For Idli Preparation, Pour contents in a container or keep open packet in the bowl or container (to avoid dish washing), don't mix salt in batter, and leave it for 30 minutes. Boil enough water (2 large cups or 400 ml) in a sauce pan or idli vessel on medium heat. Very lightly grease idli pan with oil or ghee. You can use idli maker or use a shallow plate on double boiler, pour a laddle (approx 40 to 45 gms) of the batter in each idli mould/shallow plate. Cook for 10 to 12 minutes. Turn the stove off once the idlis are done, remove and serve fresh or keep in an airtight container for later usage. For Dosa Preparation, Mix the Batter well. Check the consistency of batter, it should be of pourable consistency, if needed add little water and mix well. Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa. Pour 1 tbsp oil approx on the sides and leave for 1 minute. Gently remove from the side and turn it for crispy dosa.