Idlis and Dosas are soo popular in India and now worldwide! I am sure many of you have your own “recipe” for making these lovely light and fluffy idlis and crispy dosas. I was in Dubai and learnt how to make them from my dearest friend Sheena Shahani…her batter was 2 cups of rice, one cup of 1 urad dal and 1 cup of boiled rice and a teaspoon of fenugreek seeds. The dal was soaked overnight with the fenugreek seeds and so was the raw rice. The next day all is blended well and the batter is left to ferment. This recipe is Dipa Mowanis recipe with her very own pics. I am soo grateful to Dipa for actually taking the trouble to take pics and send us her recipe!!! Thank you soo much Dipa my love:)
search for what you need
Cooking With Nitu Channel
Cooking with Nitu
Join 728 other subscribers
online cooking workshops..Book Now!!!!!
NITU DIDI APPS FOR ANDROID
- 674,164 hits
Thanks Nitu for the recipe,my only question is what rice do we use? is it the supermarket American rice or Basmati?? Please advise.
Hi dearest i use ordinary rice. Not basmati..ok sweetie??
Hi, here in England we get idly rice in Indian grocery stores.. ordinary or basmati rice can also be used but idly rice (parboiled short grain rice) is that much better.
Thank you Ram!!!
Nitu di pls give the recipe of dal idlis fot diabetic person
hi rita…i think it should be the same way as the normal idli just omitting the rice- thank you 🙂