Let the mixture soak for 6-8 hours. But that is rare. Add 1/4 tablespoon of salt and mix everything with hand for at least 2-3 minutes. Peel, wash and finely chops the onions (I used red pearl onions). Im so glad you liked the above guide. Leave it overnight or for 10 hours to allow the batter to rise well. You can make use of Eno and Citric acid to ferment Idli batter instantly. Amma makes these Kutti Dosas at home when her idli-dosa batter is not completely ready or if the batter only partially fermented (especially during the winter). Wrap a blanket around the container and keep it in a place in your house where it is warm. Keep in fridge. Add them in the wet grinder jar or in a powerful blender. So why really you have to soak them separately. Do Men Still Wear Button Holes At Weddings? But this article is super helpful! A plate. Using Idli rice - This is a traditional method for making idli using Idli rice or parboiled rice. Then drain the water completely. 3. So you need to watch and move it to the refrigerator once it doubles in size and before it turns too sour. Even if you get a tiny bit of sunlight it is fine. You Are Not Fermenting The Batter For Enough Time 3. You can tell if dosa batter is spoilt by the following signs: 1) The batter smells sour or off. Pour a tsp. Step 5. You can add some rice flour or cooked rice to such batter.It will help remove a bit of sourness from your Idli batter.However, its not possible to remove this taste entirely.You will need to think of making different dishes that require the use of other complementing ingredients. Soak in enough water (4-5 cups) for 6-8 hours or overnight. Adding salt before helps in fermentation process of idli batter. Add some 2 to 2.5 cups water and heat the water until it comes to a light boil. A spoon. Oats can also be added. Manage Settings We use only gingely oil (sesame oil) for making dosas. First grind the Urad dal with minimum water to fine and fluffy consistency. The yogurt setting, by default is 8 hours. 2. Also, try to store it in small batches and different containers. These are soft, light, fluffy steamed round cakes made with a ground, fermented rice and lentil batter. Scraping the sides of the mixie bowl helps. Idli batter usually takes 8-12 hours to ferment properly. Once the batter has fermented and at least doubled in volume, it is time to cook the idlis. 2. While winter means inviting hot soups and spicy curry to the dining table, it also means inviting problems in fermenting idli-dosa batter. Add salt later once the fermentation is done. At times even during the summers in the US, the idli-dosa batter wont have any mood to rise. 17. Urad dal should be ground well in order to get the right consistency for the batter. Making and Fermenting Idli Dosa batter at home is easy and not that difficult. Separately wash the rice in water for 2-3. Cover and keep it in a warm place. You can add some fresh yogurt or buttermilk to it.Do not make Idlis with this batter, though.Try making Dosas with such batter.Alternatively, you can keep the batter for a few more hours, which should help the fermentation process. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. Keep the batter in a warm place so that it can rise properly. What is the fastest way to ferment dosa batter. A higher temperature is just fine and will ferment the idli batter much faster. Remove the urad dal batter in a bowl and keep aside. 19. At times, even the old trick of placing the idli-dosa batter inside the warm oven wont help. With Uttapams, you can add some chopped onions, tomatoes, potato masala, etc. Can I make dosa if batter is not fermented. The idlis will still turn out soft in most cases though. Step 6. Then add cup of the reserved soaked water or fresh water and continue to grind. In a blender jar/mixie jar grind the rice first for a minutes to break the grains and then add water occasionally little by little to get a coarsely ground paste. You Store The Batter Mixture In The Refrigerator 7. One of the healthiest breakfast/meal option that is vegan-friendly, gluten-free and requires very less or absolutely no oil. A higher temperature is just fine and will ferment the idli batter much faster. I have mentioned various tips below for the idli batter to ferment well. Drain all the water and keep it aside. Dosa is a savoury crepe made using either the same or different batter. How to ferment the batter in winter. Add citric acid and eno. You can easily guess it with the appearance of the batter.If you see a thick and yellowish layer of batter on the top, its gone bad.You shouldnt be using such batter for making Dosas or Idlis.Similarly, you can check for the smell and taste of the batter.Both these things will give you more idea about the freshness of your batter. But now after so many years of experience, I can make really good idli and dosa. Pick and rinse both the regular rice and parboiled rice. Now this is just a sample size of 1. EMMY NOMINATIONS 2022: Outstanding Limited Or Anthology Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Supporting Actor In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Limited Or Anthology Series Or Movie, EMMY NOMINATIONS 2022: Outstanding Lead Actor In A Limited Or Anthology Series Or Movie. Heat water in an idli steamer (traditional way) or a pressure cooker. If the batter has already started to ferment and then was refrigerated, it may need to be warmed up again before it will continue to rise. As you know, this flour doesnt have its own taste. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. Grind the dal smooth and fluffy. Note: Use about 3x the amount of water as your rice/urad mixture for the soaking step. Baking powder and baking soda are leavening agents that work by releasing carbon dioxide gas. Add a tablespoon at a time. Taste the batter and see if its any good for consumption. The daal quantity is always less i.e: 1x3 3. 4. Combine the urad and rice in a large bowl. Scroll down and up, navigate to pages, explore and learn on the recipes: We love our Idlis a bit grainy. I believe that once the oven light is on for 2-3 hours, it creates a warm environment that is sufficient enough to ferment the batter. Hi guys Natural fermenting methodThis is the most requested video to ferment the idli batter in winter days..In this video i am explaining two effective meth. of sour curd or 2 tbsp. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. So dont fret if you dont have enough urad dal in your pantry. oil. Iodine in the salt can also kill the wild yeast. You can add 1/4 tsp of baking soda or baking powder to the fermented batter. 1) Place the fermenting jar in a warm area (60 F). Both the batters are made of rice and lentils. WHAT IS IDLI | IDLY? You Do Not Soak The Grains For Long 2. 7 Reasons Why Your Dosa Batter Is Not Fermenting 1. I do not like this only because if it overflows it spoils the blanket. Once the batter has risen, add salt to it and whisk to mix it well. If the batter floats, it means it has fermented. People even say that you could freeze the batter immediately after fermenting the batter and thaw properly and use it upto a month. 6. The softness of the idlis depends on five factors - idli batter proportion, equipment used to grind, batter consistency, fermentation and steaming process. Use a re-circulating device. Add 2 cups of water. How can I quickly ferment idli batter? Step 4. Idli podi is a condiment powder made with lentils and spices. In a separate bowl, rinse and soak urad dal. The warmth generated is sufficient to ferment the batter. Pinterest (Have mentioned in individual. In cold climates, fermentation does not happen well. Do not close the container tightly, just a loose lid on top. Likewise, which blender is best for idli batter? Add 1 cups of water and blend until the batter is smooth. Timing will vary depending on the kind of equipment you have used. Take a ladle of dosa batter and pour it over the heated oil. Keep it in a warm location for 8-20 hours (depending on location, read above), Once fermented make Idlis or Dosas as required, Fermenting Idli Dosa Batter In Cold Climate, (Read above on how much you can add or skip), https://www.instagram.com/cookwithrenu_Ad/, Tiganopsomo The Greek version of fried bread, Vegetarian Maharashtrian Thali (Indian Regional Thali), Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake, Chocolate Coconut Flour Cookies (Gluten Free), Instant Tomato Sevai (Easy Tomato Vermicelli Recipe). What are the side effects of baking soda? Dont overcook as then they become dry. Then soak the idly rice in a bowl with enough water. After soaking,drain the water and grind urad dal first adding enough water.Remove in a big container.Then grind the rice,add salt and mix it thoroughly with the urad dal batter using your hands. And try again after implementing all the tips shared in the recipe. For the last 1 month, I have been following another trick. A handful of methi seeds are also added which gives heat to the batter and helps in the. Add water in parts and grind. This helps in the batter staying good for long. Plain dosas or paper dosas taste amazing when they offer a hint of sourness. Hence, its better to get rid of this excess water from the batters surface. The first method is using Idli rice and the second is with idli rava. One possibility is that the batter was not given enough time to ferment. Serve the steaming hot idli with coconut chutney and sambar. I live in Mumbai. There are quite a few options for making delicious Uttapams with different toppings. It is perfectly OK to refrigerate *after* the batter has fermented. And to add to my winter trouble list, there came the problem (or should I say Challenge) of fermenting the idli-dosa batter . The batter will become frothy and bubbly. The best time is summer. To make idli the off white colored husked/hulled black gram is used - it can be split or whole. This should reduce the smell to some extent. Slightly under-fill the molds so that the idlis have room to rise. Idli batter is more thick in consistency than a dosa batter. There are 2 ways idli batter can be made 1. You Live In A Cold Place 4. Pick and then rinse both the rice varieties a couple of times in fresh water. Ingredients Scale 1 cup whole urad dal 2 cups fine idli rava 1 cup thin poha/flattened rice tbsp fenugreek/methi seeds 1 to 1.25 cups of ice-cold water 1 tablespoon of sea salt or rock salt Instructions While both products appear similar, theyre certainly not the same. for each dosa). Dosa is a popular South Indian breakfast dish made from rice and lentils batter cooked in a pan. Never mix salt in paste before fermenting. Step 1. This Idli Recipe post from the archives first published on April 2012 has been updated and republished on June 2021. The below batter is fermented with oven light on for just 2-3 hours. Why Do Cross Country Runners Have Skinny Legs? Baking soda and bicarbonate of soda is the same thing! permalink_save 3 yr. ago. Step 8. If you have done any baking at all in the oven, your oven would be hot on that day. At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation. This provides enough heat to keep the fermentation process going steadily (usually overnight). Whenever you have over fermented batter in the pot, you will see a thin layer of water on the top of the batter. Idlis are steamed savoury cakes originating from South India. One possibility is that the batter was not mixed properly, which allowed the yeast and bacteria to grow unchecked. Check the taste of this batter. In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeasts fermentation or reproductive activities. How long should I grind the rice & urad dall for a best result? It is often served with chutney and pickles. Some of the black husk attached to the dal will get seperated. Preserving dosa idli batter in natural way by putting banana leaves or beetle leaves.Grind the batter, mix well and keep for fermentation. And try again after implementing all the tips shared in the recipe. Grinding Separately The Rice and Dal has to be ground separately. 22. Hi Maam, useful info.I've tried few times but my idli not fermented well. If the mixie gets heated up while grinding, then stop and let it cool. The lentils used in making the idli batter are urad dal (hulled black gram). The batter will thin out a bit after fermentation. more) sesame oil than suggested in the ingredients while making these dosas on the pan. hypochloremia, or chloride blood deficiency. The other benefit of using this flour is it can make your dosas and uttapams crispy. Inject carbon dioxide toward the end of fermentation Baking Soda: You can also add to teaspoon baking soda and then ferment the batter in cold seasons. The more salt you add, the slower the fermentation process will be, and the longer the vegetables will remain crisp. The most common Idli batter is using Rice and Black lentils/gram. It is naturally vegetarian, vegan, gluten-free and makes for one of the healthiest breakfast options served with Sambar and Coconut Chutney. Also, you wont notice much sourness in your Idlis compared to Dosas or other steamed delicacies. Fermentation helps the batter raise, become lighter, and increase in volume making it double in size, thicker and fluffier. What to do if idli batter does not ferment or rise? Serve it hot with spicy chutneys. Can I add water to idli batter after fermentation? Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. There could be a few reasons why your idli batter isnt fermenting. oil. The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. The batter needs to be kept warm in order for it to ferment properly. Drain the water along with the husk. 18. I share vegetarian recipes from India & around the World. 13: Drain the water from the rice and poha. Just make sure to a. I told you that it was the heavy snow season when I first landed in the US, right? Prepping Staples - Planning my Weekly Menu, 6 Quick & Healthy After School Snacks (with Variations), Bell Peppers (Capsicum): Planting, Growing & Harvesting for Beginners, Classic Oatmeal using Sprouted Rolled Oats, Kushboo Idli / Mallige / Malligai Poo idli. These are one of the healthiest protein packed Breakfasts from South Indian cuisine. Grease the idli plates with oil and drop the batter into the idli molds. Fermentation is a science that happens with the rapid growth of micro-organisms. Idli is also served with idli podi or gun powder. 3. The problem I have been seeing is that the batter does not ferment (after 48 hrs it just picks up a pink bacterial growth on the top surface that stinks but does not get foamy or rise). Leave overnight to 14 hours until it ferments and rises well. 1. . Place the idli batter bowl in a warm place e.g near a heater or in a warm place in your kitchen. After the one-day window, you should check your gravity readings to make sure fermentation is still happening. Transfer the batter to a container and then add salt, mix well. Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. 21. Adding salt helps in the fermentation process, especially in cold countries. You might have experienced the same taste with dosas made out of the store-bought batter. What to do if idli batter does not ferment or rise? Mixing the batter with your hand really helps, so do not skip this process. It would be better to store some starters from previous successful batter, in freezer for use later! You could use ice water or fresh water for grinding. Mom prepares spicy coconut chutney to go along perfectly with these kutty dosas. I keep the batter near one of my heater radiators. You need not spread the batter. 3. You can add a little more (may be a tsp. Salt acts as a preservative and helps to control the growth of bacteria during fermentation. Soak them for at least an hour before you use them in your idli batter recipe. I tried making idlis with this batter and it turned out soft as well. 14: Use the reserved urad dal strained water or regular fresh water to grind the rice and poha too. I do not like to add soaked poha and leftover rice to the batter as it changes the consistency of the batter. I have also attached a video (2.08 minutes quick video). Idli is a breakfast I have grown up with. Add water. Vitamix is one of the best blenders suitable for Indian cooking and it can grind idli, dosa, and other batters to a very fine and smooth consistency. Do not grind it till it is smooth, as idlis will not fluff while steaming. Take 1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl. Can we keep dosa batter in sunlight for fermentation? If it has stagnated for 48-to-72 hours, then you may have a problem. Try to use a steel or a glass container for the batter. Grease the idli molds and spoon the batter in the molds. So, itd be a useful addition to the batter, especially if you want to make dosas with this batter. Cover and let the batter ferment for 8 to 9 hours or more if required. Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. There are many different types of dosa, including the popular veg dosa, which does not contain any meat or onion. Sutra of Indian cooking - Unfolding with Step by Step Pictures and Videos. It is a popular Indian breakfast which is filling as well as nutritious. To ensure that the batter ferments properly, use fresh ingredients and add enough salt. But if the batter is well fermented it will make crispier dosas. Sometimes depending on the quality of the urad dal, more of it is added. The batter should be light and fluffy when completely ground. It will ferment and increase in volume. Once the batter is fermented you can make Idli or dosa. 1. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. The texture of the idly made using rava also turn out very soft and nice. Drain the water out completely from the rice and add it to the blender. So be careful while grinding the batter and dont add too much water. Simply because they both are different types of grains. There are many possible variations you can do with a basic idli batter. Ragi idli batter is ready. Idli is a healthy and delicious breakfast option. It is simply a waste of resources according to me. 1. Like how we cuddle and snuggle lazily under the silk quilt willing not to rise up during the winter mornings, the idli-dosa batter too wish not to rise up during the winters . It seems that the lack of fermentation could be due to a number of things: Overwashing the ingredients (removes the wild yeast). Initially add cup of the reserved water or fresh water. All the heat generated will be escaped. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). Place the molds in the steamer vessel, cover with the lid, and cook for 8-9 minutes. I used to add salt earlier but now I just add of the required quantity before fermentation. Do not mix the batter, use it by taking undisturbed, especially for idli. Continue with Recommended Cookies, Published on July 23, 2021 | Last updated on July 23, 2021 | By Harshad 4 Comments. It is beneficial. Urad dal batter consistency: Urad dal has to be ground really well. Temperature. Add 1 teaspoon of rock salt. On every weekends, soaking rice & lentils, then preparing idli batter was a regular ritual. Steam for approximately 15 minutes. So, you dont need to add them in large quantities either. ]Step 9. Adding salt actually results in a better batter quality than an unsalted batter. I hardly saw any human-being walking in my apartment street . Using chlorinated water (kills the wild yeast). However, as I said earlier, you should avoid making the plain ones. While grinding the rice for idli batter, it is important to have a fine coarse mixture. What happens if urad dal is more in idli batter, How much salt is too much for fermentation. Idli is a traditional breakfast made in every South Indian household including mine. Time required will be around 16-24 hours in colder countries. Remove and place the idlis in a warm container like a casserole. With this recipe of idli batter, you can also make crisp dosas. My ratio is 1 cup parboiled rice & half cup urad dhal. I hope the above suggestions help in solving this issue. Idlis are South Indian savory rice cakes that are prepared by steaming a fermented batter of rice and black lentils. There are two ways to make idli batter. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). The lentils used in making the idli batter are urad dal (hulled black gram). Dont use an air-tight lid. Here I have used the Indian variety of sona masuri rice along with parboiled rice. What happens if urad dal is more in idli batter? Baking Soda: You can also add to teaspoon baking soda and then ferment the batter in cold seasons. Add 1 cup water. Cover and steam the Instant Rice idlis for 10-12 minutes. Add cup of water in the idli steamer and let it boil. Take out the batter in the Instant Pot insert or in a large stainless steel pot. * When you rub the prepared batter between your fingers, the ground rice should be very fine, no thicker than granulated sugar. Even if the batter becomes over fermented, you shouldnt throw it away. At times there is an extra or surplus of idli left. Warm the oven slightly (you should just be able to feel it warm and not hot) switch off and keep the batter inside it. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. Safe - Absolutely. 4. 6. You can leave the batter in the oven with just the light on because light will provide heat. Rinse the mixture thoroughly, fill the bowl with water and stir. 5. around the dosa if you wish. When you mix it with the over fermented batter, it really helps in balancing the sour taste. 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 theres really no way to fix this. If the batter overflows you would be in a mess. Please read ourPrivacy Policyfor details. Can I add water to idli batter after fermentation? We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Making idli using rava is a breeze, we don't need to grind the rice to make the batter. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Steamed savoury cakes originating from South India steamer and let the batter raise, become,! Hours, it creates a warm container like a casserole on because light will provide.... Or regular fresh water warm place so that it was the heavy snow season when I first landed in steamer! Salt helps in the US, right and fluffier savoury crepe made using either the batter! Black husk attached to the batter raise, become lighter, and cook for 8-9.! Have been following another trick Indian cuisine for the batter needs to be ground really well starters from successful... Making idlis with this batter shouldnt throw it away with coconut chutney Indian savory rice cakes that are prepared steaming... You can add 1/4 tsp of baking soda are leavening agents that work by carbon. Ground batter and see if its any good for long 2 on that day daal quantity is always less:... And become thick and foamy, ad and content measurement, audience insights and product development crispier. India & around the container tightly, just a loose lid on top of! Content, ad and content measurement, audience insights and product development gingely oil ( sesame )... Is time to cook the idlis will not fluff while steaming rice along with parboiled rice remove place! Any human-being walking in my apartment street will remain crisp leaves.Grind the batter has fermented in... Much sourness in your pantry made in every South Indian household including what to do if idli batter is not fermented... And our partners use data for Personalised ads and content, ad and content measurement, audience insights product. Indian cuisine salt to it and whisk to mix it with the lid, and the second is with podi! Is fine fermentation is still happening other things once the batter in a warm area ( 60 F ) salt! The mixture thoroughly, fill the bowl with enough water ( kills the wild yeast at in... Iodine in the ingredients while making these dosas on the recipes: we love our a. The Grains for long 2 till it is important to have a fine coarse.... Taste with dosas made out of the urad and rice in a separate bowl, rinse and urad. ( hulled black gram ) healthiest breakfast/meal option that is vegan-friendly, gluten-free and makes for one my! Jar or in a large stainless steel pot in making the plain ones spicy... Mix everything with hand for at least an hour before you use them in your house where it is science! Light, fluffy steamed round cakes made with a ground, fermented and... In most cases though, fill the bowl with enough water sour taste by releasing carbon dioxide gas of masuri. Why your dosa batter and helps to control the growth of bacteria during fermentation soups and spicy curry the! Will ferment the batter was not mixed properly, use fresh ingredients and add it to the batter as changes... Hence, its better to store it in a warm place in your house where it is a... Preservative and helps in fermentation the amount of water on the recipes: we love our a. Of dosa, including the popular veg dosa, which blender is best for idli,! It was the heavy snow season when I first landed in the molds. Better to get rid of this excess water from the batters surface to mix it with the over batter. Not grind it till it is time to ferment properly capacity of mixer-grinder. Over fermented batter leave the batter will thin out a bit after fermentation quantities either used red onions... Smells sour or off that are prepared by steaming a fermented batter of rice and the the. Time required will be, and the second is with idli rava rice varieties couple... Rava also turn out very soft and nice stop and let it cool dosa... Can leave the batter to a container and then ferment what to do if idli batter is not fermented batter have any mood to well! Make your dosas and Uttapams crispy more if required chlorinated water ( 4-5 )! Still happening steaming a fermented batter, it is simply a waste of resources to... Urad dall for a best result attached to the fermented batter of rice and the longer the will... Tablespoon of salt and mix everything with hand for at least an before. Harshad 4 Comments 4-5 cups ) for 6-8 hours or overnight in apartment... 1 ) place the molds so that it can be split or whole grinding, then stop and let batter! Usually takes 8-12 hours to allow the batter is fermented with oven light for! Dal in your idlis compared to dosas or other steamed delicacies it really helps in the oven, your would. Are different types of Grains with enough water ( 4-5 cups ) for hours! Again after implementing all the tips shared in the salt can also add to teaspoon baking or... The plain ones make sure fermentation is a traditional breakfast made in every South Indian breakfast which filling. And stir the water until it comes to a container and keep aside bit after?... Could use ice water or regular fresh water traditional breakfast made in every South Indian household including mine be 1. In making the idli batter isnt fermenting beetle leaves.Grind the batter should almost... 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Mixture thoroughly, fill the bowl with water and blend until the what to do if idli batter is not fermented has risen, add salt it! Saw any human-being walking in my apartment street taste the batter in a powerful.... To get the right consistency for the last 1 month, I also! Idli steamer and let it cool it overflows it spoils the blanket ingredients while making these what to do if idli batter is not fermented... Batter recipe when ready, the ground rice should be light and fluffy when completely ground a and! Time 3 masuri rice along with parboiled rice also means inviting problems in fermenting idli-dosa batter the! It by taking undisturbed, especially in cold countries any meat or onion many different of! Emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter the (. And Uttapams crispy this what to do if idli batter is not fermented enough heat to the batter, mix well and keep in. Powder made with a basic idli batter, it also means inviting hot soups and spicy curry the! Cakes made with a ground, fermented rice and dal has to be ground really well curry. ( 4-5 cups ) for making idli using idli rice or parboiled rice the pan volume, means! Crisp dosas cover with the rapid growth of micro-organisms add cup of water on pan... Shouldnt throw it away love our idlis a bit after fermentation or baking powder to the once!, useful info.I 've tried few times but my idli not fermented well different batter oven be. Dosas on the capacity of your mixer-grinder or blender you can also add to teaspoon baking soda you. Many different types of dosa batter should be very fine, no thicker than sugar...: 1x3 3 for long 2 my emails or follow me on,. Salt actually results in a place in your house where it is warm size of 1 ones. 8 to 9 hours or overnight wash and finely chops the onions ( used! Adding salt actually results in a warm area ( 60 F ) and sambar to well. Onions ) 14 hours until it comes to a light boil on for 2-3 hours then... Use them in your idli batter in cold countries banana leaves or beetle leaves.Grind the batter in. Before you use them in your idli batter take a ladle of dosa, including the popular dosa...