Idly Batter #2 -Secret Science Of Fermenting!
Nicely soaked Rice for 8 hours
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Let’s grind it into a fine paste
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Add little water as needed
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Nice , grainy thick flowing consistency batter
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Add soaked Poha! It aids the fermentation process
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Adding little water to aid grinding!
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Pour the batter into the same bowl
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Nicely soaked Urad Daal 1 cup (Doubles 2 cup after soaking)for Idly & 1/2 cup for Medhu Wada
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Grind it into thick fine paste - add very little or no water
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Fun - Cold water test: scoop grinded ural daal into cold water
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Let’s mix both the batters together
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Both Idly & Medhu Wada Batter Ready
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One last step - Add salt and mix them using cut and fold method
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Incorporate as much air as you can - making the batter airy and lite
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Aerated - Bubbling Batter
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Clean the sides and ready to ferment
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Keep it for fermentation in a warm place
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