Seeking help on idli dosa batter. My DH and I absolutely love idli dosa anytime, we can eat them on any day everyday. Last year I was facing difficulty of fermenting idli dosa batter in delhi winters. Here winters are pretty harsh if I compare them to gujarat. I searched on internet for tips, most of them says to keep batter in oven with oven light on. I have LG microwave oven so I am unable to keep light on. Due to this problem a whole batch of batter got wasted, as after 24 hours batter started smelling sour in bad manner. Can I use yeast to ferment batter? I think yeast smell is pretty tough to digest in dosa idlis. For breads I love smell of yeast. I was wondering though, when I visited ooty and kodaikanal last year in January, they were serving very good soft idlis and dosa with that peculiar fermentation smell, I thought is this even possible? Because temperature over there was like 2-3 celsius at night and 10-11 in day time. What trick they were using to get beautiful idlis and dosas?
wrap in a muffler or old sweater and keep it in a wooden almirah. I used to do that in Delhi winters. Syamala
@ mehtaradhikam - If you have heaters in any room you can keep the batter there. I usually do this during out winters here. or cover the batter vessel with a blanket.
you can also put a peeled onion in batter..heat of onion will help it to ferment fast... Love BlueOrchids