Make the most of your ruined dosa batter

dosa batter used for another recipe- Easy Tips by ZenParent

I’m sure this is a situation a lot of us have been faced – we do all the right things, measure everything properly, allow good fermentation time and appropriate conditions and yet, at times, the idli/dosa batter fails to yield soft idlis or crispy dosas or both. And then, we’re stuck with a large quantity of batter that we haven’t the heart to throw, and yet can’t make anything good out of either! Don’t fret.

Convert this into another South Indian delicacy – Adai! Read on to find out how.

  1. Approximate the amount of batter you have. Eg. 4 cups
  2. Soak ½ that quantity of assorted dals (i.e 2 cups dry of) – channa dal, toor dal, masoor dal, white & black urad dal, yellow & green moong dal in any combination in warm water for 4-5 hours.
  3. Grind into a coarse (not super fine) batter with 4-5 red chilis, salt, curry leaves and asafetida.
  4. Mix into your “ruined” dosa batter.
  5. Make adai (spread on tava like dosa and bake with some oil on both sides) and serve with chutney of choice. You can also make veggie adai, onion adai, etc.
  6. Leftover batter can be used to make kunuku – another South Indian delicacy, made in paniyaram pans with chopped onions, grated carrots, etc.

Bon appetit!

Image Source: © Jaya Parasuraman

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