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.