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Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in fridge for an hour after 2 hrs of soaking. This prevents the mixier jar getting heated. Also more volume of batter.

First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. I use ice cold water to grind urad dal.

Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.

Mix both the ground batter and keep overnight for fermentation. Just like regular idli dosa batter. Spoon to idli moulds to make idli. OR mix with little water and make dosa.