Tips
*If preparing dosa or idlis use thick short grained rice for the batter where ordinary rice is asked for. This will give a better texture than using long grained rice.
*If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens. or you can also add very little rice flour
*Never beat idli batter too much just before fillling into moulds. Just lift the batter and fill up the moulds. The air that is already incorporated while rising is lost and idlis may not be as soft as they should be.
*Grate excess fresh coconut, fill in clean freezer bags, and freeze. After thawing for use, wash with water 2-3 times, for coconut as good as fresh. Also you cancut the coconut pieces and mince it in a blender instead of grated coconut.
*Add a cupful of soaked beaten rice(poha) to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.
*To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily.You can wash the coconut with cold water to break into exact half
*If your griddle is large enough make many teeny weeny dosas instead of one big one. Top them with a bit of chutney and prepare dosa sandwich.
*Make dosas a little less crisp. Roll in any desired filling like a frankie. Add chutney or jam if desired. Make very tasty rolls. you can stuff in mixed vegetables/noodles etc etc..
*For continental dosas you can sprinkle grated cheese on the dosa while roasting it.Eat with sauce instead of chutney. You can also sprinkle salt and pepper on the cheese..
*Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice to make the it whiter and keep the grain unbroken & seperate(kinda rice prepared for pulavs and biriyanis.
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