- Why is my idli batter not fermenting?
- Is idli healthier than rice?
- How can we remove sourness from dosa batter?
- What to do if idli batter is over fermented?
- What should I do if my dosa batter is bitter?
- What happens if dosa batter is over fermented?
- How do you know if dosa batter is bad?
- Does salt help in fermentation?
- Can I freeze idli batter?
- Can idli batter go bad?
- How many hours should we ferment idli batter?
- Why is my dosa not crispy?
- How do you fix watery idli batter?
- How can I keep idli batter without fridge?
- Why my dosa is white?
- Can I keep idli batter in fridge?
- What else can be made from dosa batter?
Why is my idli batter not fermenting?
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..
Is idli healthier than rice?
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. Or, you can tweak your traditional recipe a bit and make yourself some healthy weight-loss-friendly Idli. All you need to do is to replace rice with oats.
How can we remove sourness from dosa batter?
Try adding finely chopped tomatoes to the batter and make dosa or oothappam. You will find it very tasty and the tomatoes will take the sourness from the batter.
What to do if idli batter is over fermented?
There will a layer of batter and water when it is too fermented..just carefully remove that water and the layer. now add a 2 glasses of drinking water mix, and allow it to rest. after a hour or something you can again see the water on the top..slowly remove that water..and then check..
What should I do if my dosa batter is bitter?
Now you can not reduce bitterness of the batter , the only thing which can help is add some sooji , let it soak for at least one hour then try to make dosa. For making a dosa batter ideally you should soak three parts of rice, one part of Urad dal separately, and one tsp of methi seeds.
What happens if dosa batter is over fermented?
The batter shouldn’t be allowed to over ferment, just a good rise with some bubbles is enough to ensure you have a good sour free batter for the whole week. … While this batter is good enough for making both idlis and dosas, you can keep the whole batch for making only idlis to if you follow the tips well.
How do you know if dosa batter is bad?
You should be able to see a rise in its volume, and it should also start smelling slightly sour. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy.
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.
Can I freeze idli batter?
Idli / Dosa batter freezes well. It can be frozen for 2 months. Transfer to a plastic container with tight-fitting lid. … The frozen batter should be thawed 24 hours in the refrigerator before use.
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.
How many hours should we ferment idli batter?
12 hoursSet to ferment in ‘Yogurt’ setting for 12 hours. The yogurt setting, by default is 8 hours. You will want to increase that to 12 hours for idli fermentation. During fermentation the volume of idli batter increases from 1.62 to 3.2 times its original volume.
Why is my dosa not crispy?
Why is my dosa not crispy: well, follow the ratios of dal, rice and other ingredients in this recipe and use a cast iron pan to make the dosa. I guarantee you will have a nice crisp dosa! Why is my dosa sticking to the pan: if you are using a cast iron, it’s probably because your pan isn’t seasoned well.
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.
How can I keep idli batter without fridge?
Keep the batter in a cool pot: You can also keep the batter in a large pot. Make sure that the pot is in a larger container that is filled with water. Wrap the pot with a wet cloth, ensuring that part of the cloth is dipping in the water. Cover the pot with a plate with water.
Why my dosa is white?
If the dosas are not getting a nice golden color and look pale white, the heat is too low. The griddle is not hot enough. Usually the first two dosa never come out perfectly. It takes some time to season the pan and achieve the correct temperature to make perfect dosa.
Can I keep idli batter in fridge?
You could grind and store the idli dosa batter in fridge if you do not have enough time to ferment. … When i need i used to remove the required quantity and add salt to make idli/ dosa. People even say that you could freeze the batter immediately after fermenting the batter and thaw properly and use it upto a month.
What else can be made from dosa batter?
Masala Dosa ( Mumbai Roadside Recipe) … Schezwan Cheese Dosa. … Egg Dosa, Healthy Breakfast. … Uttapam Pizza. … Paneer Dosa, Paneer Chilli Dosa, Mumbai Street Food. … Onion Tomato Uttapam, Tomato Onion Uttapa. … Banana Dosa ( Finger Foods for Kids ) … Mysore Masala Dosa ( Mumbai Roadside Recipe)More items…