Traditional Chettinad Soft Idly Recipe: 59 Photos
Kanchipuram Idli Recipe, Soft Kancheepuram idli/dosa batter, photo paintings
Idli
FAQ
Add yeast cells to the batter of idli and dosa. The fungus undergoes anaerobic fermentation. Fungi use fermentable sugars and convert them into ethanol and carbon dioxide. The carbon dioxide gas raises the dough and becomes soft and fluffy.
Ferment for a while. To make soft and spongy Idlis, it is suggested by experts to leave the yeast for sometime so that the batter could rise well. Especially during the cold or rainy days, keep the batter for fermentation for a long time. Also, don't let the yeast ferment for too long in the hot summer days.
Simply put the cooked idli in an airtight container and keep it in the freezer after it has cooled down. However, you may always wrap them in aluminium foil or put them inside freezer bags if you're storing a lot of idlis.
– If your idlis are too flat, it could be due to two reasons. One, there's too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there's really no way to fix this.
Fenugreek seeds play a crucial role in elevating the volume of idli dough, leading to the creation of light, fluffy idlis. Their natural yeast activation properties, enhanced fermentation, and nutrient absorption benefits make them a valuable ingredient in the idli-making process.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
