thank you friends.I will try all the tips you gave.ofcourse one at a time :)
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thank you friends.I will try all the tips you gave.ofcourse one at a time :)
hi,
my idli maavu ferments(i live in a cold place) but unfortunately the color of the batter changes to yellowish-after fermentation!...any tips or suggestions to avoid that ?
Hello Di,
Yellow colour in fermented maavu(batter) is also a common occurance in curds which are made at home.
This is due to presence of certain bacteria in more quantity than normally desired.
If this happens, it is prudent to change the culture of batter.
If you are preparing maavu at home, it is a good idea to disinfect the whole maavu machine after washing with 3percent citric acid/vinegar.
You may use methods suggested by me to a lady to ferment idly batter after that.
hi Mr Hemant,
thanks for the tip..will try it out!
Glad to see yr msg, Anitha.
But, dont use it in cooker or on stove top as it creates scratch! only with tough greased or oily vessel/vanali.
Bye.
This is in response to nalabaagam-
about cleaning the vessel after boiling milk/tea/coffee-
what I do is spray dawn power dissolver over the thick coating and let it stay for sometime(atleast 30 minutes or more) and then scrape it with a spoon and wash it as usual with plastic wire scrub. It come out clean this way. Sometimes i dont even scrape it with spoon just using plastic wire scrub take away the layer.
Hope this works..
After boiling tea, milk ,sambhar etc,
to clean the vessels, it is best to fill them up to the brim with water and let it soak the scum.
Wash first with plain water , you will be surprised to see the vessel free of most of the scum.
Just use any light detergent and brush.
Hemant,Quote:
Originally Posted by Hemant Trivedi
Have you tested these Idli and/or Dosa batter fermentation tips or are these tips to ferment bread dough?
I can't imagine using beer or bread in idli/dosa dough.
Hello Shanta,
The idea is to introduce fermenting active yeast.
Try it out in absence of yeast powder.
Hemant,Quote:
Originally Posted by Hemant Trivedi
I agree, but I have not heard first hand experiences re. using beer or bread in idli/dosa batters, so I'm more interested in how bread and beer used to ferment idli and dosa batter taste, could you please discuss this in detail?