Making homemade dosa batter

Homemade batter is nutritious and versatile. A standard ratio is 4 parts idli rice to 1 part urad dal; soak them separately, then grind, adding ice while grinding the dal to prevent overheating. Fermenting with clean hands helps the process, and you can store the batter in the fridge for up to 4 days. If the batter gets older, use it for paddus or veggie-loaded pancakes rather than crispy dosas.