Six Tips To Make The Idlis Soft And Smooth

Idli
Idli
1) Selection Of Dal:

The factory system of ejecting the husk from dal needs certain quantity of heat. The heat may have muted some good bacteria which is required for fermenting. The modern ways of manufacturing have lowered it by great limit, so utilising not polished whole white urad dal is fine. But if you are purist, go & get split black urad dal & de husk the dal yourself.

2) Kind Of Salt:

Rock Salt is best. The common reason for having the rock salt is as it is minimally processed & may not consist anything else except salt. Table salt consists the other components like anti caking agents etc. that could interfere in fermentation. Hence try neglecting table salt when preparing idli.

3) Fermentation:

Idli batter’s fermentation is carried out by the lactic acid bacteria. Not yeast. There are 2 types of lactic acid bacteria. Heterofermentative & Homofermentative.
Homofermentative lactic acid bacteria produces the lactic acid.
Heterofermentative bacteria – (Idli bacteria-Leuconostoc mesenteroides) produces carbon dioxide and also the lactic acid.

4) Wet grinder method Vs mixie method:

1. The components don’t get heated up when grinding in wet grinder. It won’t happen with mixie. The wet grinder method is little slow but it's better.

2. And most importantly, when the urad dal ground in wet grinder, fluffs up in volume. It won’t happen in mixie.

5) Cleaning before soaking:

Yes. obviously. Apparently clean the idli rice if you wish whiter idlis. Clean it various times in running water. The water must run clear after a time.

6) Consistency of batter:

Let's say, thick pouring consistency. The consistency which is identical to a thick pancake batter. Once the ladle from batter is lifted & the batter of idli falls from it, it must make a slight ribbon that slowly turns flat on surface. If its too thick or ribbon takes long time to dissolve, pour a little water to batter.

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