Comments on: Easy Dosa Batter Recipe With Rice Flour and Urad dal – Dosa batter in mixie

By: Chitra

Chitra — Wed, 23 Dec 2020 01:06:24 +0000

In reply to Mi. Hi, yes you can use it.

By: Mi

Mi — Tue, 22 Dec 2020 15:58:22 +0000

Hi chitra

Can we use red rice flour to.make this dosa ?

Thanks

By: Chitra

Chitra — Wed, 19 Dec 2018 13:04:48 +0000

In reply to Priya Chakraborty. Thank you

By: Priya Chakraborty

Priya Chakraborty — Fri, 10 Aug 2018 09:32:07 +0000

Nice recipe keep it up

By: Chitra

Chitra — Sun, 02 Apr 2017 01:54:59 +0000

In reply to Unknown. I have not tried it. Guess it works.

By: Unknown

Unknown — Sat, 01 Apr 2017 16:11:32 +0000

hi can i use this dosa batter to make onion uttapam

By: Chitra

Chitra — Thu, 20 Aug 2015 20:50:19 +0000

In reply to Sindhujabalaji . Thanks Sindhuja.Did u try it ?

By: Sindhujabalaji

Sindhujabalaji — Thu, 20 Aug 2015 17:12:21 +0000

Super dupper idea for instant dosa,sure it came handy,when we are running out of dosa batter,i easily satisfied my toodler kid who is diehard fan of dhosa

By: Chitra

Chitra — Thu, 20 Aug 2015 10:35:57 +0000

In reply to harini. Hi harini,Happy to see your comment after a long time.Do try this dosa batter an let me know.Reg idli batter sourness,Generally if we grind the batter without adding salt,it takes more time to become sour.To avoid sourness,my MIL puts whole green chillies in the batter.U can try that.You can also try to keep the batter vessel in a big bowl of water or use banana leaf.ie.Place a piece of banana leaf covering the surface of the container/vessel in which you want to store the batter. Then pour the batter into the vessel. Place another piece of banana leaf on top of the batter and close the vessel.i found this banana leaf tip from indus ladies forum.Please try any of these and share ur feedback :)

By: harini

harini — Thu, 20 Aug 2015 07:38:31 +0000

hi chitra easy recipe indeed.i ll try and give u the fb.i want a suggestion from u regarding idly batter.my idly batter always has a mild sourness.not over pulippu but slight.how to avoid this?as i am in chennai it is hot always.so it ferments quickly.even i grind late also it gives sourness.how to avoid this can u give me some tips?thanks in advance.