The consistency of the batter should not be watery. Basic Idli DosaBatter. Making soft Idlis and crispy Dosa is essential for any South Indian woman as it is a breakfast/dinner found in almost at all homes at least twice or thrice a week
Red chutney is the best side dish for paniyaram but I love my mom’s watery coconut-fried gram dal chutney( Pottukadalai chutney) that tastes like road side hotel chutney
If the dosabatter is already watery,then you wouldn't need extra water to make the batter. Ragi Kuzhi Paniyaram, an another easy paniyaram recipe made from ragi flour and left over dosabatter
Put batter in a bowl and mix water in it if required, consistency should be medium and not watery. Recipe of quick veggie uttapam using dosabatter and leftover carrot beans vegetable
rava dosa is thin, fluffy and lacy crepes made with a batter of rice flour, maida (all purpose plain flour), semolina and water along with cumin seeds, salt, diced onions, ginger, chopped coriander leaves and green chillies
Mix well everything, the batter has to be slightly watery. Large holes will appear on rava dosa( do not fill the holes and gaps with extra batter this will make the rava dosa soggy and thick) rava dosa with large holes and gap will be light and crispy
Make sure you grind the batter thick because the batter will become watery when you make the dosa. This dosabatter is made without urad dal and the best part is that the batter doesn’t need over night fermentation
But I prefer making the batterwatery. That’s it our batter for Palak dosa is ready. Grind Rice, Palak ,coconut ,coriander ,Cumin , chilli ,ginger and salt to a batter adding little water
the batter of dosa should be watery, else the dosa will not be crispy and tasty. also the consistency of batter should be watery else you will not get nice crepes
