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Idli batter fermentation dilemma

Discussion in 'Indians in Bay Area' started by fababs, Dec 27, 2011.

  1. fababs

    fababs New IL'ite

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    Ok, need input from all the experienced ladies out there on how to make the idli batter ferment/rise in California winters!

    Have no problem in summer but winters is another story. Recently I made and they were hard as rock. The batter was kept in sun, in oven overnight with light on and also if front of heater. Please feel free to give your complete recipe or input on how to make soft, fluffy idlis.Here are my recipe INGREDIENTS.

    2 CUPS LONG GRAIN BASMATI RICE
    1 CUP WASHED/SPLIT URAD DAAL
    some salt
    Few fenugreek seeds
    Some poha


    I have read that idlis should be made with IDLI RICE/PONNI RICE/PARBOILED RICE instead.

    Thanks.
    Rav.
     
    Last edited: Dec 27, 2011
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  2. hemalathaK

    hemalathaK Platinum IL'ite

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    Hi there, please do not use basmati rice to make idli batter.Use parboiled rice or idly rice and urad dhal.no need to add poha.grind it to a fine paste add salt and keep in the oven with light on( do not switch on the oven) for 16 hours since it's winter.For summer 8 hours is enough.your batter will be nicely fermented.
     
  3. fababs

    fababs New IL'ite

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    Thanks hemalathaK for the tip.
     

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