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After 14 hours, the batter fermented, doubled in volume and had a bubbly texture. If you want to check out whether it is done, just wet your finger and insert it in idli and it is not sticky just switch off the flame and take the idli plate out. But how do we identify? Steam for 12 to 15 mins or until the idli is done. It was the word "dough that threw me off track. What do I do when my dosa batter becomes sour? make dosas..if you like it continue the same way. Idli is a traditional breakfast made in every South Indian household including mine. Any media in the public domain or obtained through a Creative Commons License will be deliberately marked as such. Add salt and mix well. No problem! These are soft, light, fluffy steamed round My mom always adds powdered rock salt after fermentation during summers and before fermentation during winters. Dosas will taste yummier and the sourness will disappear. How to steam. ADDITIONAL TIP. by . Non-iodized salt: always use enough non iodized salt, avoid iodized salts since it do not favor the fermentation process. You are my go-to for South Indian cooking. For the chocolate cheesecake batter: In a large bowl, blend the cream . We can make idli and dosa batter using correct measurement of idli rice or dosa rice and urad dal and cooked white riceafter making the batter leave this batter to fermentation only twelve to fourteen hours after this time keep batter in refrigerator. Yes, idli batter can be frozen. TimesMojo is a social question-and-answer website where you can get all the answers to your questions. Instructions Preparing the Batter: In a bowl add all Ragi, Idli Rice, Urad dal, and Fenugreek Seeds. For fermentation, place a trivet inside the steel insert of your Instant pot. Pour 2 to 4 tbsps more water if needed and blend till you get frothy thick smooth batter. Its an unique short fat grained rice. Alternative quantities provided in the recipe card are for 1x only, original recipe. They are often eaten as a breakfast food, with a pickle or chutney as an accompaniment. The process of fermentation doesnt stop even when kept in Heat a tawa, spread the dosa thin in circular motion. If the tawa is not hot, the dosa will not become crisp. For a more softer texture in idli, I always add thick poha (flattened rice) or cooked rice. But then your whole setup is so interesting. It is a popular Indian breakfast which is filling as well as nutritious. Give a gentle stir only twice. If the batter separates into two layers, it is most likely spoiled. Idli rice is a kind of short grain fat parboiled rice that is cheaper than the regular parboiled rice. So easy and simple. Here are some popular chutneys that are served Tomato chutney Coconut chutney Pudina chutney Ginger chutney. Remove the urad dal batter in a bowl and keep aside. Many people ask why their idli batter smells bad. You may refer for pics. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). 12: Pour the urad dal batter in a deep pan or bowl. Next, you need to create a hot liquid by combining these ingredients and boiling them until they are cooked. Hi Amber, The timing is the same irrespective of the size of your steaming pot. Grind the urad dal and fenugreek seeds first and then grind the rice. You can also use Instant pot with the yogurt settings ON (low). Speaking of the idli dosa batter, when to add salt before fermentation or after fermentation is one of the most debated topic. Meanwhile, fill the idli moulds. Add some ghee and serve with coriander coconut chutney or peanut chutney. So using lesser rava or rice too you can make super soft idly. I never want you to be disappointed that your idli batter didn't ferment. The batter is allowed to ferment until it increases in volume. In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeasts fermentation or reproductive activities. Drain the soaked urad dal. Poha helps in making the idli soft and fluffy. Course Breakfast. Add water in parts and grind. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. Aval makes for softest idlis. This should soak up the extra moisture. Then I prepare some kind of sambar along with some mini idlis for my kids. To make them healthier use lesser rice and more dal. Then combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Gently mix the batter, very lightly to make it uniform. Idli is a popular Indian breakfast food that is made from fermented rice and lentils. What are the side effects of baking soda? 15: Now pour the rice batter in the bowl containing the urad dal batter. Soak the idli rava first and let it soak for 4 5 hours. Cant wait to try this recipe. If you refrigerate than the batter gets too yeasty and sour. Thank you for trying recipes and posting them for us so we can just try them. The result will be wet and flat idly. you can take a little rice flour/wheat flour and add to a small quantity of this batter. Hi, Thats a Onion tomato chutney. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. Some people recommend boiling the batter first, then pouring it off into a colander; others claim that baking soda or vinegar work well. Just arrange the ingredients, mix them and follow the detailed steps in this recipe. The hot water technique accomplishes 3 things at the same time 1. Idli Recipe | Soft Idli Batter with Tips and Tricks. Many people store idli batter in the fridge to help keep it fresh. Making idlis using this method is super quick as the rice need not be ground. After fermenting the batter keep it in the refrigerator. Idli is made with urad dal ( skinned black gram) and rice. Remove the required amount of batter for making dosa 2 hours before and bring it to room temperature. Add rice or idli rava to another bowl. When the water begins to bubble up rapidly, place the idly stand in the steamer. Use idli dosa batter within the first two days to make idli. Long-term and overuse of baking soda can increase your risk for: hypokalemia, or potassium blood deficiency. Thats nice to know! One, theres too much urad dal in the batter and two, the batter is too watery. Finally, you need to stir in the beaten eggs and pour the batter into a pan or griddle. Most people prefer making batter in a blender as it is easy to handle. In very hot climates, fermentation takes less than 7 hours, and if it takes more than 7-8 hours, it becomes bitter. Remember you need to be a bit tricky to adjust the flame. Heres how you can tell if the batter is fermented: The first step is to make sure that you have all of the ingredients that are necessary for a dosa batter. They turned out very good and delicious but a bit dense. Now grind the batter into a smooth consistency. Transfer this to the urad dal batter and mix well. The batter will stay good in the fridge for 4-7 days depending on the climate. This particular characteristic makes them ideal for dosas a popular South Indian breakfast dish that is often eaten with chutney or curry sauce. Then add to the urad batter. Pour the batter to separate air tight glass or ceramic containers and refrigerate after grinding. When cooked, the starch in jowar causes it to thicken and turn brown. Now the idli dosa batter is ready to make Idli and Dosa! Idli is a soft & fluffy steamed cake made with fermented rice & lentil batter. . Grind in a mixie and add to the batter. The current years yield will be white in color with no pale yellow shades on it. Idli Dosa Batter in Simple Terms: In simple terms, I can say soak four parts of idli rice and 1 part of urad dal and 2 to 3 tsps of fenugreek seeds separately. This takes about 20 mins. Do this until it becomes a paste. To make idli the off white colored husked/hulled black gram is used it can be split or whole. If it smells sour, its likely that the batter has gone bad. Soaking Time 5 hrs. Is this going to change the texture of idlis? Making soft and fluffiest Idlis at home is really an art which you can easily master with my step by step recipe guide. A well fermented batter will yield good soft idli. Thus while cooking, you need to maintain a medium temperature in the tawa. Once the idli is cooked, take out and wait for a minute. Which recipe did you try? Take urid dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Then keep the idli batter bowl on the trivet and cover the IP with a plate and not with the lid. For the second day, I use a glass or ceramic bowl. Glad to know! Any inputs? All opinions are my own and do not reflect the position of any institution or other individual unless specifically stated. So dont fret if you dont have enough urad dal in your pantry. Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. Save my name, email, and website in this browser for the next time I comment. As the batter sits for a As soon as the batter is fermented you can begin with steaming the idli or keep sainsbury's opt on bank statement. Ideally, idli batter should be slightly sour to taste. Urad dal - 1.5 cups (ideally 1 cup recommended but I go generous . Mix the parboiled rice and brown rice in another bowl and cover them with at least two inches of water. Thank you!!! So keep your batter in a warm place. Try diluting a little with water. But, the results seem to concur with what the elders have been saying all along. Yes. As for the smell, you may add some hot water to the batter. Temperature to ferment batter: Cold climates do not favor fermentation process. With leftover idliyou can make the following recipes. Once frozen, the batter can be stored in a sealed container for up to 2 months. Heat oil in a kadai.Temper mustard, urad dal, chana dal and hing. EMMY NOMINATIONS 2022: Outstanding Limited Or Anthology Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Supporting Actor In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Limited Or Anthology Series Or Movie, EMMY NOMINATIONS 2022: Outstanding Lead Actor In A Limited Or Anthology Series Or Movie. Add dal, methi, soaked poha, salt & cup water to a blender jar or a wet grinder. Soak the rice and daal in water for 2-3 hours. If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour. Check for doneness by carefully inserting a bamboo skewer or knife. Make Idli Using an Idli Maker. If you have done any baking at all in the oven, your oven would be hot on that day. Answer. Mix well. That said, an idli steamer (or maybe just trays and stand to fit in my canner) is definitely on my list now, because I am lazy and to not like having to scrub out the oily and sticky towel and because I want to be able to make more than 10 idli at a shot! The first one is using rice and the other is using idly rava, which is also known as rice rava in some parts of the world. paul distefano everest; copa airlines tripulante de cabina; land for sale in yallahs, st thomas jamaica; student performance dataset uci; brandon bates wxii news Thanks for following Tanuja. Check out Side dish of idli, dosa for more recipes. I tried making dosa with the same batter but it did not spread easily. Making idlis using this method is super quick as the rice need not be ground. A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter. If the mixie gets heated up while grinding, then stop and let it cool. I usually make the idli batter good enough for 2 days. Procedure. It is mainly parboil rice which is used for making the idli or dosa batter because it ferments better than white rice; the idli rava is the mashed parboil rice. Yes. Ingredients for grinding Idli batter: Idli Rice (available only in the south - others can substitute with unpolished/raw Ponni rice) - 4 cups. Steam them exactly for 10 minutes on a moderately high flame. centerville high school prom 2022 What to do if idli batter does not ferment or rise? Place the batter in the inner pot of the Instant Pot. Grind till you get a smooth and fluffy batter. * Percent Daily Values are based on a 2000 calorie diet. However, there is one caveat: if the batter spoils, it may become sour and thick. If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. Now, add the soaked urad and methi to the grinder along with c water. Leave it for 2 minutes. Soaked poha for 10 minutes prior to grinding the batter until soft. Secondly, make sure that your idli batter is mixed well before storing it overmixing will allow for more moisture to enter the batter and promote fermentation. Consistency: The consistency of the batter should be like waffle batter- neither too thick, nor too runny. Grind rice until smooth or coarse to suit your liking. Once the batter has risen, add salt to it and whisk to mix it well. Many Indians prefer their dosas (a popular South Indian breakfast dish) either fluffy and light or thick and creamy. Steam on high for 5 minutes. Please guide how to store the batter. That makes me very happy! Sprinkle water on the cloth and gently separate the cloth from the idlis. 3. For smaller quantities, I use the mixie for grinding and for larger quantities I use the stone grinder. Open the steamer carefully and check the idli by inserting a clean knife. Too much salt can slow the fermentation process down to the point of halting it altogether. As soon as they begin to pop add the curry leaves. If the batter is not fermented well, you can add some Yogurt or Butter Milk to it. This is the only thing that works well for me & requires lesser attention. fermented dosa batter should ideally not be stored for more than a day in refrigerator. Wash them very well separately until water runs clear. Idli can be made with this batter for the first 2-3 days or till the sponginess exist at the top of the batter. Jowar is a hard, nutty-tasting rice that is popular in India. Idli is popular not only in the whole of India but outside India too. Serve the steaming hot idli with coconut chutney and sambar. Stir fry for 30 seconds. You dont need to freeze the batter. Urad dal batter consistency: Urad dal has to be ground really well. what to do when idli batter becomes sour. However, some people say that its not good to do this because the idli batter will become hard and dense. Do not over do as the aerated batter will turn flat. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and theres really no way to fix this. I am going to try this recipe but would any other lentils work. The batter ferments and rises well to double the quantity. You can use this batter on the same day, the batter is fermented to make dosas. About Idli. Idli podi is a condiment powder made with lentils and spices. Thats right! I personally do not use Idly rava. 17. I got the softest idlis with idli rice. This is what makes idly suitable to all including babies to people on diet and even to the aged, who generally have poor digestion. Steam it for 8 to 10 minutes. The microorganisms perform aerobic or anaerobic respiration that results in formation of CO 2. Cover and soak for 4 hours. Place the idli stand in the pot only when the water comes to a rolling boil. Pour it to the batter and mix well. Gently and lightly swirl the batter. Then add sliced chilli and stir fry for 30 seconds or so. It will depend on a variety of factors, including the ingredients used, the temperature and humidity in the fermentation environment, and the personal preferences of the maker. Drain the water along with the husk. Idli batter if kept at room temperature will continue to ferment and Wil eventually turn sour. As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later. Now add eno fruit salt to the prepared batter. Add dry ginger powder,cumin,pepper in batter.In pan heat ghee,mustard,curry leaves and cashew and add it to batter. you can also make utappams with lots of onions, chillies..if you like.. Shanvy, Dec 5, 2011 #3 Dec 5, 2011 #4 hemalathaK Platinum IL'ite Messages: 1,460 Likes Received: 1,062 Trophy Points: 283 Gender: Female Hi Set aside to cool down for 2 to 3 mins. Do not use the regular Instant Pot lid as it may get jammed if the dosa batter rises all the way up. Take desired quantity of rice and urad daal (black gram), and soak them separately in water overnight 2.Drain excess water, grind rice and black gram separately with occasional addition of water during grinding process 3. And grind the urad dal for some seconds. Rice flakes (poha) 1/2 cup rice, washed and soaked in water for 1/2 hour OR 1/2 cup cooked rice. To let rise well I keep it longer and my idlis turn out sour but fluffy and light. Lastly steam cook for health benefits. The rice batter should not be too thick or thin. Avoid plastic jars. For those who are not accessible to fresh stock, other ingredients like fenugreek seeds or poha are used to aid the fermentation. Keep the loosely covered batter bowl inside. Take the leftover dosa batter in a wide bowl. Soak the urad dal with methi seeds separately in water for 4 to 5 hours. Then continue with the grinding. It's very difficult to stop the fermentation process For crispy dosa the batter should be slightly thin. Make egg dosas - Add two eggs for a cup of sour dosa batter and beat well. Use stainless steel or ceramic containers for fermenting. Refrigerators are what is referred to as critically charged. Add little water, say 1/4 cup if the batter is too thick. You can even mix the flour with just water or fresh curd and let the batter ferment for 4 to 5 hours or overnight. freddycat, Aug 20, 2012. You can even use husked split urad dal. where to buy quetzalteca in usa; gyles brandreth and sheila hancock relationship; silver saddle ranch lawsuit; holy spirit comforter sermon; why was ending segregation so difficult? Whip it. I doubled the recipe 1 and made this. The idlis will still turn out soft in most cases though. Plastic or steel containers may make it sour. Heat oil in a wide pan over medium heat. I got fluffy idly at home for the first time!! If it is made in wet grinder then ingredients like poha or methi seeds can be skipped. Age of the dal: Urad dal from the current years harvest is best suitable to make soft idli. Yes, these are two different names for the same product. After 30 minutes, dilute the Rice Flakes soaked in sour Butter Milk to pouring consistency . I have been trying to reduce carbs so stayed away from idli for 2 years. For the brownie batter: In a large bowl, whisk together the brownie mix, oil and 1/2 cup water until combined. To make idli the off white colored husked/hulled black gram is used - it can be split or whole. Temperature: Warm temperatures between 25 to 32 C (80 to 90F) are ideal for fermentation & it takes about 8 to 12 hours. Par boiled rice is the only way to go for idli. Place the chopped up chicken thighs in a medium sized bowl, and add 1 tablespoons of soy sauce, 1 tablespoons of sesame oil, 1 teaspoon of brown sugar, teaspoon of powdered . How to make healthy idli? Mix well with your hands. Can you use whole black non-skinned urad dal? If using pressure cooker remove the vent weight (whistle). Take cup thick poha (flattened rice or parched rice) in a bowl. The idli batter should not turn hot or even warm as it makes dense idli. Steamed for exactly 6 to 7 minutes in the bubbling steamer. You can add about to 1 cup of water depending upon the quality of rice. Its a short grain fat par boiled rice. My family enjoyed the idlis very much. People even say that you could freeze the batter immediately after fermenting the batter and thaw properly and use it upto a month. On colder days, it may take a few more hours for the batter to ferment in the Instant Pot. In this post, I will share how to make millet based batter that can be used for both Idli and Dosa. Serve idli with a chutney or sambar. If using rice refer method 2 with detailed step by step photos below. Idli Recipe, Learn how to make soft Idli Batter using rice or rava. what to do when idli batter becomes sourmegabus cardiff to london. If you make it runny or thin, it will not rise. Rinse the poha once or twice with fresh water. You will need to experiment to know the fermentation time. Thats it soft, spongy and instant poha Idli's are ready to serve. Fenugreek has been traditionally used in Bharatanatyam dance performances because of its ability to add a pleasant odor and flavor to the food. Place the idli stand in the steamer and close. 5. Oil for greasing the idli molds. Grease idli plate with few drops of sesame oil. T Idlis and Dosas have even crossed over and has found a place in Grease and fill idli mold (little less than cup batter) in each mold. Thats really an amazing way to steam the idli batter. hypernatremia, or rise in sodium levels.Side effects of baking soda may include: Is bicarb soda the same as baking soda? Steam it for 10 minutes. Any help is much appreciated. I allow it to rest for 30 mins out of the fridge. Appreciate your time. This is a healthier alternative to the regular rice based Idli, Dosas since it uses millet. 5. Once Steam for 12-15 mins on medium flame.Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a spoon or knife. Directions. Now start by draining the dal and add some water to it, then start grinding it, keep adding water to make a fine paste. Soak 3 cups idli rice and 1 cup Ural dal in separate containers with few fenugreek/methi seeds for about 6-7 hours or overnight. On a high flame, bring water to a boil in an idly steamer or a pressure cooker. Subjects > Food & Drink > Food. Thank you for your recipes! 20. I just love the way you made idli. Making Idli using rava is a breeze, we dont need to grind the rice to make the batter. # If the idli/dosa batter is too thick, your dosas are going to be white. Now drain the water from both containers. The traditional method of making the best idli batter is by taking uddina bele or urad dal and idli rice in a ratio of 1:3. of it (in step 11.) Try soaking the idli rice for lesser time. 13: Drain the water from the rice and poha. Even these turn out good. 7. So do read this section below after step by step photos. Mix it well and rest the batter for 30 minutes. Hi Swasthi, Thank you for your recipes. Whip it like crazy, incorporating lots and lots of air bubbles into it. While the batter is resting do the tempering. Hi Marie, I can help you based on that. For 2 cups of soaked rice, add about 1.5 to 2 cups of water. Keep it aside for fermenting in a warm place for 6 to 12 hours, depending on the climate. Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes. If that doesn't work, you can also try adding some semolina or rava. Hi Kavitha, Ultimately, it depends on the specific scent that youre trying to remove and what methods work best for you. In the next morning, drain the soaked water and put it in the mixie jar/grinder along with needed water and grind into smooth batter. Steaming idli this way also gives a soft texture. To steam the idlis in your IP, pour 1.5 cups water to your steel insert and bring the water to a rolling boil on a saute mode. Fermentation is the process by which the batter for idli is prepared. chakravarthy surname belongs to which caste, national baptist convention church near me. Soak the urad dal in water and if adding poha or methi seeds add that too. The final step is to cook the paniyarams. If using idly rava: Squeeze off the water by taking rava in between your palms and with pressure try to remove excess water. Thanks for trying the recipes. In the video I have shown the preparation of idli with 2 cups of idli rice. But now after so many years of experience, I can make really good idli and dosa. Mini idli go well with idli sambar. Use hot water to clean the blender and pour it on the idli rava. In a separate bowl, rinse the urad dal and methi seeds a couple of times. The batter immediately will bubble and froth. Next transfer it to the batter. When mixing the batter, add a little pinch of baking soda along with salt and leave the batter in the oven with lights on (4-6 hours), and perfect idly/dosa comes every time. So use dechlorinated water. Thanks for sharing back how they turned out. If the idli doesnt cook through or if it smells sour, the batter is most likely spoiled. This Idli Recipe post from the archives first published on April 2012 has been updated and republished on March 2023. Of course there are many variations you can do with the basic batter like adding spices, herbs, veggies etc but the basic, simple fermented batter is made with rice or idli rava and urad dal. Make normal dosas. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. You dont. But you can even use 1 cup of regular rice and 1 cup of parboiled rice. On searching online found there were many people facing this So I have summarized my experiences in the following points below: Warmth: Keep the idli batter bowl in a warm place e.g near a heater or in a warm place in your kitchen. If it smells sour or bitter, there may be something wrong with the recipe. After the rice and dal are soaked well, drain out the water and keep them on a dry towel under a fan for an hour. If you dont have a refriger Overnight fermentation of idli batter allow a rapid growth of the naturally occurring microorganisms viz. Paniyaram recipe / Kuzhi paniyaram recipe - Step by step photo. Idli recipe with lots of tips and suggestions so that you can make soft and fluffy idli easily. If you're making the batter purely for dosas, it only needs to ferment for about 12 hours. john 20:24 29 devotion. So soak the rice and dal for longer during cold days. Wet grinder works as good as a stone mortar in grinding the urad dal to a smooth and fluffy texture. Eaten local food everywhere. It only needs a liquid to become activated. Make sure that the batter isn't too thin as the thickness of the batter will decide how fluffy the end product is. Dechlorinated water: Avoid chlorinated water to soak and even to blend. Can I freeze the batter? So your idli * A line in the poem, The Widow in Apparao Pantulus satirical novel goes, Of wondrous size she Spread some oil around the edges let the dosa cook. 12. 5. How do you check if idli batter is fermented? Idlis are a south Indian dish made from fermented rice and lentils. Brown rice is almost never used for making idli batter. Most of the households in Tamilnadu use Idly Rice only. The answer is simple if the batter is not mixed well and the ingredients are not fresh, it will smell bad. Remaining batter can be stored in the refrigerator for a couple of days. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). If not then it needs more time for fermentation. Glad to know Sharmila. Make a fine paste of these ingredients and transfer them to a bowl. While making paper dosa, one important tip is to maintain the temperature of the tawa. Whole lentils make a fluffy batter so we prefer them. Dont use an air-tight lid. We also eat Idli for a meal sometimes, most often it is for dinner. Thanks to these very detailed instructions explaining the purpose of every part and ingredient, I was able to use this tossed-together equipment to turn out lovely idli. Directions. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). If the flame is very high, the water may bounce to the idly plates. Reserve the water. Check the taste of this batter. Add urad dal & methi seeds to a bowl. For those who like theirs dense, the batter can be refrigerated for up to four days, though the final result will be denser and less fluffy. Soak them separately in lot of water for at least 6 hrs. If the batter has a lot of lumps or if its discoloured, its not safe to eat. rava idli 2 cups soaking in water overnight or for 4 to 6 hours in the morning. Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. Since i made mini idli steamed for just 6 to 7 minutes else they has to be steamed for 10 minutes. Hope this helps. Idli sambar or tiffin sambar Vegetable sambar Drumstick sambar, The step by step photos shown below were made with half cup urad dal and 1 cup rice with 2 tbsp poha using recipe 1. Grease the idli molds. Or turn on the light in the oven. during winters, skip adding salt to the idly batter as salt retards the fermentation process. Step 3 Transfer the idli batter in the idli stand. While it is often eaten fresh, the batter can also be stored in the fridge for up to three days. Simply rinse, pat dry in a cloth and grind if using rice. Glad the idlis came out soft. Sometimes after steaming, idlis will rise and collapse due to the aeration in the batter. This is optional and you can skip adding poha. First, let s grind the urad dal and methi. Its Rs. Chlorinated water kills the yeast and hinders fermentation process. But again, if your batter is too thick batter, it will not ferment. Thanks for letting me know! The processes involved in making idlis. When it comes to fermenting, dal contributes more towards the fermentation rather than the rice. Later the batter is steamed in a special and unique cookware traditionally used for making idli. If this was the ONLY time I was going to make them, I didnt want to have to find space for an idli steamer.