Скачать с ютуб Idli dosa batter | Perfect batter to make Soft idli and crispy dosa, uttapam and panniyaram. в хорошем качестве

Idli dosa batter | Perfect batter to make Soft idli and crispy dosa, uttapam and panniyaram.

Here I am sharing my way of making the idli-dosa batter recipe along with tips and tricks to grind using a wet grinder and mixer grinder. And also learn how to ferment the batter in Instant Pot as well as in the oven. #Idlibatter #dosabatter Important tips I highly recommend using Idli Rice here. You can find it at any Indian grocery store. It is a kind of fat, short-grained, parboiled rice. If you can't find idli rice, you can use raw rice like sona masoori too. But here the ratio will be different. I go with 2:1. For 2 cup of raw rice, we need to use 1 cup of urad dal. I wouldn’t recommend using long grain basmati rice for this recipe. There is a lot of variety of urad dal available that people use for idli batter. The urad dal in the batter plays a major role in creating the culture for fermentation and leavening. I would recommend using the whole skinless urad dal, also known as urad gota. You can also use split urad dal. Fenugreek seeds help in fermentation, and it helps to get more volume. I always add some fenugreek seeds (methi dana) to the batter. It helps in fermentation. And it also helps in giving the dosa a nice brown color and crisp texture. I can’t stress enough about this step. This step is one of the most important steps. Wash your rice and dal for 3 to 4 times or until the water becomes clear, and you can see the rice and dal through the water. If you are going to use the batter for the only idli, then no! I would not recommend soaking them together. Well, the reason is that rice and dal have a different texture. To get perfect soft idli, you want the dal to have a fluffy texture. I always soak overnight, which is about 10 to 12 hours. I have learned from one of my south Indian friends that rock salt (sendha namak) is the best. So I recently started using rock salt in my batter and it worked great. I would highly recommend non-iodized salt for this batter. The regular salt with iodine might interfere with the fermentation process and hence better to use non-iodized salt. Unrefined fine sea salt works too. When to add salt? After fermentation or before fermentation? If you ask me, there is no right or wrong thing when it comes to adding salt. It's just a matter of choice. Some add after fermentation while some add before fermentation. Salt inhibits fermentation and interferes with good bacteria to a certain extent. If you live in a hot and humid place then add salt before fermentation. I add salt to the batter before fermenting in summers and add it after fermenting in winters. I added salt to the batter before fermenting this time as the summer is going on here. The batter needs a warm and dry place in order to ferment. If you live in a warm place, you can leave the batter on the counter and it will ferment. However, if you live in a cold place, you either need to place the batter in the oven with the oven lights on or use your Instant Pot! Fermentation without oven - If the temperature is warm enough, just keep the batter on the countertop, covered, and it will ferment in 10 hours. Sometimes less than 10 hours. Fermentation in the oven - Place the batter in the oven with the lights on. The batter ferments in 10 to 12 hours. Remember DONT turn on the oven. Just turn on the oven lights. Turn the oven light on for the first 6 hours and turn it off. The warmth is enough for the batter to ferment. Fermentation in instant pot - Fermenting batter is difficult in colder places like the US, especially during the winter months. But guess what…the instant pot can come to the rescue here too. Ever since I have got my Instant Pot, I always use it to ferment my batter. It gives consistent results. So, I just place the batter in the pot, cover with a glass lid and press the yogurt button and set it for 12 to 14 hours, according to the weather. Usually, by 12 hours, it should have fermented, but if it doesn’t, then increase the time by 2 hours. The 6-quart and 8-quart will be perfect for this measure. After fermentation time, if you have done everything right, you will wake up to volcano types fermented goodness. The batter will at least double in volume. It will be all frothy and bubbly. One more great way to check is, take water in a bowl and then drop some batter into it. The batter should float. Detailed Recipe https://www.cookingcarnival.com/idli-... Official Facebook Page:   / cookingcarnival   Pinterest:   / cookingcarnval   Twitter:   / carnivalcooking   Instagram:   / cookingcarnval   Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/