Topic started by aarthi (@ par-251-252.tru.com) on Mon Aug 18 09:30:37 .
All times in EST +10:30 for IST.

Hi,
I made idli dough but from yday it has not risen. Today it looked as if a little water was separated on top. Could it be because I kept it in a plastic container. So far I used to keep it in a steel vessel.
Please help.

Responses:

• From: Hemant Trivedi (@ 203.195.208.26) on: Mon Aug 18 10:43:59 EDT 2003
  
  REASONS FOR IDLY AND DOSAI MAAVU NOT GETTING PROPERLY FERMENTED
  
  
  
  Both batters need Bio activity. So if there is not enough bacteria/Fungus/Yeast present in the batter, the maavu will not ferment or will not ferment properly.
  
  If you are using chlorinated, Iodised water or bacteria free water or Ozonized water in your house, you will not be able to get proper fermentation in batter as all these chemicals have residual disinfections property. except Ozone) .
  
  If the atmospheric temperature is less than 20 degrees, the maavu will not ferment properly and if it ferments, it will take very long time and the quality of Bioactivity will be bad.
  
  If you keep maavu for fermentation in cold place like verandah during nights, the fermentation will be poor.
  
  If you are a stickler for Hygiene, you are sure to have a poor fermentation.
  
  If you wash rice and Dhall too much before wet grinding and if you are using safe water, you will have fermentation problem.
  
  I have seen some people using curds or buttermilk to induce fermentation. This is absolutely bad. Lacto Bacillus is a bacteria which does not allow other bacteria's to flourish and makes a moonoculture. Hence the fermentation is very different and not proper.
  
  If the water is acidic , the fermentation will be poor.
  
  SURE-FIRE WAYS TO INDUCE FERMENTATION IN IDLY AND DOSAI MAAVU
  
  
  
  Use Saved idly batter as starting culture. This is the basic rule if you live in cold countries)
  
  Use only common non treated water. Don't worry, all the Bacteria's will die when you steam cook)
  
  After wet grinding, keep the batter in open air near plants or in Balcony for at least 30 minutes.
  
  Ensure that you keep the batter at an ambient temp. of 25 to 30 degrees. If you live in cold places, use the following trick." Fill up the batter in a shopping bag thick plastic of white colour only). Tie up the bag loosely and keep it in a bucket full of warm water (30 degrees) when you go to sleep. When you get up in the morning, the fermentation would be complete."
  
  Keep the batter in the preheated oven (and put off) for the night.
  
  Add about an ounce of Lager or a Good Beer to the batter.
  
  Add a quarter slice of old /stale bread .
  
  Add little grated cheese.
  
  If you have Chillies with blackened stalk in your fridge, they would induce fine fermentation.
  
  This is the most unfailing method.
  
  Keep a slice of sugared wetted bread in open near a window for one hour .Crumble it and keep it in warm room or sun for some time. During the evening, add a quarter spoon of crumbled bread to the batter.
  
  IF ALL THE ABOVE METHODS FAIL, ........PLEASE PRAY GOD.!!!!!!!!
  
  
• From: aarthi (@ par-251-252.tru.com) on: Mon Aug 18 11:03:50 EDT 2003
  
  Wow! Thanx Hemantji!
  I will try and I'll let you know if it works.
  Plastic container does not have anything to do with it right?
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Mon Aug 18 13:05:11 EDT 2003
  
  //IF ALL THE ABOVE METHODS FAIL, ........PLEASE PRAY GOD.!!!!!!!! //
  
  If that fails too! Use a hot-air balloon - sure to rise!
  
  
• From: aarthi (@ par-251-252.tru.com) on: Mon Aug 18 13:59:33 EDT 2003
  
  Ha Ha,
  If all of this fails, I will buy ready made idli dough!!
  
  
• From: Ramadas (@ dclient80-218-23-18.hispeed.ch) on: Mon Aug 18 14:39:45 EDT 2003
  
  As Hemant already knows, my problem is the other way round. If I mix the dough it rises too much. Hemant said that it is because my hand has more bacteria. Some say that I am more warm-blooded!
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Mon Aug 18 15:18:52 EDT 2003
  
  //Some say that I am more warm-blooded!//
  
  You let off too much air!
  
  
• From: aarthi (@ par-251-252.tru.com) on: Mon Aug 18 17:21:25 EDT 2003
  
  Ramadas,
  We should make the dough together. It will come out perfectly then!
  Aarthi
  
  
• From: aarthi (@ par-251-252.tru.com) on: Tue Aug 19 17:53:46 EDT 2003
  
  Hi,
  The idli dough had risen when I went home yesterday evening!! It dont know why it took so ong though!
  Thanx hemantji.
  
  
• From: Apo (@ dialup-4.72.102.218.dial1.orlando1.level3.net) on: Fri Mar 19 11:08:19
  
  Hi ,
  I have a question that once the idli batter has risen,can i keep it in fridge?
  
  
• From: Janaki (@ bsn-95-199-225.dsl.siol.net) on: Mon Mar 22 05:02:30 EST 2004
  
  Hi, I have a question too. I don't have indian grinder and the one what I've got make the dough a bit coarse is it ok or how to make it much finer??
  Thanks Hemantji as I also live in the cold country and this fermentaion takes too long.
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Mon Mar 22 09:52:06 EST 2004
  
  Hello APO,
  Yes, you can put it in fridge after the batter has risen.
  
  Hello Janki,
  Soak rice for longer period than usual and try.
  It should come out smoother .
  
  
• From: Andal Balu (@ user-11fa7k9.dsl.mindspring.com) on: Wed Mar 31 16:11:45 EST 2004
  
  For Aarthi:
  If you live in a colder place, keep the dough in the oven with the lights on. If you preheat the oven and then put the dough, the temperature is too high when you put the dough and then the temperature drops significantly and messes up the fermentation. When the light is on in the oven, it gives out constant low heat and it helps in the fermentation.
  If the dough is too thick or if the salt is not enough, the dough will not rise properly.
  for Janaki:
  If you use raw rice and use too much water, after it comes to the rawa consistency, the particles start floating in the water and will not grind fine after that. Try reducing the amount of water use to grind and see if that helps.
  
  
• From: Andal Balu (@ user-11fa7k9.dsl.mindspring.com) on: Wed Mar 31 16:11:52 EST 2004
  
  For Aarthi:
  If you live in a colder place, keep the dough in the oven with the lights on. If you preheat the oven and then put the dough, the temperature is too high when you put the dough and then the temperature drops significantly and messes up the fermentation. When the light is on in the oven, it gives out constant low heat and it helps in the fermentation.
  If the dough is too thick or if the salt is not enough, the dough will not rise properly.
  for Janaki:
  If you use raw rice and use too much water, after it comes to the rawa consistency, the particles start floating in the water and will not grind fine after that. Try reducing the amount of water used to grind and see if that helps.
  
  
• From: mr (@ d53-22-154.nap.wideopenwest.com) on: Thu Oct 28 13:57:54
  
  any tips for using boiled rice?Did'nt grind fine enough
  
  
• From: Andal Balu (@ user-11fa6e6.dsl.mindspring.com) on: Fri Nov 5 12:12:05 EST 2004
  
  MR,
  If the boiled rice is not grinding fine enough, you may be using Uncle Ben's rice or par boiled rice. Try using idli rice from Indian stores.
  For par boiled rice, grind it into powder in Innomix dry grinder jar, mix it with water and make a paste. Then mix it with ground urad dough.
  
  

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