@jskls: What does the tapioca starch do for the idli? Is it just a different starch that is perhaps more easily broken down by the amylase...
Well, I was successful in transferring a sourdough starter from wheat flour to a mixture of rice flour and urad dal flour, but after a few trials...
Luckily I don't have to deal with really cold weather anymore. But what temperature have you settled on? Or do you know? For a good approximation...
It took me a long time as well to figure it out, but I have come to a slightly different conclusion: it is not in the hands, it is in the beans....
I like the idea of using an instapot in yogurt mode to maintain the temperature. But I will have to find somebody who has one (I think I must...
@jayasala42 You make me laugh. Yes, I think the use of a-amylase was intended for the commercial sector where prep time + fermentation time +...
So it is winter now in California, but not cold like in the mountains, and I am back to again trying to master idli. I stopped a number of years...
I have been successfully making idli for a few years but have had problems lately that I don't fully understand. My recipe uses 64g of urad gota...
