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📖 Recipe Card
How to make idli
Hot soft idlis ready to be served.I have tried my best to explain the making of idli, dosa batter. Have included the tips I got from amma too, do feel free to mail me your queries if you have any. Pin For dosas :First see whether the batter is in pouring consistency, if not add little water and mix well. Then take a laddle full of idli dosa batter and add it to the dosa tawa and keep spreading in circular motion outwards. When the dosa gets slightly browned turn over to other side. Crispy dosas ready. For dosa video check here Pin Pin
My Notes:
The texture of the batter depends purely on the quality of urad dhal. Also the volume varies each time when I get urad dhal from a different store. You can add soak 2 tablespoon poha for 10mins and add it while grinding along with rice and urad dal. The water quantity I’ve given is approximate and may vary depending on the quality of rice and urad dhal. Also while making idlis you can place a cloth before pouring the batter which gives even more soft idlis. I rarely use it. 🙂 Idlies taste best when the batter is fresh, so after a week we use it for dosas and kuzhipaniyaram
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