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Post by Swapna Salian on May 26, 2004 1:54:32 GMT -5
When you grind the rice and the urad dal at night, add a bit of cooked rice to the mixture. The idli / dosa will turn out soft when you cook the next morning  |
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Post by talk2santosh on Jul 30, 2004 7:45:44 GMT -5
Hello Swapna,
Do you have any more tips like these.....
Cheers,
Santosh Puthran
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Post by Swapna Salian on Jul 30, 2004 21:11:30 GMT -5
Prepare tomato puree when tomatoes are abundantly available. Pour it into ice trays. Remove when frozen. Preserve the cubes in a plastic jar and use when required.
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Post by Andre Dsouza on Aug 11, 2004 22:30:13 GMT -5
Very interesting idea especially on the tomato puree
If you have any more such interesting ideas do let me know at andre@rediffmail.com
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harsha
Full Member
Even impossible says "I am possible".
Posts: 109
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Post by harsha on Oct 1, 2004 13:22:40 GMT -5
if you add bagil which is soaked in water when grinding the rice and urad ( this is the bagil of sagige bagil). This also makes the idli and dosa soft.
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