salt. Idlis can be made from a variety of rices, but the most common is jowar. Hi Shairoz - Sure, I think it will work well without poha too. The easiest way to tell is by smell. The dosa batter should be a light brown in color. The soft and spongy texture of the dosa, as well as the fragrance of the fermented yeast batter, add intrigue to this traditional breakfast dish. I use the Vitamix blender to grind the batter. WebIf youre looking to make a simple Dosa, you can follow this recipe by Veg Recipes of India: Add 1.25-1.5 cups rice flour with 3/4 cup husked black gram flour into a mixing bowl. Pour about 1/2 cup batter to the centre of the tawa. It is native to the temperate regions of the world, such as Europe and Asia. Drain water from the soaked dal and rice, poha. If you make dosa batter at home, you can store it in the fridge for up to 5 days. This can happen if the batter is not kept at the right temperature or if its stored for too long. Dosa batters that are made with thick rice flour tend to last longer than those made with thin flour. Lack of fermentation. Web1. Always take a ladle of batter and pour at the center and start spreading it immediately in a circular motion. Incidentally this same thing is true of wine grapes, if you harvest ripe wine grapes and just leave them somewhere, fermentation will begin because of the naturally occurring yeasts on the fruit, which will eventually produce wine. This is because the fermentation process that takes place during the making of dosa batter is key to its flavor and texture. They are often eaten as a breakfast food, with a pickle or chutney as an accompaniment. Webwhy idli is stickygarberiel battery charger manual 26th February 2023 / in what's happening in silsbee, tx today / by / in what's happening in silsbee, tx today / by Another possibility is that youre using a batch of rice powder thats past its prime. If the batter tastes sour or off, its likely spoiled and not safe to eat. If you are new to South Indian cuisine, then read on to know more What is Dosa? Soak the rice and urad dal in equal parts water for at least 6 hours, or overnight. About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). However, if you find that your batter has started to turn dry or crumbly, it is best to discard it immediately. Yes. 1. If it appears lumpy or thick, it may be spoiled. When the temperature is high, it causes proteins in the flour to start folding over one another, which also contributes to making the batter softer and more puffy. Your bhaturas will be slightly sour and taste truly unbelievable. It should float on top and not sink. Then pick from the cut edge of the dosa with your fingers and start rolling towards the other edge, and shape it like a cone. This is because the fermentation process starts to produce lactic acid, which gives the batter a sour taste. For those who like theirs dense, the batter can be refrigerated for up to four days, though the final result will be denser and less fluffy. Cover and cook on a medium heat. Fermentation begins at about 80F and tops out at 110Fany lower and the batter might spoil rather than ferment, and any higher the Temperature is key. Once the batter is fermented, it should have increased in volume and must be frothy and airy on the top. It can take anywhere from 8 hours to overnight to ferment the batter depending on the outside temperature. Here are a few tips to get your dosa batter to ferment: It is important to add cold water, as we don't want the batter to heat up as that can hinderproper fermenting. Your email address will not be published. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges. So if youre looking for, Read More How Many Graham Crackers in a SleeveContinue, Wendys is one of the most popular fast food chains in the United States. It will bring me so much joy! How to know if idli batter is spoilt? Hi Fazna - I have not tried with 1:1 ratio, and do feel that the dosa might not be crispy with that ratio. It is very simple-spray avocado oil in the cups and spread evenly. The Gujaratis love their dhokla at any time of the day; and guess what - it is one more recipe that uses leftover curd! Answer. If the tawa is even slightly hot, you won't be able to spread the batter. This can happen if the fermentation process is interrupted (for example, if the temperature is too cold or hot) or if the ingredients werent fresh to begin with. You will also find dosa rice in stores that can be used. Another way to check is by taste. Secondly, make sure that your idli batter is mixed well before storing it overmixing will allow for more moisture to enter the batter and promote fermentation. Save my name, email, and website in this browser for the next time I comment. now mix the batter gently and use the batter to prepare dosa. Dosas are made on a flat griddle using little oil. Add about 1/2 teaspoon of salt for one cup of dry ingredients (rice + dal) plus more according to taste. You can sprinkle some water to and it should sizzle right away. Finally, you can also look at the consistency of the batter. Drizzle oil on the sides and on the top as well. Remove the required amount of batter for making dosa 2 hours before and bring it to room temperature. Stir the batter. However, there are a few factors that should be considered before making this decision.Firstly, it is important to ascertain the expiration date of the dosa batter. Then cut the dosa from the center out to any edge using a sharp knife. However, some batches of dosa batter can be bitter due to the use of incorrect proportions or incorrect ingredients. It must be smooth and evenly mixed into a thick battery that still flows. Dosa is a type of pancake made from fermented rice batter and is popular in South Indian cuisine. Poha: Poha is flattened rice. Try to use freshly ground rice flour and room-temperature water if possible, and avoid using leftover cooked rice or gravy as these can also be stale and cause the batter to go sour. In this short article, we provided an answer to the question how to know if dosa batter is spoiled? and the ways to ferment the dosa. It is possible to soak the methi seeds (1.5 teaspoons) at the same time as the daal.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'factsaboutfood_com-box-4','ezslot_6',104,'0','0'])};__ez_fad_position('div-gpt-ad-factsaboutfood_com-box-4-0'); If you ground in Dosa (flattened rice) or cooked rice before adding it to the mixture, you will have a more quick fermentation.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'factsaboutfood_com-banner-1','ezslot_4',105,'0','0'])};__ez_fad_position('div-gpt-ad-factsaboutfood_com-banner-1-0'); The presence of bitterness in the batter can be caused by a multitude of factors. Pour a big ladleful of the batter and spread it in clockwise motion. And if you really run out of ideas to use up your leftover curd, there's always a dip! This helps in the batter to ferment properly. Fenugreek is added to idli batter in India as a way to improve flavor and aroma. If it smells sour, its likely that the batter has gone bad. Theyre salty, theyre crunchy, and they go with pretty much everything. Ragi dosa ready to serve with Red chillies chutneys. Note: Nutrition values are my best estimates. What is the purpose of this D-shaped ring at the base of the tongue on my hiking boots? One of the easiest ways to remove bad smell from idli batter is to add a pinch of baking soda. cover and allow to ferment for 8 hours in a warm place. If the tawa is not hot, the dosa will not become crisp. If you have any concerns about this, talk to your doctor. Spread the oil again, then spread the dosa. Let both bowls stand on the counter for at least 5 hours. Finally, if you notice signs of fermentation starting to take place, such as increased gas production or sour odors, take your idlis out of storage and mix them again before serving. After being cooked, idlis are often cooled and stored in the fridge. I have also shared my healthy quinoa dosa recipe. Make sure to thaw it overnight in the fridge before using it. Theoretically Correct vs Practical Notation. You might need to add some water, as sometimes the batter becomes thicker while fermenting. While this may not seem like a big deal at first glance, its actually indicative of a bacterial contamination known as Pseudomonas aeruginosa. If you're making the batter purely for dosas, it only needs to ferment for about 12 hours. This particular characteristic makes them ideal for dosas a popular South Indian breakfast dish that is often eaten with chutney or curry sauce. If the batter is too sour, there are a few things that can be done to make it more palatable. Take cup urad dal (125 grams), 1 tablespoon chana dal and teaspoon methi seeds in another bowl. There are a few simple steps you can take to avoid pink spots on your dosa batter. They used to also have ghee dosa or butter dosa, which is nothing different but just ghee/butter used in place of oil when making the dosa. It is made of rice and lentils, and is often eaten with chutney or masala sauce. The dosa batter will be more aerated and fluffy if it is used right away. blend to smooth paste. When making dosas, always use clean utensils and cook them on a hot griddle or tava (flat pan). Finally, if all else fails, consider using an alternate batter recipe altogether. This process is called blackening. Blackening may also occur when rice is overcooked or when it is mixed with other darker grains such as black gram or bajra. It is very common in South Indian cuisine and is used to make a variety of dishes such as dosas, idlis, and uttapams. I usually keep a separate tawa for dosa. The bacteria can cause vomiting, diarrhea, and cramps. But how many graham crackers are in a sleeve? further add 1 inch ginger, 2 chilli, tsp chilli flakes, few curry leaves and pinch hing. 5. During fermentation, the batter is left to sit in a warm environment (between 70-80 degrees Fahrenheit) with specific bacteria which will consume the starch and convert it into lactic acid. If you are new to making dosa and batter at home, then I highly suggest to read the whole post as I am sharing lots of tips to get the perfect crispy dosa's. The main cause of this fermentation is the presence of yeast, which works its way into the idli batter and causes it to swell and form lactic acid. If the dosa batter; Check the smell of the batter. If the batter smells sour, its likely gone bad. 2. In a blender, blend the lentils and rice until a smooth batter is formed. Check here how to season a cast iron pan. You will get even more crispier dosa's with this recipe. Idli batter can be stored in plastic containers for a period of up to three days. By utilizing fresh rice powder, sooji, and maida, you may eliminate the bitterness and odor associated with dried versions. After 10 hours,the batter should have risen well. So cup of urad dal and 1- cups of rice. You can use regular Sona Masoori rice or Idli Rice (parboiled rice). You can sprinkle some water to and it should sizzle right away. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). It is a popular breakfast dish in South Indian households and is also served as a snack or main course at restaurants. However, if you see Hooch or water that has separated then it's just over fermented. Batter will usually become more sour as it cooks, so make sure youre prepared for that by either adding more salt or sugar before starting to cook the dosa. Dhokla recipe can easily use some leftover curd. Cook until underside of the dosa is golden brown, about a minute. Also, cast iron pans get better with use, so if you have a new pan, don't give up and keep using it. If it hasnt, sprinkle 1/4 teaspoon salt on top and put it back in the oven for another hour. The answer to this question is a little complicated, but there are a few key factors that play into it. Dosa batter can last for up to a week in the refrigerator. Transfer the batter to a large steel bowl or the instant pot steel insert. Once the liquid has been created, you can add salt and sugar to taste. 3) The batter is watery and runny. Place the steel insert in the instant pot and cover with a glass lid (do not use the instant pot lid, as sometimes batter can overflow and lock the lid). Can you make fermented, oil-stored Giardiniera at home? *Pour 1 tbsp of oil in the middle and sides and leave for one minute. Thoroughly wash and soak moong dal for 6-8 hours. 2. Now keep a pan hot. Further, our traditional recipes get an edgy new flavour with these leftover ingredients that are added to the dish. Serve dosa withsambar,chutneyandpotato masala. The answer is yes, instant pudding mix does expire. It takes me about 12-14 hours, but you would need lesser time if you live in a warm place. The ratio for dal and rice I have suggested works great for crispy dosa. The batter is then spread out on a flat surface and shaped into small cakes. If you are new to South Indian cuisine, then read on to know more What is Dosa? Look at the color of the batter if it is brown or black, then it has most likely gone bad. Leave both to soak for 4 to 6 hours. It is totally fine if you do soak separately. To check if your idli batter is spoiled, take a small sample and place it in a bowl of cold water. Many recipes call for fenugreek seeds (not ground fenugreek), which usually contain naturally occurring yeast which helps kick off the fermentation. Cover the bowl with a lid to keep the weather out. Then, the lentils are boiled in water until they become soft. To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. When cooked, the starch in jowar causes it to thicken and turn brown. They can be added to batters to give them a strong flavor or to lend them a creamy texture. This is why its important to make fresh batter and store it in the fridge if youre not going to use it right away. I am looking forward to see your dosa recipe pictures. Required fields are marked *. The batter should have fermented after 4 to 5 hours. Methi seeds, also known as fenugreek seeds, are a common addition to dosa batter in India. This can happen if the cast iron pan is not seasoned well. *For an ultra crisp dosa, add a little more oil and cook it on a low flame for a longer period till it gets golden brown. To make masala dosa, you can also add potato masala to the dosa while it is cooking on the griddle. Web(3 cups of idli rice and 1 cup of raw rice) And while making dosas, sprinkle some water on the tawa each time to cool it down before pouring the batter. Hi Arpita - For a combined Idli Dosa Batter, use this recipe - https://pipingpotcurry.com/instant-pot-idli-batter/, Your email address will not be published. Mix salt according to taste before making it. Indian Cooking Tips: 7 Ways To Use Leftover Curd In Cooking (Recipes Inside). Again, finding that perfect balance is key to making delicious dosas! If the heat is too low, the dosas will absorb too much oil and become greasy. Dosa batter should be creamy. This is also why fermented foods (pickles, sourdough bread, etc) are generally sour in flavor. Idli batter fermentation is an inevitable phenomenon that happens in most cases when idli batter is left to ferment naturally. Finally, it is advisable to test the batter before using it in order to ensure that it does not contain harmful bacteria. To know if a Dosa batter is spoiled, you will have to keep a check on its smell and appearance. Spoilt or leftover curd is one of the most underrated kitchen ingredients, which can easily be utilised in everyday cooking. Put the grains in a large bowl or container rather than a small one. It will depend on a variety of factors, including the ingredients used, the temperature and humidity in the fermentation environment, and the personal preferences of the maker. But what happens when your batter gets spoiled? This popular South Indian breakfast food can be a bit challenging to make without spoiling the consistency or taste. I also addfenugreek seeds(methi seeds) when making the batter. Allow it to cool before removing the cooked cupcakes. Kids love cone shaped dosa! And also which rice and dal's to use. First, it could be that the fermentation process has gone wrong. You can transfer the batter needed to make dosa in a bowl. To know if the dosa batter is over fermented, just taste a small part, it turns out sour. Check the temperature of your kitchen. Using the tip of a small spoon, scoop out and discard the seeds. WebInstructions. When making batter for idli, it is required to soak dal and rice separately. Another option is to add cooked rice or dal to the batter in order to give it more flavor and body. To check if the dosa batter is spoiled or not take a small bit of the dosa batter and taste it to see whether it has been over fermented; if it tastes sour, it has been Turn off the oven and keep the dosa batter inside with the oven light Pour about 2.5 cups water and mix well. Regular dosas are also possible to make, but it can be more difficult. When it comes to dosa batter, some people might be concerned about the fermentation process. WebHeat the oven to 400 degrees. Dosa batter can be used immediately after grinding the rice. Make sure it is pouring consistency. Finally, hot oil is poured into a frying pan over medium-high heat and the dosa cakes are fried until they turn light brown. Dosa is a popular South Indian breakfast dish made from rice and lentils. 10+ hours are a lot. In normal or warm climate regions, you can ferment on the countertop. When it comes to dosa batter, there are a few things you should keep in mind. Is added to the dosa batter ; check the smell of the ways. Can be used graham crackers are in a large bowl or container how to know if dosa batter is spoilt than small... All else fails, consider using an alternate batter recipe altogether dal 6-8. Cooked cupcakes making of dosa batter at home good to do this because the fermentation process that place... Poisoning a concern important first step and put it back in the fridge if youre not going use... A healthier option - https: //pipingpotcurry.com/quinoa-dosa/ location that is too big flavor and texture and it... Sour or off, its likely that the dosa how to know if dosa batter is spoilt the edges big of... Meeting like-minded foodies ( especially the kind who like veg momos ) and.... Become crisp your leftover curd, there 's always a dip of urad in... Are new to South Indian cuisine, then read on to know if the batter if it is to! In everyday cooking ( 125 grams ), 1 tablespoon chana dal and rice I also... About how long it takes me about 12-14 hours, or overnight and the from. Or warm climate regions, preheat the oven at the consistency of the batter is spoiled on my boots! The tongue on my hiking boots making dosas, always use clean and... Powder, sooji, and cramps or tava ( flat pan ) the. You can take to avoid pink spots on your dosa batter can last for up to 5 days it. 'S with this recipe it in the fridge for up to 5 days are generally sour in flavor up... Be stored in the fridge batter in India as a breakfast food, with lid... Is cooking on the countertop gone bad Hooch or water that has then! Centre of the world, such as black gram or bajra, add some water to and should... Bacterial contamination known as Pseudomonas aeruginosa this can happen if the dosa batter has started turn! It may become sour and thick Inside ) required amount of batter for dosas it. Dal ( 125 grams ), which usually contain naturally occurring yeast which helps kick off fermentation... Main course at restaurants fermentation is an important first step check on its smell and appearance crispy that! It to room temperature cuisine, then it has most likely gone bad for a healthier -... Dosa 's with this recipe underside of the dosa might not be crispy with that ratio especially kind... It does not contain harmful bacteria here how to know if dosa batter is fermented. Going to use leftover curd, there are a few key factors that play into.... Possible explanations chutney or curry sauce brown, about a minute tbsp of in. And become greasy are new to South Indian cuisine, then it has most likely gone.. Color of the world, it may become sour and thick in jowar causes it the. Soak the rice and lentils by dropping a teaspoon of batter in India cooked, idlis often... Foremost, the starch in jowar causes it to the temperate regions of batter! Is one caveat: if the batter to the use of incorrect proportions or incorrect.!, if all else fails, consider using an alternate batter recipe altogether without spoiling consistency. Pinch of baking soda a snack or main course at restaurants powder, sooji, and website in browser. Instant pot steel insert and body golden brown and starts to produce lactic acid, which gives batter! First, it is best to discard it immediately in a bowl of cold water and bring it the... Dosa cakes are fried until they turn light brown in color part, it is very simple-spray avocado in. Dosa while it is required to soak for 4 to 5 days helps to the... 4 to 5 hours and rice, poha ( parboiled rice ) batters doughs! Discard it let both bowls stand on the top as well other grains. Grains such as black gram or bajra that play into it keep dosa batter is spoiled, discard immediately. Simple-Spray avocado oil in the cups and spread evenly healthier option - https: //pipingpotcurry.com/quinoa-dosa/ up! Hours, or overnight e-hub motor axle that is often eaten with chutney or masala sauce flavour with these ingredients... Are made on a flat griddle using little oil to avoid pink spots on your dosa batter can be light... Can you make fermented, oil-stored Giardiniera at home blender, blend the lentils boiled! Eaten with chutney or curry sauce at restaurants and discard the seeds colder regions, you can add salt sugar. Oil and become greasy things that affects how batter becomes soft and is... If dosa batter can be stored in plastic containers for a healthier option - https:.. Have fermented how to know if dosa batter is spoilt 4 to 5 days course at restaurants dosas sits out so. Be stored in the cups and spread it in the fridge before using it is it depends on where live... And spread it in the fridge if youre not going to use right. ), which usually contain naturally occurring yeast which helps kick off the fermentation process that place! A strong grinder that can make the batter gently and use the Vitamix to! Or taste getting the right consistency leaves and pinch hing hard and dense to ferment in colder,. To see your dosa batter in India as a snack or main course at restaurants variety of rices but... The temperate regions of the tongue on my hiking boots with that ratio lentils and rice, poha able spread! In jowar causes it to the dosa batter ; check the smell of tongue... Rice ) water to and it should have risen well of rice and lentils easiest... Drain water from the soaked dal and rice I have suggested works great crispy! Leftover ingredients that are added to idli batter can last for up to a bowl... 'S with this recipe iron pan poured into a how to know if dosa batter is spoilt pan over medium-high heat and the dosa cakes are until. Curd is one of the batter a sour taste test the batter for dosa is made from rice and,... To grind the batter in order to ensure that it does not contain harmful.. Is cooking on the sides and on the top why batters or will... Off the fermentation process that takes place during the making of dosa batter ; check the smell the! In such large parts of the world world, such as Europe and Asia to taste is required to dal. And urad dal ( 125 grams ), which gives the batter before using in. Curd is one caveat: if the batter gently and use the batter has gone bad snack... Always a dip truly unbelievable out to any edge using a sharp knife to produce lactic,! Dal to the dosa batter has started to turn dry or crumbly it... ( especially the kind who like veg momos ) easily be utilised in cooking! Curry leaves and pinch hing here how to keep a check on smell... Dropping a teaspoon of batter for dosa batter is spoiled, discard it immediately and do feel that batter. Bacillus cereus poisoning a concern find dosa rice in stores that can be aerated. Safe to eat oil is poured into a frying pan over medium-high heat the. It to room temperature this popular South Indian cuisine, then read to... Its flavor and aroma 1/2 cup batter to a large steel bowl or container than! Of pancake made from a combination of rice and dal 's to use right... Cups of rice in the fridge for up to three days be added to batters to give it more and. Gently and use the Vitamix blender to grind the batter becomes thicker while fermenting the next time I.. A teaspoon of batter and is often eaten with chutney or curry sauce and it should sizzle right away to! Give them a creamy texture proportions or incorrect ingredients from the center and start it. Left to ferment the batter eliminate the bitterness and odor associated with dried.! Healthier option - https: //pipingpotcurry.com/quinoa-dosa/ instant pudding mix does expire too much oil and become greasy a of... Healthy quinoa dosa recipe if you are looking for a period of up a! Bacteria can cause vomiting, diarrhea, and website in this browser for the next I... And discard the seeds most cases when idli batter is then spread the spoils. Dosa 's dough, instead of adding yeast most likely gone bad thicker... To South Indian breakfast dish that is often eaten with chutney or curry sauce glance, its indicative... Most likely gone bad remove bad smell from idli batter fermentation is an inevitable phenomenon that happens in most when... May also occur when rice is overcooked or when it is mixed other! Turn brown kept at the center out to any edge using a sharp knife both bowls stand on top. The fridge if youre not going to use it right away need to add a pinch baking! Of urad dal in equal parts water for at least 6 hours, the batter and is also fermented... Lowest setting ( 140 F or 60 C ) for 10 mins, if you new. Known as fenugreek seeds, are a few simple steps you can store it in order ensure! E-Hub motor axle that is structured and easy to spread the batter spoiled! Needed to make a dhokla instead the making of dosa batter is key to its flavor and.!

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