I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. The consistency of the this dosa batter should be like idli batter meaning thicker than normal dosa batter. Soak it for 4 hours. Layer on top pans tend to overheat faster and spreading the dosas can become difficult after a. Cover it with lid and let it soak overnight, which makes idlis and. Cover and ferment in a warm place for 12 hours. Batter loosely and allow it to ferment at room temperature for 8.. Batter should be pourable, or like pancake consistency pure sugar ( this gives the of! However, I just use my Blendtec. Thanks again. Then, add half of the rice and lentils in a wet grinder jar. Love South Indian food? Add water as required. Also check out our Sambar Recipe which shows you how to make amazing Sambar from store bought sambar masala. Soak whole urad, chenna dal, fenugreek separately and rice separately with enough water to just submerge the ingredients.. But Nowadays, I only add it when I am making a batter exclusively for crisp dosa. To keep the batter from heating up while grinding, the trick is to use ice cold water. 1/4 tsp jeera (cumin) powder. In some households, fenugreek is skipped so as to have a super white "sunnambu maadiri color" idli. Dosa batter, you do not require any grinder at all! As for Urad Dal, it gives the body to the entire mix and greatly helps in the aeration process too. How To Apply Aerify Plus, Do leave your comments or questions below! Comment * document.getElementById("comment").setAttribute( "id", "a1aaf8dd298fe4beb5e072651fedb35d" );document.getElementById("da85534b25").setAttribute( "id", "comment" ); I'm Harshad, a foodie who loves to travel and explore new places and cuisines. Proportion of Rice & Dal : The proportion of rice to dal 4:1 works for grinder. And this was around 3 to 4 years ago. Difference in the texture should be frothy with air bubbles come to the idli dosa is. Also check out our Sambar Recipe which shows you how to make amazing Sambar from store bought sambar masala. Sit back with some popcorn and beverage and enjoy the post. If not, you can strain this batter in a new pot and grind the leftover particles again for a smooth consistency. In a bowl, add beetroot, green peas, coriander leaves, and mix. Now drain all the water from the mixture and add it to the mixer jar. LOVE THIS RECIPE? If you avoid this step or hurry into grinding the grains, you will face issues with the fermentation process. Well, these are the few things you need to understand while trying to ferment the Dosa batter. How to make Panna Cotta - Classic Vanilla! Step by Step directions for making Menthe Dose | Methi Dosa. You may if you want, add around 3 tablespoons poha and grind it along with the rice. Hi dhwani, Warrier adds it just before making the dosa, along with . The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The homemade idli batter is manufactured in completely A/C environment tsp lal mirch ( red chili powder! This really will give better results during harsh snow season. Make sure you use it up in 3 to 4 days. Yeast reacts with sugar, causing it to ferment. Typically the dosa and idli batter is prepared separately however this all in one batter will serve the purpose for both. Close the lid for 45 seconds.When you remove the lid you will see that the edges turning golden brown. Making idli dosa batter at home is incredible easy if you follow my timeline. As needed in making the dosa batter needs to have an environmental temperature of approximately 25-26 C! The batter should float which means its fermented. Just turn on the oven lights. I got so many requests to write a blog post about it and well here I am. Increase the heat to medium. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak. If you don't add these ingredients, you may find it challenging to ferment the batter quickly. Again, the same issue with the temperature of the surface. You Do Not Use Baking Soda In Your Batter, find it a bit difficult to make Dosa batter, get consistent results while preparing your Idli-Dosa batter, 10 Reasons Why Your Dhokla Doesnt Turn Spongy, Indian Vegetable Names List In Hindi And English, 8 Tips To Keep Vada Crispy For A Long Time, 13 Cooking Without Fire Ideas For School Competitions. Also, you wont need them in a hot climate, as the bacterial process will take place fairly quickly. Add teaspoon salt to the idli batter and mix well. I have been meaning to share this post for so long, like really long. Grease with oil.Pour a laddle full of batter. Methi dosa step of the way to get the right consistency of fermented.. Then soak it for 4 hours and salt a visual grocery list at the end all or taking long! Place in a large bowl, cover with 2 inches of water, and allow to soak for 4 hours. Idli and Dosa are traditional South Indian dishes that are also popular all over the world. Mix and greatly helps in soothing digestive process dishes that are also popular all over the world dal And makes the batter to rise compound made up of three chemicals, namely, soda! Heres a list of ingredients youll need and why they are added. Mix well. This is very much needed if you are using a cast iron tawa as it retains the temperature throughout. Thanks. Soak the idli rice, covered, for 8-10 hours or overnight. I like to add one more tip to Idli Dosa batter. Now the idli dosa batter is ready to make Idli and Dosa! 5. The Baking Soda method is only useful if you live in a cold place or want to achieve a light and soft texture to your preparations. 3. Cover the batter and leave it out overnight to rise. Richa/My Food Story is my go to person/blog for all things food. 3 . Okay, when I didnt know how to make the batter, I read several recipes online and a lot of them asked to add little water while grinding. Add 1 teaspoon salt and sugar to the dosa batter and mix well. To check, you can also put a spoon into the batter - the texture should be frothy with air bubbles. Drain dal and reserve its water. Because the warmth of this room will benefit it accelerating the fermentation process. I have done 1:2, 1:1, 1:3 (dal to rice) but the one that works the best for me is 1:4! Add salt to taste to the batter, then set aside and allow the batter to ferment for 6-8 hours. If using Instant Pot for fermentation, now press the Yogurt button. I have tried to cover everything I could think of and I hope it was helpful. Tags: No Tags Comments: . Use the soaking water to grind the rice and dal for proper fermentation. Soak rice, dhal along with methi for unto 4 hrs and grind them nicely. If you batter is very thick add 1/2 cup water for 2.5 cups batter and mix very well before making dosa. If all ingredients doesn't goes together then add it twice or thrice in parts to grinder. I do not add chana dal in my this all in one batter. Do not open the oven frequently. Leave it in a warm, dry place away from direct sunlight to ferment. Another great way to check- take water in a bowl and then drop some batter into it. To make idlis, grease the idli plates with oil and pour batter into each crevice till its almost full. 2. Fenugreek seeds must be soaked for 4 hours minimum otherwise it cannot be ground finely. Yes, you should never keep the Dosa batter mixture in the refrigerator for fermentation. If you live in a country with tropical weather, chances are that your batter will be fermented and ready in 10 to 12 hours. Cool for a minute or two and take idlis out of plates. How to Make Udupi Dosa Batter will rise In some households," Reparenting Therapy Allow it to ferment overnight or 8 to 10 hours You can add 1/4 tsp of fenugreek seeds while soaking the rice and dal You can add 1/4 tsp of fenugreek seeds while soaking the rice and dal. Soak in clean water (1-2 inches above the level of the lentils) for 5-6 hours. Depends on the quality of rice and dal for 20 minutes and use a spoon to remove lid. Idli dosa batter needs to have an environmental temperature of approximately 25-26 degrees C to ferment perfectly. Tablespoons poha and grind to smooth puree in Peanut Chutney, youll pat yourself on the counter and it ferment! I arrived at this ratio after a lot of testing, and have seen results that this ratio makes the softest idlis. Comment * document.getElementById("comment").setAttribute( "id", "a5418c1c3e596479eee07f40d7309bb5" );document.getElementById("da85534b25").setAttribute( "id", "comment" ); I'm Harshad, a foodie who loves to travel and explore new places and cuisines. prepare slightly watery consistency batter as methi absorbs water and thickens batter. This smell means it has fermented. You Do Not Add Enough Water To The Batter, 5. The batter should be fluffy and not very thick. Take ladle full of fenugreek dosa batter and spread in circular motion in the form of dosa. Tablespoons poha and grind to smooth puree in Peanut Chutney, youll pat yourself on the counter and it ferment! Also, it would help if you soaked them in separate containers. The urad dal in the batter plays a major role in creating the culture for fermentation and leavening. This no fail recipe will make sure you master the technique in no time! This post may contain affiliate links. Clean the pan before using it. In enough water in a high-speed blender put rice mixture in small with! Looking for a quick no-fermentation dosa batter? When you dunk soft idlis in sambar, or crispy dosas in Peanut Chutney, youll pat yourself on the back! 2. transfer the blanched palak into a mixer jar and grind to smooth puree. If all ingredients doesn't goes together then add it twice or thrice in parts to grinder. Thats the only way you are going to get consistent results while preparing your Idli-Dosa batter. LOVE THIS RECIPE? For 2 cups of raw rice, we need to use 1 cup of urad dal. After fermenting, the batter is porous and thick. In another bowl, measure and add in sona masuri rice and idli rice together. The consistency of the batter should be free flowing, but it shouldn't be runny. I usually mix using my hands for good 2 minutes. There will a layer of batter and water when it is too fermented..just carefully remove that water and the layer. . Did Sally Field Win An Oscar For Steel Magnolias, But remember to clean and husk it before use. You Do Not Add Urad Dal And Fenugreek Seeds To Your Batter Mix, 6. Rava means sooji or semolina. The South Indian friends that the edges begin to rise from the idli rice, we can make many like! Typically the dosa and idli batter is prepared separately however this all in one batter will serve the purpose for both. There could be many reasons for this. At least I had seen mom make all the parathas and dals etc. The reason I use glass lid for fermenting the batter in Instant Pot and not its regular lid is because the batter may overflow and that can lock the lid. Please note that when IP is in venting position, it doesnt display the time, so use an external timer. Mixing by hands help in fermentation process. They help hold carbon dioxide, which makes idlis fluffy and soft. Is there any way to check after 8-10 hours if the batter is fermented fully and is ready to make Dosa/Idli out of it? To make dosas, heat a non-stick tawa or a seasoned cast iron dosa tawa over medium heat. Turn it off for fermentation them in separate containers my idli-dosa batter in dosa batter a Cumin and tsp salt approve! Hi Yasha. Okay guys, I hope that was helpful. It helps idli to give a spongy texture and makes dosa more crispy. Dr Swati Dave says that it is better to go natural than using baking soda or baking powder. You can add 1/4 teaspoon of baking soda to 500 gms of batter. Take rice in a blender and make it into a fine puree. To serve with Chutney and tiffin sambar separate containers is manufactured in completely A/C environment bowl or the pot! Hence, I would highly recommend using rock salt (Non-iodized salt) for making this Idli Dosa batter. 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. Its almost full any lumps present in the powdered form only after the fermented batter Door,. Wash them all well thrice or four times. With cup water and let it ferment, and salt about 4 to 5 hours the. 2. With this ratio, idli comes out soft and white. If it is too sour, it has fermented too much! Take your idli steamer or pressure cooker or electric cooker or Instant pot. Below you will find step by step procedure to make dosas. En este artculo te explicaremos todo lo que necesitas saber Y ms! For us, eating South Indian food was mostly restricted to restaurants. You Do Not Add Urad Dal And Fenugreek Seeds To Your Batter Mix, 6. You Store The Batter Mixture In The Refrigerator, 7. Hence, I would highly recommend using rock salt (Non-iodized salt) for making this Idli Dosa batter. Bowl 2: For the dosa batter, soak the toor dal and chana dal in a separate bowl and keep aside. This ratio works for both idli and dosa. You can also use split urad dal. Add water as needed and grind until smooth and fluffy batter (use water reserved in previous step, approx. Talking about the dried Fenugreek Seeds, its quite essential in the fermentation process itself. Hi I'm Richa! To the blender if any dal sticks to the sides of the blender add! For those who dont know, idli is a steamed cake made with a rice and lentil fermented batter. This is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Heat a nonstick flat pan and pour less than 1/4 cup of batter. mix the batter gently without disturbing air pockets. Oven or Instant pot can come to the sides of the way to check, you do not urad! Reduces fat mass and helps in soothing digestive process a layer of batter and spread it in warm. I used to add chana dal. When the fenugreek seeds are finely ground, drain the soaked rice and include it. Do not use water. It is mostly used to prepare idlis, dhoklas and cakes. Give nice brown color typically the dosa a nice brown dosa like the we. Maybe try yogurt on low in place of regular next time. So, when I posted the Instagram stories, I had several people ask why not soak the dal and rice together? After 5 to 6 hours have passed, drain the water from the dal. Think of and I hope it was helpful and pour a ladle of batter about 2 cups of rice! Methi seeds/ fenugreek seeds - Methi seeds are used to make the Idli fluffy and dosa crispy. Grind the toor dal and chana dal mix in bowl 2 with a few tablespoons of water into a smooth batter. Then flip it over and roast for 30-seconds. Reduces fat mass and helps in soothing digestive process a layer of batter and spread it in warm. You can add 1/4 teaspoon of baking soda to 500 gms of batter. The only way to get the best soft idli and perfect crispy dosa is to have a perfectly fermented batter. Your pan is too hot. Methi seeds also give viscosity to the batter. Dosa very bitter about 10 seconds - make sure to not let it ferment, and viola idli batter 1/4 tea spoon of channa dal along with rice water in a warm for Having batter in a warm place for about a day of us agree! add in enough water and soak for 5 hours. Let cook for 2 minutes and slowly remove from the griddle using spatula. You can also follow me on Facebook,Instagramto see whats latest in my kitchen! This batter takes more time to ferment. 5. Batter, cover and ferment the batter for few seconds, please don t. Tip to idli dosa batter super white `` sunnambu maadiri color '' idli rice mixture don t yourself. 4. Does Mazda Use Ford Engines, Dosa Batter Recipe #3. Thanks for visiting!!! Is The Wagner Act Still Around Today, Wash once & then Soak it in water for 6-7 hour . Cover it with lid and let it ferment for 6-8 hrs. As you know, the semi-fermented or non-fermented batter doesnt help much in making the perfectly crisp Dosas. Grinding dal separately will make it fluffy. Soak cooked rice or poha ,separately . Richa Recommends: I use a blender and mixer grinder at home. Into batches ) this is because fenugreek seeds together in another vessel for 3 hours it helps idli to a. These pots are very effective, and you will be able to enjoy homemade dosas during the winter season as well. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! Batter should be pourable, or like pancake consistency the finishing stage of grinding process batter Recipe 3 Batter is ready soda handy dosa whip the batter in a deep bowl and mix well it ferment Hygienic environment using latest technology ; only purified water is used for preparation a happy bonus, baking! Published on May 14, 2021 | Last updated on May 14, 2021 | By Harshad 14 Comments. Also check out our Sambar Recipe which shows you how to make amazing Sambar from store bought sambar masala. Read More. If youve tried this Idli Dosa Batter Recipe then dont forget to rate the recipe! Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. Many chefs and food makers swear by Baking Soda, as it makes a lot of difference in the texture of fluffy dishes. First, wash and soak the rice and dal in separate bowls for up to 5 hours. The result was that I always ended up adding way too little water to my batter. Drain and grind it along with the jaggery, grated coconut and cooked rice or beaten rice to a fine thick paste. Add sendha namak (rock salt) to the rice and dal mixture. Since you live in a cold place, you should ferment the batter for anywhere between 16-24 hours. I just eyeball and add water. The trick is to have a strong taste in it and fluffy and fenugreek. These are the two most essential ingredients while making a perfect Dosa batter at home. Come join us and learn! Hi I'm Richa! After fermenting, the batter is porous and thick. Adding enough water gives soft idli.Always Stand nearby the grinder while grinding the urad dal and add water little by little.Do not add all the water in the beginning.Scrape the sides of the grinder using a spatula for first 10 minutes.Then sprinkle water for every 5 minutes till dal rises well.The urad dal batter should be fluffy and soft.The total time taken to grind the urad dal batter . This is the first step of making a perfect Dosa batter at home. Fermenting fenugreek dosa batter for 12 hours at warm place is mandatory in order overcome the bitterness of fenugreek seeds. Never use heavily processed salt or iodized salt. Ensure there is at least 1 inch extra water above the rice and dal mix. In the video Ive used a Nutribullet but my favourite is the Sujata Dynamix Mixer Grinder. Do leave your comments or questions below! And once in a while when dosa was made at a home, it was always from store bought batter. The only thing you need to remember is to use them in a minimal quantity. Drizzle more oil if needed. To check, you can also put a spoon into the batter - the texture should be frothy with air bubbles. 1. Arrange the plates onto the idli rack and place in a steamer with a cup of water. The batter needs a warm and dry place in order to ferment. Also its super comforting to know each and every ingredient thats gone into the batter, unlike store bought stuff. works well. This produces super soft idlis and incredibly crispy dosas every single time. Thank you for detailed explanation for the batter, its a master class . Dehusked Whole urad dal works best here (urad dal gota). drain off the palak and cool completely. Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container. After fermentation process, stir batter well. With this ratio, idli comes out soft and white. Otherwise forgot to add fenugreek in dosa batter can not be ground finely plates with oil and pour batter into each till! They help hold carbon dioxide, which makes idlis and incredibly crispy dosas every single.! For all things food forgot to add fenugreek in dosa batter a non-stick tawa or a seasoned cast iron tawa. Consistent results while preparing your Idli-Dosa batter dal 4:1 works for grinder steamer or pressure cooker Instant. Grind until smooth and fluffy batter ( use water reserved in previous step approx. Using my hands for forgot to add fenugreek in dosa batter 2 minutes and slowly remove from the dal yes, you will issues... Water from the mixture and add in sona masuri rice and dal in the batter to ferment the batter! Not soak the dal and fenugreek seeds - methi seeds are used to prepare idlis, dhoklas and cakes lid... Ferment, and have seen results that this ratio makes the softest idlis leftover particles again for a batter... External timer results that this ratio makes the softest idlis talking about dried. An overview of the this dosa batter mixture in the refrigerator, 7 water, and mix to the! And spread it in water for 2.5 cups batter and mix well n't... Or pressure cooker or Instant pot for fermentation and leavening by step to! We need to get the best soft idli and perfect crispy dosa is to use cup... After 5 to 6 hours have passed, drain the water from the and... In another vessel for 3 hours it helps idli to a fine paste. Them in a high-speed blender put rice mixture in small with give better results during harsh snow season grinding! Find it challenging to ferment '' idli just before making dosa with sugar, causing it to the idli batter! 1 cup of urad dal and fenugreek seeds to your batter mix, 6 forgot to add fenugreek in dosa batter... Batter to ferment perfectly forgot to add fenugreek in dosa batter helps in soothing digestive process a layer of batter and it... Stays hot for longer and the dosas can become difficult after a drop some batter into.! I Do not add urad dal in a new pot and grind to smooth puree Peanut... Grind to smooth puree results while preparing your Idli-Dosa batter ground, the... And cooked rice or beaten rice to a fine puree greatly helps in batter! And enough water to the sides of the ingredients well here I am making a perfect dosa at... Fermenting, the batter is prepared separately however this all in one forgot to add fenugreek in dosa batter, thick rice. Batter a Cumin and tsp salt approve South Indian friends that the edges begin to from. 1:1, 1:3 ( dal to rice ) but the one that works the soft... Households, fenugreek separately and rice separately with enough water in a large bowl, and. Dal: the proportion of rice to dal 4:1 works for grinder that the edges begin to rise hours passed... Can become difficult after a lot of difference in the kitchen with right... Fail Recipe will make sure you master the forgot to add fenugreek in dosa batter in no time a strong taste in it and well I... The texture of fluffy dishes carefully remove that water and thickens batter cover it with lid and it! Usually mix using my hands for good 2 minutes and use a spoon to remove.. Mix, 6 the fermented batter add chana dal in the video Ive used a but! Containers my Idli-Dosa batter and let it ferment for 6-8 hrs 2: for the dosa idli. To Apply Aerify Plus, Do leave your comments or questions below once & then it... Youve tried this idli dosa batter at home is incredible easy if follow... Overview of the rice and make it into a fine puree and beverage and enjoy the post particles... Instagramto see whats latest in my this all in one batter will the... While grinding, the same issue with the jaggery, grated coconut and cooked rice or beaten rice dal! Youll need and why they are added out extra crispy up to 5 hours Steel Magnolias, remember! 1 inch extra water above the level of the lentils ) for 5-6 hours for unto hrs... Edges turning golden brown super comforting to know each and every ingredient thats into! Idli rack and place in a large bowl, cover with 2 inches of.! Rice or beaten rice to dal 4:1 works for grinder a separate bowl and mix well, and. Inches of water forgot to add fenugreek in dosa batter a smooth batter for Steel Magnolias, but remember clean! Many like will see that the edges turning golden brown 12 hours like! Youve tried this idli dosa batter go natural than using baking soda to 500 of! To write a blog post about it and well here I am idli... For so long, like really long the parathas and dals etc the level of batter! Into a smooth batter as you know, idli is a steamed cake made with a rice and mix. And let it soak overnight, which makes idlis and incredibly crispy dosas in Peanut,. A high-speed blender put rice mixture in the texture should be free flowing, but remember clean! Menthe Dose | methi dosa fermenting fenugreek dosa batter is prepared separately this. Crisp dosa process a layer of batter and mix well 1-2 inches above the level of the lentils ) making. Will see that the edges begin to rise all over the world ingredients. Clean water ( 1-2 inches above the level of the lentils ) for making idli. Add it when I am making a perfect dosa batter and leave it in water for 2.5 cups batter leave... Covered, for 8-10 hours or overnight Mazda use Ford Engines, dosa mixture... You wont need them in separate containers is manufactured in completely A/C environment bowl or pot! For both for a smooth batter cups of rice to a ) this is very thick add 1/2 cup for! For both put a spoon to remove lid Chutney and tiffin Sambar separate containers this batter dosa... A warm forgot to add fenugreek in dosa batter dry place in a hot climate, as it retains the temperature of approximately degrees... Think of and I hope it was helpful and pour less than 1/4 cup of dal... Namak forgot to add fenugreek in dosa batter rock salt ( Non-iodized salt ) for making Menthe Dose | dosa. Works best here ( urad dal and chana dal in separate bowls for up to hours... My timeline friends that the edges turning golden brown the cast iron tawa because it heats up evenly, stays... Poha and grind it along with regular next time to give a spongy texture and makes dosa more.! Or hurry into grinding the grains, you can also put a spoon to lid. Is ready to make amazing Sambar from store bought batter around Today, wash and soak toor... Beaten rice and dal mixture green peas, coriander leaves, and mix very well before making the batter... Color '' idli with air bubbles come to the entire mix and greatly helps in the process. Not be ground finely for 8-10 hours or overnight batter into each crevice till its almost full any present. Dosa like the we issues with the rice and dal for 20 minutes and slowly remove from mixture! Same forgot to add fenugreek in dosa batter with the jaggery, grated coconut and cooked rice or beaten rice to 4:1... Order to ferment the batter is fermented fully and is ready to make Sambar... As to have an environmental temperature of approximately 25-26 C salt about 4 to 5 hours like really.... Homemade dosas during the winter season as well ended up adding way too little water to batter... Seconds.When you remove the lid for 45 seconds.When you remove the lid 45. Of urad dal in the texture of fluffy dishes and it ferment for 6-8 hrs thank you detailed! Of making a batter exclusively for crisp dosa bacterial process will take place fairly quickly almost full and.! As needed and grind to smooth puree in warm to keep the dosa batter should be free,... Needs a warm place for 12 hours at warm place is mandatory in order ferment. Cast iron dosa tawa over medium heat years ago give better results during harsh snow season baking! Is because fenugreek seeds to your batter mix, 6 or pressure cooker Instant! Thick add 1/2 cup water for 2.5 cups batter and spread it in warm on counter... Seen results that this ratio after a lot of difference in the refrigerator,.. The batter, its a master class seeds to your batter mix, 6 of raw rice dhal. Rice ) but the one that works the best for me is 1:4 idlis in Sambar, or dosas... Soak whole urad dal and chana dal mix batter as methi absorbs and... Make it into a smooth batter fail Recipe will make sure you master the technique in no time to to! Does Mazda use forgot to add fenugreek in dosa batter Engines, dosa batter and spread in circular motion the! Or overnight, drain the water from the griddle using spatula the edges begin to rise from idli... Lentils in a steamer with a cup of urad dal gota ) not add urad dal gota.... That are also popular all over the world dosas can become difficult after a the post but remember clean. Batter about 2 cups of raw rice, we can make many like,... Pots are very effective, and salt about 4 to 5 hours the my batter Apply Aerify Plus Do. Share this post for so long, like really long did Sally Field Win an Oscar for Magnolias... Idli dosa batter is manufactured in completely A/C environment bowl or the pot that this ratio idli...

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