🌨️  It's not easy to ferment Idli / Dosa batter in winter.🌡️

 ☃️Specially when you are living in a country where winter temperature goes below zero degree. 🌨️☃️

Today I am sharing with you some tricks to ferment your Dosa / Idli batter that I use in winter in a country where winter temperature is minus 5 to minus 10 degree. ☃️

Sharing traditional way too to ferment Idli / Dosa batter which is possible in warm environment or in summer . It needs longer time to ferment as we need to keep batter overnight.🌞🌛🌌
 Please check it below.


INGREDIENTS :

1 cup boiled rice 🍚

 This type of rice you can easily find in any supermarket or just use boiled rice ( उकडा तांदूळ) that we generally use in Konkan region. 

1/2 cup urad daal
White daal without cover

 1/2 tsp fenugreek seeds

1/4 cup chaana daal

Pinch of sugar ( optional )

METHOD TO FERMENT BATTER IN A OVEN: 

1. Take rice , fenugreek seeds , urad daal , chana daal together.
Fenugreek seeds helps to ferment batter.

2. Wash it once. 

3. Add water in such a quantity that there should be some extra water over it .

4. Soak in water for 2-3 hour . 

5. Grate it to fine paste in a regular mixer grinder. 
 Add water as required. The batter should not be watery. 

6. Pour this grated mixer in a large pot. 
Avoid taking small pot. Batter grows in size after fermentation.

7. Add pinch of sugar . Mix it well. ( Optional ) 
Avoid adding salt in it .



8.  Preheat oven at 50°C for 5 minutes.
Switch off your oven after preheating.

9.  Keep your batter in preheated oven.

Warm temperature inside oven will help batter to ferment faster. 

10. Avoid air tight lid. 

 Keep lid of pot slightly open.

11.  Close oven glass door.

12. Let this batter rest in warm oven for next 4-5 hours. 

13. It ferments nicely.


After fermentation, it grows approx. twice in size.
Fermented Idli / Dosa batter is ready to use.

TRADITIONAL METHOD TO FERMENT IDI/ DOSA BATTER

This traditional fermentation method is possible when season is warm .

1.  Take . ice , urad daal, chana dal, fenugreek seeds together

2. Wash once & then  Soak it in water for 6-7 hour . 

3 . Grind it to fine paste in regular mixer, grinder. 
Add water as required.  

4. Pour this mixture  in a very large pot.
Avoid taking small pot , as batter grows in size after fermentation.

5. Add pinch of sugar . Mix it well. ( Optional)

Avoid adding salt in it .


6. Cover it with loose lid.

7. Keep it overnight for at least 8-9 hours. 

13. After fermentation it grows approximately twice in a size.

Fermented Idli Dosa batter is ready to use.

~ Amruta