Thank you. You can soak the poha with the rice or soak it separately for about 30 minutes to an hour.

Perfect batter for dosa, idli and even uttapam, (added gram flour to the finished batter)!!

One question, for how long should I soak the poha? Just add it to the rice for the whole soaking period?

Thank you!!!

Welcome! Usually there are two types to make the batter – one is not exactly like a mortar-pestle but same kind of thought is applied to it. The second one is a flat rectangular stone with a heavy thick rolling stone to grind on the flat one. If you search for idli or dosa adding these words ‘village style’ on youtube, you will get to see these traditional equipments.

Yes, could be, they make time more time to grind for the same reason you have mentioned. Avoid soaking for longer times as they ferment and get an off odour.

Hello, Dassana, thank you for your reply! Are the traditional grinders like a mortar and pestle type of idea? I don’t know how to search for pictures on the internet to see what the process was like.
Also, do you think that a longer soaking time would make the beans or lentils more difficult to grind finely, due to them beginning to ferment during the soak?

Yes, in Southern India, you will find stone grinders that were traditionally used to grind the dosa batter. In some households, you will still find them. The lentils and rice were ground manually with the help of these round stone grinders.

Yes the fermentation time will reduce when you add more lentils or legumes and reduce the rice. I hope this helps and thank you.

Also, I wonder if increasing the portion of legumes and decreasing the portion of grain would affect the fermentation?
Thank you for your thoughts!!!

Welcome and thanks for the feedback. Most welcome.

Welcome Ash. I have already shared oats dosa recipe. Kindly click on this recipe post link Oats Dosa

Hi Ria, add some rice flour or sooji (rava) to the batter. Use rava which is fine and not coarse. You can add it just before making the dosa also.