soft idlis even in winter

Hi Ladies,

I dont come here to tell about rice and propotion. After grinding the dough, keep the dough in a oven. and close it. You can preheat the oven and then keep the dough in that. the nextday you will get good feremented dough. Try and give me a feed back.

Even you can keep dough in MW, and if you are going tokeep in MW, just warm water for 1 min and then keep this dough in the oven. Try this. surely this will work.

all the best.

Even for making curd you can follow this.

Hi ladies,

after good idlis in summer now we're entering cold weather again. and summer wasn't great this time here. now that i grind for idli batter every week this is what i do: save some fermented batter (about 2 tbsps) and mix it with the freshly ground batter. This acts like a sour-dough and ferments very well. Also i learnt by experience (watching my mom when she visited us this year) that for soft idlis (apart from good fermentation) the batter should be of right thickness. Earlier my batter used to be sort of thick ie. when i pour it into the idli mould it doesn't fall in ribbons (that's the right thickness). Now grinding batter so often i have learnt how flexible the batter should be.. this helps the idli to fluff up well and stay soft.

Latha