Once batter is fermented, prepare idlis using steamer. You can keep the oven lights on. Step 15. Fill a large bowl with this hot water. Keep this bowl of steaming water in your cupboard or oven (need not preheat or need not switch on the oven lights). The problems with your idli batter is saves time and come handy. While the use of this batter is not limited to Idli and Dosa alone. If you do not see any action in your idli batter even after all this and your batter does not smell funny or does not have any green spots indicating fungus in it, then just make dosa with the same batter. once the batter ferments, DO NOT beat the batter. Load some amount of white lentils with 1/2 cup of water into the mixer jar. I used 2 and 1/4 cups of water to grind the amount of urad dal given in the ingredients list. Fine, even after this long stretch of writing about the Wedding between the Rice and the white lentils, what if this turned out to be an unhappy marriage? Do not open the cupboard/oven for few hours because we do not want the steam to escape. Take a ladle-full of batter just like that and make the Idly. If the quality of urad dal is very good, then rice : urad dal ratio of 3:1 cups should do fine when you grind in mixie. Do you see how beautifully the batter has risen in the below picture? But I’m no chemist or an experienced chef to explain the chemistry behind every myth. There is nothing separately called “Dosa batter”. Soak the rice in water overnight (preferably 8 hours / at aleast 4 hours). I do it for 5 to 10 minutes (Until I finish grinding the batter). Take an old jean and iron it with the highest temperature settings. This really will give better results during harsh snow season. But when you make the urad dall batter for idly using a mixie, the urad dal may not produce similar volume to the batter. If the idly turn out to be hard, add little (may be 1/4 tsp.) Aeration plays a major role in grinding batter for idli. If the harsh snowy climate was the first reason allowing me not to make any idly batter, the blender which I brought from India was the second reason. Then stop the mixer and rest the jar with the lids open for few seconds (may be 30 seconds). If this happens, press the red button that is present at the bottom of the mixie motor. at FirstCry Parenting Baking soda will impart a yucky bitter flavor. If the fermentation is successful (i.e if the batter doubles up overnight), you’ll end up with almost sponge-like, soft idlis that will feel like a pillowy cake. So I add 1/4 to 1/2 tsp. I already armed you with sack full of information to deal with the idli-dosa batter if they had attitude problems. The limitation is, it takes 24+ hours (yes, 1 full day + 3 to 4 hours) for the idli-dosa batter to rise and ferment. **Other secrets in making the Idly-Dosa batter (Idly/Dosai Maavu)**. then came my beloved Miss.Summer. of baking powder in the batter and beat well. For me it took 15-18 hours to ferment the batter. Step 11. The traditional idli is made by soaking rice and lentils for a few hours. Then what happens the next morning? Never ever forget to add salt to the batter before making it ready for fermenting. Add 1/4 to 1/2 tsp. If anybody here knew it, please do the conversions for me. but here you have more than that! Thank you for visiting friend! Immediately after ironing wrap it tight around the batter … Wash rice and drain the water (I do the washing two times). Grinding Idly-Dosa batter in Mixie (mixer grinder/blender) and grinding idli-dosa batter using wet-grinder are completely different stories. Baking soda, Baking powder and Yogurt may hinder the process of fermentation by inhibits the growth of wild yeast. Scroll down and up, navigate to pages, explore and learn on the recipes: We should give enough space inside the mixer jar for every batch of rice/urad dall we grind in the mixie. Beating it will release the gas and the bubbles in the batter which are the key to make soft fluffy idlis. I thought I should make ‘hay’ (ok, here read ‘Idli’)) while the sun shines. If you operate the mixie continuously more than 25-30 seconds they start to generate heat. Do not be afraid to add little more water to mix if you feel the mixed batter is too thick. Serve soft Idlis piping hot with sambar, chutney or podi or vadacurry Find answers & help on 'how can i make spongy and soft idli for my eight month baby without using baking soda..?' If your batter did not ferment nicely and you need Dosa, instead of water, add little sour butter milk or curd with the batter before making the Dosa. After preheating switch off the oven. Also, adding 1/2 tsp of ENO plain fruit salt for 1 cups of idli batter makes the idli … If you see the air bubbles and feel the fermented smell then your batter is ready to use. See to that there is enough space inside the jar. Also, since we are closing the oven/cupboard we’ll tend to forget about the batter. This snow season (December-March), I experimented on how to ferment idly-dosai batter without using baking soda/powder.I also experimented how to aid the fermentation of iddli-dosa batter without using oven during severe snow season. In India, Amma used to grind the batter in the morning and have the fermented batter ready by the afternoons during the summers. Remove the batter atleast one hour before making the Idli. [Remember, if you are using your oven, double check that your oven is switched OFF. Hmmm, I think now you get it why I was adding arrays of chutney recipes in my blog. Idli is a staple food in South India. The iddly-Dhosa batter will say a ‘Good Morning’ to you with a happy face. At my in-laws place they do not ferment it and adds Baking soda… Step 13. Believe it or not, the first fear that struck me when I landed in the US was ‘how can I ferment the Idly batter in such a cold climate!’ The snow brought me nostalgia of Idlis and Dosas so very soon that I did not even reach my apartment from the airport. Almost double. Fenugreek seeds play an important role in giving this smell and in the fermenting process. So here it is, how to ferment (sour) Idli-Dosai batter during winter and how to grind the Idly batter using a mixie. This video is unavailable. The blender was a blunder! I also experimented how to aid the fermentation of iddli-dosa batter without using oven during severe snow season. I have shared the recipe of Idli batter or Idli Maavu with many of my friends and they have all given me fantastic feedback and so I thought of updating this old recipe of Idli on the blog with step by step images for ease in preparation and understanding. So operate the mixer continually rather continuously. The points given above are only for grinding idli/dosa/adai batter. – Yes. Step 6. Now, DO NOT add any water again. Throughout this snow season I prepared Idli-thosai batter using this experiment of mine. You can also make Uttapam, Waffles, Paniyaram, Set Dosa and whatever you fancy.. Aeration gives nice volume to the urad dal batter. batter will change character when left out or in the refrigerator for a days.with out refrigeration count on three days menu,dosa, Uthappam and Kuzhi panayaram. During the winters in India, the batter won’t ferment nicely. The link also has few tips on how to ferment idli batter without using oven. Wait until steaming hot water starts to pour from the tap. During the winters if you want your batter to ferment quicker, you can add 1/4 to 1/2 tsp baking soda or powder to the batter, before fermenting it. If your batter does not ferment well, you can add little bit of eno or soda to get soft idli. The large jar might look like a boss but it is not grinding the batter properly. https://rakskitchen.net/how-to-make-idli-dosa-batter-south-indian-idli Does the science back this? Grind the rest of the rice in the same way and collect them in the container. Later, grind the duo to a fine paste and ferment overnight. Step 3. Answer. Allow at least 24 hours to ferment. Yes, it’s end of March and it is still snowing. If the batter does not rise even after that and if your batter smells sour, then add 1 tsp baking soda, mix well and wait for 1 hr. It did not grind even chutneys properly! Grind for 20-25 seconds. Part 1 – I salted the batter. https://www.vegrecipesofindia.com/idli-recipe-how-to-make-soft-idlis Recipe using unfermented Idly/Dosa batter – Coming soon…. I place the steaming water bowl just below the batter vessel. of baking soda (or baking powder) when I mix the batter before fermenting (in Step 11.). It gives more volume to the batter while grinding. This will lead to tasteless idlis and dosas. Else the fermented batter will overflow. Idlis steamed in Instant Pot. Also you would be able to solve the second problem of getting soft and fluffy Idlis always. RECIPE TYPE: Batter to make Crepes and rice-lentil cakes – Main Dish, Idly rice (Idly pulungal arisi) – 3 cups, Urad dhal (Uluthamparuppu) / (white lentils or black lentils) – 1 ¼ to 1 ½ cups [Since I’m grinding in mixie/blender I use ½ cup urad dal for every 1 cup idli rice]. Watch Queue Queue Do not disturb the batter too in the name of checking for fermentation. once the batter ferments, beat it nicely and make Idly. the origin of the recipe, stories about them, and remarks on them. I took this experiment so serious that I even created a folder named ‘Idli-Dosai batter fermentation experiments – USA’ in my laptop. This snow season (December-March), I experimented Take required amount of batter for your use and store the remaining batter in refrigerator immediately. After thorough mixing, the batter must be thick and running consistency (NOT **watery** and running consistency). How to rise Idli-Thosai batter in cold countries like USA and Canada. Take an old jean and iron it with the highest temperature settings. This tip works like a charm. Step 9. Step 16. Thank you for visiting friend! Mangala from Cooking.Jingalala.Org Eat Well ! Oh. Worst case, the blender will stop working. Step 2. Give the batter a good stir with your hands instead of a ladle. I’ll send in my commando force to deal with the problem in your kitchen. Sorry for the delay but better late than never I guess? works well. Since the Urad dal portions will be raised nicely, making Idly without beating will give snow-soft Idly. See to that there is enough space inside the jar. It gave me same result as that of my previous experiment result. of baking soda (or baking powder) while you mix the batter before fermenting. Step 12. What if they did not turn out to be a happy couple ? Operate the mixie in Low speed (speed 1). Now comes the tricky part of making paper-thin dosa. Follow. My maternal grandma says, “Maava nalla adichu idly oothu”, i.e. This is my go to Idli Dosa Batter and I make it all the time. Sutra of Indian cooking - Unfolding with Step by Step Pictures and Videos. We soak urad dal just for ½-1 hour because too much soaking will not give volume to the batter when ground. Starts to dance in the snowfall?? And the lower plate being wet is because of adding too much water at the bottom and keeping the flame on high so the water bubbles up. My experiments with Idli-Dosa batter will continue as long as I stay in these snowy parts of the US.Yes, it’s end of March and it is still snowing. I already armed you with sack full of information to deal with the idli-dosa batter if they had attitude problems. Take a ladle full of batter from the vessel and check if the batter in the vessel has holes and air bubbles in the depression left by the ladle. it was a huge hit during those days. We need good space in the vessel for the batter to rise during the fermentation process. ... To make idlies for her should i freshly grind the batter and ferment it for 5 to 6 hrs or should I give it without fermenting? Yes, it’s end of March and it is still snowing. Add 1/4 cup more of urad dal if grinding in mixie is not giving much volume to the urad dal batter. Fenugreek does 3 things- Helps in fermentation. The link has step-by-step pictures showing how to grind idly-dosai batter in a mixer grinder. And a plate or lid to cover the bowl during fermentation. Follow the above and I am sure you would be able to successfully ferment the batter in cold places too. 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