New Delhi: There is something extremely wholesome about consuming warm food during the chilly months of the year. Warm food has a way of making you feel better about life. If you live far from home, it is likely that you miss your ghar ka khana—the ultimate comfort food for everyone. For those who love dosas or idlis daily, fulfilling that craving for South Indian food during chilly winters can be quite a challenge. Ordering takeout to satisfy your cravings every time can put a massive dent in your wallet.
Making South Indian food at home may seem like a daunting task, especially during winter. To prepare the batter for soft, fluffy idlis, you need to allow it to ferment for several hours. If you live in a cold place, it is likely that your idli batter will take even longer to ferment. Here are some tips to help you ferment idli batter more quickly during winter!
How to Make Idli Batter Ferment Quickly
Follow these simple tips when trying to ferment your idli batter quickly:
- Soak the rice and dal separately rather than together. Grind the dal to a smooth, fluffy consistency to help the batter ferment better.
- Use a 3:1 ratio of rice to dal. Even for non-rice idlis, this ratio works, with one part urad dal.
- Add about ¼ cup of soaked poha or cooked rice while grinding to aid the fermentation process.
- Mix the batter with your hands. This step is crucial, so do not skip it.
Creating a Warm Environment for Fermentation
- Wrap a blanket around the container and place it in the warmest spot in your house. Even minimal sunlight can help.
- Keep the container in the oven with the oven light turned on for 2–3 hours. This creates a sufficiently warm environment for fermentation.
- Slightly warm the oven (just enough to feel warm, not hot), switch it off, and then place the batter inside. The residual warmth is enough to ferment the batter.
Enjoy Your Homemade Idli Batter
Once your batter has fermented, the possibilities are endless. Use it to whip up soft idlis, crispy dosas, or even uttapams. With these tips, you can now enjoy your favourite South Indian dishes all winter long, right from the comfort of your home.
FAQs About Idli Batter Fermentation
Q: Can I use yeast to speed up fermentation?
Yes, adding a pinch of dry yeast can speed up fermentation, but it’s not traditional. If you’re in a hurry, dissolve the yeast in warm water and mix it into the batter.
Q: How long can I store fermented idli batter?
Fermented idli batter can be stored in the refrigerator for 4–5 days. Ensure you cover it tightly to prevent drying out.
Q: Why is my batter runny after fermentation?
Runny batter usually indicates too much water during grinding. While grinding, use water sparingly to maintain a thick consistency.
Q: What if my batter doesn’t ferment at all?
If your batter doesn’t ferment, check the temperature. You can try warming the batter or adding a pinch of yeast as a last resort.
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