If it seems alright, you can go ahead with the Idli-making process. Step 3. . Do not mix the batter, use it by taking undisturbed, especially for idli. The idlis will still turn out soft in most cases though. Another possibility is that the batter was not given enough time to ferment. Step 7. Keep the idli mould in the steamer or pressure cooker. Idli is a traditional South Indian dish made from fermented rice and lentils. Please read ourPrivacy Policyfor details. You might have to add more/adjust as per your taste. The reason is quite simple the fermentation process will continue to take place in such an environment. There are two ways to make idli batter. Initially, the batter will be good for Idli and the next following days, it will be good for dosa, uthapam, or paniyaram. With Uttapams, you can add some chopped onions, tomatoes, potato masala, etc. You can add about to 1 cup of water depending upon the quality of rice. Remove the urad dal batter in a bowl and keep aside. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding. 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 theres really no way to fix this. Wrap a blanket around the container and keep it in a place in your house where it is warm. How to make use of unfermented idli-dosa batter Kutti Dosai Recipe with step by step pictures [Click each photo to enlarge the image]. But of course, you cant use it in large quantities. 4. Continue with Recommended Cookies, Published on July 23, 2021 | Last updated on July 23, 2021 | By Harshad 4 Comments. Apart from that, sugar also helps in getting the crispy brown layer to your dosas. Once the batter has risen, add salt to it and whisk to mix it well. The problem I have been seeing is that the batter does not ferment (after 48 hrs it just picks up a pink bacterial growth on the top surface that stinks but does not get foamy or rise). But you can even use 1 cup of regular rice and 1 cup of parboiled rice. I usually add a total of cup of water while grinding rice. EMMY NOMINATIONS 2022: Outstanding Limited Or Anthology Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Supporting Actor In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Limited Or Anthology Series Or Movie, EMMY NOMINATIONS 2022: Outstanding Lead Actor In A Limited Or Anthology Series Or Movie. Even if the batter becomes over fermented, you shouldnt throw it away. Turn flame to medium once the pan is heated. * To ferment the batter, try leaving it in the oven overnight, covered. Peel, wash and finely chops the onions (I used red pearl onions). You can add some rice flour or cooked rice to such batter. Whenever you have over fermented batter in the pot, you will see a thin layer of water on the top of the batter. + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice, 120 grams whole or split urad dal (husked black gram), for grinding urad dal or add as required, as required to apply to the idli moulds, Prevent your screen from going dark while making the recipe. We use only gingely oil (sesame oil) for making dosas. Grease the idli mould with oil. But sometimes we cant wait until the idli-dosa batter finishes its fermentation. But if the batter is well fermented it will make crispier dosas. 3. At times I even use the Kerala red raw rice variety. 2. Undisturbed tiny air-bubbles in the batter helps in making soft spongy idlis. Add citric acid and eno. ServeIdlihot or warm with sambar and coconut chutney. Check the taste of this batter.If its too sour, you should not use it.As for the smell, you may add some hot water to the batter.This should reduce the smell to some extent. Mix well. Keep the batter in a warm place so that it can rise properly. The urad dal batter can be doubled up nicely after grinding, but it will make the idli sticky and flat. Then drain the water completely. Dont overdo. Using chlorinated water (kills the wild yeast). I love to hear from you! Mixing the batter with your hand really helps, so do not skip this process. Pinterest What happens if urad dal is more in idli batter, How much salt is too much for fermentation. It would be better to store some starters from previous successful batter, in freezer for use later! Can I make dosa if batter is not fermented. Secure the lid, close the pressure valve, vent set to 'VENTING'. It will get the right sourness to the batter. Plain dosas or paper dosas taste amazing when they offer a hint of sourness. When you steam this batter for idlis the bacteria or yeast that are important for fermentation are killed and thus you get soft idlis. You might have experienced the same taste with dosas made out of the store-bought batter. I seriously had doubts if the idli-dosa batter liked staying inside the warm oven like how we like to stay warm under the centralized heater during the winters. Steam the idlis for approx 12 to 15 minutes. Hi guys Natural fermenting methodThis is the most requested video to ferment the idli batter in winter days..In this video i am explaining two effective meth. These are soft, light, fluffy steamed round cakes made with a ground, fermented rice and lentil batter. So you need to watch and move it to the refrigerator once it doubles in size and before it turns too sour. Idli is served withcoconut chutney and sambar. Experiment with proportions and then decide on the one which gives you the best idli in terms of texture and taste. 1. The husband too turned out to be a cyber-being warming up his spot in the sofa with his eyes glued to his laptop screen. What To Do If Idli Batter Smells Bad? This is optional and you can skip adding poha. I read each and every comment, and will get You can add a little more (may be a tsp. Try mixing 1/5 portion of Rolled Oats, I have found that to be easily ferment-able. If you want to store it for a week, its better to keep it in the freezer. Copyright 2023 Sprout Monk. Keep the batter in a warm place to ferment. B. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. easing the fermentation process of idli-dosa batter during the winters, # how to cook with unfermented idli-dosa batter, # how to deal with unfermented idli-dosa batter, # how to make dosai with unfermented idli-dosa batter, # how to tackle if idli-dosa batter did not ferment, # how to tackle if idli-dosa batter did not rise, # how to use unfermented idli-dosa batter, # idli dosai batter not fermenting properly, # issues with idli-dosa batter fermentation, # problem with fermenting idli-dosa batter, # recipes with idli-dosa batter if the batter did not ferment, # recipes with unfermented idli-dosa batter, # solution for idli-dosa fermentation problem, # tips to ferment idli-dosa batter in cold climate conditions, # tricks to ferment idli-dosa batter during cold weather, # what to do if idli-dosa batter did not ferment, Strawberry Jam Recipe | How to make Strawberry Jam at home. Add a tablespoon at a time. Place 2 cups of water into the steel inner pot of the Instant Pot, then place in the filled idli stand. If you refrigerate than the batter gets too yeasty and sour. 12: Pour the urad dal batter in a deep pan or bowl. Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding them to a batter and fermenting. Adding fenugreek seeds to the soaked urad is essential to make the idlis soft and fluffy. This comes from the regular fermentation process. To make Uttapam, I use Idli consistency batter. At times Ive wondered what if I place some eggs underneath his warm seat so that it hatches into chicks and I can use them to make some chicken korma . The below batter is fermented with oven light on for just 2-3 hours. If you are making only dosa it would be still fine to soak them together, but if you are making idlis, it is better to soak them separately. You can also idli with onion chutney, tomato chutney, peanut chutney and ginger chutney. 2. It should be left undisturbed for 8 to 9 hours. And to add to my winter trouble list, there came the problem (or should I say Challenge) of fermenting the idli-dosa batter . You can leave the batter in the oven with just the light on because light will provide heat. Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. Lightly grease the idli molds with a few drops of oil. Ideally, idli batter should be slightly sour to taste. The batter the next morning. Leave overnight to 14 hours until it ferments and rises well. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. Pour the batter over the lentils batter. It is naturally vegetarian, vegan, gluten-free and makes for one of the healthiest breakfast options served with Sambar and Coconut Chutney. 1. This idli recipe post also details the method of making idli batter. Keep the chopped vegetables aside. As you know, this flour doesnt have its own taste. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). The softness of the idlis depends on five factors - idli batter proportion, equipment used to grind, batter consistency, fermentation and steaming process. To make Idli. Maybe the batter is too dense, the room temperature is too cold, or there isnt enough yeast. In 30 seconds youll see holes forming on the dosa. # If the idli/dosa batter is too thick, your dosas are going to be white. I use my regular mixer grinder to grind the batter. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I am Dassana. To ferment idli batter, you will need: 1. In this way I am not wasting any resources and I am happy with the fermentation. The first method is using Idli rice and the second is with idli rava. You could grind and store the idli dosa batter in fridge if you do not have enough time to ferment. Do share this guide with your friends and family if you found it helpful. This Idli recipe is one of the earliest recipe from the blog which has been tried and tested with great results by many of our readers. Therefore, keep an eye on how much Urad Dal you need to use for the Idli or Dosa batter. The batter needs to be kept warm in order for it to ferment properly. 1. Well, it happens because of over fermentation. Then continue with the grinding. Basically, Idli is a steamed savory cake made with the fermented batter. Prepping Staples - Planning my Weekly Menu, 6 Quick & Healthy After School Snacks (with Variations), Bell Peppers (Capsicum): Planting, Growing & Harvesting for Beginners, Classic Oatmeal using Sprouted Rolled Oats, Kushboo Idli / Mallige / Malligai Poo idli. Be sure not to overcook the idlis. To fix this, make sure that the batter is stored in a warm place (around 80-85 degrees Fahrenheit is ideal) and that it is not disturbed while it is fermenting. Allow at least 24 hours to ferment. 2. I do not like this only because if it overflows it spoils the blanket. The shelf life of the fermented idli batter is very short and it can be stored under refrigerated conditions for about 5 days. It is perfect with podi (spiced powder), a spicy chutney, piping hot sambar and along with filter coffee, breakfast is sorted! It is usually served with chutney and sambar. It is simply a waste of resources according to me. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Place the molds in the steamer vessel, cover with the lid, and cook for 8-9 minutes. Can we keep dosa batter in sunlight for fermentation? 5. I keep the batter near one of my heater radiators. The natural leavening agent for Idli is yeast and it thrives in the atmosphere at temperatures over 85 deg F. You can better capture them in your batter when the container is left open to the atmosphere. I have a pretty warm kitchen, so my batter ferments well. She makes use of shallots (small red onions) for this recipe which gives added taste. The best time is summer. A little bit of extra yeast will help to get the fermentation process going. Heat water in an idli steamer (traditional way) or a pressure cooker. You Store The Batter Mixture In The Refrigerator 7. How long should I grind the rice & urad dall for a best result? One, theres too much urad dal in the batter and two, the batter is too watery. If it does not come out clean, then keep again for a few more minutes. If the batter is not fermented well, you can add some Yogurt or Butter Milk to it. What is Idli Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. hypernatremia, or rise in sodium levels.Side effects of baking soda may include: Is bicarb soda the same as baking soda? 1. Grate it to fine paste in a regular mixer grinder. While both products appear similar, theyre certainly not the same. Keep in fridge. While making paper dosa, one important tip is to maintain the temperature of the tawa. This especially holds true if your batter was fermenting well all this while and suddenly stopped with no other change in recipe. 2. Just make sure to a. Add it only after the batter ferments. You can easily guess it with the appearance of the batter.If you see a thick and yellowish layer of batter on the top, its gone bad.You shouldnt be using such batter for making Dosas or Idlis.Similarly, you can check for the smell and taste of the batter.Both these things will give you more idea about the freshness of your batter. Add some curd (or lemon juice), water and eno (fruit salt). Scoop the batter using ladle and fill the idli moulds. The lentils used in making the idli batter are urad dal (hulled black gram). So dont fret if you dont have enough urad dal in your pantry. Also, you wont notice much sourness in your Idlis compared to Dosas or other steamed delicacies. Kumon, Tweet on! You should never store the fermented batter outside. Steam it for 10 - 12 minutes. 9. 2) The batter has chunks or lumps in it. Fermentation is a key factor in getting soft, light and fluffy idli. So you need to watch and move it to the refrigerator once it doubles & before it turns too sour. Mix very well and prepare the dosas. To make idli the off white colored husked/hulled black gram is used - it can be split or whole. What happens if urad dal is more in idli batter? Step 1. It will help the batter's ability to rise in chilly weather. of water or 2tbsp. Rinse the poha once or twice with fresh water. The fermentation process should take place in a warm place. Grease an idli mold and spoon in the fermented batter, till about th full. There are quite a few options for making delicious Uttapams with different toppings. Mix idli rava to batter and mix well. For those who don't know, idli is a steamed cake made with a rice and lentil fermented batter. 5. Yes, its done! Add water as required. Best Blenders for Idli Batter. 2. Wash curry leaves. Manage Settings Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Warm the oven slightly (you should just be able to feel it warm and not hot) switch off and keep the batter inside it. For a more softer texture in idli, I always add thick poha (flattened rice) or cooked rice. My ratio is 1 cup parboiled rice & half cup urad dhal. An easy way to do this is to set it on top of a hot water heater or near a heating vent. I always use 3:1 as the rice and dal ratio, for non rice idlis too, it is 3:1 with 1 part of urad dal generally. Mix well. While winter means inviting hot soups and spicy curry to the dining table, it also means inviting problems in fermenting idli-dosa batter. 4. The batter keeps good in fridge for 4-5 days. make sure to use it within that time frame for the best results. Few of my readers told me that they put a hot water-filled bottle in the batter and it helps in fermenting. Hence, its better to get rid of this excess water from the batters surface. This is the first thing that comes to our mind when the batter becomes over fermented. Do not worry, just clean your hand and do it. The Idlis will come out softer and fluffier with this type of batter. Twitter To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency. The batter should be light and fluffy when completely ground. Drain all the water and keep it aside. the origin of the recipe, stories about them, and remarks on them. Answer (1 of 5): No, it will suppress the chances of bacteria fermenting the batter. around the dosa if you wish. Adding salt helps in the fermentation process, especially in cold countries. In contrast to yeast, which produces gas through fermentation, baking powder and baking soda work through chemical reactions. Hands are your best friends in cooking. Idli podi is a condiment powder made with lentils and spices. Cover the container of idli batter with the kitchen towel and place it in . It will enhance the overall flavor of the dish. I think that it is a waste of resources to keep the oven light on for hours when you are fermenting the batter. Idli is a traditional breakfast made in every South Indian household including mine. Mangala from Cooking.Jingalala.Org Eat Well ! When done remove the idli mould from the cooker. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. It is simply a waste of resources according to me. In the video I have shown the preparation of idli with 2 cups of idli rice. This flavorful batter is then steamed in an idli maker to make fluffy, pillowy cakes. On every weekends, soaking rice & lentils, then preparing idli batter was a regular ritual. If it is not fermented long enough, the idlis will be dense and heavy. Allow at least 24 hours to ferment. At times there is an extra or surplus of idli left. This method is very popular in the south Indian states where the idli rava is available. Since the recipe here is with a dosa batter that did not ferment well, we cannot expect a taste similar to normal dosas. At times, even the old trick of placing the idli-dosa batter inside the warm oven wont help. Grind the rice in batches to make a smooth batter. Dosa can also be eaten as a snack. Combine the urad and rice in a large bowl. Or there will be an unexpected guest in the middle of the night when the idli-dosa batter will be in the middle of fermentation process having no mood to serve the guest. 22. Here is the picture of batter i got before fermentation by 4pm.Keep it inside the oven and switch on the oven light. Idli is a breakfast I have grown up with. It is not needed for the oven light to be on for the whole time or for hours. If the batter tasted sour then it is fermented. Peel, wash and finely chops the onions (I used red pearl onions). Welcome to Dassana's Veg Recipes. Steam for 8-10 mins. Pick and then rinse both the rice varieties a couple of times in fresh water. You can make batter with 1:3 dal to rice ratio too, however the idli is not as soft as with the 1:4 ratio. We make idli batter a night before, grind pulses and rice night before and let it ferment overnight. Also, adding 1/2 tsp of ENO plain fruit salt for 1 cups of idli batter makes the idli soft even if it's not . These are one of the healthiest protein packed Breakfasts from South Indian cuisine. Baking Soda: You can also add to teaspoon baking soda and then ferment the batter in cold seasons. Now with a spoon pour portions of the batter in the greased idli moulds. Moreover, can we grind dosa batter in blender? Can we keep dosa batter in fridge after fermentation? Reserve the water. Once it is warm, keep the batter inside. We love our Idlis a bit grainy. The first method uses idli rava which is made of a special kind of parboiled rice. Ganesh Chavithi ( Vinayaka Chaturthi) Festival 2020 Recipes, Krishna Jayanthi | Gokulashtami Festival Recipes. I hope you find these suggestions useful. Idlis are ready when a toothpick pierced into them comes out clean. Add 2 cups of water. Take cup thick poha (flattened rice or parched rice) in a bowl. Step 8. It is beneficial. There could be a few reasons why your idli batter isnt fermenting. There are several reasons why fermentation might occur in idli batter. If the batter is too sour, there are a few things that can be done to make it more palatable. How to ferment idli batter in winter/cold climates? Mix it well. You will want to increase that to 12 hours for idli fermentation. Idli batter usually takes 8-12 hours to ferment properly. How to make Homemade Idli Batter (Stepwise Photos). If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. (you would understand the metaphor better if you read it.) So, you need to be careful when you ferment the batter at a high temperature. If the batter overflows you would be in a mess. And grind the urad dal for some seconds. These toppings will surely go well with slightly over fermented Idli batter.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-banner-1','ezslot_6',133,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-banner-1-0'); In the next section, lets learn a few techniques to avoid the over fermentation issue. The daal quantity is always less i.e: 1x3 3. Take out the batter in the Instant Pot insert or in a large stainless steel pot. In a separate bowl take cup urad dal (husked black gram) along with teaspoon fenugreek seeds. Dip a spoon in water and un mould the idli. This provides enough heat to keep the fermentation process going steadily (usually overnight). With leftover idliyou can make the following recipes. As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later. 4) The color of the batter has changed (it may be darker or lighter than usual). Remove the vent weight/whistle from the lid. The chemical reaction between baking soda and yogurt helps to leaven the batter and gives the idlis a soft and fluffy texture. We thank you for your understanding and patience. 3. Soak in water for 2-3 hour . Try these tips to help get your idli batter to ferment: -Make sure the batter is the right consistency. The correct ratio is 1:3 volume of Urad Dal to Cream of Rice. [If you see batter sticking to the dosa, cook it for few more seconds. There may be a few reasons why your idli batter is not fermenting. You can add baking soda to help with the fermentation process in cold weather. When i need i used to remove the required quantity and add salt to make idli/ dosa. But this article is super helpful! Hi Maam, useful info.I've tried few times but my idli not fermented well. Pour the batter in the moulds and steam the idli in a pressure cooker or steamer. The idli dosa batter is ready to make Idli and Dosa!To check if the batter is ready, you can drop a small drop of it in a bowl of clean water. You Do Not Soak The Grains For Long 2. hypochloremia, or chloride blood deficiency. So I havesummarized my experiences in the following points below: Both idli and dosa batter are made from rice and lentils. If not then it needs more time for fermentation. When your batter turns over fermented, you can easily get disappointed.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-leader-1','ezslot_10',135,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-leader-1-0'); But thankfully, it can still be used for making Idlis and Dosas at home. If you dont have poha then you can skip it. 6. If the tawa is even slightly hot, you wont be able to spread the batter. Mix the batter and leave it in a warm place (a heater running in a room, near the range/stove if you are cooking etc). 1.5 cups idli rava Salt Water Wash daal and methi, soak 6-8 hours or overnight Add water to idli rava to cover plus a few inches, soak ~2 hours. 4) Use a clean spoon to remove the fermented liquid from the fermenting jar. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. But, the results seem to concur with what the elders have been saying all along. Serve it hot with spicy chutneys. Making and Fermenting Idli Dosa batter at home is easy and not that difficult. You can add lentils like moong dal and make moong dal idli. Now the idli dosa batter is ready to make Idli and Dosa! Ingredients Scale 1 cup whole urad dal 2 cups fine idli rava 1 cup thin poha/flattened rice tbsp fenugreek/methi seeds 1 to 1.25 cups of ice-cold water 1 tablespoon of sea salt or rock salt Instructions Add salt later once the fermentation is done. But if you wish, you can add 2 tbsp. Wash curry leaves. Check for doneness by carefully inserting a bamboo skewer or knife. Pick and then rinse both the rice varieties a couple of times in fresh water. 7. I have shared Oats Idli. Also try to change the proportion to 4:1. Dont use an air-tight lid. Scraping the sides of the mixie bowl helps. So if you have decided to go the old fashioned way and want to make idlies with this dal, here is what you should do. If it has stagnated for 48-to-72 hours, then you may have a problem. Preserving dosa idli batter in natural way by putting banana leaves or beetle leaves.Grind the batter, mix well and keep for fermentation. Tips to ferment batter. Idlis are not turning soft and have not puffed up. Old Urad Dal At times, when your Urad dal is too old or too old an stock might be the cause. Salt is a key ingredient in dosa batter and should be added before fermentation. Water The presence of chlorine wrecks up fermentation. -Add more yeast. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-box-4','ezslot_3',132,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-box-4-0');In such cases, you can still make Idlis out of it. Step 5. Sesame oil (Gingely oil) cup (1+ tsp. After the one-day window, you should check your gravity readings to make sure fermentation is still happening. For those who are unable to ferment batter or have fermented foods, a quick solution would be to soak the ingredients for 5 hours, grind to batter, and make dosas immediately. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Then try rubbing the dal in your palm. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. If it's too sour, you should not use it. It seems that the lack of fermentation could be due to a number of things: Overwashing the ingredients (removes the wild yeast). Take rice , fenugreek seeds , urad daal , chana daal together. Facebook WHAT IS IDLI | IDLY? Drain the water along with the husk. Black gram is also known as matpe beans, urad beans. The below batter is fermented with oven light on for just 2-3 hours. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). -Keep the batter in a warm place. Soak the rice and daal in water for 2-3 hours. You Live In A Cold Place 4. 15: Now pour the rice batter in the bowl containing the urad dal batter. What are the side effects of baking soda? Even millets, flattened rice (poha) can be added to the batter. Vitamix is one of the best blenders suitable for Indian cooking and it can grind idli, dosa, and other batters to a very fine and smooth consistency. 5. 2. Serve the steaming hot idli with coconut chutney and sambar. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. 4. Safe - Absolutely. To adjust this, you can add rice flour and stir well. Temperature: Warm temperatures between 25 to 32 C (80 to 90F) are ideal for fermentation & it takes about 8 to 12 hours. First, try adding some lemon juice or vinegar to adjust the acidity levels. Soak rice + urad dal overnight in warm water, rinse it, grind it and mix with little warm water again. Lentils and rice are soaked for 6-8 hours, then ground to a fine consistency. Idlis: Fill the steamer vessel with 2 cups of water and bring to a boil. Amma makes these Kutti Dosas at home when her idli-dosa batter is not completely ready or if the batter only partially fermented (especially during the winter). on easing the fermentation process of idli-dosa batter during the winters? If you have tried all of these solutions and the batter still is not fermenting, you may need to start over with a new batch.

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