🌨️ It's not easy to ferment Idli / Dosa batter in winter.🌡️
☃️Specially when you are living in a country where winter temperature goes below zero degree. 🌨️☃️
Today I am sharing with you some tricks to ferment your Dosa / Idli batter that I use in winter in a country where winter temperature is minus 5 to minus 10 degree. ☃️
Sharing traditional way too to ferment Idli / Dosa batter which is possible in warm environment or in summer . It needs longer time to ferment as we need to keep batter overnight.🌞🌛🌌
Please check it below.
INGREDIENTS :
1 cup boiled rice 🍚
This type of rice you can easily find in any supermarket or just use boiled rice ( उकडा तांदूळ) that we generally use in Konkan region.
1/2 cup urad daal
White daal without cover
1/2 tsp fenugreek seeds
1/4 cup chaana daal
Pinch of sugar ( optional )
METHOD TO FERMENT BATTER IN A OVEN:
1. Take rice , fenugreek seeds , urad daal , chana daal together.
Fenugreek seeds helps to ferment batter.
2. Wash it once.
METHOD TO FERMENT BATTER IN A OVEN:
1. Take rice , fenugreek seeds , urad daal , chana daal together.
Fenugreek seeds helps to ferment batter.
2. Wash it once.
3. Add water in such a quantity that there should be some extra water over it .
4. Soak in water for 2-3 hour .
5. Grate it to fine paste in a regular mixer grinder.
Add water as required. The batter should not be watery.
6. Pour this grated mixer in a large pot.
Avoid taking small pot. Batter grows in size after fermentation.
7. Add pinch of sugar . Mix it well. ( Optional )
Avoid adding salt in it .
8. Preheat oven at 50°C for 5 minutes.
Switch off your oven after preheating.
9. Keep your batter in preheated oven.
Warm temperature inside oven will help batter to ferment faster.
10. Avoid air tight lid.
Keep lid of pot slightly open.
11. Close oven glass door.
12. Let this batter rest in warm oven for next 4-5 hours.
13. It ferments nicely.
After fermentation, it grows approx. twice in size.
Fermented Idli / Dosa batter is ready to use.
TRADITIONAL METHOD TO FERMENT IDI/ DOSA BATTER
This traditional fermentation method is possible when season is warm .
1. Take . ice , urad daal, chana dal, fenugreek seeds together
2. Wash once & then Soak it in water for 6-7 hour .
3 . Grind it to fine paste in regular mixer, grinder.
Add water as required.
4. Pour this mixture in a very large pot.
4. Pour this mixture in a very large pot.
Avoid taking small pot , as batter grows in size after fermentation.
5. Add pinch of sugar . Mix it well. ( Optional)
5. Add pinch of sugar . Mix it well. ( Optional)
Avoid adding salt in it .
6. Cover it with loose lid.
7. Keep it overnight for at least 8-9 hours.
Fermented Idli Dosa batter is ready to use.
~ Amruta
4 Comments
My oven has a proof button to let bread dough rise. The oven light is on the whole time and a steady temperature of 75-80ºF is kept. Can I use the Proof button to ferment dosa dough?
ReplyDelete80°F (is about 30 degree) is enough to make oven little bit warm. After this make this oven off. Keep dosa dough in it. No need to keep oven light on. We just want to heat oven only once.
DeleteThank you. I will try this. You mention 1 cup boiled rice...is that the same as cooked rice? And I wash that once with urad, chana dal and fengreek? My apologies as I am a beginner cook and crave south Indian food.
ReplyDeleteHi Vegivasi ,
DeleteNice to know that you have crave for South Indian food. That's my favourite too. And no need to apologise 😊 you can do it. Definitely
About your query ... Boiled rice for this recipe is not literally cooked rice. It's a type of rice . We call it in Marathi उकडा तांदूळ . Or you can simply buy pre boiled rice from grocery store.
If you don't find it , nothing to worry. You can use daily used rice instead. This also gives best results
Happy cooking.
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