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.
Chat with our coaches to find out how.
Soak the rice and urad dal separately for at least 6 hours.
Grind the urad dal with enough water till it becomes fluffy.
Grind the soaked rice to a slightly coarse paste.
Combine the two mixtures and add salt.
Cover and let it ferment for 8 to 12 hours or overnight.
The fermented batter is now ready for cooking. The fermentation time will vary depending on the temperature and humidity of your region.