Dosas!!!

Dosa
Raw Rice is the enriched white long or medium grained rice viz. usually the steamed rice in Indian Cuisine. Sona Masoori is a type of white long grain rice doctored from Basmati rice. Parboiled(simply called Boiled) rice is larger than the raw rice in shape. It’s steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk says www.foodsubs.com The most popular brand of parboiled rice is Uncle Bens! BUT, it’s not suitable for preparing Indian dishes like Dosa/Idli! Use Boiled Ponni Instead! Ponni rice is a brand of rice from Tamil Nadu! Is has 2 variations namely Raw Ponni & Boiled Ponni. Raw ponni can be steam cooked & eaten like Sona Masoori whereas (par)Boiled Ponni was MAINLY created/altered for making Idli & Dosa specifically! Rice that is used/altered specifically for making Idli/Dosa are sometimes called Idli Rice to avoid confusions i.e. Parboiled Ponni Rice! You’d find many brand of Parboiled rice for making Idli/Dosa. I’d recommend buying the Laxmi brand Parboiled Ponni Rice! Here’s the ratio I’d recommend; well, I do make Idli/Dosa almost every day :) Dosa Ratio: 3 cups Boiled Rice: 1 cup Urad Dhal (OR) 2 cups boiled rice: 1 cup raw rice: 1 cup dhal. Idli Ratio: 2 cups Boiled Rice: 1 cup Urad Dhal; Beware of Raw Rice in Idli’s as it makes them hard in the center & waxy rather than fluffy!