Letthe beans soak at room temperature for 8 to 12 hours until they swell up, and then drain and rinse them. Once you've drained all the water, put the jar in a cool, dark place for 12 hours. Finally, rinse and drain the beans again, and repeat the process every 12 hours for a few days until the sprouts reach your desired length. SoakBlack Chickpeas and Sauté Curry Ingredients. 1. Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours. After the black chickpeas have softened and become tender from the soaking, drain the extra water. Take1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl. 2. Rinse the rice grains a couple of times. Then, add 1 to 1.5 cups water and keep aside. 3. Rinse ¼ cup thick poha (flattened rice) once or twice and add to the rice. Mix well. Cover and keep aside for 4 to 5 hours. 4. Addrice in a 2-litre or 3-litre stovetop pressure cooker. Add ¼ teaspoon salt or add salt as required. 3. Add 1.75 to 2 cups water. 4. Pressure cook rice for 8 to 10 minutes or for 2 to 3 whistles on a medium to medium-high heat. When the pressure settles down on its own in the cooker, then only open the lid. Preparation 1. Rinse well and soak 2 cups rice (raw or parboiled) in one bowl. Next rinse and soak ½ cup urad dal with 1½ teaspoon fenugreek seeds in another bowl, both for about 5 hours. Rinse poha 2 to 3 times & soak for 10 mins, just before grinding the lentils. 2. Soak1 cup rice for 4 to 5 hours or overnight, using enough water to cover it. Do not spread the batter with the back of the ladle like we do for regular dosa. 11. Fill in any large gaps with extra batter. 12. Cover with a lid and cook the neer dosa until cooked through. Don't brown it. 4gmdSJA.

how many hours should we soak rice for dosa