How do you fix a flat idli batter?

– If your idlis are too flat, it could be due to two reasons. One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this.

What happens if we add poha to dosa batter?

But getting crisp dosas has been a challenge for me, but not after trying this recipe. The poha basically replaces half of the urad dal I usually use in my idli batter, otherwise the whole recipe stays the same. I tried making idlis with this batter and it turned out soft as well.

Why did my dosa batter not rise?

It seems that the lack of fermentation could be due to a number of things: Overwashing the ingredients (removes the wild yeast). Using chlorinated water (kills the wild yeast). Use bottled water instead of tap water.

Why is my batter not fermenting?

Not enough Salt At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). You might have to add more/adjust as per your taste.

Can we add baking soda in idli batter?

None at all. Baking soda will impart a yucky bitter flavor. Idli batter is supposed to ferment naturally. For this to happen, after preparing the batter (grinding soaked Urad dal, and adding idli rawa or rice powder), one whips air into the batter by hand trapping as much air as possible.

How do you speed up the fermentation of idli batter?

Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Allow at least 24 hours to ferment.

What to add if idli batter is not fermented?

Don’t use it for making Idlis, as they may turn a little sour. If the batter is not fermented well, you can add some Yogurt or Butter Milk to it. It will get the right sourness to the batter. Finally, if the batter is too thick, you can add some water and get it to the right consistency.