Re: The Working Mom’s Kitchen Guide
I never freeze sambhar, but then it stays well for upto a week in the fridge pretty neatly. Take a little of sambhar and add fresh tadka and its quite yummy.
Wada ka batter is different. Wadas are made with only urad daal that is soaked for only around 3 hours and its absolutely not fermented. Whereas idli/dosa batter has a combination of urad daal and rice and is soaked for about 10-12 hours, ground to a batter, and then fermented for abt 10-12 hours before using it.