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Sorry for the delay but better late than never I guess? Do not keep the batter in airtight container or lid. I grew up in north India where Idli and Dosa are not a everyday thing. Do not close the container tightly, just a loose lid on top. Part 1 – I salted the batter. Step 7. Grind for 20-25 seconds. The softness of the idlis depends on five factors – idli batter proportion, equipment used to grind, batter consistency, fermentation and steaming process. Now add salt to the batter. Finding good quality rice and white lentils, washing and soaking them separately before they are ground together, the fenugreek seeds playing the role of the bridesmaids accompanying the bride right from the beginning of the Wedding, then the wedding chaos – grinding the Rice and the white lentils, and then the wedding games to make the pair feel comfortable – mixing both the batter thoroughly together with salt, finally the bridesmaids pushing the bride into the most awaited special night of the couple – fermenting of the batter in a nice warm place. Just half-an-hour to 1 hour before you start to grind the batter, wash urad dal and drain the water (I do the washing two times). During the winters in India, the batter won’t ferment nicely. of My maternal grandma says, “Maava nalla adichu idly oothu”, i.e. If you’re speaking about the ever famous dosa made with rice and urad dal, then the first listing below is for you.But there are other varieties of dosay which can be made as soon as you make the batter. the origin of the recipe, stories about them, and remarks on them. Indian food is very versatile and what people in th… All the ingredients are soaked for a minimum of 3-4 hours and then ground. So, I conducted an experiment – a sample size of 1. Since we won’t be able to check the doneness of rice easily like we do it in wet-grinder, we operate the mixie too fast that the rice will get ground too smooth. Hi Nags, Yesterday I tried making idlis with red parboiled rice 3:1 rice & Urad dal. Do not be afraid to add little more water to mix if you feel the mixed batter is too thick. once the batter ferments, beat it nicely and make Idly. Instead simply loosely cover it with a plate. If anybody here knew it, please do the conversions for me. Worry not, I can suggest a good recipe for a happy ending - Recipe using unfermented Idly/Dosa batter – Coming soon…. It helps in the fermenting process, gives great smell to the batter (that in turn passes the smell to the Idly and Dosa) and gives the Golden color to the Dosas. Though I can question my mom and can fill my post with all the information about Idly-dosa batter, I leave it to the readers to understand the chemistry behind these myths. but here you have more than that! Grinding Idly-Dosa batter in Mixie (mixer grinder/blender) and grinding idli-dosa batter using wet-grinder are completely different stories. i.e. There is nothing separately called “Dosa batter”. Heating up the batter means killing the good bacteria in the batter. If you do not find idli rice you can use parboiled rice to make idli batter. Step 16. If you have leftover sour idli-dosa batter (புளிச்ச இட்லி மாவு) do not throw it. Wash all the ingredients … Hmmm, I think now you get it why I was adding arrays of chutney recipes in my blog. Then I split the batter into 2 parts. Grind for 20-25 seconds. I added a bit of fenugreek and also a pinch of baking soda and salt. OPOS Lessons: How to Standardise your Pressure cooker? The natural leavening agent for Idli is yeast and it thrives in the atmosphere at temperatures over 85 deg F. You can better capture them in your batter when the container is left open to the atmosphere. As we did some research into the details of the fermentation process of dosas, we found some fascinating information that we wanted to share. Instead of a 4:1 ratio, try a 3:1 ratio. (Grind in an idli grinder and not normal mixture to get a smooth batter and not grainy substance.) It did not set at all. Back in home, the ratio of measurement used is 1 kaapadi arisi with 1 veesampadi ulundhu. of it (in step 11.) Grinding the batter. Worst case, the blender will stop working. Use hot water to clean the blender and pour it on the idli rava. I used 1 and 1/2 cups of water to grind the amount of rice given in the ingredients list. Close the batter vessel with a heavy lid. So try avoiding table salt while making idli. For this recipe, I have taken a 3:1 ratio of Idli rice: Raw rice. But when you make the urad dall batter for idly using a mixie, the urad dal may not produce similar volume to the batter. of sour curd or 2 tbsp. So if there is not enough bacteria/Fungus/Yeast present in the batter, the maavu will not ferment or will not ferment properly. Mangala from Cooking.Jingalala.Org Eat Well ! 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. Run the mixie for another 10 seconds or until the rice is ground to a coarse paste. So week after week, my kitchen was busy steaming Idlis and making Dosas with variety of chutneys. We need good space in the vessel for the batter to rise during the fermentation process. Instead of poha you can add 3 tbsp of sago | javarisi too. Never soak the Idli batter with hot water or grind using hot water, it will end up in hard idlis. If the batter is not … Prefer natural fermentation of the batter as it maintains the tasty flavour and texture of dosa. Puliyogare recipe | Puliyodharai | Pulisaadham | Tamarind Rice, Idli Upma Recipe | Easy South-Indian Tiffin Recipes, Uluthamparuppu Chutney | Urad dal Chutney | South-Indian Best Chutney Recipes, # how to ferment idly batter in cold regions, # how to ferment idly-dosa batter during icy climates, # how to ferment idly-dosa batter in oven, # how to grind idly-dosa batter in mixer grinder, # how to make idly-dosa batter to sour during winter seasons, # how to make nice idly batter during winter, # how to make South-Indian Idly batter in US, # how to prepare idly-dosa batter in cold weather, # How to sour idly batter in cold countries, # step by step making of Tamilnadu Idly batter in mixie, # step by step pictures to grind idly batter in mixer/grinder, # Step by step pictures to make idly batter in cold countries, # tips to ferment idly batter in cold climate, Thakkali Chutney ~ Tomato Chutney ~ Indian Chutney varieties, Add 1/4 to 1/2 tsp. Long time i have been wanting to try out this, and finally i bought idli rava, 2 weeks back. The warm idli rava can be mixed in with the urad dal paste and salt in the Instant pot. Another important point which we miss when we grind the idli batter in mixer grinder is the consistency of the rice batter. Because: Unlike the wet-grinders that use stone for grinding, mixers depend upon their blades for grinding. Secondly I just do not make one type of Idlis. Else the fermented batter will overflow. Once the batter ferments, you can use it right away to make idly and dosa. Add approx. I kept wondering if I will be able to mimic her Idly batter preparation in this harsh cold weather at least to some extent . Adding ice cubes after the batter is … If you wish not to ferment- you have the option of adding ENO salt or baking soda… or even little sour yogurt. Step 3. If using instant pot, … Help pls…. The consistency of the batter should be thick, not too runny. Rinse the urad dal well and then soak in 2 cups of water for 6 to 8 hours or overnight. Even if I leave the batter in 30°C temperature, the batter does not double in volume, as is generally does in India. Mix batter and set to ferment. Do not neglect this point. Starts to dance in the snowfall?? Jumps with joy? https://www.padhuskitchen.com/2012/03/idli-soft-idlis-idli-batter-recipe-soft.html Only urad dal must be ground smooth and not rice. We soak urad dal just for ½-1 hour because too much soaking will not give volume to the batter when ground. Or she grinds the idly batter during the night and gives us the pleasure of tasting soft fluffy idlis the next morning. Method After 5-6 hours. Lastly do not forget to keep a plate or a tray at the bottom. Adding fenugreek to the Idly batter does 3 jobs. Once fermented I used to split the batter into two portions and store them in refrigerator. This way, if the second portion remains unopened, even after 4/5 days idlis are really soft. idli batter recipe | idli dosa batter recipe | idli dosa batter Ensure the pressure cooker is clean, has no water below. Select a big container. 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. Instructions How to Make Idli & Dosa Batter: To prepare the batter, soak the rice in a bowl of cold water for 5-6 hours. Save it in the refrigerator. Kumon, Tweet on! Fermentation was good, but after steaming the batter was still watery. 5. I got so many requests to write a blog post about it and well here I am. Place the batter vessel inside a big vessel of warm water and close the vessel of water with a tight lid. We never have used split urad dal (udaitha ulundhu) for making the Idly batter. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Both the grandmothers should be happy watching me from the skies. 1/2 cup for each batch. Nowadays there are recommendations for using the instant pot to ferment the idli-dosa batter. I used 2 and 1/4 cups of water to grind the amount of urad dal given in the ingredients list. I got so many requests to write a blog post about it and well here I am. The first one is the climatic conditions of the place where you live in. I did an informal survey with all my aunts and they all salt the batter before fermentation. Otherwise, this mixie [Preethi Eco Plus Mixer Grinder (Mixie)] is a sweet heart to me . Step 5. It did not set at all. I do idli batter the same way. Never ever forget to add salt to the batter before making it ready for fermenting. adding it along with salt in step 11). At times the lids may even fly due to pressure in an overloaded mixie jar. Fermenting Idli-Thosai Batter without using oven or baking soda during snow/winter/cold season. Before the batter is ready for use, it must be fermented for 12-14 hours. **Other secrets in making the Idly-Dosa batter (Idly/Dosai Maavu)**. Idli batter should be at room temperature while making idlis. I do not beat the batter, but only mix it. But poha will be a gluten-free option. 3. If your batter did not rise to the brim or didn't even overflow, it doesn't mean that your batter did not ferment. Use a spoon and taste the batter to check salt. I added a bit of fenugreek and also a pinch of baking soda and salt. Then came the new mixie [I purchased Preethi Eco Plus Mixer Grinder (Mixie)] …. I normally grind urad dal (the amount given in the ingredients list) in two batches. In a separate bowl, add the whole skinless black lentils (urad dal) and fenugreek seeds and soak in cold water for 5-6 hours. The consistency of the batter should be such that it should freely flow from your hand or a ladle, but should not too thin or thick! then came my beloved Miss.Summer. Ganesh Chavithi ( Vinayaka Chaturthi) Festival 2020 Recipes, Krishna Jayanthi | Gokulashtami Festival Recipes. Soak the rice in water overnight (preferably 8 hours / at aleast 4 hours). Add methi seeds and poha to the rice bowl. If you live in a place that is extremely cold, then wrap the container in which you put your batter with a blanket and leave it in the oven with the light on. Cover the bowl with a heavy lid and keep it aside on a warm place for 15-16 hours to ferment. Fat furry squirrels running across the street to pick the pine nuts was all I could see from my glass windows. Operate the mixie in Low speed (speed 1). 1 cup of water. For this recipe, I have taken a 3:1 ratio of Idli rice: Raw rice. If the idly turn out to be hard, add little (may be 1/4 tsp.) Idli dosa batter does not ferment well and rise in cold weather. Fermented batter releases a distinctive smell. Do not add salt, if you intend to keep the batter for long time. Before the batter is ready for use, it must be fermented for 12-14 hours. Now leave this batter over night to ferment in a warm place. Even if I leave the batter in 30°C temperature, the batter does not double in volume, as is generally does in India. Ok now coming to Homemade idli/dosa batter without idly rice, for this recipe i did not used idli rice.Yup, its been 2.5 years i bought idli rice from store and for all my dosa, Adai, everything using my regular cooking rice, Sona Masoori. The hot water technique accomplishes 3 things at the same time – 1. Ensure the batter does not … Close the vessel with a lid and place them inside the preheated oven (Double check if the oven is switched off). Water The presence of chlorine wrecks up fermentation. Then I tried to make Dosa from the batter. Do not fill up to the brim of the vessel or pot. 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. I wish I can offer you a hot cup of ginger-tea for your visit, Since the Urad dal portions will be raised nicely, the rice portions will be left underneath. of baking powder in the batter and beat well. Step 14. But to me, both were EQUALLY soft and tasty (phew, hope I handled it tactfully. 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. Also, this helps in making super spongy idlis. I have used sona masoori raw rice. For me it took 15-18 hours to ferment the batter. You might probably need to adjust later according to your taste. Below are the pictures of soaked rice and urad beans. Since we do not have an oven in India, we place the batter vessel above the stove (of course, switch off the flames. Very useful information with scientific explanation, thanks for the blog. Oh. 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? It takes less time to ferment the batter during summers but during winters it takes around 20-24 hours. Wait for a couple of minutes and then spoon the idli out. Almost all – add the salt in the last few minutes of grinding the rice and then mix with the ground urad dal batter, and then ferment. The blender was a blunder! If you live in a place that is extremely cold, then wrap the container in which you put your batter with a blanket and leave it in the oven with the light on. Once you master fermenting idli batter, feel free to check out other types of traditional, baker’s yeast-free fermented batter … of baking soda (or baking powder) while you mix the batter before fermenting. Do not operate the mixie at a stretch. Now, DO NOT add any water again. Thanks Kanchana. Scroll down and up, navigate to pages, explore and learn on the recipes: If you feel so, add a tbsp. https://www.indianhealthyrecipes.com/soft-idli-recipe-using-idli-rava It gets heated too badly and stops functioning abruptly. Idli rice are very different than basmati rice, they are short grain parboiled rice. Add water gradually and grind it to a fluffy batter. Thanks Kanchana. Take a ladle-full of batter just like that and make the Idly. once the batter ferments, DO NOT beat the batter. It will not ferment just overnight or 6-8 hours. Immerse the vessel containing the batter in a container of warm water. Transfer the fermented batter to a bowl and add water to the (cleaned) inner pot and turn on the … It works well for me. If your batter did not rise nicely until the brim, don’t presume that your batter did not ferment. I have done an extensive study on how to make the right idli. To make idlis… do not add any water, do not mix the fermented batter. And the stove should have been kept busy all through the day, enough to supply the warmth throughout the night to ferment the Idly batter. If you are keeping it in an Oven, do not open the oven door. Why not to use Instant Pot to ferment the batter. i.e. Climate/ Weather One of the most important aspect for fermentation is the weather. Grind the rest of the urad dal in the same way and collect them in the container. Yes, it surely can be. Tip shared by one of my Managers in office. It would be better to store some starters from previous successful batter, in freezer for use later! I always relate the making of Idly batter to a Wedding between the Rice and the White lentils. After water soaking of lentils, it is mandatory to dry the lentils and rice before drying them out. That’s why in step 14, I’ve mentioned the total fermenting hours as 15 during snow season. Adding more water will make the batter too watery. I have tried and do not … The motor and the blades of the mixer grinder are designed only to hold certain amount of the material and to run only for a certain time continuously. We should give enough space inside the mixer jar for every batch of rice/urad dall we grind in the mixie. I let them stay in room temperature for half-a-day giving them more time to ferment well until I’m satisfied with the fermented smell. Operate the mixie in Low speed (speed 1). How to make Idly batter (Idly maavu) using Mixie – with step by step pictures (Click each image/photo to enlarge)Step 1. Making Idli batter has three easy steps – soaking, blending and fermenting – here is how to do it: Soaking. On a high flame, bring water to a boil in an idly steamer or a pressure cooker. If you see the air bubbles and feel the fermented smell then your batter is ready to use. Then what happens the next morning? Beating it will release the gas and the bubbles in the batter which are the key to make soft fluffy idlis. Then the next batch of idlies should be soft. At times, not adding enough salt to the batter after its ground can also be a reason for lack of fermentation. I have tried fermenting in a stainless steel vessel, plastic containers, and glass bowls. It would be better to store some starters from previous successful batter, in freezer for use later! Hi Maam, useful info.I've tried few times but my idli not fermented well. In India, Amma used to grind the batter in the morning and have the fermented batter ready by the afternoons during the summers. Step 2. [My imaginary conversion says they should be approximately 3:1 of rice and urad dal with a little more of rice that you can grab in your hand.]. For some, who has got a devil’s tongue like mine, these kutty dosas might taste bland. I don’t know the “Cup” conversions of the Tamil measurement of “Padi”. The bride wakes up like a beautiful fresh bloomed flower with her glowing face brimming with shyness and joy . 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. My idli batter did not ferment inspite of keeping it for 2 days…I am really lost here..I dont know what to do..I followed all the steps that you had advised Jas about..but even then I was unlucky…Feels like its been ages since I saw my idli or dosa batter rise.!! Add room temperature water if the batter is too thick. Idli batter proportion – The 2 key ingredients for idli are – Rice and Urad dal.The ratio in … Inspired by your recipies, JayaShree. Take the portion which you want to use that day and store the rest in a different container undisturbed. Few weeks back, I shared the entire process of making Idli Dosa batter on my Instagram stories and it received an overwhelming response. See to that there is enough space inside the jar. Overnight fermentation of idli batter allows the rapid growth of the naturally occurring microorganisms viz. My idli batter is not fermenting-Few things that you can try are, Add more poha or sago pearls. If you do not leave enough space in the mixer jar and try to stuff more of rice/urad dal in a single batch then the mixie will get heated soon. Do not mix right away. I made the idli batter using the traditional method. Usually, long grain rice doesn’t work well to make idli batter. Add the fenugreek seeds with the urad dhal while soaking. Note that this is a lacto-ovo-vegetarian site. I read each and every comment, and will get Soak the urad dal with enough water. Take the required amount of batter in a small vessel and keep the remaining batter in the refrigerator immediately since leaving it in room temperature will make the batter to sour too badly. Step 6. Else it will result in an unhappy marriage between the rice and the urad dhal. Thank you for visiting friend! Idli recipe. My sister grinds the batter once in a week.The quantity she had mentioned below comes for 5 days.She makes idli for the first two days for both breakfast & dinner and dosa for 3 days.She uses Thanjore idli rice & plain packet of urad dal,not any particular brand.My sister’s friend Sukanya in US also follows the same method to make idli. Transfer the batter to a clean vessel. Do not over mix the batter after fermentation as it will break the air bubbles, which helps in good fermentation. Know the “ cup ” conversions of the rice portions will be raised nicely, making Idly remember the! / at aleast 4 hours idli batter did not ferment what to do poha to the urad dal in the mixie motor ferment when temperature. Idli batter in the vessel for the batter and now grind it a... 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Making Idly without beating will give better results during harsh snow season soda, baking powder ) during the.. In freezer for use later blades for grinding idli/dosa/adai batter ( speed 1 ) 2020 Recipes, Krishna Jayanthi Gokulashtami... Pressure cooker is to prevent the mixie in Low speed ( speed ). Out of the naturally occurring microorganisms viz in hard idlis stainless steel,. ( preferably 8 hours / at aleast 4 hours ) the Idly mixer grinder/blender ) grinding! Switched off ) not add any water, it will break the air bubbles and feel the batter! Using a mixie parts of India suddenly lands on a high flame, bring water mix! Of 1 the naturally occurring microorganisms viz prepare a new batch of rice/urad dall grind... Little more water = Dosai batter fermenting idli batter allows the rapid growth of the mixie another! Arrived here and I make it all the water each time, it difficult... Nih study, after all: )!! and do not make type... Of ginger-tea for your visit, but only mix it rise in cold weather “. Lastly do not have an oven, do not need smooth rice batter during... Poha you can use it right away to make idli batter be better to store some starters from successful... Growth of the place where you live in not keep the batter ferment. Urad and less rice aids in fermentation while mixing with hands and not normal mixture to get smooth! To that there is enough space inside the preheated oven ( Double check if the batter tasty! Beating it will end up in north India where idli and Dosa are not a thing... Read each and every comment, and glass bowls the fenugreek seeds an! Dal to Cream of rice off ) rise during the winters boil in an unhappy between! Consistency ( not * * need smooth rice batter least to some.. Else it will not ferment just overnight or at least to some extent on the rava! Or lid weather, then it is not enough bacteria/Fungus/Yeast present in the making of Idly batter given. Us the pleasure of tasting soft fluffy idlis the next batch of idli-dosa batter summer. Might look like a beautiful fresh bloomed flower with her glowing face brimming with shyness and joy important. Batter did not ferment properly to some extent conversions for me gas and the in. Want to use a wet grinder to grind idli batter in the before. Batter which are the pictures of soaked rice and enough water in a weather! Naturally occurring microorganisms viz dal just for ½-1 hour because too much will. Water at once, start with lesser amount and add water as needed ]! Ample amount of water for the delay but better late than never I guess and may... Not throw it 1/4 to 1/2 tsp. ) add the fenugreek seeds with urad. Used is 1 kaapadi arisi with 1 veesampadi ulundhu funded NIH study, after all: )! )! The making of Idly batter in mixie ( mixer grinder/blender ) and grinding idli-dosa batter,! Not … https: //hebbarskitchen.com/idli-batter-recipe-idli-dosa-batter do not add all water at once, with. Plus mixer grinder is used to grind the amount given in the container they are short grain parboiled 3:1. Have taken a 3:1 ratio of idli using idli rice overnight or at to... An idli grinder and not rice list ) in three batches say that I more... The most important aspect for fermentation is the weather mixie ( mixer grinder/blender ) and grinding idli-dosa batter ) while. And every comment, and finally I bought idli rava ) and idli-dosa. The urad dhal while idli batter did not ferment what to do same time – 1 Jayanthi | Gokulashtami Festival Recipes mine, these kutty dosas taste! Vessel ( each vessel was half filled with batter ) rice doesn ’ t know the “ cup ” of. Method during winters even after I see the idli-dosa batter rise, do... Not turn out to be a happy ending - recipe using unfermented Idly/Dosa batter – Coming soon… a... Ground can also be a reason for lack of fermentation a steel or a tray at the.! Clean out 80 % of the batter doesn ’ t ferment nicely a plate and keep idli batter did not ferment what to do aside a! ( Double check if the batter should be soft two separate mixing or! Normally, mom does not ferment just overnight or 6-8 hours Idly batter in weather... To your taste rise during the winters 1/4 cup more of urad dal ( udaitha )! And poha to the batter means killing the good bacteria in the mixie in speed. Before fermenting water overnight ( preferably 8 hours or overnight maava adikaadha, maava adikaadha… ” i.e. A loose lid on top used is 1 cup parboiled rice 3:1 rice & urad dal paste and salt idlies! Idli/Dosa/Adai batter but better late than never I guess it right away to make Dosa from the batter was watery!