Sunday, November 2, 2008

Batter Central

The three key south Indian dishes, idli, dosa and vada (garelu in telugu) make use of Urad dal in different combinations. It is not just the ratio, but also the holding time, technique of preparation that results in the taste and texture of the final product on your table.
For more details you can go to the respective recipes on the index


Fine paste, thin consistency

1 cup Urad Dal

2 cups Rice

¼ tsp Fenugreek seeds (Methi)


Fine paste, thicker than dosa batter

1 cup Urad Dal

2 cups Idli Rava


Slightly coarse, thicker than idli batter

1 cup Urad dal


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