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INGREDIENTS :<\/h2>\n<\/div>\n<\/p>\nDatar Multigrain Idli Podi (Flour): 1 Cup
Water: 2 Cups
Datar Salt: To taste<\/p>\n
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\n\n\n\tMETHOD OF PREPARATION OF MULTIGRAIN IDLI BATTER :<\/h2>\n<\/div>\n<\/p>\nTake Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a lump-free, thick batter. Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Put water in the Idli steamer. Let it boil. Grease the idli plates and put the batter carefully in the moulds. Steam the Idli\u2019s for 10-12 minutes. (Avoid over cooking).<\/p>\n
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\n\n\tMETHOD OF PREPARATION OF MULTIGRAIN DOSA BATTER :<\/h2>\n<\/div>\n<\/p>\nTake Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a free batter (consistency of the batter should be thinner than Idli batter for preparing Dosa). Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Heat the non-stick pan. Pour a ladleful batter and spread it evenly, sprinkle few drops of oil for extra crisp.
After a minute, flip the dosa and cook for a few seconds.
Serve hot Datar Multigrain Idli & Dosa with spicy coconut chutney. <\/p>\n
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Datar Multigrain Idli Podi (Flour): 1 Cup
Water: 2 Cups
Datar Salt: To taste<\/p>\n
\n<\/div>
METHOD OF PREPARATION OF MULTIGRAIN IDLI BATTER :<\/h2>\n<\/div>\n<\/p>\nTake Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a lump-free, thick batter. Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Put water in the Idli steamer. Let it boil. Grease the idli plates and put the batter carefully in the moulds. Steam the Idli\u2019s for 10-12 minutes. (Avoid over cooking).<\/p>\n
\n<\/div>\n
\n\n\tMETHOD OF PREPARATION OF MULTIGRAIN DOSA BATTER :<\/h2>\n<\/div>\n<\/p>\nTake Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a free batter (consistency of the batter should be thinner than Idli batter for preparing Dosa). Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Heat the non-stick pan. Pour a ladleful batter and spread it evenly, sprinkle few drops of oil for extra crisp.
After a minute, flip the dosa and cook for a few seconds.
Serve hot Datar Multigrain Idli & Dosa with spicy coconut chutney. <\/p>\n
\n<\/div><\/div><\/div>
Take Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a lump-free, thick batter. Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Put water in the Idli steamer. Let it boil. Grease the idli plates and put the batter carefully in the moulds. Steam the Idli\u2019s for 10-12 minutes. (Avoid over cooking).<\/p>\n
\n<\/div>\n
METHOD OF PREPARATION OF MULTIGRAIN DOSA BATTER :<\/h2>\n<\/div>\n<\/p>\nTake Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a free batter (consistency of the batter should be thinner than Idli batter for preparing Dosa). Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Heat the non-stick pan. Pour a ladleful batter and spread it evenly, sprinkle few drops of oil for extra crisp.
After a minute, flip the dosa and cook for a few seconds.
Serve hot Datar Multigrain Idli & Dosa with spicy coconut chutney. <\/p>\n
\n<\/div><\/div><\/div>
Take Datar Multigrain Idli & Dosa Flour in a bowl. Slowly add water and keep stirring to make a free batter (consistency of the batter should be thinner than Idli batter for preparing Dosa). Cover it and keep it aside for fermentation for 6 hours.
Add salt in the fermented batter and mix well.
Heat the non-stick pan. Pour a ladleful batter and spread it evenly, sprinkle few drops of oil for extra crisp.
After a minute, flip the dosa and cook for a few seconds.
Serve hot Datar Multigrain Idli & Dosa with spicy coconut chutney. <\/p>\n
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