Lifestyle Desk: Idli is a tasty dish which. It is eaten with great relish throughout India. It not only tastes good but is also very light for digestion. To make Idli in the traditional way, rice and urad dal are soaked and ground. Then this solution is kept overnight for fermentation. When the batter swells, it is placed in molds and cooked in steam. Although the batter swells automatically during the summer season, but if the yeast does not rise then it is swelled with the help of soda or Eno. But today we will tell you the trick to leaven the batter in a natural way.
Add Fenugreek seeds. While soaking rice and urad dal, add ½ to 1 teaspoon fenugreek seeds. It increases natural fermentation and makes idli soft.
Maintain the right temperature: A mildly warm place is necessary for fermentation. In winter, keep the batter in a closed oven (with the light on) or in a warm corner of the kitchen. In summer, normal temperature is sufficient.
Add salt later. Add salt only after the batter has fermented. Adding salt first may slow down the fermentation.
Keep the consistency of the batter right, neither too thin nor too thick. Correct consistency helps in fermentation.
Mix the old batter (Starter trick) If there is some sour batter left from the previous one, then add 1–2 spoons of it to the new batter. It works exactly like the sourdough of curd.
Grind the urad dal well. Grind the urad dal lightly and smooth, this adds air to the batter and makes it rise well.
