One of the most common mistakes made while preparing idli is adding too much water to the batter. This results in watery, soggy idlis that are not very appetizing. If you find yourself in this situation, don’t despair!
There are a few things you can do to salvage your idli batter and make it usable again.
If your idli batter becomes watery, don’t panic! There are a few easy ways to fix it.
First, try adding some rice flour to the batter.
This will help absorb some of the excess moisture and make the batter thicker. Another option is to add a little bit of semolina to the batter. This will also help absorb moisture and make the batter thicker.
If neither of those options work, you can always try cooking the idlis for a longer period of time. Just be sure to watch them closely so they don’t burn.
What to Do If Appam Batter is Watery
If your Appam batter is watery, there are a few things you can do to fix it. First, add more rice flour to the batter and stir well. If the batter is still too runny, add a little bit of chickpea flour or semolina flour.
Stir well and let the batter sit for 15-30 minutes before cooking. This will help the flour absorb some of the excess moisture and thicken up the batter. If your Appam are still coming out too watery after following these tips, it may be because your pan is not hot enough.
Make sure to heat up your pan until it’s nice and hot before adding any batter to it.
Dosa Batter Mistakes
If you’re new to making dosas, the process can seem daunting. There are a lot of steps and ingredients involved, and it’s easy to make mistakes. Here are some common mistakes people make when preparing dosa batter, and how to avoid them:
1. Not soaking the rice and lentils long enough. This is perhaps the most common mistake people make when making dosa batter. The rice and lentils need to be soaked for at least 6 hours, preferably overnight, in order for them to soften enough to grind into a smooth paste.
If they’re not soaked long enough, your batter will be gritty and won’t cook evenly.
The batter needs to be very smooth in order for the dosas to turn out well. If it’s too coarse, the dosas will be uneven and have large holes in them. Be sure to use a good quality blender or food processor for this step – don’t try to do it by hand!
3 . Using too much water when grinding the batter . It’s important not t o add too much water when grinding t he b atter .
You want just enough so that everything blends together smoothly , but if you add too much , t he b atter will be thin an d runny . This wil l result in flimsy dosas that won ‘t hold together well . Slowly add water until you reach th e desired consistency .
Can I Add Rice Flour to Idli Batter
Rice flour is a common ingredient in many Asian dishes, and it can also be used to make idli batter. Idli is a traditional Indian dish made from steamed rice cakes. The batter for idlis is usually made from a combination of rice and urad dal (black lentils).
You can add rice flour to the batter to make it thicker and more textured. If you’re using store-bought idli mix, the instructions will likely tell you to add water until the desired consistency is reached. However, if you’re making your own idli batter from scratch, you may want to experiment with adding rice flour until you get the texture that you prefer.
Start by adding just a few tablespoons of rice flour at a time until the batter reaches the consistency that you desire.
Why is My Idli Not Fluffy
There could be a number of reasons why your idli isn’t fluffy. Perhaps you didn’t let the batter rest long enough, or maybe you didn’t use enough baking soda. Whatever the reason, there are a few things you can do to try and fix it.
First, make sure you let the batter rest for at least 6 hours, and up to 12 if possible. This will allow the rice and urad dal to soak properly and will result in a softer idli.
A teaspoon or so should do the trick. Be careful not to add too much though, as this can make the idlis hard. Finally, make sure you steam the idlis for long enough.
They should be cooked through but still soft to touch. If they’re hard or rubbery, they’ve been overcooked. With these tips in mind, you should be able to get fluffy idlis that are perfect every time!
What Causes Fermentation in Idli Batter
There are several reasons why fermentation might occur in idli batter. One possibility is that the batter was not mixed properly, which allowed the yeast and bacteria to grow unchecked. Another possibility is that the temperature was too warm, which also encouraged the growth of microorganisms.
Finally, it’s possible that the ingredients themselves were contaminated with microbes that caused fermentation. Whatever the cause, fermentation can result in off-flavors and an unpleasant texture in the final idlis. To avoid this, be sure to mix the batter thoroughly and keep it at a cool temperature until you’re ready to cook.
Should Idli Batter Be Runny?
There is no one-size-fits-all answer to this question, as the consistency of idli batter can vary depending on the recipe. However, in general, idli batter should be runny enough to easily pour into moulds, but not so thin that it falls apart when cooked. The perfect consistency will vary depending on the ingredients used and the cooking method employed, so it is important to experiment until you find a batter that works for you.
How Can I Make My Watery Dosa Batter Thicker?
If you want to make your watery dosa batter thicker, here are a few tips.
-Add less water when you are mixing the batter. This will make the batter more thick and pasty.
-Another way to thicken the batter is to add some rice flour or besan (gram flour) to it. This will help to absorb some of the excess water and make the batter thicker. -You can also add some cooked rice or semolina (rava) to the batter.
This will also help in absorbing moisture and making the batter thicker. -Last but not least, let the batter rest for some time before using it. This will allow the ingredients to bind together better and result in a thicker consistency.
What to Do If Idli Batter is Not Fermented?
If your idli batter is not fermented, there are a few things you can do to try and salvage it. First, make sure that the batter is at least a day old. If it is not, then it is likely that the fermentation process has not had enough time to occur.
Second, check the temperature of your kitchen – if it is too cold, then the fermentation process will be slowed down. Third, add a little bit of yeast to the batter and mix well. Fourth, let the batter sit in a warm place for a few hours before cooking the idlis.
Finally, if all else fails, add some baking soda to the batter which will help them puff up when cooked.
What Happens If We Add More Urad Dal in Idli Batter?
Adding more urad dal to the idli batter will make the idlis more dense and heavier. They will also have a stronger flavor because of the increased concentration of urad dal. The texture of the idlis will be less smooth because of the coarser grind of urad dal.
इडली या डोसा का घोल गलती से पतला हो जाए तो कैसै सुधारे/Amazing tricks / Idli Dosa batter Recipe
If your idli batter becomes watery, there are a few things you can do to fix it. First, try adding some rice flour to the batter and mix well. If that doesn’t work, you can also try adding some semolina or rava.
These ingredients will help to absorb the excess water and make the batter thicker. If all else fails, you can always add more idli powder to the batter. Just be sure to mix everything well so that the ingredients are evenly distributed.