Next day use the same batter to make dosas as the batter gets little sour to make idlis. In this post of mine I am going to take you with the directions of making a smooth idli dosabatter recipe which is made using idly rice
By now the batter would have become bit sour, its right time to make uttapams. Take a portion of batter and add very little water to the batter and make steam dosa
If the left over dosabatter is sour, then add less amount of tamarind. One with the normal dosabatter that she has handy or by grinding soaked rice, toor dal and roasted spices
One of the simplest dosa to make, days where you run of dosabatter and your lil master or mam wants only dosa for breakfast, oh yes, has happened to me many a times
The mild sour taste and spicy green chilli taste gives nice combo to these pakoras. These yummy Pakoras/Pakodas/Punugulu are made with left over Idli/Dosabatter
The consistency of the batter should be just like normal dosabatter. Transfer the batter to a bowl. Pour a ladleful of uppu huli dosabatter at the center
Though its a regular at many houses to grind the urad-rice batter and make idlis the first day and dosas the next day and uthappams if leftover again, I usually grind very less batter as my toddler does not like even the slightest sour flavor in her dosas (She outright refuses it
This is a great option for using up leftover dosabatter that has become too sour. Here are some of the resources you will find helpful in making idli/dosa at home
