idli batter must be ready (urrad:1 rice:2), fermented
need not soak kulitu or urrad dal,
grind kulitu with lil urrad dal (ek mushti) not adding much water, just enough to make a fine paste
for the idli batter which is fermented overnight, mix grinded kulitu, make roast doddaka from fresh batter.
Note: frying it on a low flame with dalda makes it more tastey
same batter makes kulita khotto/idli
Thanks for the recipe...however, need some clarification. Do we blend the idli batter first and then, add kulitu vattilo? Can I add all the ingredients (after blending kulitu, udida dali and tandulu) together and let ferment over night?
ReplyDeletehi Nita, sorry for the delayed response..
ReplyDeletekulita doddaka tastes better with fresh batter..if its fermented together might taste a lil sour..