Boiledrice looks duller and larger in grain, while (par) boiled rice is shinier and smaller in size. When cooked, boiled rice grains are large and separate. You can use them with sambar, yogurt, and the like. As for idli rice, the cooked rice grains are smaller, softer, and stickier than the boiled rice. Aug by eatwithus. Table Of Content show. Same type of fermenting results if you add baking soda (or baking powder) during the winters. Step 15. When the batter ferments, you can use it immediately to make idly and dosa. Generally, mother does not mix the fermented batter. Soak1 cup urad dal with a few methi/fenugreek seeds for about 3 hours. Soak 3 cups of idli rawa in water just above the level of the rawa , for an hour. Idli rawa will absorb the water. Grind urad dal and idli rawa separately. Mix both batters, add salt and leave to ferment for 6 to 8 hours. Longgrain rice: 15 minutes cooking over low heat, 5 to 20 minutes resting without heat. Short grain rice: 20 minutes cooking over low heat, 5 to 10 minutes resting without heat. Brown rice: 30 minutes cooking over low heat, 5 to 10 resting without heat. There are many ways to yield great rice. .

how many hours should we soak rice for dosa