Does fenugreek help in fermentation?

An interesting property of fenugreek is it’s affinity for certain wild yeasts, which are beneficial to the digestive tract as well as being useful in the fermenting process of making traditional dosas or idlis, by attracting wild yeasts to the batter.

Why are my idlis not fluffy?

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. The idlis will still turn out soft in most cases though.

What are the benefits of adding fenugreek in dishes?

Curbs high cholesterol levels: Regular consumption of fenugreek powder through meals can also help cut down low-density lipoprotein (LDL or “bad”) cholesterol. Aids weight loss: A healthy stomach means better digestion, less bloating, removal of toxins and better weight control.

Why did my idli batter not rise?

The main reason is watery or runny batter. Watery batter will not rise and the idlies will be hard and flat. So use caution while grinding and do not add too much water while grinding. The batter will thin out a little after fermentation.

How can I quickly ferment idli batter?

Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Allow at least 24 hours to ferment.

Why is my idli batter not rising?

If the batter doesn’t ferment – then first just wait for a few more hours for it to rise and ferment. But if the batter has not risen or fermented after 18-24 hours (traditional way) or 12-14 hours (in Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead.

How do I use fenugreek seeds in recipes?

When using fenugreek seeds, pan roast them over medium heat to reduce their bitter taste and try combining them with other strong spices such as coriander, cumin, and paprika. A squeeze of lemon juice at the end of cooking can also help to balance out any bitterness.

Can we grind urad dal and rice together?

If you’re grinding the urad dal and rice separately, you will have to mix the batter as the rice can settle down but since we are grinding both together, you need not mix the batter before making idlis.

Why do we add methi seeds to dosa batter?

You can also use split urad dal (urad dal dhuli). I always add some fenugreek seeds (methi seeds) to the batter. It helps in fermentation. And it also helps in giving the dosa a nice brown color.

How to grind fenugreek seeds in a grinder?

Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have fluffed up. Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add half a cup of water.

What is the best way to grind idli batter?

We love our Idlis a bit grainy. But it does help in the fermentation process so you can add around ¼ cup of soaked poha or used rice while grinding if you want. Adding Soaked Poha also helps in making the dosa cripsy. But if the batter is well fermented it will make crispier dosas. I use my regular mixer grinder to grind the batter.

What kind of idli do you make with fermented batter?

With fermented batters I do make, Ragi Idli, Quinoa Idli, Little Millets Idli, Jowar Idli, Horse Gram Idli (2 Varieties), Bajra Idli and many many more. I have been making this for the last few years and hopefully will share the recipes sooner. Most of the time, I am not able to click before they are all gone.

How long does it take to make idli?

Usually the batter needs to ferment for 8-12 hours. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. If you did not add salt before, now is the right time. Lets make idli. Put some water in an idly vessel and put it on medium flame.