Six Tips To Make The Idlis Soft And Smooth
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. Heter...