So glad your dahi vada turned out good. Learn more about Stack Overflow the company, and our products. Drain the water completely. 2. It soaks up the excess moisture. After fermentation, this is how they looked, Ok, I admitthe photos dont reveal much yet. Arrange all the vadas and seal it. Stack Exchange network consists of 181 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Timing may vary depending on the size of the vadas. One of the prominent microbes that are grown during the idli fermentation process is Leuconostoc mesenteroides. Since the last few months, my idli batter has been gathering a pinkish off white mold layer on top. Then I split the batter into 2 parts. Hi Vidhi, Also if the lentils are ground too long in a wet grinder, the batter can become feather light and vadas can soak up a lot of oil. Cant thank you enough for teaching us this. Sprinkle cumin powder, chaat masala, black salt and then red chili powder. Do this two or three times and then go on to the next fix if its still bitter. Add this to one of the bowls and mix well. You are right I may have over ground the lentils. The process of making idli dosa batter takes about 20 minutes each day over two days. The key to good idlis - Do not allow it to over cook. rev2023.5.1.43405. In the jar of a standard blender or the bowl of a wet grinder, add drained rice, along with 1/4 cup (60ml) reserved dal-soaking water. Moisten your fingers again. Next time I will not soak overnight. As a result of indulging during the lockdown here in the UK, were now trying to watch our calorie intake. You can make idlis in greased steel tumblers that can withstand high heat! When they soften, remove them and squeeze off the excess water. 2. salt is better than no salt when fermenting idli Here is some data that expands the scale of your experiment to size two: Cook Time: 30 minutes. If it is too cold, the temperature of oil will drop quickly and make them oily. I transfer the batter into 2 big vessels (separately for idli and dosa), cover them and keep them aside overnight. But every time I make garelu I use my mixer grinder. Dahi Vada is also popularly known as Dahi Bhalla in North India. I then ground all the daals one by one. Steam for 15 minutes. Step by Step Medu Vada Recipe. The batter has to float meaning it has aerated well else blend it for a little longer and then aerate again by beating. Im slowly working through your entire collection:-) In this Lockdown tried your receipe and it came just wonderful.. thankyou so much, Hi Neha, Turned out crisp and yummy! Yes, those tenacious small hard beans will get softened and soaking in hot water also reduces the cooking time. Want to make better food choices and have more clarity about the food you eat? Add them to the whisked yogurt and rest for another 2 hours. I am slowly documenting my recipes for my children and my ABCD family members who call me for recipes. If you are a beginner make the medu vada on a damp cloth, plastic sheet or cling flim and then transfer to the hot oil. Ensure there is enough oil in the kadai so your medu vada floats and fries well. Just want to say that your recipes are really great. . Remove them when they soften. Adding Salt does not inhibit the idli fermentation process. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. , Hi, I am a big fan of your recipes. The basic medu vada is made with just urad dal, water and salt. Then flip it over and roast for 30-seconds. Ensure your grinder does not become hot. So you are good. Sprinkle 3 tablespoons water. 3. To check this, you can drop a small amount of batter in a bowl filled with water. So have no suggestions for you. Once prepared cover the serving tray with a cling wrap and refrigerate. I soaked 1 cup of the 4 types of dals (toor, chana, moong and urad) overnight. The time varies depending on the humidity and warmth of a place. Now the batter is ready to make fryums for sun drying. Oil the idli plate and gently fill the rounds with the batter. Simmer all these for 4 to 5 mins until the tamarind turns soft and completely mushy. Soaked urad ki dal too long - Is it safe? Whole urad dal gives best results. Serve medu vada with coconut chutney & tiffin sambar. Fruit salts contain baking powder/baking soda ingredients which make it possible for instant rises like in rava idli. Learn how your comment data is processed. If it is newly harvested urad dal, it will need more water. So always use ice cold water to grind the lentils. I like to experiment too. 21. Rinse under cold water. Made them today. - Aug 6, 2019 at 4:55 Add a comment Your Answer Post Your Answer Both my daughters, on the other hand, were appalled that their mom has started a Youtube Channel just to show some device spitting out dal paste!!:). * Percent Daily Values are based on a 2000 calorie diet. This incorporates air in the batter and makes fluffy dahi vadas. Yesterday was the first time I got a good dosa batter. Your email address will not be published. Not smooth and not coarse. Both of them were soaked and put outside in the sun. Yes mustard oil can be used. Oily Toor Dal is skinned, split pigeon peas coated with edible oil to preserve and increase the shelf life. If the batter sticks, dip your thumb in water. Stuff either turns out great or really awful. Make delicious, crisp yet soft and fluffy vada at home with my time-tested traditional recipe. The batter will be still coarse at that stage. How can I know whether a potato is too old? 20. I havent tried with any of the options you mentioned. Vadas all came out very soft and fluffy after frying. 18. Not longer. Keep the roasted cumin powder ready a day ahead. Runny batter or too much air in the batter can cause them to burst. Most traditional South Indian households too use a wet grinder to make the batter. Idli dosa batter needs to have an environmental temperature of approximately 25-26 degrees C to ferment perfectly. For best results follow the step-by-step photos above the recipe card. This is very important. That was a great try! In simple words, what this means is that the addition of salt does NOT inhibit the fermentation process. Let us compare them side-by-side to see what happens: The soaking and steaming process is used in regional Indian dishes like Parupu Usili, Nuchine Unde, etc. Add half teaspoon salt to this. I rarely go to youtube to watch recipe videos because that kills my precious time. Pour 2 tablespoons chilled water. Can a teacher have a relationship with a former student? Troubleshooting: If you happen to add more water by mistake & the batter has become runny, add some powdered poha or rice flour and mix it. ill include those as well. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. It only takes a minute to sign up. Share your comments and experiences with idli batter below!! Required fields are marked *. This humble pulse facilitates to meet your daily demands of iron and calcium. But, I can never accept status quo without finding the reason behind it. Add all the ingredients mentioned for green chutney to a blender jar and make a fine paste using very little water or as needed. Keep it at room temperature a few hours before serving. Hi Swasthi di! Omit the fenugreek seeds if you don't have them. Warm or hot batter makes hard medu vada. But, look what happens when you stir the batter. Thank you Swasthi. But organic dal gave better results with 8 hours of soaking. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 1. iodized salt does not interfere with idli fermentation Cool this completely. Bowl 1: Wash and soak idli rice, urad dal, poha and methi seeds in a large bowl. But this time I soaked the rice for just around 5hrs and urad dal for around 3 hrs. Steamed chana dal was crumbly and easy to work with. 24. Also check out our Sambar Recipe which shows you how to make amazing Sambar from store bought sambar masala. While there is no guarantee that it is yet harmful, it is not recommended from a food safety standpoint. Drain and discard the water. Instructions: 1. What's the cheapest way to buy out a sibling's share of our parents house if I have no cash and want to pay less than the appraised value? I am going to make these again. Hello Swasthi Why are players required to record the moves in World Championship Classical games? Find 44 ways to say OVERUSED, along with antonyms, related words, and example sentences at Thesaurus.com, the world's most trusted free thesaurus. Also, how to salvage the dal that didnt get soaked well at all? If the temperature of oil is not hot enough they may soak up oil. However to get the normal idli batter to rise, you have to wait for 10-12 hours and let the bacteria work and use the actions of the microorganisms to rise the batter. Then add the soaked rice along with little water. Vada is basically a kind of fried snack known by different names such as bada, wada or bora, with recipes varying by region, community and home. However mine were not shaped well and could not make a perfect hole. Consistency of batter: The batter must be of dropping consistency otherwise the vadas will be out of shape, flat and soak up lots of oil. If the batter is in right consistency still it is not floating well. Put it inside the idly vessel and let it steam for 6-7 minutes. I am 100% with your dad on sea salt for batter. Pour that as well. Any inputs please? Steamed Urad dal paste is very hard, dry and dense (rock-like). Remove the rice batter in a big vessel. In the past, in India, with lower watt blenders the mixer would visibly heat up and some people suggest adding ice to keep the batter cool. The oil has to be hot enough but not smoking hot. A simple and ready-in-a-jiffy recipe. If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. Gently press down the vadas in between spatulas or your palms one after the other to remove excess water. To make green chutney add all the ingredients mentioned in the recipe card to a blender jar and make a fine paste using very little water or as needed. Handle them gently they may break. I however soak it for the entire duration i soak the rice, which is about 4-5 hours. Flip it back, fold and serve hot! Grind the soaked urad dal adding required water. Let it ferment, and viola idli dosa batter is ready! Refrigerated leftover dals can survive for 5-6 days only if it is stored correctly. Does it even make a difference? North Indian Dahi vada are deep fried lentil balls soaked in curd/ yogurt and topped with various chutneys and spice powders. Avoid using lentils that have picked up an yellow shade. Also while blending make sure the batter does not become hot as it may impart a bitter taste to the vadas. Lastly adding salt later to the batter can thin it down, so make sure you add while grinding. Safety of coffee in thermal flask, long periods of time. Want to make better food choices and have more clarity about the food you eat? Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough. Just grind until a coarse and slightly fluffy texture is achieved. I like to think there is a kitchen scientist hidden in all of us!! They also grind it separately, before grinding the rice. This avoids water separating from the solids in the chutney. Wash dal several times and soak in lot of water for at least 4 to 5 hrs. This step is slightly uncommon, but it adds an amazing texture to dosas and makes them extra crispy. Add 2 cups dahi/ yogurt to a large wide bowl. Please reply. Using a food processor or grater, they could be crumbled to smaller, bite-size particles. Just that you will need to thin down the consistency to homemade yogurt. Do you think this is just that its a day old or something in the making process? At home we do not add any other ingredients if making for Naivedyam. Here are my final top 3 findings from this mini-experiment: Now that you know what happens when you soak and steam the different lentils Urad, Toor, Chana and Moong I hope these results help you understand the properties of these dals better. Simply add little powdered poha to the batter. I have one question regarding the nutrition information (which I am very thankful you include in all your recipes). Read the notes below to know what to do with runny batter. Add teaspoon salt to the idli batter and mix well. Hi, I have already mentioned the troubleshooting tip in the post. Soak the ingredients separately for at least 4 hrs. This happens sometimes with kidney beans too. LOVE THIS RECIPE? Whisk them together until smooth. Frying on low flame will make them hard and frying on high flame will not cook them from inside but will brown them. Dahi is a Hindi word that means yogurt and Vada are deep fried fritters. If using organic dal you can soak for 8 hours with good results. Ive picked up their love for food along the way, and with this blog, I share my food story with you. Your recipes are ausome, i will definitely try dahi vada recipe. Final part 3, Which cooking oil is best for Indian cooking? Serve hot along with some sambar and chutney! This category has been viewed 12191 times, Chawli Ki Subzi ( Know Your Green Leafy Vegetables ). Prep Time: 10 minutes. When the oil is medium hot enough, drop a very small amount of batter. You can dilute if needed while you serve. If you want to keep them for 2 to 3 days, then store the softened vadas in air tight box and add them to chilled yogurt the day you want to serve. You are welcome! If dal has gone stale or if a fungus has grown, these are vital signs that the dal is spoiled. Use fresh good quality urad dal that looks white in color. Drain the water completely and transfer the dal to a mixer grinder jar. The tip for freezing the grains and grinding them is quite brilliant!! 3. Delicious breakfast uttapam made in rice and urad dal batter mixed with cheese and cauliflower. Hope this helps. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Palak Paneer Recipe (Indian Spinach Paneer). Thank youI just soaked regular white urad for my idli batter. i just want to make good idlis again.. Hi Mansi, I feel the most probable explanation is that the batter is not sitting in the temperatures needed for a steady fermentation. I know - really stupid! But they had a slight bitter taste. Followed this receipe step by step also used new dal but vadas became hard and chewy so i added a bit soda but it still was chewy.? You may have to artificially raise the temperature slightly by using a heat bulb at its vicinity or wrapping a sweater around the batter, etc. My dad was a stickler for sea salt, when it came to batters. If the batter turns runny you can add a bit of potato starch and mix the batter well. It has been published that L. mesenteroidesinitiates relatively rapid growth over a wide range of salt concentrations. After blending the batter, aerate it well by beating it in a circular motion. To flavor them ingredients like crushed black pepper, green chilies, ginger, cumin seeds, curry leaves and onions are used. Traditionally medu vada batter is ground in a manual stone grinder but a lot of us also grind it in an electric mixer grinder/ blender or a wet grinder. In which case you will have to discard it. This smell means it has fermented. Thanks for explaining it so well to the viewers. Ive grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. Then beat the batter once more. Here are the brief steps of making the entire dish: You can very well complete the first 3 steps the previous day so most of the preparation is done ahead. Truly the best dahi vadas we have ever made! Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Ensure your blender does not become warm or hot while you grind as this will give a bitter taste. Please try with a Indian steel mixer/grinder. 7. If salt is not added to dal, the cooked dal starts to get spoiled at around 10 hours. Blend it coarsely first, then add a tbsp of water at one time and grind it again. Let them fry on a medium heat for 3 minutes and then stir them. Hope this helps. The vadas i made were light and fluffy and crisp on the outside although i just made ball shapes rather than rings as it was easier. After soaking if you feel you need more dahi whisk another half cup yogurt with more powdered sugar and little salt. Avoid adding too much water as it makes the batter runny. Adding salt actually results in a better batter quality than an unsalted batter. Add it to a mixer grinder, add a tablespoon of water at a time, and grind it to a smooth paste. The boiled potatoes are mashed and then seasoned aptly. Add the dal to a grinder or blender jar along with 1/3 teaspoon salt. https://www.thefreshloaf.com/node/68503/idli-reposted-my-blog#comment-490132 I always make homemade curd to make dahi vada and I can assure you it makes a lot of difference. im so grateful. Check if the batter is done correctly. Ensure there is at least 1 inch extra water above the rice and dal mix. What is this brick with a round back and a stud on the side used for? Grind the idli rice urad dal mix in Bowl 1 till almost smooth with approx 1 to 2 cups ice cold water adding additional water if required. Dried lentils retain quality for at least 2 to 3 years, if you keep them sealed and away from moisture and heat. Looking for a quick no-fermentation dosa batter? Filed Under: Blog, Chana dal, Cooking tips, Moong Dal, Urad Dal Tagged With: moong, soak. I wish this recipe had a video because your instructions are so well written and would love to glance at the video before trying. When the batter is done, you will see it turns lighter in color as well in texture. You will figure out your own path, when you are ready. Sree, Try soaking lesser time, dont over grind and add lesser water, only as required. Here is my trusted go-to idli dosa batter recipe! In which case you will have to discard it. How to make Panna Cotta - Classic Vanilla! Hope these help. You will need to make it the previous night. Bought a new tabletop grinder and I followed this recipe to the T. My vadas turned out good & delicious. Oils Review Part 1. Add the chutneys and garnishing the day you are going to serve it. When you do the consistency test it should hold round shape in water. Little oily though. Sometimes garlic alters the flavor of the chutney. This makes the batter more fluffy and aerated. Keep blending until you get a smooth, thick and fluffy batter adding 1 tbsp chilled water each time or as needed. Transfer this to a bowl. Add fresh water and soak it for at least 4 to 5 hrs. Take a small bowl filled with water. 1.Over grinding dal This can happen if using wet grinder Am perplexed because this hasnt ever happened before. 1. This is the right temperature. If the consistency & texture of the batter is light, the batter floats well. Medu Vada are crisp, fluffy & delicious donut shaped lentil fritters from South Indian Cuisine. Mix them and add salt and mix again. Soaking them for at least 5 hours makes the batter fluffy and increases in volume. How do you achieve soft yet crispy wada. I fermented them both and studied the results. How do you get rid of the smell of toor dal? The South Indian thayir vada, perugu vadalu or mosaru vada is tempered with curry leaves, green chilies, mustard and hing. When the cravings kick-in for a good Indian dish I keep coming back to your website. The size of your vadas. In regards to urad dal batter, I find the vita mix grinds the batter well without over heating the mix. Richa Recommends: I use a blender and mixer grinder at home. It is enough. Normally South Indians use a stone grinder (also called wet grinder) that simultaneously grinds while whipping the batter. Add raw mango green chili paste. Thank you for the wonderful recipe!! Transfer the dahi vadas to serving tray or plates. I am hoping to share a little about my passion in life via this site. Scrape the sides, repeat blending adding 1 tbsp water each time only as needed until the batter turns thick, fluffy and light. Towards the South, a variant of this is known as thayir vadai in Tamil, perugu vadalu in Telugu and mosaru vade in Kannada. I started disliking the de-husked minapappu because it is tasting bitter after grinding. Thank you so much my kids have started enjoying masala dosa sambhar chutneys and almost everything I cook after taking details and tips This recipe apparently produces 26 vadas so where it says 104 calories per serving what did you consider the serving size to be when calculating the nutrition figures? I followed your instructions to the last letter. (will be using urad flour only) I had a lot of queries from readers about freezing the vadas or about refrigerating the dahi vada for a few days. Rinse the idli rice well and then soak it in 4 cups of water along with fenugreek seeds and poha for 6 to 8 hours or overnight. And only after dealing with my own curiosity did I spend the time to search for other results that might either compliment or refute my tentative conclusions. 2. Grind the rice to a smooth paste adding clean water. If you do not know how to make curd at home, then you can check this post curd recipe. If you make them of different sizes, then the frying time will vary. Soaking dal: Soak the dal for atleast 4 to 6 hours otherwise the batter will not turn fluffy while blending. 16. Add as many vadas as your kadai fits without overcrowding. Avoid cooking it on a high flame or for a long period as this will cause discolouration and loss of flavour. Next time Ill try to leave the vadas soaking in the dahi for the specified time instead of scoffing them too soon :). Actually a lot of people store the batter for as long as 4 to 5 days in the fridge. Use only very little ice cold water to grind the batter. The other reason can be old dal (aged dal) that has been lying in the stores for long. I have tried it few times earlier before you posted this recipe and I never got it right and today followed your recipe step by step and had wonderful medu vada for breakfast. Where does the version of Hamapil that is different from the Gemara come from? Last time we attempted dahi vadas without following a recipe we used a salad bowl full of urad dal (for a mere 3 individuals) so we ended up with wayyyy too much batter and consequently too many vadas per person we clearly do not know what constitutes a normal serving size haha. This slightly sweet, nutty flavored oily lentil is very nourishing and highly digestible, and used popularly in South Indian and Gujurati foods. Vada withCoconut ChutneyorTiffin Sambaris a popularBreakfastrelished in a lot of South Indian homes & restaurants. Love South Indian food? Thats cool. Immediately transfer the hot fried vadas to the bowl of water. Rom garu, Dahi Vada Recipe A complete step by step photo and video guide to make soft, melt-in-the-mouth Dahi Vada at home. In a separate bowl take cup urad dal (husked black gram) along with teaspoon fenugreek seeds. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Anyway, my question to you is: the vadas soaked too much of oil. Soak Urad dal for 6 hour or over night.2. Whether you make in the wet grinder or blender, the process is same. Make sure you dont use garlic in the green chutney if you are making it ahead as sometimes it alters the flavour and taste of the chutney. Usually, they only use toor and chana dal, sometime moong. Thank you so much for leaving a comment. If using later, store the batter in the refrigerator. I tried it at home today and it turned out so great!! Although hygiene is usually the cause of a smelly navel, if your belly button starts to have an offensive smell, it may be infected. Use a bowl which is wide and big enough to hold all your vadas. 4. 25. Add water in between. Cool the vadas completely after frying. Dahi Vada is generally made with only urad dal. Cook on medium flame until the first whistle and then turn the heat . At this point, whole beans should be soaked overnight, which makes them more digestible and speeds up cooking times. You can keep it in the fridge after 3 hours too. But my family was happy with the results. Thanks Gowri. So if boiled milk is at 180F it would roughly cool 1F/min and so in about 50min it would be 130F i could add the starter. Taste this and add more jaggery & salt if desired. Other way is to stir some warm milk & sugar to the greek yogurt and leave it on the counter for 1 to 2 hours. Add 1 cup water. This will just take about 30 mins or so. if yes, please advise the following: 1-temperature for oven and how long to bake for? I have felt every brand of dal is different. 6. Hello Rom garu, Enjoyed making it and loved the taste even more. Add cashews if using. Use my hands for mixing. How long does dal makhani last in the fridge? It turned out great. Before using, remove from the freezer and keep it at room temperature to thaw it. Add the soaked lentils, beans, and 5 cups of water to a pot. The more time you soak it, the better. Add the soaked urad dal to a grinder jar. 1) They have not been sorted out during the packaging 2) they were stored in high temperatures in warehouse 3) they are quite old Rinse it well at least 3 to 4 times & drain the water. Preheat your oven with keep warm settings (80 C to 100 C or 175 F to 200 F) for at least 15 mins, then place the hot fried vadas over the cooling rack. I have not used moong dal here. Your blog is a great resource, thanks! Rest them for 20 mins. Pour oil to a kadai and heat it on a medium flame. Then drop it just by shaking your fingers. But if you do not have so much time, you can soak for 3 hours but the texture is not the same. Sometimes they may even taste bitter. Add crushed pepper, cumin, ginger,scurry leaves, green chilies and onions. Due to harsh sunlight in my kitchen, the color of the batter looks different. Felt this way? Keep this aside for further use. So my conclusions are: I could have listened to my mom and other elders who tell me pretty much the same thing. Dahi Vada are soft lentil fritters soaked in creamy yogurt. The vadas were spongey and together with the sauces/spices, the marriage of flavours was nothing short of perfection. not sure, Hi Dee, What makes dahi vada or dahi bhalla distinct and unique is the sweet, tangy and hot chutney toppings. The waters should just cover the rava. Fried vadas soaked in water taste very bland later so I have been making these by soaking in buttermilk. Unfortunately, thats me in a nutshell!! Add hing and then pour the tamarind chutney. I have noticed a difference in taste. They were extremely perfect. Fry medu vada on a medium flame till they turn golden & crisp. Soak the lentils and beans, 8 hours or overnight. Once its fermented, the batter is ready for use! When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). The batter will not float if the consistency is very thin. Thankyou Thankyou Thankyou. I also have a lot of troubleshooting tips and tricks to make the best medu vada at home. Also chill half cup water in the fridge for blending the dal. Please post your thoughts and comments below. 23. Chutney without garlic keeps good for about 4 to 6 days in the fridge. By the way, I started a youtube channel just so that I could show you all this cool technique. I fry them at medium flame. Scrape off the sides. Homemade curd is the best choice for dahi vada. I saved the batter in the fridge and the next days batch had a slight bitterness with a smell of raw lentils. Hi Chitra, Pass through a sieve to a wide bowl. When they become light golden, stir them and continue to fry on a medium heat. 8. After soaking dal for 2 hours, reserve the water and grind into thick fine batter using little reserved water. They stay safe for months and even years longer, but their nutritional value diminishes over time. Grind this into a smooth batter. You may use roasted & skinned peanut/fried gram/ bhuna chana dal which helps to keep the chutney thick without turning runny after refrigerating. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. Do not add too much water as the batter may turn runny. 2. blender (high speed blender makes more batter) Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight. Also try choosing dal that is white in color without yellow specks on it. Take a Frying pan add oil to it let it heat.4. For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. We use cookies to ensure that we give you the best experience on our website. The batter continues to sour while it's refrigerated. But dont add a lot as the vadas can easily soak up oil. I arrived at this ratio after a lot of testing, and have seen results that this ratio makes the softest idlis. For any recipe, the total nutritional values of the entire recipe, divided by the servings/yield (in this case number of vadas) is the value I get per serving. or cup jaggery & cup dates (seedless) (use as needed), (plain yogurt) (thick & fresh, unflavored). In between every batch, wait till the oil heats up, if not hot. While the dal soaks, keep about 1 cup of water in the refrigerator to chill. Always use a large vessel to ferment idli dosa batter which should be double the capacity of the batter so that theres enough room for the batter to rise.

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