Idli and Dosa, being South Indian food, have now become a part of breakfast in almost every household. To make these, the most important thing is for the batter to ferment well. If the batter is not fermented properly, the idli does not become soft and spongy, while the dosa also does not become as crispy as desired. Especially in winter, due to cold weather, the batter may take more time to ferment. In such situations, many times people adopt different methods to keep the batter warm. If such a problem happens to you too, then an easy recipe given by Chef Pankaj Bhadauria can be useful for you. The special thing about this trick is that for this you do not need to add any expensive or different ingredients in the batter. All you need is one green chilli with the stalk.
Add stalked green chillies to the batter
When the idli-dosa batter is taking too much time to ferment, add one green chilli along with the stalk to it. Green chillies are usually used to enhance the flavor and spiciness of food, but this trick associated with its stalk can help in the fermentation of the batter. It is reported that some lactic acid bacteria may be naturally present on the stalk of green chillies. These bacteria play a role in the process of fermentation. This is why adding stalked green chillies to the batter can help promote fermentation.
How to use?
For this, first prepare the idli-dosa batter. Now add one clean, stalked green chilli into it. After this, cover the batter and keep it in a warm place. Keep in mind that avoid opening the batter repeatedly, looking at it or stirring it. Leave it like this for some time so that the fermentation process can happen properly. When the batter is well fermented, you can make soft idli or crispy dosa by taking out the green chillies.
SK Sharma is a content writer who writes on news, entertainment, and lifestyle topics. She has over four years of experience and is known for conveying information in simple and clear language.
