Use thick short grained rice for dosa and idli batter where ordinary rice is asked for. This will give a netter texture than using long grained basmati rice.If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens.
 
Excess batter may be stored in the fridge for 2-3 days without turning sour. Do not add salt to that batter beforehand, and cover with a plaintain leaf. Add salt and mix a few hours before using. Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be.
    
Grate excess fresh coconut, fill in clean freezer bags, and freeze. After thawing for use, wash with water 2-3 times, for coconut as good as fresh.Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily
    
If your griddle is large enough make many teeny weeny dosas instead of one big one. Top them with a bit of chutney and sandwich them. Make dosas a little less crisp. Roll in any desired filling like a frankie. Add chutney or jam if desired. Make very tasty rolls.For those who do not care for a spicy taste, you can sprinkle some grated cheese on the dosa while shallowfrying. Eat with sauce instead of chutney. This will suit the taste of those who are used to bland foods.

Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it whiter and keep the grain unbroken.