Idli batter Recipe with idli rice.
1.Always make idlis using the batter on the first day.
2.Next day use the same batter to make dosas as the batter gets little sour to make idlis. Therefore second day use it to make dosas.
3. While making dosa one can add a tsp of chick pea flour and a pinch of sugar to the batter to bring a golden brown colour while making the dosa.
4.The same batter can be used to make uttapam and pongal.
5.There is always a discussion whether to add salt before fermentation or after fermentation but, I always add after fermentation.
6.Even if salt is added before fermentation not to worry as it doesn't make any difference.
7.As cooked rice is added into the batter make sure the batter is not stored for many days in refrigerator. Use it for 3-4 days.