- What happens if urad dal is more in idli batter?
- Is fermented Dosa good for health?
- How do you know if dosa batter is fermented?
- Can we add baking soda in idli batter?
- What happens if dosa batter is not fermented?
- Does salt help in fermentation?
- How can we remove sourness from idli batter?
- Why does dosa batter smell bad?
- Can we keep idli batter in fridge after fermentation?
- What to do if dosa batter is over fermented?
- What to do if idli batter is not fermented?
- How many hours should we ferment idli batter?
- How do you ferment dosa batter in the microwave?
- Is over fermented dosa batter safe to eat?
- Can we keep dosa batter in sunlight for fermentation?
What happens if urad dal is more in idli batter?
One, there’s too much urad dal in the batter and two, the batter is too watery.
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 there’s really no way to fix this.
The idlis will still turn out soft in most cases though..
Is fermented Dosa good for health?
Idli/Dosa/Paniyaram Idlis are considered among the healthiest breakfasts in the world, since the fermentation process increases the bioavailability of proteins, and also enriches the idli with vitamin B. They are light and balanced, with carbs, fibre, protein and vitamins being available in one food.
How do you know if dosa batter is fermented?
* To make sure that it is fermenting well, check on it a couple of times in the 8- to 12-hour period. You should be able to see a rise in its volume, and it should also start smelling slightly sour. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy.
Can we add baking soda in idli batter?
Add 1/4 to 1/2 tsp. of baking soda (or baking powder) while you mix the batter before fermenting.
What happens if dosa batter is not fermented?[If you see batter sticking to the dosa, cook it for few more seconds.] Since the recipe here is with a dosa batter that did not ferment well, we cannot expect a taste similar to normal dosas. For some, who has got a devil’s tongue like mine, these kutty dosas might taste bland. If you feel so, add a tbsp.
Does salt help in fermentation?
SaltEdit. Many ferments use salt. Salt helps by inhibiting undesirable bacteria and molds, and by drawing juices out of foods. It is best to use a salt that has no anti-caking agents or iodine added to it, as these can inhibit the fermentation and growth of desirable bacteria.
How can we remove sourness from idli batter?
Try adding finely chopped tomatoes to the batter and make dosa or oothappam. You will find it very tasty and the tomatoes will take the sourness from the batter.
Why does dosa batter smell bad?
It seems you left the batter outside fridge even after fermentation. Old rice powder can also be a reason. Rice powder , sooji and Maida should be consumed fresh otherwise they taste bitter and smell bad. For making dosa you need not put soda .
Can we keep idli batter in fridge after fermentation?
You could grind and store the idli dosa batter in fridge if you do not have enough time to ferment. … When i need i used to remove the required quantity and add salt to make idli/ dosa. People even say that you could freeze the batter immediately after fermenting the batter and thaw properly and use it upto a month.
What to do if dosa batter is over fermented?
There will a layer of batter and water when it is too fermented..just carefully remove that water and the layer. now add a 2 glasses of drinking water mix, and allow it to rest. after a hour or something you can again see the water on the top..slowly remove that water..and then check..
What to do if idli batter is not fermented?
Not enough Salt At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation. 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). You might have to add more/adjust as per your taste.
How many hours should we ferment idli batter?
12 hoursSet to ferment in ‘Yogurt’ setting for 12 hours. The yogurt setting, by default is 8 hours. You will want to increase that to 12 hours for idli fermentation. During fermentation the volume of idli batter increases from 1.62 to 3.2 times its original volume.
How do you ferment dosa batter in the microwave?
Place your vessel with the batter in a warm, draft free place. Mostly this should be in a pre heated oven (switch off the oven though). Leave the Oven light on since it will give enough heat to keep the temperature steady throughout the fermentation period (mostly overnight). This should take about 10-12 hours.
Is over fermented dosa batter safe to eat?
The process of fermentation doesn’t stop even when kept in refrigerator. It only slows down. Some people do say that it is okay to keep it for 3–4 days, but I have personally realised that using batter that is more than a day old, results in acidity and gas in the stomach.
Can we keep dosa batter in sunlight for fermentation?
Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. The below batter is fermented with oven light on for just 2-3 hours. If you have done any baking at all in the oven, your oven would be hot on that day.