Thank you so much @Laks09 and @Thoughtful for sharing your wisdom and tips! @Laks09 Until you mentioned it, it never crossed my mind that the second batch of (refrigerated) batter is at a colder temp than the first of even that temp difference was making a difference. Will definitely try bringing it back to room temp and see if that helps. Okay dumb question here but if steel ladle is not to be used how do you add the salt and mix it into the batter? Do you use a ceramic or wooden one? Please clarify. @Thoughtful thanks for explaining the science behind it. Till now I was merely doing one brisk round of mixing at the start of fermentation process/add salt step and then merely dipping in ladle to load up my moulds. I just assumed once the urad and rice batters are mixed they stay mixed. I will try stirring well in between loading the moulds as well. But one doubt I have is that the more I stir the more the trapped air/leavening is lost - is this not the case with you? Or Maybe it’s my steel ladle which I just learnt is a possible culprit in all this - I just don’t know.