Once the batter is fermented, it should have increased in volume and must be frothy and airy with some bubbles. if it smells sour, it is spoilt, If there is any mould or discoloration on the top of the batter, it is spoilt. The batter consistency should neither be thick nor runny, but rather it should be free flowing. WebToday Zubaan Chatori - Fesh Idly dosa batter in karnal and south indian chutney in karnal shares with you How is storia coffee shake? Then increase heat to high. If the batter tastes sour or off, its likely spoiled and not safe to eat. Thoroughly wash and soak moong dal for 6-8 hours. Some people recommend boiling the batter first, then pouring it off into a colander; others claim that baking soda or vinegar work well. Also, use a cast iron pan and heat it well to get perfect crispy dosa. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates, How to Keep French Fries Crispy in Lunch Box. Spoilt or leftover curd is one of the most underrated kitchen ingredients, which can easily be utilised in everyday cooking. Knowing how to tell if dosa batter is spoiled is important so you dont end up with a batch of inedible dosas. Grind it and let the batter stay out overnight. Just be sure not to add too much, as it can make the batter taste bitter. In order to make the batter, the rice is first boiled in water until it becomes soft. Use caution, as the batter will become dry and will not be as fluffy after storage. Thankfully, there are a few simple things you can do to remove bad smell from idli batter. Dosa batter can last for up to a week in the refrigerator. Bring the gas to low flame. If its too cold, the fermentation process will be slow; if its too hot, the fermentation will be too active and the resulting dosa will be sour. Since the dawn of time, people have been asking why idlis are always a happy yellow color. If your batter is old, you may also notice a sour smell. Preheat oven to 375 F and bake for 12 minutes. Use very cold water or ice cubes when grinding the batter, as that helps to not heat up the batter when grinding. Polyethylene Film / PE Sheet You can also use an onion cut in half and use the flat side to spread the oil. #boxweek1 #dosa #mystrybox #cookpadindia Dosa is also called as Dosai (in Tamil language) is a famous South Indian breakfast or snack .It is basically rice and lentil crepes which are made with ground and fermented lentil-rice batter. You can transfer the batter needed to make dosa in a bowl. You want to make sure the cast iron pan is seasoned well, otherwise the dosa will stick on it. Spread the dosa batter on this pan and let the dosa sink. Eating Curd Rice Makes You A Happy Person, Seriously! Pour about 2.5 cups water and mix well. However, if you find that your batter has started to turn dry or crumbly, it is best to discard it immediately. If it doesnt cook properly or forms unusual shapes, toss it out and start again with fresh batter. By Meeta Arora . The dosa batter will be more aerated and fluffy if it is used right away. Hi Shairoz - Sure, I think it will work well without poha too. You will just need to make sure that the batter is cold before you freeze it. Wash and soak rice for at least 2 hours. The leaves and seeds are used in food, and it is commonly used in India as a spice. To know if the dosa batter is over fermented, just taste a small part, it turns out sour. Dosas can be made with either regular or thin-wheeled dosas. The dosa batter should not have any lumps. Hi Sona - I dont soak separately for dosa as it is not necessary. This is why its important to make fresh batter and store it in the fridge if youre not going to use it right away. Once frozen, the batter can be stored in a sealed container for up to 2 months. If either of these conditions are not met, then expired batter may not be suitable for use. Dosa is a South Indian flatbread made from rice and lentils. Further, our traditional recipes get an edgy new flavour with these leftover ingredients that are added to the dish. Are there conventions to indicate a new item in a list? Your recipes are amazing. I used to always ask for cone shaped dosa at restaurants when I was a kid. Finally, if all else fails, consider using an alternate batter recipe altogether. WebStretch Film Division. Asking for help, clarification, or responding to other answers. WebSoak the poha with water prior to making the batter for 30 minutes. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. You can also use a non-stick dosa tawa, but cast iron is best to make crispy dosa's. Oil, to cook. If you batter is very thick add 1/2 cup water for 2.5 cups batter and mix very well before making dosa. Just one query here : What speed of Vitamix do you use to grind the batter? Spread some oil in this pan. You can store this batter in the refrigerator for up to 5 days. Another way to check is by taste. Then cut the dosa from the center out to any edge using a sharp knife. 3. Can this recipe be used if I omit the poha, as I dont have any. If you do end up with pink spots on your dosa batter, dont panic! You can go clockwise like I usually do or anti-clockwise and try to spread it as thin as possible. The rice is usually raw (soaked) before it is ground, and so has not had a chance to sit cooked at room temperature to develop harmful bacteria. Your bhaturas will be slightly sour and taste truly unbelievable. Methi seeds, also known as fenugreek seeds, are a common addition to dosa batter in India. in a large bowl take 1 cup rice flour, cup rava, 1 tsp cumin and tsp salt. Curd is actually quite a versatile ingredient for when it comes to using it in cooking. -Water If you see any mold on the surface of the batter, its best to discard it. Share Improve this answer Follow answered Nov 13, 2019 at 5:10 First, add 1/4 teaspoon baking soda to the mixture and stir well. Set the halved jalapeos aside. Finally, you can also look at the consistency of the batter. Using the tip of a small spoon, scoop out and discard the seeds. If you suspect your dosa batter has spoiled, discard it immediately and do not consume it. Its perfectly edible. 2. This process is called blackening. Blackening may also occur when rice is overcooked or when it is mixed with other darker grains such as black gram or bajra. Add the rice and urad and chana dals (and the flattened rice if using) to a sieve and rinse with cool water for one minute. Finally, let the mixture sit for 30 minutes so that the baking soda has time to work its magic! Ghee tastes good if eating them right away. firstly, in a large bowl soak rice, urad dal and methi seeds for 5 hours. Soak in about 6 cups of water for 4-5 hours. Also, make sure the tawa is well heated and apply oil before spreading the batter. If the batter has not risen well, ferment it for couple of more hours. In a separate bowl, soak the lentils in about 4 cups water. When making dosas, always use clean utensils and cook them on a hot griddle or tava (flat pan). The fermentation process gives dosa batter its distinct flavor and texture. This will help to inhibit bacterial growth. If using the instant pot to fermented batter, do not increase the quantity much more than double of this recipe. further, drain off the water and blend to smooth batter adding water as required. Cover the bowl with a lid to keep the weather out. Improper storage is another common cause of spoilage. Baking soda is a natural deodorizer and will help neutralize any sour smells. Add urad dal, rice, chana dal, toor dal and methi seeds to a large bowl. When the batter is fermented for more than 12 hours (usually in colder climate), its possible that the colour on the top of the batter might turn slightly yellow. It is better if there is time to keep this batter for some time. Stack Exchange network consists of 181 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Coreless Stretch Film; Pre-Stretch Film; Hand Roll; Machine Roll; Jumbo Roll; Industrial Plastic Division. You can skip salt here if you live in a warm place. However, some people worry about the food safety after the batters expiration date. Now keep a pan hot. The sky is the limit when it comes to creativity with this versatile dish! A dosa is a fermented pancake made from rice batter and black lentils. is there a chinese version of ex. Sorghum dosa batter does not require fermentation before use. One way is to smell it. Ideally, idli batter should be slightly sour to taste. This allows the beneficial bacteria to work their magic and helps reduce any sour smells. LEM current transducer 2.5 V internal reference, Torsion-free virtually free-by-cyclic groups. Tips on Preparing Dosa Batter This is because the fermentation process starts to produce lactic acid, which gives the batter a sour taste. It takes me about 12-14 hours, but you would need lesser time if you live in a warm place. WebGrease the tava/ griddle properly with oil before making the first dosa. First, try adding some lemon juice or vinegar to adjust the acidity levels. Cook until the top appears cooked. Dosa batter can be kept in sunlight for fermentation, but it is important to keep the temperature consistent. Alternatively, you can also use a different type of flour or cornmeal that will have a more pleasant flavor profile. I have seen some posts where the batter has risen too much and the instant pot has locked. But what happens when your batter gets spoiled? Add 1/3 cup batter and swirl to completely cover dosa griddle. If you skipped salt when fermenting, then add it now and mix well. However, it is not known for sure where bacteria in dosa batter comes from. Heres what you need to know about the shelf life of this product and how to tell if it has gone, Read More Does Instant Pudding Mix ExpireContinue, When it comes to cooking rice, there is no one-size-fits-all answer to the question of how much rice you should cook. The batter for dosa is made from a combination of rice and lentils. Finally, it is advisable to test the batter before using it in order to ensure that it does not contain harmful bacteria. Finally, when youre ready to make your dosas, the griddle should be hot enough so that the dosas cook quickly without burning. So, what does a burnt tuna core look like? Use clean hands to mix the batter after adding salt. Stir the batter. With increasing emphasis on healthy living and caring for the environment, using leftover kitchen essentials is becoming a necessity. Do the same with the dal in a second bowl, this time adding Make sure youre storing your batter in an airtight container and using fresh ingredients. Fermented dosa batter can be used to make many different types of dosas, such as plain dosas, masala dosas (stuffed with spiced potatoes), rava DOSAS (made with semolina), egg DOSAS (with an egg added to the batter), etc. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. You can ferment the batter in a warm place. Can the Spiritual Weapon spell be used as cover? Temperature is key. You can sprinkle some water to and it should sizzle right away. In a mixer, combine these ingredients separately and form a paste-like consistency. crispy dosa, how to make dosa, plain dosa. Did you know that dosa batter can be made a little bit more flavourful by using leftover curd? 2) The batter has chunks or lumps in it. You can mix in some rice / Grind rice and grated coconut (add 1/2 cup water) to a fine paste. Let me know in comments if you have any questions about making dosa. If it has not risen enough, leave for a couple of more hours. Dosa batter is a popular breakfast item in India. *For an ultra crisp dosa, add a little more oil and cook it on a low flame for a longer period till it gets golden brown. Soak the rice and urad dal in equal parts water for at least 6 hours, or overnight. Coriander Coconut Chutney (Green Coconut Chutney), Instant Pot Chana Masala (Punjabi Chole Masala / Chickpea Curry), Indian Dal Tadka / Dal Fry with Basmati Rice - Instant Pot Pressure Cooker, Perfect Basmati Rice - Instant Pot Pressure Cooker. Webwhy idli is stickygarberiel battery charger manual 26th February 2023 / in what's happening in silsbee, tx today / by / in what's happening in silsbee, tx today / by So, next time you're planning to make a healthy evening snack, use your curd and make a dhokla instead. I highly recommend cast iron pan or a special non-stick dosa pan. Grease your paniyaram pan well and add few drops of oil/ ghee in each mould. Finally, you need to stir in the beaten eggs and pour the batter into a pan or griddle. Dosa is ready. The batter should have fermented after 4 to 5 hours. Here are some tips on how to tell if dosa batter is spoilt. I love this dosa recipe If you're making the batter purely for dosas, it only needs to ferment for about 12 hours. 1. Idlis are a south Indian dish made from fermented rice and lentils. Thank you so much, Hi Sarojini - So good to hear that. The dosa batter should be a light brown in color. Cook until underside of the dosa is golden brown, about a minute. You need a strong grinder that can make the batter very fine, while not heating it up. If its too high, theyll burn on the outside while remaining doughy on the inside. Once the batter is fermented, it should have increased in volume and must be frothy and airy on the top. For electric, turn the oven on to 225 degrees for five minutes, then turn it off. Step 2. Learn how to make the best crispy dosa's from scratch with homemade dosa batter. Signs of spoilt dosa batter:. You can sprinkle some water to and it should sizzle right away. The dosa batter will also be more flavorful. Since the batter for dosas sits out for so long, is bacillus cereus poisoning a concern? Try to spread as thin as possible. I have used all of them and have been able to make great crispy dosa with them. Grind the urad dal and its contents with the soaked poha along with salt. It appears to me to be a complete waste of time and resources. 4) The color of the batter has changed (it may be darker or lighter than usual). Secondly, it is important to make sure that the dough and ingredients are fresh. Save my name, email, and website in this browser for the next time I comment. Make sure your ingredients are fresh and well-chosen. If youve ever made idli batter at home, you know that it can sometimes develop a sour smell. transfer to the same bowl. You can check if the batter is fermented well by dropping a teaspoon of batter in a bowl of water. They love dosa so much, and would eat it every day! Sprinkle water on the hot pan and clean the pan with a clean cloth. Soak the ingredients separately for at least 4 hrs. Then, add 1/2 cup water and stir again until the mixture is smooth. One of the most important thing to make crispy dosa is the perfect batter, so do follow the batter instructions. I got the tip from my friend that you want to mix the batter well with your clean hands, as that adds a little warmth to the batter. If youve ever made dosa batter at home, chances are youve had to deal with mold. Adding leftover curd to the batter makes the idlis rise better Use a flat spatula to remove the dosa from the edges. Thus while cooking, you need to maintain a medium temperature in the tawa. If your dosa batter has spoiled, you will likely notice a sour smell and/or the batter will be lumpy. In normal or warm climate regions, you can ferment on the countertop. But if youve ever tried to pack them in a lunch box, you know that they can get pretty soggy by the time lunch rolls around. Another way to test is to make a small idli and see if it cooks properly. Its definitely not something you want to eat. Pour about 1/2 cup batter to the centre of the tawa. You typically only need to cook one side of the dosa. Turn off the oven and keep the dosa batter inside with the oven light Add salt and mix the batter well using your clean hands for a couple of minutes. One of the most important things that affects how batter becomes soft and puffy is humidity. Idli batter can be stored in plastic containers for a period of up to three days. The crispy dosa is ready to serve. cover and allow to ferment for 8 hours in a warm place. The recipe is pretty foolproof which is why dosa have become a dietary staple in such large parts of the world. Kids love cone shaped dosa! The dosa batter should be thick and lumpy. The first step is to make the dosa batter. Cover and cook on a medium heat. 3) The batter is watery and runny. Firstly, make sure that your idlis are stored properly keeping them at a temperature below 18C will help to prevent them from going sour. Required fields are marked *. If the batter starts to change color or develop any other unusual characteristics, it is best to discard it and make a new batch. While the sour smell isnt harmful, it can be off-putting. Jowar is a hard, nutty-tasting rice that is popular in India. If the heat is too low, the dosas will absorb too much oil and become greasy. Ragi dosa ready to serve with Red chillies chutneys. Seasoned Advice is a question and answer site for professional and amateur chefs. NDTV Convergence, All Rights Reserved. In a blender, blend the lentils and rice until a smooth batter is formed. The batter may start to smell sour or off and it may also start to form a thick film on top. If the tawa is not hot, the dosa will not become crisp. If the idli doesnt cook through or if it smells sour, the batter is most likely spoiled. To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. First, make sure your ingredients are correctly measured and that the spices youre using are appropriate for the recipe. 10+ hours are a lot. When humidity is high, it causes air bubbles to form in the batter. Check the expiration date on the dosa batter, If it has expired, then the batter is spoilt, Inspect the appearance of the dosa batter, If it is lumpy or has changed color, then it is spoilt, If it smells sour or off, then it is spoilt and should not be used, Taste a small amount of the dosa batter before using it to make sure it is still good, If it tastes sour or off, then do not use it and discard it instead. 2. Some people think that the dosa batter can cause diarrhea. If youve ever seen a burnt tuna core, you know that its not a pretty sight. Simply store it in an airtight container and it will be good to go whenever youre ready to make dosas! Dosa is ready. The fish is blackened and charred, with the flesh cooked beyond recognition. Theyre salty, theyre crunchy, and they go with pretty much everything. 8. Check the smell of the batter. This is also why fermented foods (pickles, sourdough bread, etc) are generally sour in flavor. Dosas became very If the Place Aloo Masala in the centre and cook until crisp and done. However generally, fermentation produces lactic acid which inhibits the growth of harmful bacteria, which is why it is a successful food preservation method. If you are new to South Indian cuisine, then read on to know more What is Dosa? Secondly, make sure that your idli batter is mixed well before storing it overmixing will allow for more moisture to enter the batter and promote fermentation. If its too thin, it will result in a crepe-like dosa that isnt as flavorful or satisfying. teaspoon fruit salt or eno. whisk and mix well making sure there are no lumps. If it is, it won't take much time to ferment the batter (5-6 hours). WebStretch Film Division. It is used In this article, we will discuss whether or not dosa batter can still be used after its expiry date. Ingredients and spices that need to be Prepare to make Masala Paneer Dosa: For dosa; 1 1/2 cup small grain rice Spread the dosa batter on this pan and let the dosa sink. Both the batters are made of rice and lentils. This specific recipe for the batter is from my friends mom who specifically makes separate batter for dosa this way and for idli uses idli rava. As an Amazon Associate I earn from qualifying purchases. Put a few drops of oil on the tawa and spread with a paper towel all over the tawa. Yes, dosa batter can be used after expiry date, but it might not taste as good and might not rise as well. When it comes to dosa batter, there are a few things you should keep in mind. Thanks for contributing an answer to Seasoned Advice! 3. 5. A sleeve of graham crackers contains 6 crackers. Thus while cooking, you need to maintain a medium temperature in the tawa. It is a popular breakfast dish in South Indian households and is also served as a snack or main course at restaurants. So, what does a burnt tuna core look like? Heat a tawa or iron griddle and grease with the oil lightly. If you make dosa batter at home, you can store it in the fridge for up to 5 days. The soft and spongy texture of the dosa, as well as the fragrance of the fermented yeast batter, add intrigue to this traditional breakfast dish. Check the temperature of your kitchen. If you have an instant pot, you can use the "Yogurt" mode to ferment the batter. Check here how to season a cast iron pan. -A bowl 2. Too much heat will cook the batter, while too little heat will not allow the batter to ferment properly. This recipe is great if you want to make one batter for both idli and dosa. If you are new to making dosa and batter at home, then I highly suggest to read the whole post as I am sharing lots of tips to get the perfect crispy dosa's. This is because the fermentation process that takes place during the making of dosa batter is key to its flavor and texture. Soak methi (fenugreek) seeds. If you find that your batter has become too thick after sitting in the fridge, simply add a little water to thin it out before cooking. whisk and mix well making sure there are no lumps. WebThat's been giving us the spongiest idlis. WebIf youre looking to make a simple Dosa, you can follow this recipe by Veg Recipes of India: Add 1.25-1.5 cups rice flour with 3/4 cup husked black gram flour into a mixing bowl. You can use this same batter to make Uttapam too. So, if youre unsure if the idli batter is ruined or not, you may determine by frying The best answers are voted up and rise to the top, Not the answer you're looking for? Add cold water or ice as needed to grind the batter to a smooth paste. The yeast and bacteria that are responsible for the fermentation are often naturally occurring on many raw foods. Save my name, email, and website in this browser for the next time I comment. 1. Indian Cooking Hacks: Tips To Get Soft, Fluffy Idlis Every Single Time! I started to write an answer but didn't have time to deal with all the complexities. It can take 6-14 hours for the batter to ferment. If you use store-bought dosa batter, check the expiry date on the packaging before using it. Make a fine batter of millet, dal, methi seeds and ginger. It must be smooth and evenly mixed into a thick battery that still flows. Before making next dosa, wipe the tawa with a paper towel. Place Aloo Masala in the centre and cook until crisp and done. as in example? The answer is it depends on where you live. Rajasthani cuisine has a penchant for using leftover curd in every recipe possible! If you rely on them for your diet, use your preferred nutrition calculator. Idli. I would be happy to help! Thin-wheeled dosas are generally more popular in the United States because they are easier to make. Put the grains in a large bowl or container rather than a small one. WebUse the soaking water to grind the rice and dal for proper fermentation. You can store this batter in the refrigerator in an air tight container for up to 5 days. Grind The Mixture. You can use Masoor Dal in place of toor dal if you like. 2) The batter has chunks or lumps in it. They can be added to batters to give them a strong flavor or to lend them a creamy texture. There are a few ways to tell if dosa batter is spoilt. The fish is blackened and charred, with the flesh cooked beyond recognition. A dosa can be eaten plain or with a variety of fillings such as vegetables, cheese, or meat. When I keep in the oven, it takes about 12 hours to ferment the batter well. Always take a ladle of batter and pour at the center and start spreading it immediately in a circular motion. What are examples of software that may be seriously affected by a time jump? Heat the pan on a medium flame for about 2- 3 minutes (until it is hot) and pour a ladle full of batter in the center of the Tawa. When mixing, if the batter feels too warm, you can add a little ice to cool down the batter. To check if the dosa batter is spoiled or not take a small bit of the dosa batter and taste it to see whether it has been over fermented; if it tastes sour, it has been over fermented. However in cold regions, you can keep the batter to ferment in the oven with the lights on. What oil does not solidify in the fridge. By utilizing fresh rice powder, sooji, and maida, you may eliminate the bitterness and odor associated with dried versions. Adding leftover curd to the batter makes the idlis rise better when they are steamed. Add about 1/2 teaspoon of salt for one cup of dry ingredients (rice + dal) plus more according to taste. Dosa batter is a fermented food made from rice and lentils. I make it so often, just never got to sharing it here. Can I use sona masoori rice for making dosa? It will depend on a variety of factors, including the ingredients used, the temperature and humidity in the fermentation environment, and the personal preferences of the maker. If you notice a distinct flavor, especially a primarily sour one, the idli batter is ruined. Save my name, email, and website in this browser for the next time I comment. 15 Comments | This post may contain affiliate links. Once youve identified the source of the problem, take steps to correct it. 2. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'factsaboutfood_com-large-leaderboard-2','ezslot_8',106,'0','0'])};__ez_fad_position('div-gpt-ad-factsaboutfood_com-large-leaderboard-2-0');To put it clearly, adding salt does not prevent fermentation from occurring. Fenugreek (Trigonella foenum-graecum) is a LEGUMENOUS Annual herb, belonging to the Fabaceae family. Once both the rice and lentils have been boiled, they are combined together and beaten with a spoon or an electric mixer until they form a smooth paste. Your email address will not be published. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter. 3. If its very watery or has changed colour, its likely that its spoilt. Spoiled idli batter will not rise when cooked and will result in an unpleasant taste. Then pick from the cut edge of the dosa with your fingers and start rolling towards the other edge, and shape it like a cone. If your batter doesnt have this sour smell, its likely that it hasnt been fermented properly and will result in an inferior dosa. They used to also have ghee dosa or butter dosa, which is nothing different but just ghee/butter used in place of oil when making the dosa. To check if the dosa batter is spoiled or not take a small bit of the dosa batter and taste it to see whether it has been over fermented; if it tastes sour, it has been Apart from being used in dishes like Gatte or Papad ki sabzi, one recipe that uses curd is dahi waale aloo. That said, a good, Read More How Many Cups of Rice for 50 PersonsContinue, Your email address will not be published. The goal of the recipe is to ensure the beneficial fermentation happens instead of the growth of harmful bacteria. Dosas are made on a flat griddle using little oil. I am a novice and have no idea. First and foremost, the batter should have a slightly sour smell. To make the batter, take 1 cup of the homemade dosa mix in a mixing bowl or pan. 2. mix well making sure everything is well combined. Sour batter is often caused by using stale rice flour or too much water, which can both lead to a more acidic flavor. The taste of the dosa and the crispiness varies with the rice used. Rinse a couple of times and then soak in 1 cup water for 4 to 5 hours. Then the batter can be fermented in the instant pot or in a warm place such as the oven with the lights on if you live in a cool place. Refrigerate the batter so that it does not get over fermented. 5 Surprising Health Benefits Of Beer You May Not Know, Coca Cola, Pepsi May Improve Men's Sexual Health - New Study Finds, Australian Tourist Accidently Spends More On One Meal In Bali Than Entire Trip, A 'Fitness Chef' Shares How To Slash 1000 Calories From Your Favourite Fast Food, Watch: Make Instant Corns Appe In Minutes For Healthy South Indian Breakfast. Due to the addition of jaggery they take time to cook. If the batter tastes sour or off, its likely spoiled and not safe to eat. To know if a Dosa batter is spoiled, you will have to keep a check on its smell and appearance. Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. Drain and grind into a smooth paste using a wet grinder or food processor fitted with a metal blade. Just bought the Vitamix so thought of giving this recipe a try. And are there ways to prevent it? There are a few ways to tell if idli batter is spoilt. Some people even describe the scent of dosa batter as papaya-like. A salty flavor in the jaggery indicates that the product has been spoiled, according to the USDA. Too much water and the batter will be too thick and difficult to work with; too little water and the batter will be dry and crumbly. So cup of urad dal and 1- cups of rice.