Keep the ratio of rice and urad daal (3:1). Soak rice and daal separately as well as grind separately too. We usually make this mistake quite often to save time. However, grinding rice and Dal separately not only increases volume and but also aids in fermentation. Soak the rice in water overnight (preferably 8 hours / at least 4 hours). Soak Urad Dal after washing and draining water to one hour before you start to grind the batter to give volume to the batter when ground.
Avoid using chlorinated water for grinding. Instead, use filtered water. Chlorine and fluorine inhibit the growth of wild yeast which is essential for fermentation.
At times, not adding enough salt to the batter after its ground can also be a reason for lack of fermentation. Add 1 tsp for every 1 cup of dry ingredients for idli. Use non-iodized salt or rock Salt (minimally processed). Ordinary Table salt contains other ingredients such as anti-caking agents etc… which may interfere in fermentation.
The ideal temperature for fermentation ranges from 25 to 28 °C (77 – 82.4 °F). In case of lower temperature, try remedies to increase temperature.
Maintaining a correct consistency of Idli batter is important as too little and too much water can retard the process of fermentation it is recommended that makes the better using your hands and makes them thoroughly as uneven mixing may retard the process of fermentation.
– Try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation – Add Half tsp of yeast in half cup water and a teaspoon of sugar and then add it to a gallon of batter
1. Why Fermentation in Winters take time?
As per observations, maximum production of riboflavin and thiamine during fermentation were found to be 0.76 mg/100 gm and 0.73 mg/100 gm in 3:1 blend ratio of idli batter; and also the folic acid content was found to be at a maximum of 0.75 mg/100 gm of idli batter after 10 h of fermentation.
2. What is the acceptable level of fermentation?
Acceptable level of fermentation is when the batter has doubled in volume
3. How to store the batter?
Do not keep the batter in airtight container or lid. Instead simply loosely cover it with a plate.
4. What is the correct consistency of batter?
Try to mix the batter using our hands, your body heat would boost fermentation. Your ground batter should have the consistency of ketchup, flowy, smooth and velvety in texture.
5. Can I use Chlorinated water in Idlis?
Avoid using chlorinated water for grinding. Instead, use filtered water. Chlorine and fluorine inhibit the growth of wild yeast which is essential for fermentation.