Rinsethe urad dal very well in fresh water. Drain the water and keep the urad dal aside. 3. Heat 2 tablespoons oil in a 2 litre stovetop pressure cooker. Keep the heat to a low and then add 1 pinch of asafoetida (hing). Mix well. Do make sure that the asafoetida does not get burnt. 4. Hereis my perfect idli-dosa batter recipe for soft idli and crispy dosa. Check out how to make the basic idli dosa batter in bulk in wet grinder also how to ferment it in Instant Pot as well as in the oven. Prep Time 10 mins. Cook Time 30 mins. Soaking Time + Grinding Time 10 hrs. Thisdosa does not need fermentation like the traditional dosa. With a little planning, breakfast or dinner can be made in a moments notice. Here is how to do Pesarattu dosa. For the batter: Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. The raw rice gives the dosa a very crispy texture. Therice has to be rinsed till the water becomes clear, transparent and without starch. 5. Then, soak the rice in ¾ to 1 cup water for 30 minutes. If using more quantities of rice, add more water. 6. After 30 minutes, strain the rice well using a strainer. Drain all the water and set aside. Drainthe water from dal and add to a high-power blender. Start by adding 1¼ cups of ice-cold water and grind to a smooth paste using the smoothie button. If needed, add another ¼ cup water till you get a smooth pancake batter-like consistency. Transfer the batter to the same Instant Pot steel insert. 3. Directions 1. Mix rice, urad dal, methi dana and chana dal in a bowl. Wash thoroughly 2-3 times, rinse it. Add fresh water and let it soak overnight. 2. Once it is soaked, strain it. Put the soaked mixture in a blender jar and grind to make a smooth paste. Add water as required. 0kOET.

how many hours should we soak rice for dosa