Alternatively, you can use the keyboard shortcut Alt + M + N + D. In the New Name dialog box, enter a name for the selected cell or range in the Name field. Make sure the name is descriptive and easy to remember. By default, Excel assigns the selected cell or range's reference to the Refers to field in the dialog box. Step by Step Pictures to Make Idli Batter and Soft Idli: 1. Wash the rice until the water runs clear. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours. 2. Once the rice has been soaking for 2.5 to 3 hours, wash the urad dal and soak it for 30 mins or so. A manager at an IT firm, Naga decided to quit his job to learn the nuances of the food business. And on that journey, his love for dosas became his lifeline & hence Panchakattu Dosa was born. He learnt the tips and tricks from the man at the dosa shack in Tadipatri and tried to replicate them at Panchakattu dosa. Gently lift the dosa from the edges and fold it in half. Remove from heat. Add extra water to the batter if it gets thick and mix it well before making each dosa. Repeat the same process for rest of the batter to make rava dosa. Serve hot with coconut chutney, onion tomato chutney, sambar or peanut chutney. A complete guide on dosa batter recipe. With all the necessary tips and tricks, learn to prepare a perfect dosa batter @ home. And relish plain dosa, set dosa, paddu and uttappa for a 2. Consistency Of The Batter The dosa batter should not be too thick or thin, it should be flowy. 3. Fermentation Of The Batter The dosa batter should ferment for eight to ten hours in normal circumstances. 4. Do Not Refrigerate Don't put your batter for fermentation in a refrigerator, as it slows down the process. Wash the rice 3-4 times so the idli will be really white later. Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have fluffed up. Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Heat 2 tbsp ghee in a deep-bottomed pan, as it heats add 1 pack of ghee roast masala (60g), and 1 sprig curry leaves and fry on low flame, until the ghee starts separating from the pan. Add the tamarind juice, 1 tsp jaggery, and ½ tsp salt and mix well. The crabs that have been marinating should now be added. Tips and tricks for making a perfect dosa and idli batter for crispy dosas and fluffy idlis. Your way to the most popular South Indian breakfast recipes. Make 1-2 trial dosas to adjust the heat and batter consistency. Heat a cast iron tava/griddle on medium heat. Make sure the sides are getting heated too. 8-9 inch griddles work best for neer dosa. When griddle is hot and you can see gentle fumes rising, grease the griddle with oil/ghee. smAYkR8.