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Why my idlis are not soft?

Why my idlis are not soft?

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. The idlis will still turn out soft in most cases though.

What makes idli soft and fluffy science?

Fermentation helps the batter raise, become lighter, and increase in volume making it double in size, thicker and fluffier. When you steam this batter for idlis the bacteria or yeast that are important for fermentation are killed and thus you get soft idlis.

Why do idlis get hard?

The first reason could be that you are overcooking/over steaming the idlis. The time in a regular idli steamer is about 10-12 minutes with a little resting time after cooking. The electric stove/cooker might take couple of minutes longer, but should be done within 15 minutes.

Can I add baking soda to idli batter?

Baking Soda: You can also add ¼ to ½ teaspoon baking soda and then ferment the batter in cold seasons. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. Urad dal batter consistency: Urad dal has to be ground really well. Urad dal batter has to be soft, light and fluffy.

Why do we add fenugreek to idli batter?

Its healthy and it also aids in fermentation. But if you use a lot, your idli is going to be bitter. The smell of idli, and particularly the dosa roasting on a pan is something that I look forward to every time. Fermented fenugreek seeds is an important reason for that unforgettable dosa aroma.

Is it necessary to ferment idli batter?

Idli is considered to be the healthiest food due to the unique method of preparation which enhances the bioavailability of the nutrients in urad dal and rice. Soaking the lentils, blending to batter and fermenting enhances the nutrients and they are still preserved as idli are steam cooked for a short time.

Why does idli batter rises when kept overnight?

The dough prepared for making idli rises when kept overnight because of the production of carbon dioxide gas in it. This gas is produced as a byproduct of process of fermentation.

What to do if idli batter is hard?

# If the idli/dosa batter is too thick, your dosas are going to be white. Try diluting a little with water. Don’t add too much water. Just a few tablespoons at a time.

Can we use baking powder instead of Eno in idli?

What is this? This plain rava idli recipe without eno is even simpler but more soft and airy in texture. The secret to this soft and delicious plain rava idli recipe is the use of baking powder. Along with a pinch of baking soda, we add a little baking powder which makes this plain rava idli to the next level.

How much soda do I put in idli?

Add 1/4 to 1/2 tsp. of baking soda (or baking powder) while you mix the batter before fermenting. Place the batter vessel inside a big vessel of warm water and close the vessel of water with a tight lid.

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