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
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