"Idli Dosa Batter Recipe: How to Make Idli Dosa Batter at Home"

Sure, here are some tips and tricks for making idli dosa batter:

1. Soaking: Soak the rice and urad dal separately for at least 4-6 hours or overnight. This ensures that they become soft and easy to grind.

2. Grinding: Grind the urad dal first until it becomes fluffy and light. Then grind the rice separately until it becomes a smooth batter. Mix both batters together and add salt. You can also add fenugreek seeds while grinding for a more flavorful batter.

3. Fermentation: Fermentation is a crucial step in making idli dosa batter. Keep the batter in a warm and humid place for 8-10 hours until it rises and becomes fluffy.

4. Consistency: The consistency of the batter is important. It should be neither too thick nor too thin. It should be of pouring consistency. If the batter is too thick, add some water. If it is too thin, add some rice flour.

5. Storage: Store the batter in airtight containers in the refrigerator. It will last for up to a week.

6. Making idlis and dosas: To make idlis, pour the batter into greased idli plates and steam for 10-12 minutes. For dosas, heat a non-stick pan, pour the batter and spread it in a circular motion. Cook until the edges turn brown, then flip and cook the other side.

Hope these tips help you in making perfect idli dosa batter.