idli batter fermentation problem

Put a few grains of yeast while grinding. Works well for me..

 

agila, put the container with batter tightly closed and in the microwave..i stay in dubai and this is what i do..i grind arnd 4 in the afternoon for making idlis the next day..i put the box in the microwave..no need to even switch on the light of the oven..
if by chance i get late in grinding the batter, say arnd 7 pm or so, i switch on the microwave for 1 min..then put the batter..i can use the batter by 7 in the morn..
hope this helps..

 

my mom tell to cover the vessel al around with wollen blanket....try this

 

I use yoghurt 3tablespoons while grinding and it works wonderfully...

 

You can use that too...or use baker's yeast...It helps for sure...

 

which rice do you use for idli batter. adding cooked rice(a handful) also helps in easy fermentation. since in uae, during winter i used to grind at 4pm previous day if i want to make idli next day at 6am and leave it inside oven.
That too doesnt help sometimes, so used to leave the ground batter near gas stove while doing evening cooking and place it in oven before going to sleep.

 

Hi

These days I dont grind at home at all. It becomes so boring to consume dosa or idli continuously. So I switched to ready made which is easily available. Arogya brand is very good. This will last for 3~4 days. Then its enough. Balance days, I make something else.

But if you want only home-made grind with hot water and store the batter in a warm place, like inside a casserole in a small container that is required for next immediate use. Alternatively you can keep inside the oven after heating for few minutes and then place inside. Also if you have rice cooker, warm it and place inside. You may add a pinch of Eno fruit salt to get the required raising also.

Best Regards
Shanti