In Tamilnadu, we use rice, urad dhal and fenugreek ground mixture for making dosa, Idili and paneeyaram.
The softness depends on the ratio of these items mixed together for grinding.
Idili prepared from the batter.
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Mughlai Cusine is one of the aromatic food from Mughal Empire. They were spread across Pakistan and India. This is one of the mild chicken gravy which matches well with any roti varieties.
Making Curd differs from one to another person. I found the following is the better way to make Curd in US. This makes a tasty thayir at home.
Dosa, Idli are a common tiffins in South India homes. At any house these two will be a meal course either for breakfast or dinner. This is a Chettinadu special gravy and different from the usual one prepared. Have fun !!
