IDLI AND DOSA BATTER TROUBLESHOOT

"Why is my Idli sometimes comes out as flat as oothappam?"

Too much of urad Dhall or too much of water in urad Dhall makes the Idli batter to flatten. When the batter reaches its OMC I.e, Optimum moisture Content, it ferments well and rises perfectly. Watery batter doesn't rise while steaming.

" My idlis are of right size. But turns out very hard sometimes. What could be possibly wrong?"

When you leave the batter to ferment overnight, urad dhall foams up along with the rice. When you are about to make idlis, do not disturb the foam. Stir the batter very gently 2-3 times and pour into Idli plates and steam

"Why is my dosa white in colour? It doesn't get that golden brown crispy finish?"

Addition of raw rice a.k.a Ponni Pacharisi will help you to get that golden roast finish. The ratio for dosa are as follows:

4+1:1.5

4 Idli rice+1raw rice: 1.5 urad Dhall

" I leave my batter overnight to ferment but it doesn't seem to rise well. What is the problem?"

Urad Dhall should be brand new for idlis. Do not store more than 2 kgs per month. The older the Dhall, lesser the fermentation. You can find this out while grinding itself. If the dhall doesn't foam up and expand properly, it won't rise, resulting in heavy idlis and sticky dosas.

TIPS FOR BETTER BATTER

• Use ice cold water for grinding Dhall. It will reduce the internal heat, results in fluffier batter.
• 1/4 cup of beaten rice I.e, Aval can also be added in rice for softer idlis.
• 2 tsp of fenugreek is added by my Amma every time. It has numerous benefits.
• Soak urad Dhall for 1/2 an hour and rice for 1 hour. 
• If you need dosa batter at minimal quantity, for one time use or for one person etc., it's better to grind in mixie than wet grinder. It  saves you time.