My husband and in-laws are fond of idly n dosa. Now the rice. Here, I used the ratio of 1:4 it’s sufficient for me, husband n 1yr old son. Can i use this batter or is something wrong? Whether to add salt while fermenting or to add it later. I am packing the dosa batter in a sealed cover in night.By morning the packet is Swallowing and packets is bulging what may be the reason pls tell. I had to throw everything…ð¶), I finally found par boiled rice,basic one, but long grain. still using the same dal and rawa and also the procedure. This is the batter I make regularly at home. Take note that proper fermentation of the batter is must for cooking soft idli you wanted. But the thing i miss is the taste . Rinse them ⦠The pH dropped to about 4. Hi, Hi Suguna am overwhelmed after finding your website.., especially about a idli. Very thorough write up. Then comes the white whole urad dal. Simply superb explanation of the doubts that strum to any body else’s mind. Debt Settlement: Is it the Right Choice for You? Does it go bad? If the weather is cold, you can add little baking soda (quarter tsp) to the ground batter and then ferment which helps in raising the batter … For rava idli ( a type of idli made with semolina), curd is added. Will my idlis still turn out good. So not able to guide you. I couldnt make dosa either. I have seen pictures in the other post “How to make Soft Idli Recipe” and noticed yours is made of stainless steel, as opposed to the one I have just bought (Premier 2 Litre) which has lots of cheap plastic, which I dislike very much for two reasons: very fragile and not healthy in food preparation. Elgi Ultra Bigg + 2.5-Litre Table Top Wet Grinder, When it comes to mixie, these are the brands that I like. So much Gyaan in our good old idlies… Good post Suguna. I will try and update here. Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch, Panasonic MX-AC300S-H 550-Watt 3-Jar Super Mixer Grinder (Grey), Chicken Chinthamani Recipe, Spicy Chicken Chinthamani Recipe, https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/, https://www.kannammacooks.com/how-to-make-soft-idli-recipe/, http://www.kannammacooks.com/category/recipes/south-indian/rice-dishes/, Dumpling / Kozhukattai / idiyappam Recipes. When I need to pack batter. Thanks for helping so many people, by writing such a wonderful blog. When complex sugar is converted to ethanol, carbon di oxide, using a microorganism, it produces a desirable stuff. I have friends from tamil nadu who are fine cooks, who know different kinds of seasoned rice preparations. Also the batter needs to be diluted with water to make dosas. Fermentation, in simple terms, is the process of converting Carbohydrates to acid, alcohol and gas. Idlis steamed in Instant Pot. But there is a catch. The dried paddy is roasted and pressed to make flakes. Consistency of the batter Adding too much water or too little will hinder fermentation. I m not able to understand what the problem is. Asking cos sometimes I have left the batter out overnight when fermenting and the idlis taste bitter (meaning the batter has probably over fermented and gone bad). Then I use the batter for the rest of the week to make dosa for lunch or dinner. Steam as usual. This helps to get the best idli with the freshly fermented batter. I grew up in north India where Idli and Dosa are not a everyday thing. This is my go to Idli Dosa Batter and I make it all the time. I am going to share with you guys all that I have learnt through trials and errors all these years in getting my Idli Dosa batter right. Canât wait to see the results. It takes 8-10 hours for the idli batter ⦠Table salt contains other ingredients such as anti-caking agents etc… which may interfere in fermentation. I have a question!!. I like to use stainless steel as aluminium may leach. Have detailed writeup given. Some general tips for fermentation of idli batter TIPS FOR FERMENTATION After going through some websites , i am giving some additional tips for batter fermentation. Thank you so much. You will need to dilute the batter for paper dosa. Hi I have been making idlis in the mixie, and they were never soft. Thats the flavor that reminds me of childhood. We will use only unpolished urad dal. That will keep the vessel warm. My idli batter doesnt rise in the idli pan. Try reducing the water in the batter. Sabudana and Avalakki how to avoid the packet from bulging . It will help in easy release of idlies. I placed the mixer ground batter in the oven with light on and it fe4mented well.I followed the same procedure the second time around but my dosa is tasting slightly bitter and the batter is a little fluffy and airy. The batter seems to ferment somewhat because of the sour taste but it seems that the fermentation is not being done by the "right" microorganisms. There are two varieties of this white whole urad dal available in the market. Always refrigerate after fermentation. My ratio is not 5:1 A sharp knife is a girls best friend. If you are looking for recipes, here they are. Reduce the water quantity next time when you grind the batter. also, if you are not having access to rice rava / idli rava then you can grind 3 cups of rice to coarse rava texture. It never taste like those idlis which are sell by idli street vendors.Their idlis have some unique taste . Please check the recipe links given in the top of the post. Number 1. Fermentation. OH MY GOD!!!!! I am sorry but I dont understand what you are trying to say. Can I grind it again now after fermentation a little bit ( the batter already has daal and salt in it ) or shld i use glass or steel? Thanks mam Fermentation, in simple terms, is the process of converting Carbohydrates to acid, alcohol and gas. The explanations compel me to say that. First, Always grease the idli plates with a little oil before ladling the batter. You cannot do much if the batter turns watery. Could you take me to a link where you provide these recipes too, in the same pervasive technique as in the blog on dosa batter? Wait for 2-3 minutes. You can find the recipes here. Guess it’s the rice which is giving it a coarse effect.. Infact while eating I can feel little pieces of rice .. Use as little water as possible to grind. Understanding the science helps to push the boundaries. Its perfectly edible. Avoid adding ferment inhibitors Avoid adding ingredients like Baking soda, Baking powder and Yogurt before the batter ferments since these inhibit the growth of wild yeast. Nothing but the urad dal with the husk still on. The ingredients do not get heated up while grinding in a wet grinder. Fermentation time is 10 - 12 hours for best results. Here is a picture of idli rice. The black whole urad dal. Here are some of the common questions I get asked frequently. 6. Thank you for the thorough explanation (liked the science bit about the heterofermentive bacteria!) Great comprehensive article on idly. Take out only when it cools down. Its the fenugreek seeds. I got so many requests to write a blog post about it and well here I am. Note â always sprinkle the water now and then. Connect With Me :
How can we improve the shelf life of batter with out using. Hi Suguna, of Nutrition and Dietetics , Dr.NGP Arts and Science College, Coimbatore. Paddy is soaked and cooked in hot water and then dried. It is so convenient to have a big batch of homemade idli batter … May be try contacting someone from the packaging industry. There is no way to set the batter right if the batter goes runny. My mom and grandmom used just one recipe for both idli and dosa. This is popularly referred to as the tempering / tadka dal. I used more fenugreek seeds I think the batter is tasting bitter. Idli is one of the famous food of India specially in South India. Any idea? Should I discard it or use it? This wont happen in the mixie. Thanks. So what is the consistency of the batter? Thank you so much for your kind words. If you really have to, add them after the process of fermentation. I ended up adding more water while grinding, will it ferment? Sure Anu, half the qty will definetely work. Idli ⦠Take urad dal and fenugreek seeds in a bowl. So that’s about the ingredients. The first important ingredient in making idli is the urad dal. What an article!!! But I love the flavor that fenugreek imparts in the idli or dosa. So I want to return mine and buy something sturdy and fit for professional and heavy use. http://www.kannammacooks.com/category/recipes/south-indian/rice-dishes/, I use American par boiled rice but my idlies never rise. Hope it will work for you . Thank you so much for the detailed recipe and tips.. 1. The plates donât have any holes so I donât put any idli cloth to make idlis. It came out very nice. I’ll be really greatful. I heavily fall for grinders manufactured from Coimbatore. I always thought it was yeast and not the bacteria that is needed for fermentation. Idli, (or idly) is a steamed rice cake made by steaming a fermented batter of ground rice, urad dal (skinned black lentils) and methi (fenugreek) seeds. 1st question is there any method so we can know that now the batter is ready for making idlis actually the idlies were not flat they had nicely tuned out but hard. When to add salt? I came across your site during my google search on how to make soft idlies in mixie and living in cold weather of -40 C. I was tired of the seeing the idlis getting hard. No I am not talking about just adding vegetable purees to the same Idli batter, but using different types of batters. Thank you so much! Thanks for such detailing on how to make idlis. The smell of idli, and particularly the dosa roasting on a pan is something that I look forward to every time. My daughter and husband loved the super soft Idlis and sambar that I made by following your site. I can say that I make more than 10-15 different types of Idlis and the variety is increasing every other day. Hi Srini, Rock Salt. So my question is do we need to soak the rice n lentil first (if yes then for how long), then to grind it n then let it ferment by adding any acidic liquid? You need a sturdy pan that will retain the heat for making good dosas. So what to do about it. i want to know, if after making the batter i use a glazed clay pot to store the batter and ferment it… does it effect thw batter? starting of with idli batter right now. Is before fermentation or after fermented. It means a lot to me. Please refer to this article. Hi Suguna, the main reason for flat idlis is excess water in batter. For softest idlis, grinder is the best. Isn’t the whole urad dal with the peel more healthy? I have not seen these ones. Can you tell me which recipe you followed? 1976) isolated two types of yeasts from idli batter, which were respon- sible for fermentation. 8 hours will do, but it will not give you a perfect idli. So experiment and keep trying. Hi Suguna, thanks for writing such a useful post. Mine is a 15 year old Elgi 6 or 7 litre grinder. Also this time I used To check for the completion of fermentation: Take a spoon, and raise a portion of idli mixture. Thank you for posting such detailed explanation on the common issues as I keep referring to it. This is the dal we use now for making idlies. If you want a white idli, you may omit or use very less of it. And avery nice looking blog as well. I am french married to an indian from TN. 6. Repeat until all the husk is removed and only the white part of the dal remains. வாழà¯à® தமிழà¯! This will sure make your idli-dosa batter to ferment easily. Thanks so much Domaraj. I used splitted urad dal. My dosa is white. Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. Now, the fenugreek seeds. Hot yummy idlis ready from the idli batter. And I have mentioned clearly in my post not to use white split urad dal for making idlis. 1. So we know wet grinder better than anyone else. Optimization of Fermentation Parameters to Reduce Fermentation Time of Idli Batter Using RSM Anjali Sharma1, Khan Chand2 1M.Tech Student, Department of Post Harvest Process and Food Engineering, College Technology, G.B.Pant University Agriculture and Technology, Pantnagar- 263145, U.S.Nagar, Uttarakhand (India) usually idlis cook in 10-12 minutes in a nicely closed pan with lid. The batter will thin out a little after fermentation. Cooking is an art, and you have dealt it like a genuine artist. Is the one you are using the Elgi Ultra Bigg + 2.5 that you are advising in this post? It does not fluff up as much in a mixie. We recently moved to Hong Kong and I dont have my wet grinder yet! Than you . Few weeks back, I shared the entire process of making Idli Dosa batter on my Instagram stories and it received an overwhelming response. Ok, idli batter needs to ferment before we make idlis. So I have to cook them on medium flame only for 10 -12 mins? Avalakki is made from Paddy. What should I look out for? Is that because of sour. Dr. S. Kowsalya Associate Professor, Dept. I would need a grinder in the range 5/10 kg that was still table top but may be I am asking for too much. try changing the rice brand or try using an indian variety. frustrated, I bought a wet grinder yday hoping that might make a difference. Dosa will be made from the second day of fermentation. After fermentation, transfer the batter to a container that is taller than it is wide, cover with a fitted lid and store it in the fridge. I do not have an oven. finally, idli batter stays good for a week when refrigerated. In winters, normally it can work. Make sure you do not add too much water while grinding. How long do I cook the idlies? also, if you are not having access to rice rava / idli rava then you can grind 3 cups of rice to coarse rava texture. It will take about 15 minutes of rubbing and washing. Why selecting the dal is important. In particular, a par-boiled variety called idly rice is extensively used for making idli in the Tamilnadu region. One gauge to know that whether the idli batter is ready is when it has increased in volume. I used split black Urad Dal and followed exact measurements but Urad Dal didn fluff up. It takes 8-10 hours for the idli batter to be fermented. Initially, right after the batter is fermented make idli's. I make batter at home that comes out perfectly. The batter should be slightly course not paste. If there is no wet batter, its done. can you share some tips to get the best , something is missing I am not sure what it is … Thanks. Any pointers? Do I need to wash the ingredients before soaking? Why? Thank you so so soooo much for taking the efforts to write this article. Idli Fermentation Process and its Details. Hope you like it. Your email address will not be published. Hi Jei. If fact if I’m in hurry, I have used regular yeast for pizza and bread with rice flour to make batter, though it does not match regular batter, but a reasonable substitute. We are doing packed lidi dosa batter business,is there any way to extend the fermentation time,without using fridge? I crazy love knives. Read more..... (c) Copyright 2020 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design, Add a little water on the bottom and place the idli plates on top of it. Take desired quantity of rice and urad daal (black gram), and soak them separately in water overnight, 2.Drain excess water, grind rice and black gram separately with occasional addition of water during grinding process, 3. I have one question.. does the fermentation depend on type of vessel used to store the batter to ferment? This is really helpful! Hi, I am not sure if that can be prevented. Thank you so much for sharing this! Besides aval and sago sometimes we add castor seeds in our village ( after peeling the hard shell there is a white spongy part) this is very occasional but gives fluffy idlis. Do not try removing idlies from the idli plates as soon as it comes out from the steamer. How long do I soak the ingredients? Idli Rava / Idli Rawa I guess my batter is not properly fermented.I kept it for 8 hrs in blanket. finally, idli batter stays good for a week when refrigerated. So one might want to add the salt after fermentation. Salt Or you can use sour idli-dosai batter when you … Here is an example of a make shift pressure pan steamer. Fermentation of food for a few ⦠Lets say, thick pouring consistency. Thanks for brief explanation. What did I do wrong? Or you can use sour idli-dosai batter when you ⦠It’s one thing to be a good cook, but to take so much passion into the fish and getting to the very roots is a mark of an excellent cook! Why the wet grinder method is superior than the mixie method? Is any health hazard if some one has Idli dosa from Puffed up packets (which is not refrigerated ) and still use by date is 3 days more. Also the shelf life of the batter is very limited. If the fermentation is successful (i.e if the batter doubles up overnight), youâll end up with almost sponge-like, soft idlis that will feel like a pillowy cake. Awaiting for your reply. in fact i am grinding it 6 hours earlier than before.. Any suggestion? You can mix with some atta (wheat flour) and make dosas. Idli takes roughly about 7-10 minutes to cook. In winter, I keep for the entire time in the oven with lights on for 6-8 hours. Hope you like the recipes here. Heterofermentive bacteria â the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid. Cover with the lid and steam.Â. Avoid adding ferment inhibitors Avoid adding ingredients like Baking soda, Baking powder and Yogurt before the batter ferments since these inhibit the growth of wild yeast.