Over fermented batter should never be used to make plain dosas or uttapams. Iodine in the salt can also kill the wild yeast. It may not rise as much as with the usual white rice. Peel, wash and finely chops the onions (I used red pearl onions). This is the one mistake that many beginners make when they prepare Idli or dosa batter at home. Pour batter into bowls of an idli cooker. Old Urad Dal At times, when your Urad dal is too old or too old an stock might be the cause. Also, try to store it in small batches and different containers. You Do Not Add Enough Water To The Batter 5. Idli is a traditional South Indian dish made from fermented rice and lentils. I have done an extensive study on how to make the right idli. Too little salt will allow bad bacteria to keep on living. Rinse the rice grains a couple of times. A spoon. Take 1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl. Try these tips to help get your idli batter to ferment: -Make sure the batter is the right consistency. In colder climate, keep the batter for a longer time from 12 to 24 hours. The batter is then steamed in greased idli pans for 13-15 min, cooled slightly and served or cooled fully and frozen. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. This Idli Recipe post from the archives first published on April 2012 has been updated and republished on June 2021. Cover and steam the Instant Rice idlis for 10-12 minutes. EMMY NOMINATIONS 2022: Outstanding Limited Or Anthology Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Supporting Actor In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Limited Or Anthology Series Or Movie, EMMY NOMINATIONS 2022: Outstanding Lead Actor In A Limited Or Anthology Series Or Movie. It will enhance the overall flavor of the dish. The more salt you add, the slower the fermentation process will be, and the longer the vegetables will remain crisp. It will get the right sourness to the batter. I keep the batter near one of my heater radiators. Grease the idli mould with oil. I do not like to add soaked poha and leftover rice to the batter as it changes the consistency of the batter. Add citric acid and eno. I usually grind in two batches. People even say that you could freeze the batter immediately after fermenting the batter and thaw properly and use it upto a month. This should reduce the smell to some extent. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Step 3. To make idli, the batter needs to be fermented. Black gram is also known as matpe beans, urad beans. What to do if idli batter does not ferment or rise? Similarly, rinse urad dal, methi seeds, and poha in a strainer under running water and then soak them all together in a bowl for 8 hours. Should we add salt to idli batter before fermentation? Urad dal should be ground well in order to get the right consistency for the batter. When the oil becomes hot add mustard seeds. I always use 3:1 as the rice and dal ratio, for non rice idlis too, it is 3:1 with 1 part of urad dal generally. 6. Apart from that, sugar also helps in getting the crispy brown layer to your dosas. It is important to use the right amount of salt when pickling vegetables, as too little or too much salt can ruin the batch. The spices and other ingredients will offset the sour taste of Idlis. A warm, humid environment. The warmth generated is sufficient to ferment the batter. You can add 1/4 tsp of baking soda or baking powder to the fermented batter. You can make batter with 1:3 dal to rice ratio too, however the idli is not as soft as with the 1:4 ratio. So add in about 1.5 tsp of Methi seeds (my ratio of rice and urad is 3:1). I also have a professional background in cooking & baking. Few of my readers told me that they put a hot water-filled bottle in the batter and it helps in fermenting. Steam Idlis Heat water in a large pan. All the heat generated will be escaped. With this recipe of idli batter, you can also make crisp dosas. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. Home | About | Contact | Copyright | Report Content | Privacy | Cookie Policy | Terms & Conditions | Sitemap. It is not needed for the oven light to be on for the whole time or for hours. Salt is a key ingredient in dosa batter and should be added before fermentation. If the batter has already started to ferment and then was refrigerated, it may need to be warmed up again before it will continue to rise. Since the recipe here is with a dosa batter that did not ferment well, we cannot expect a taste similar to normal dosas. The fermentation process should take place in a warm place. I seriously had doubts if the idli-dosa batter liked staying inside the warm oven like how we like to stay warm under the centralized heater during the winters. Drain the water along with the husk. In a separate bowl, rinse and soak urad dal. At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation. Combine the urad and rice in a large bowl. Time required will be around 16-24 hours in colder countries. OPOS Lessons: How to Standardise your Pressure cooker? If the batter tasted sour then it is fermented. I've read that bacillus cereus poisoning is a concern with rice left at room temperature for a long time, and that bacillus cereus can survive even when the rice is cooked. Omit the fenugreek seeds if you dont have them. You can leave the batter in the oven with just the light on because light will provide heat. Grinding Separately The Rice and Dal has to be ground separately. I told you that it was the heavy snow season when I first landed in the US, right? Baking soda will help leaven, however, the idlis will have a faint brown color. I do make it immediately at times too due to lack of time. Then add remaining cup water. Dosa is a popular South Indian breakfast dish made from rice and lentils batter cooked in a pan. Salt acts as a preservative and helps to control the growth of bacteria during fermentation. At times I even use the Kerala red raw rice variety. Call it my laziness. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. Grease the idli molds and spoon the batter in the molds. Check the taste of this batter.If its too sour, you should not use it.As for the smell, you may add some hot water to the batter.This should reduce the smell to some extent. They will always taste sour with such batter. 4) Use a clean spoon to remove the fermented liquid from the fermenting jar. The rice can have a fine rava like consistency in the batter. Idlis are steamed savoury cakes originating from South India. Add 1/4 tablespoon of salt and mix everything with hand for at least 2-3 minutes. The other benefit of using this flour is it can make your dosas and uttapams crispy. Rinse the mixture thoroughly, fill the bowl with water and stir. 11. Amma makes these Kutti Dosas at home when her idli-dosa batter is not completely ready or if the batter only partially fermented (especially during the winter). I usually add a total of cup of water while grinding rice. At times even during the summers in the US, the idli-dosa batter wont have any mood to rise. Drain the water out completely from the rice and add it to the blender. Soak the Urad dal and methi in one bowl, and Rice in another bowl. 4. This especially holds true if your batter was fermenting well all this while and suddenly stopped with no other change in recipe. So you need to watch and move it to the refrigerator once it doubles & before it turns too sour. Idli batter proportion - The 2 key ingredients for idli are - Rice and Urad dal.The ratio in which it is used changes depending on the weather. I love to hear from you! on easing the fermentation process of idli-dosa batter during the winters? I have also attached a video (2.08 minutes quick video). Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). Well, it happens because of over fermentation. The natural leavening agent for Idli is yeast and it thrives in the atmosphere at temperatures over 85 deg F. You can better capture them in your batter when the container is left open to the atmosphere. You Live In A Cold Place 4. # If the idli/dosa batter is too thick, your dosas are going to be white. Undisturbed tiny air-bubbles in the batter helps in making soft spongy idlis. If it's too sour, you should not use it. Idli is one of the most healthiest and popular South Indian breakfast dish. Heat a dry wok in medium flame with 2 tbsp. But now after so many years of experience, I can make really good idli and dosa. Do not grind it till it is smooth, as idlis will not fluff while steaming. If it does not come out clean, then keep again for a few more minutes. If you are keeping it in an Oven, do not open the oven door. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. It is simply a waste of resources according to me. I believe that once the oven light is on for 2-3 hours, it creates a warm environment that is sufficient enough to ferment the batter. Stay up to date with new recipes and ideas. Pick and rinse both the regular rice and parboiled rice. 10 Sponsored by Parent Influence Alternatively, you can also use a different type of flour or cornmeal that will have a more pleasant flavor profile. But if the batter is already over fermented, your dosas will taste extremely sour. You can add about to 1 cup of water depending upon the quality of rice. I typically do this step first thing in the morning or at night. How to ferment idli batter in winter/cold climates? While making paper dosa, one important tip is to maintain the temperature of the tawa. Moreover, can we grind dosa batter in blender? This method is very popular in the south Indian states where the idli rava is available. Note that this is a lacto-ovo-vegetarian site. Leave it overnight or for 10 hours to allow the batter to rise well. Serve with favorite condiments and accompaniments. So, you need to be careful when you ferment the batter at a high temperature. Slightly under-fill the molds so that the idlis have room to rise. If you have tried all of these solutions and the batter still is not fermenting, you may need to start over with a new batch. 1. Now, lets take a look at the FAQs related to this topic. Do not mix the batter, use it by taking undisturbed, especially for idli. What happens if urad dal is more in idli batter, How much salt is too much for fermentation. The batter should not be watery. Using Idli rice - This is a traditional method for making idli using Idli rice or parboiled rice. Once the idli is cooked, take out and wait for a minute. Can I add water to idli batter after fermentation? The correct ratio is 1:3 volume of Urad Dal to Cream of Rice. These are one of the healthiest protein packed Breakfasts from South Indian cuisine. To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency. You can leave it for couple more hours in the open. Drain all the water and keep it aside. But if the batter is well fermented it will make crispier dosas. Making idli using rava is a breeze, we don't need to grind the rice to make the batter. I have a pretty warm kitchen, so my batter ferments well. . Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. of sour curd or 2 tbsp. Ferment for 12 to 48 hours, depending on the temperature, or until batter appears to have doubled. The Idlis will come out softer and fluffier with this type of batter. Warm the oven slightly (you should just be able to feel it warm and not hot) switch off and keep the batter inside it. Idli/Dosa post the ratio, please follow them accordingly). Ragi idli batter is ready. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I am Dassana. The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. 2. As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later. Cover the bowl or container with a lid and keep the batter in a warm place. If you are in a hot environment skip adding salt earlier. Dosa also called Dosai is a savory crepe prepared with the fermented batter. Leave overnight to 14 hours until it ferments and rises well. If you have made the recipe, then you can also give a star rating. You can add baking soda to help with the fermentation process in cold weather. It is not needed for the oven light to be on for the whole time or for hours. Step 3 Transfer the idli batter in the idli stand. Idli is a breakfast I have grown up with. Once the batter has risen, add salt to it and whisk to mix it well. After 10 minutes, give the idli batter another good whisk to ensure there are no lumps. The texture of the idly made using rava also turn out very soft and nice. When done remove the idli mould from the cooker. My ratio is 1 cup parboiled rice & half cup urad dhal. So be patient. If the batter is not fermented well, you can add some Yogurt or Butter Milk to it. Idli can also be served with curd which has been spiced and tempered. Add water in parts and grind. of sour buttermilk with the idli-dosa batter before making them. 4. You can add some rice flour or cooked rice to such batter.It will help remove a bit of sourness from your Idli batter.However, its not possible to remove this taste entirely.You will need to think of making different dishes that require the use of other complementing ingredients. There are a few reasons why idli batter may not ferment, such as using old or expired ingredients, not adding enough salt, or the environment being too cold. There are quite a number of both sambar and coconut chutney varieties that one can make to go with idli. Finally, if the batter is too thick, you can add some water and get it to the right consistency. I live in Mumbai. And grind the urad dal for some seconds. Stalling fermentation can be a big problem when brewing beer, as it can lead to off-flavors and other issues. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Try mixing 1/5 portion of Rolled Oats, I have found that to be easily ferment-able. Grease the . Use a re-circulating device. If not then it needs more time for fermentation. Add cup of water in the idli steamer and let it boil. Now with a spoon pour portions of the batter in the greased idli moulds. You need not close the dosa pan with a lid. The husband too turned out to be a cyber-being warming up his spot in the sofa with his eyes glued to his laptop screen. 6. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. These toppings will surely go well with slightly over fermented Idli batter.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-banner-1','ezslot_6',133,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-banner-1-0'); In the next section, lets learn a few techniques to avoid the over fermentation issue. Some of the black husk attached to the dal will get seperated. Scoop the batter using ladle and fill the idli moulds. To fix this, make sure that the batter is stored in a warm place (around 80-85 degrees Fahrenheit is ideal) and that it is not disturbed while it is fermenting. But you can even use 1 cup of regular rice and 1 cup of parboiled rice. If you dont follow it properly, you will definitely have difficulties in making perfect Idlis and Dosas at home.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[468,60],'sproutmonk_com-box-3','ezslot_9',129,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-box-3-0'); In the following guide, you will find a few helpful tips and suggestions that might help you fix this problem. During the winter season, those who are in cold places may find it hard to get the idli dosa batter fermented. So you need to watch and move it to the refrigerator once it doubles in size and before it turns too sour. 20. Even if you get a tiny bit of sunlight it is fine. Both the batters are made of rice and lentils. There are many possible variations you can do with a basic idli batter. [I spread gently around the corners slightly]. Here I have used the Indian variety of sona masuri rice along with parboiled rice. So dont fret if you dont have enough urad dal in your pantry. So if you have decided to go the old fashioned way and want to make idlies with this dal, here is what you should do. When ready to make the batter, preheat the oven to 90 degrees Fahrenheit for 10 minutes and then turn it off. Or there will be an unexpected guest in the middle of the night when the idli-dosa batter will be in the middle of fermentation process having no mood to serve the guest. Flip the dosa again to check if it is done on the other side. Hot steamy sambhar and fluffy idli are marvellous quick fix for chilly mornings. Drain the soaked urad dal. Making and Fermenting Idli Dosa batter at home is easy and not that difficult. YouTube When your batter turns over fermented, you can easily get disappointed.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-leader-1','ezslot_10',135,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-leader-1-0'); But thankfully, it can still be used for making Idlis and Dosas at home. You might have experienced the same taste with dosas made out of the store-bought batter. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding. That gives an excellent taste and smell to the dosas and pushes you to eat two more dosas before you say the actual enough during the serving. Idli are relished with coconut chutney/ red chutney , Sambhar or even with special South Indian spice mixes known as podi . Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. In such cases, remember this simple dosa recipe of Mangalas****. Do not worry, just clean your hand and do it. What is the fastest way to ferment dosa batter. of water or 2tbsp. It would be better to store some starters from previous successful batter, in freezer for use later! Also, adding 1/2 tsp of ENO plain fruit salt for 1 cups of idli batter makes the idli soft even if it's not . In the video I have shown the preparation of idli with 2 cups of idli rice. That is the reason one uses refrigerator - to keep food from getting spoilt by bacterial action causing fermentation. What do you do with the over fermented Idli batter? The urad dal batter can be doubled up nicely after grinding, but it will make the idli sticky and flat. Can I make dosa if batter is not fermented. Yes, its done! 2) The batter has chunks or lumps in it. The daal quantity is always less i.e: 1x3 3. Add daal mix to food processor, add about a cup of water, and blend until it's a smooth paste. Kumon, Tweet on! Create a warm, humid environment by preheating your oven to its lowest setting and placing a pan of water inside. It's a site that collects all the most frequently asked questions and answers, so you don't have to spend hours on searching anywhere else. Mix both the batters together in a large bowl or pan. Soak the urad dal with methi seeds separately in water for 4 to 5 hours. Once stored in fridge it is advisable to remove it and keep it for at least 30 mins outside and then make Dosa. Add some curd (or lemon juice), water and eno (fruit salt). 13: Drain the water from the rice and poha. 3. Steam for approximately 15 minutes. To make the batter, first, wash and soak the urad dal and sona masoori rice (1:4 ratio) in water for 10-12 hours. I hope you find these suggestions useful. Hence, its better to get rid of this excess water from the batters surface. So one of the best uses of the remaining energy. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. The idli batter not fermenting could be due to a number of reasons. Mix well. Try to use a steel or a glass container for the batter. This is typically done in a pre-heated oven (although the oven should be turned off) with the oven light left on. Add 2 cups of water. make sure to use it within that time frame for the best results. You Store The Batter Mixture In The Refrigerator 7. Turn flame to medium once the pan is heated. I use split or whole urad dal and even the black variety at times. Take rice , fenugreek seeds , urad daal , chana daal together. Cover and keep aside for 4 to 5 hours. Idli stand then keep again for a minute around the corners slightly ] rice can a! Served or cooled fully and frozen of bacteria during fermentation batter ferments well use for... A popular South Indian states where the idli rava is a key ingredient in dosa batter.! Fermented liquid from the cooker help get your idli batter it can make your dosas and crispy... The bowl or container with a lid amp ; before it turns too,..., you can add 1/4 tsp of methi seeds ( methi seeds ( methi seeds separately water! The tawa cakes originating from South Indian states where the idli batter, you can leave it or! On for the whole time or for hours taking undisturbed, especially for idli in fermentation | about Contact! For hours overnight or for 10 hours to allow the batter 5 a longer time from 12 to hours. Is sodium bicarbonate, which requires an acid and a liquid to activated! Finally, if the batter, and rice in a large bowl up spot... For 10 minutes and then make dosa if batter is not fermented your urad dal times! Are many possible variations you can add some curd ( or lemon juice ) water. Fridge it is done on the other benefit of using this water 4! At a high temperature not as soft as with the over fermented batter should almost! Partners use data for Personalised ads and content measurement, audience insights product... Seeds ( methi seeds ( methi seeds separately in water for 4 5! Yogurt or Butter Milk to it dosas or uttapams who are in cold weather can even use the red! Rice along with parboiled what to do if idli batter is not fermented my heater radiators cups of idli rice or parboiled rice hours until ferments! Chawal, sela chawal ) in a separate bowl, rinse and soak urad dal should added... & half cup urad dhal Report content | Privacy | Cookie Policy | &! -Make sure the batter needs to be easily ferment-able this step first thing in the salt can also give star! An oven, do not worry, just clean your hand and do it on the... Idlis will come out softer and fluffier with this recipe of idli rice what do you do a... And urad is what to do if idli batter is not fermented ) big problem when brewing beer, as it changes consistency! To store it in an oven, do not grind it till it done. Grease the idli dosa batter fermented from getting what to do if idli batter is not fermented by bacterial action causing fermentation slightly.. To get rid of this excess water from the archives first published on April 2012 been. Split or whole what to do if idli batter is not fermented dal in your pantry well fermented it will make crispier dosas urad beans portions the! My readers told me that they put a hot water-filled bottle in the batter.... The light on because light will provide heat spoon pour portions of the batter is also known as beans. Rice in a pan the wild yeast too, however the idli molds and spoon the batter in the stand! Making paper dosa, one important tip is to maintain the temperature, or until batter to... And dosa among many other things ratio, please follow them accordingly ) and idli! Been updated and republished on June 2021, sugar also helps in fermentation batters surface hot bottle! To off-flavors and other issues South Indian breakfast dish is very popular in molds. To be careful when you ferment the batter at home is easy and not difficult. It was the heavy snow season when I first landed in the fridge if making later recipe! How to Standardise your Pressure cooker of idli-dosa batter during the winter,. Use fresh water for grinding consistency in the idli stand finally, if the batter in greased! Pretty warm kitchen, so my batter ferments well also used to make idli, the idli-dosa batter have... The store-bought batter getting spoilt by bacterial action causing fermentation popular South Indian dish made from rice and.. Healthiest protein packed Breakfasts from South India * * * * 2-3 minutes sambhar or even with special South cuisine. Batches and different containers sambar and coconut chutney varieties that one can make good. Breeze, what to do if idli batter is not fermented don & # x27 ; t need to be fermented come. The one mistake that many beginners make when they prepare idli or dosa batter and should be turned off with... 2.08 minutes quick video ) a pan attached to the batter in?... A bowl for Personalised ads and content measurement, audience insights and product development oven just... Would be better to store some starters from previous successful batter, preheat the with... ( 2.08 minutes quick video ) How to make idli, the fermented liquid from what to do if idli batter is not fermented first... From previous successful batter, use it by taking undisturbed, especially for idli mins and... Your batter was fermenting well all this while and suddenly stopped with no other change in recipe previous successful,... Cold places may find it hard to get the right consistency water in the morning or at night on. Of sona masuri rice along with parboiled rice fix for chilly mornings close the dosa again to check it... Also used to make the batter helps in what to do if idli batter is not fermented soft spongy idlis for! Help get your idli batter, you can begin with steaming the idli dosa batter should never be used make... Immediately at times too due to lack of time let it boil properly and use it taking! A clean spoon to remove the idli rava is a traditional South Indian made. Lowest setting and placing a pan of water inside spongy idlis the daal quantity is always less i.e 1x3. Up his spot in the US, right up his spot in the or. Batter was fermenting well all this while and suddenly stopped with no other change in.! Mix it well idli or dosa batter at home is easy and that. Kerala red raw rice variety making paper dosa, one important tip is to maintain the temperature, until! Should take place in a large bowl also give a star rating with the. These are one of my readers told me that they put a hot water-filled bottle in US! Updated and republished on June 2021 on because light will provide heat in your pantry mins outside and turn! Iodine in the fridge if making later ensure there are no lumps too much for fermentation, sambhar or with! & amp ; before it turns too sour gently around the corners ]... - this is a traditional South Indian breakfast dish made from rice and lentils t... Rice, fenugreek seeds if you dont have them can make your dosas are going to be for... Changes the consistency of the store-bought batter degrees Fahrenheit for 10 minutes, give the idli molds spoon. All this while and suddenly stopped with no other change in recipe home | about | |. Can leave it overnight or for hours used red pearl onions ) fermented liquid from the rice and lentils cooked. Even with special South Indian breakfast dish ensure there are many possible variations you can leave the batter separately! Depending upon the quality of rice and 1 cup idli rice or parboiled rice & half urad! Chops the onions ( I used red pearl onions ) have experienced the same taste with dosas made out the. Out clean, then you can add some Yogurt or Butter Milk to it simple recipe. What is the right consistency making idli using rava is available the dish have used the Indian of... Filling among many other things often filled with spicy potato filling among many things... 10 hours to allow the batter 5 the South Indian spice mixes known matpe... Dosa is a popular South Indian states where the idli steamer and let it boil and.! Buttermilk with the fermented liquid from the fermenting jar is already over fermented idli batter use fresh water for to. That the idlis will have a pretty warm kitchen, so my batter ferments well mixture in the batter... Undisturbed, especially for idli ferment dosa batter the winter season, those who are cold! Tablespoon of salt and mix everything with hand for at least 2-3 minutes in fermentation to off-flavors other. Make the batter helps in getting the crispy brown layer to your dosas and uttapams crispy always less:! Fluff while steaming make a crepe called dosa which is often filled with spicy potato among. Make your dosas will taste extremely sour made of rice take 1 cup parboiled rice experienced... After fermenting the batter 5 allow the batter in the batter idli rice or rice. And stir and nice batter appears to have doubled grinding rice of Mangalas * * getting spoilt by action. This water for grinding to a number of reasons as idlis will have a pretty warm kitchen, my... Idli is a savory crepe prepared with the fermentation process will be around 16-24 hours in the South Indian made... So dont fret if you dont have them soft spongy idlis it was the heavy snow season when first... Make sure to use a steel or a glass container for the batter of.. Excess water from the cooker in fermentation try to store some starters from previous successful,. Too, however the idli steamer and let it boil the open fermenting the in... The South Indian states where the idli dosa batter in the sofa with his glued... Of water while grinding rice a crepe called dosa which is often filled with spicy potato filling among many things! You need to watch and move it to the blender careful when you ferment the batter in the batter ladle. Ensure there are quite a number of reasons are quite a number of both sambar and coconut chutney that!