Choose what you are making. We’ll show the starting ratio, order of steps, consistency cues and simple corrections.
Mix the premix with water to a thick, pourable batter. Cover loosely and leave to ferment overnight in a warm place. The time will vary with room temperature.
Before cookingStir gently and add water little by little: flowing for dosa, thicker and spoonable for idli.
Mix the premix with fresh buttermilk and rest for 30 minutes. Adjust with a little water only after resting.
Before cookingUse a pourable batter for dosa or a thicker batter for idli. This is a quick rested method rather than overnight fermentation.
Flours absorb water differently, and fermentation changes with weather. Add liquid gradually, use clean utensils and cook every preparation fully.
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