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In South Indian cuisine, especially for recipes like dosa and idli, fermenting the batter is an essential step. Fermentation also helps in producing softer and fluffier idlis and crispier dosas and makes the batter more nutritious, breaking down complex carbs and aiding digestion. Traditionally, a stone mortar and pestle would be used to grind items by hand. However, this procedure is made simpler by using a wet grinder, which effectively grinds the components while adding air—an essential component for fermentation.
Usha’s wet grinder gives the finished product a fluffy, smooth texture that is perfect for fermentation. The kitchen gadget uses conical stone grinding mechanisms to retain the natural flavours and nutrients of the product while avoiding overheating. Read more to find important suggestions for successful fermentation.
Ingredient Selection
The two main ingredients of the traditional dosa or idli batter recipe are soaked rice and urad dal. Four parts rice to one part urad dal is a typical ratio. Soak two cups of rice and half a cup of urad dal in water for at least six hours or overnight. A tablespoon of fenugreek seeds can also be added during the soaking process to aid fermentation.
Grinding In The Wet Grinder
After draining the soaked rice and urad dal, put them in the Usha wet grinder with a little water (start with about 1 cup, but add more or less as necessary). The mixture will initially break into a coarse paste when you start grinding at medium speed. Keep grinding until the batter is smooth and has a hint of fluff. To provide even grinding, periodically scrape down the grinder's sides.
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Also read: 5 Savoury Baked Dishes To Make In Usha OTG
Addition Salt
Once the batter has been ground, pour it into a large container or mixing bowl, making sure to leave space for the batter to rise during fermentation. Mix rice and urad dal batters using your hands or spatula until well combined. Add salt to taste at this point, usually about one teaspoon for each cup of rice.
Fermentation Process
To keep dust out of the bowl or container while still allowing air to circulate, cover it with a fresh cloth or lid. It should be kept in a warm place; for fermentation, the ideal temperature range is 25–30°C. While fermentation may take up to 12 to 15 hours in temperate climes, it may take about 8 hours in warmer ones. You should see bubbles appear on the batter's surface, and its volume grows during this time, which is a sign that fermentation is occurring.
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Checking Doneness
The batter should rise, become airy, and smell a little sour after it has fermented. To get rid of extra air, gently stir the fermented batter with a spatula. You can now use your batter. The prepared batter can be used immediately or stored in the refrigerator for future use.
