In South Indian cuisine, especially for recipes like dosa and ... and makes the batter more nutritious, breaking down complex ...

The secret to soft idli and crispy dosa lies in the perfectly fermented batter. Its consistency should be right, the ratio of ...

Though the electric and tilted versions of the wet grinder are still used in kitchens in the south, the motorised idli-dosa ... stone grinder. The grandmother would supervise the batter and ...

The batter for idli, dosa and vada was earlier ground manually with the grinding stone, a relic now in most households, where the stone has been replaced by wet grinders. The first mechanical wet ...

Wet grinders in India are essentially used for preparing batter for the recipes of idli, dosa and vada ... is equipped with a high quality grinding stone to ensure that the batter remains fresh ...

The dosa batter and chutney would be ground in an oversized version of a stone mortar and pestle. Even simpler was making a dosa that could be eaten with just homemade hot mango or bamboo shoot ...

Watch the complete viral video below: "OMG, this is so so sweet of what you are doing to your wife. Grinding a dosa batter is next-level love." "This is extremely hard to do and just shows the depth ...

It emphasizes that it’s gluten free, vegan, and “stone ground.” Illustrations show how to expertly spread the batter on a hot griddle for a classic dosa, but they also suggest making ...

Two important household ‘devices’, the aattukkal and the ammikkal, both grinding stones, used to play important roles. The aattukkal, a round wedge-shaped stone with a pit in the middle ...

The dosa batter and chutney would be ground in an oversized version of a stone mortar and pestle. Even simpler was making a dosa that could be eaten with just homemade hot mango or bamboo shoot ...