Idli/Dosa Batter: Expedite the Fermentation Process

(Picture Courtesy: Internet)

"Idli Sambar" or "Dosa Chutney" is the most sought after item for Breakfast especially in South Indian states.  For the preparation of soft and tasty Idli/Dosa, the fermentation of batter matters a lot!  A batter without adequate fermentation may spoil the taste of Idli/Dosa! right?

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:

1. Do the below steps, the previous night of preparing breakfast.
2. Pre-heat the Owen (Convection/ Conventional/ Grill) for 30-60 seconds.
3. Open the door and check if it is warmer in side the Owen.
4. Now place the pack/bowl containing batter inside the Owen and close the door.
5. Switch of the Owen.
6. The next day morning take out from the Owen and you have sufficiently fermented batter for making delightful "Dosa" or "Idli"!
7. 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.