How do you check the consistency of idli batter?
Lastly consistency of idli batter (the amount of water to use): For good fermentation, the batter must be of the right consistency. If you make it runny or thin, it will not rise. But the fermentation will be ok, though not perfect. The result will be wet and flat idly.
How runny should idli batter be?
For Idli batter. The consistency should be thick. Ingredients for the idli batter are cooked white rice blended into a cream with little water. uncooked white rice blended into powder, urad Daal(white pulse) soaked on previous night and blend into batter , removing the soaked water.
How do you check the consistency of a dosa batter?
For cripsy dosa : Pour a ladle full of batter at the center and spread it in circular motion till you reach the edges. If you are not able to spread easily, it means your batter is too thick. You may add little extra water to the batter and mix. Add 1 tsp of oil or ghee around the edges.
What to do if idli batter is too thick?
# If the idli/dosa batter is too thick, your dosas are going to be white. Try diluting a little with water. Don’t add too much water. Just a few tablespoons at a time.
How do you know if idli batter is Spoilt?
If you see a thick and yellowish layer of batter on the top, it’s gone bad. You shouldn’t be using such batter for making Dosas or Idlis. Similarly, you can check for the smell and taste of the batter.
Why is my idli batter not rising?
If the batter doesn’t ferment – then first just wait for a few more hours for it to rise and ferment. But if the batter has not risen or fermented after 18-24 hours (traditional way) or 12-14 hours (in Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead.
Why are my idlis dense?
The primary reasons for idlis coming out hard right after steaming is how much rice and WHEN you add it to the Urad dal. If they turn hard on going cold, it is simple: too much rice. Amount of water doesn’t matter to softness. Hopefully now you will get fluffy idlis soft like feather pillows!
Why is idli sticky?
One of the main reason for the idlis being sticky, in my personal experience, has to be due to the consistency of the batter. The final ground batter should be smooth and velvety, with a consistency like that of Ketchup. If your batter did not ferment enough, then your idlis could turn out sticky.
How to make thick idli batter?
To make thick idli batter, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover and soak for 4 hours. Then combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover and soak for 4 hours.
What is the difference between idli batter and dosa batter?
Idli batter is more thick in consistency than a dosa batter. To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency. For idli batter the ratio to be used is 4:1 of rice and lentils. From this 4:1 ratio of idli batter, you can even make dosa.
What makes an idli soft?
The softness of the idlis depends on five factors – idli batter proportion, equipment used to grind, batter consistency, fermentation and steaming process. Idli batter proportion – The 2 key ingredients for idli are – Rice and Urad dal.
Does idli batter need to ferment before we make idlis?
Ok, idli batter needs to ferment before we make idlis. See, I am not saying dosa batter here. You can make dosa with freshly ground batter. It won’t be very crisp, and of course, you won’t get the fermented sour taste.