About
Idli Batter Fermentation is an essential process needed to prepare the traditional South Indian dish, Idli. During fermentation, the lentils and rice are soaked, ground to form a batter, and then left to ferment for several hours. The fermentation process enhances the nutritional value of the idlis and adds a distinctive tangy flavour to the dish. The process also helps the batter rise and become fluffy, giving the idlis their characteristic soft and spongy texture.
Get the best of both worlds - the taste you love and the health benefits you need - with idli batter fermentation
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Recipe
Ingredients
idli rice or parboiled rice
2 cups
whole urad dal (black gram)
1 cup
poha (flattened rice)/cooked rice
1/4 cup
fenugreek seeds (methi)
1 teaspoon
Salt to taste
Directions
Step 1:
Soak the rice and urad dal separately for at least 6 hours.
Step 2:
Grind the urad dal with enough water till it becomes fluffy.
Step 3:
Grind the soaked rice to a slightly coarse paste.
Step 4:
Combine the two mixtures and add salt.
Step 5:
Cover and let it ferment for 8 to 12 hours or overnight.
Step 6:
The fermented batter is now ready for cooking. The fermentation time will vary depending on the temperature and humidity of your region.
Frequently Asked Questions
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