Perfect Soft Idli
Soft, fluffy, naturally fermented idlis using No Grind Batter Powder.
Perfect Soft Idli
Ingredients: • 1 cup (100g) No Grind Batter Powder • 1¼ cups lukewarm water • Rock salt (after fermentation) Steps: 1. Mix the powder with lukewarm water until smooth and lump-free. 2. Cover and keep aside for 6–8 hours for natural fermentation. 3. After fermentation, add rock salt and gently mix. 4. Grease idli plates and pour the batter. 5. Steam for 8–10 minutes. 6. Cool for 1 minute and demould. Result: Soft, fluffy, pillowy idlis with natural aroma.
Crispy Golden Dosa
Crispy, golden dosa with perfect natural fermentation.
Crispy Golden Dosa
Ingredients: • 1 cup (100g) No Grind Batter Powder • 1¼ cups lukewarm water • Rock salt (after fermentation) Steps: 1. Prepare batter the same way as idli (mix + ferment 6–8 hours). 2. Add little water to adjust consistency for dosa. 3. Heat a tawa and spread a ladle of batter in circular motion. 4. Drizzle a few drops of oil around edges. 5. Cook until crisp and golden. 6. Flip if you want a golden roast on both sides. Pro Tip: Add more water for a thin, crispy dosa.
Fluffy Kuzhi Paniyaram
Quick evening snack made with fermented No Grind batter.
Fluffy Kuzhi Paniyaram
Ingredients: • Fermented No Grind Batter • Finely chopped onions • Curry leaves • Green chilli (optional) • Mustard seeds • Oil Steps: 1. Prepare tempering: heat oil → add mustard, onion, chilli, curry leaves. 2. Add this mix into the fermented batter. 3. Heat a paniyaram pan and grease lightly with oil. 4. Pour batter into each cavity. 5. Cook on low-medium flame until golden on both sides. 6. Flip using a skewer and cook evenly. Result: Soft inside, crispy outside — perfect snack.
Soft Veg Uthappam
Thick, soft uthappam with vegetables topping.
Soft Veg Uthappam
Ingredients: • Fermented No Grind Batter • Chopped onion • Tomato • Capsicum • Green chilli • Curry leaves • Oil Steps: 1. Do not dilute batter — keep it thick. 2. Heat tawa, pour one ladle for thick uthappam. 3. Add toppings: onion, tomato, capsicum, chilli, curry leaves. 4. Drizzle oil around edges. 5. Cover and cook on low flame for 2–3 minutes. 6. Flip and cook lightly. Result: Soft, flavorful uthappam with crisp edges.
