- What to do if idli batter does not rise?
- Can idli batter go bad?
- Why my idlis are flat?
- Why Rava idli is so hard?
- How much salt is needed for fermentation?
- What happens if dosa batter does not rise?
- How many hours should idli batter ferment?
- How long idli should be cooked?
- Can we keep dosa batter in sun?
- Can we use baking powder for dosa batter?
- Does salt help in fermentation?
- Why do we add fenugreek to idli batter?
- Can we keep idli batter in fridge after fermentation?
- Is idli healthier than rice?
- How do you fix watery idli batter?
- Which salt is best for fermentation?
- Can Dosa batter ferment without salt?
What to do if idli batter does not rise?
Not enough Salt At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation.
My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal).
You might have to add more/adjust as per your taste..
Can idli batter go bad?
Fermented dosa batter cannot be stored more than 2-3 days in an airtight container. Other than that it will get a sour flavor, and form acidity in our stomach. Nowadays more people are opting for readymade idli dosa batter over homemade idli dosa batter as it very easy to use and we can store it up to 7 days.
Why my idlis are flat?
– If your idlis are too flat, it could be due to two reasons. One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this.
Why Rava idli is so hard?
If they are not fresh or active, they won’t leaven the batter resulting in hard rava idli. Again, as soon as you mix eno, you have to steam the batter immediately – if you keep the batter resting the rava idli will not become fluffy.
How much salt is needed for fermentation?
The sweet spot for most ferments is a 2% – 3% brine solution, with a few vegetables benefiting from stronger brine, up to 5% salinity. Firm vegetables like carrots, beets, turnips, onions, garlic, asparagus, and green beans can all be fermented successfully with a 2 to 3% brine.
What happens if dosa batter does not rise?
But one thing is for sure if your batter hasn’t completed fermenting your idly/Dosa probably won’t taste good. Getting technical, urad dal is to soaked for 4 hours. And rice, 8 hours. … If you look closely, you’d notice stickiness in batter, if so , just throw it away and start new process.
How many hours should idli batter ferment?
12-14 hoursThe time will depend on where you live. Here it takes around 12-14 hours for the batter to ferment. If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you live in a cold place). If you live in a very warm place, then simply keep the batter on the counter to ferment.
How long idli should be cooked?
Add 1/2 cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas. If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off.
Can we keep dosa batter in sun?
Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. The below batter is fermented with oven light on for just 2-3 hours. If you have done any baking at all in the oven, your oven would be hot on that day.
Can we use baking powder for dosa batter?
But it is unnecessary to use yeast or baking soda or baking powder for the idly/dosa batter. after grinding urad dhall and rice + fenugreek seeds (preferably in the same order) just add salt and mix it with hand, till both the layers combine well. the batter will ferment well.
Does salt help in fermentation?
SaltEdit. Many ferments use salt. Salt helps by inhibiting undesirable bacteria and molds, and by drawing juices out of foods. It is best to use a salt that has no anti-caking agents or iodine added to it, as these can inhibit the fermentation and growth of desirable bacteria.
Why do we add fenugreek to idli batter?
It is good practice to add a few fenugreek seeds (methi or vendayam) to aid in the fermentation process and make soft idlis. Another helpful ingredient is a handful of cooked rice or flattened rice flakes (aval or poha).
Can we keep idli batter in fridge after fermentation?
refrigerator temperatures are way low than the above mentioned ones so refrigeration is a total no for fermenting. You should keep the batter container in a warm place and to aggravate the yeast incubation you can add Kosher’s salt, Baking soda or Yogurt as fermenting agents.
Is idli healthier than rice?
More specifically, white rice, which are full of simple carbs that may induce weight gain. But, since idli is steamed and also has a considerable amount ofurad dalin the batter, the carb content of rice may not be so bad for your waistline.
How do you fix watery idli batter?
There are so many ways you can fix a runny idli batter. The most common being is to add ‘Semolina’ or rawa/sooji. Though you might also add ground poha and rice flour to thicken the consistency. Besides, if you add ragi flour, oats flour, millet flour then this would enhance the nutritional content too.
Which salt is best for fermentation?
Sea salt is great for fermenting, but beginners should take care in using crystalline sea salt because it’s easy to add too much. The only salt you shouldn’t add to a ferment is table salt or refined salt; it contains iodine which may negatively affect your ferment.
Can Dosa batter ferment without salt?
While grinding idli batter take care not to make it watery. Never use ladle for mixing the batter because body heat accelerates fermentation. Hence always use your hands for mixing batter. Thus to conclude fermentation can certainly take place without salt.