Tips for better Fermentation

• Getting the Dosa n Idli batter to ferment in colder countries is often a problem. Best solution to tackle this is topreheat the baking oven to 50 deg C (112 deg F) for maximum 5 mins, turn off the oven and leave the batter in the oven for 10 hours or overnight

• Alternatively, if you do not have an oven, like for Masala dosa after grinding and mixing, whip the entire batter thoroughly from top till bottom with hand for 2-3 mins, as the heat from hand transfers into the batter. Set aside for 10-12 hrs

• Make sure to fill the batter only upto 60% of the vessel as after fermentation the batter expands. A plate can also be placed underneath to avoid spilling of the fermented batter

• Add salt after the batter is fermented or half way through the fermentation (i,e after abt 10 hrs) as it slows down the process