(Picture Courtesy: Internet)
In Indian house holds, the batter is prepared the previous evening and is kept out (of the refrigerator) for the fermentation to occur over night. However, for proper fermentation, the environment should be warmer. In summer days sufficient the fermentation takes place over night. But the problem is 'Rainy' or 'Winter' season. Due to cooler environment, adequate fermentation doesn't take place. Isn't it?
So how to expedite the process of
fermentation?
Here is an innovative idea! If you have either a Convection Owen or a conventional
(grill) Owen, then it is a matter of few simple steps:
Pl note: Micro Owen can’t be used to expedite the process of the fermentation.
- Do the below steps, the previous night of preparing breakfast.
- Pre-heat the Owen (Convection/ Conventional/ Grill) for 30-60 seconds.
- Open the door and check if it is warmer in side the Owen.
- Now place the pack/bowl containing batter inside the Owen and close the door.
- Switch of the Owen.
- The next day morning take out from the Owen and you have sufficiently fermented batter for making delightful "Dosa" or "Idli"!
- The same process can be used to expedite the fermentation process of Curd/Yogurt
Pl note: Micro Owen can’t be used to expedite the process of the fermentation.