Dosa will be made from the second day of fermentation. Then I split the batter into 2 parts. Please help. https://www.indianhealthyrecipes.com/soft-idli-recipe-using-idli-rava 5. My idli batter did not ferment inspite of keeping it for 2 days…I am really lost here..I dont know what to do..I followed all the steps that you had advised Jas about..but even then I was unlucky…Feels like its been ages since I saw my idli or dosa batter rise.!! Most of the time, I am not able to click before they are all gone. See, I am not saying dosa batter here. Not clear bout your doubt but I do use idli Rava and udad dal to ae idlis I have a separate post on the also it saves time and equally good though grainy any hotels use this method . Mix idli rava to batter and mix well. If the idlis are cooked for more time, it will become hard. Idli is a savory rice cake, made by steaming a batter consisting of lentils and rice. Idlis steamed in Instant Pot. The only way to get the best idli's is to have perfectly fermented batter. To test doneness, poke with a fork. Reply. Once the time is up, the batter have increased in volume take a ladle and mix it well not too much. Being a North Indian, my mom did not make idli’s from scratch at home. Part 1 – I salted the batter. The batter is now ready to use. There can be several reasons for white dosas. With fermented batters I do make, Ragi Idli, Quinoa Idli, Little Millets Idli, Jowar Idli , Horse Gram Idli (2 Varieties) and many many more. Veena Theagarajan says. By night, around 8-9 pm, the batter is well fermented, for Chennai weather. Part 2- I left it unsalted. Oh. Which is the best rice for Idli. radha says. Sometimes when we switch off the idlis after it is cooked but didn’t take out for some time from the pan, it will get overcooked in that heat. You can make dosa with freshly ground batter. Dosa is a savory crepe that is made from a batter of fermented rice and urad (black gram) dal. All you need to make this batter are four ingredients (including water), a largish bowl, a blender and a warm place for the batter to ferment. The process of making the idli batter begins with soaking rice & urad lentils and grinding them together and letting them ferment, ideally, overnight. Idli, (or idly) is a steamed rice cake made by steaming a fermented batter of ground rice, urad dal (skinned black lentils) and methi (fenugreek) seeds. To ferment the Dosa Idli batter in Instant Pot, pour the batter in the inner stainless steel pot. Add extra water if the batter is too thick. Traditionally grinding was done on hand-operated stone grinders and nowadays electric food-processors are used. Good work. Try our QUINOA IDLI DOSA Add room temperature water if the batter is too thick. Also the batter needs to be diluted with water to make dosas. I turn off the flame when I am able to detect the aroma of idlis in the steam. It would be better to store some starters from previous successful batter, in freezer for use later! (This is a blog post, not a funded NIH study, after all :)!!) The Batter would have raised which indicates the batter is fermented. The weather of Southern India is very favourable to ferment the batter. I have been making this for the last few years and hopefully will share the recipes sooner. For batter that requires fermentation, placing a chili on top of the batter overnight helps to ferment quickly. Usually idli batter needs to ferment for 8-12 hours. If the batter is not well fermented, idlis will be hard. I also read from Indus ladies that adding 1/2 tsp of ENO plain fruit salt for 1 cups of idli batter makes the idli soft even if its not fermented well.Please try this too but iam not sure how it works. Reply . I repeat do not mix the batter. Just scoop it as is into the idli mold. It won’t be very crisp, and of course, you won’t get the fermented sour taste. 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