Please consult your doctor or dietician before making any changes to your diet. To use it in a wrap, just warm it up a little either on the stove-top or in the microwave
For makingDosa /Uthappam. What's the big deal inmaking soft Idli's when it's so tasteless. My microwaveoven is the warmest place in my kitchen,so that's where I leave my batter to ferment
But in my nine years of makingdosa batter (every single week, so you do the math. I found them boring and bland, but I learned to appreciate them once I understood how much technique goes intomakingsomething as simple as an idli
For the peanut chutney, either I pre roast the peanuts in the microwave or countertop oven and have them ready so that making the chutney is a matter of a minute
This gives them a sense of decision making, rather than thrusting my choices on them. There was so much beyond Nan with Paneer Butter Masala and Masala Dosa
Idli pot & Dosa pan for making idli & dosa. I referred this & this post for making the list. Big sized Storage containers for storing groceries & Dosa batter
I am directly dumpingeverythingin a pan and making a pizza. I made this Instant Rava Idli for breakfast,then I made this Neer Dosa / Panpolo for dinner or sometimes for breakfast too
For example, southern India has a predominant use of crêpe-like flatbread made with a fermented rice and lentil batter, known as ‘Dosa’ in its many versions
I use cloth based steam idli pan for making non sticky/soft idlis. Keep in warm place(Oven/Microwave). I don't have grinder so I used to prepare the batter by grindingin mixie which is easy for me (Grindsin less time when compared to Wet Grinder) and no doubt you definitely get soft and non sticky idlis
