Tricks To Ferment Idli Batter in Winter: In cold weather, yeast will come in Idli batter…just have to do this work
Tricks To Ferment Idli Batter in Winter: Talking about South Indian food, Idli is very much liked by the people. Be it morning breakfast or evening idli, everyone likes to eat it. Many people like to make it at home. It is very easy to prepare the batter in the summer season but in the winter it can be challenging to ferment the idli batter properly. But with some simple measures you can easily fix it. Here are some tips to ensure proper fermentation of your idli batter and make the idli soft and fluffy.
Keep the batter in a warm place (Tricks To Ferment Idli Batter in Winter)
To ferment the batter in winter, it should be kept in a warm place. You can put the batter in the oven, but keep the oven off and gently preheat the oven (up to 200°F) for 5-10 minutes to release a slight heat, then place the batter in the oven. If you have a mechanical fermentation box, that can also be used.
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cover the batter
Keep the batter covered so that the moisture remains inside. This will also help the batter ferment at the right temperature. You can also place a wet cloth on the batter.
use center heating
If you have a heater or heating system in your house, you can run it on low speed and keep the batter in a place where mild heat is maintained.
use freshly boiled water
At the time of making the batter, the water should be fresh and warm (neither hot nor cold, lukewarm). Lukewarm water helps the batter to ferment well.
Allow time for fermentation
In winter, the fermentation time may be a little longer, so let the batter ferment for at least 10-12 hours.
add some sugar
Add a pinch of sugar to the batter. This helps speed up the leavening process.
Add curd to the batter
If you want to ferment it quickly, you can add a little curd to the batter or add a pinch of baking soda to it, this can speed up the process of fermentation in the batter.
Do not make the batter too thin. Correct consistency of the batter is very important for yeast to rise. Do not make it so thin that it creates difficulty in yeast rising.
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