Soft Idli Crispy Dosa: The taste of South Indian dishes is incomparable and people often like to make it at home. Be it dosa or idli, when eaten with sambar, it definitely gives a treat to the taste buds. But to make Idli-Dosa, one has to first prepare the batter and ferment it. You may find this batter quite easy to make. Just soak rice-urad dal, grind it and keep it overnight. If you also think the same then you are absolutely wrong. Making and fermenting batter for South Indian dishes is no less than an art. If you add a little too much water, the solution will become thin, and if you add less heat, it will not ferment. Then you won’t be able to get that soft idli and crispy dosa that you worked so hard to make.
If you are also preparing the batter for the first time or often the fermentation of your batter does not happen properly, then this article will be very useful for you. Today in this article, we are telling you about some such easy tips, which will help you a lot in making and fermenting the batter for idli and dosa in a perfect way.
choose Correct Rice And Lentils
It is very important to use right pulses and rice to make Idli-Dosa. It would be better to choose idli rice or boiled rice for this. Along with this, it is considered good to take whole urad dal without the skin. Both of these absorb water well and the batter becomes fluffy. Idli becomes soft and Dosa becomes crispy.
Good Kind Soak
To make perfect idli and dosa, it is very important to soak them properly. Always keep in mind that rice and pulses should be soaked separately for 6-8 hours. By doing this the grains become soft and it becomes easier to grind them. At the same time, fermentation also happens well.
First grind the lentils
When you are preparing the batter, first grind the urad dal until it becomes light and foamy. Doing this is considered very good, because it fills the batter with air and the fermentation is very good.
Hand From mix batter
This is a small tip, but it can be very useful for you. Always mix the batter with your clean hands after grinding. Actually, the mild heat of our hands and natural bacteria helps in fermentation.
Any warm Place But Please Keep batter
To ferment the batter properly, keep it covered in a warm place. You can keep it in the oven or wrapped in a towel. Always keep in mind that heat is necessary for fermentation. In cold places it may become slow or malfunction.
elder Utensil Of do use
Always take a big and deep vessel to keep the batter, so that it does not fall out when it rises. Actually, when the batter is fermented, it swells after fermentation. In such a situation, if there is less space, it may fall out.
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