Fermented dough gives fluffy idli.In India Fermentation (any time) is not a problem.
Fermentation is a problem in cold places.In such cases
1.Never let the dough rest in the night for fermentation because night time temperatures are too low so fermentation at that time will not be effective.Soak 1cup uraddal and 2cups rava overnight.Grind them in the morning and let it rest it in the day for fermentation.
2.If you can find sun in the morning though some cold breeze there,then put the dough in a steel bowl if possibel with lid over it in the sun.But remember you should feel the heat when are you in sun apart from some cold breeze.Keep it Until the sun is there.After get it into Oven.Heat the oven and put it in the oven.
3.If there is no sun or no heat the only thing we can do is keep it in Oven,which should be warm enough until you take off your batter from it.
4.Soak dal and rava for enough time (overnight atleast).Well soaked dal makes fermentation easier.
5.Once fermented well keep it in refigerator immediately(so that it does not stink) for further use.
6.Mix enough salt while grinding dal.
Fermentation is a problem in cold places.In such cases
1.Never let the dough rest in the night for fermentation because night time temperatures are too low so fermentation at that time will not be effective.Soak 1cup uraddal and 2cups rava overnight.Grind them in the morning and let it rest it in the day for fermentation.
2.If you can find sun in the morning though some cold breeze there,then put the dough in a steel bowl if possibel with lid over it in the sun.But remember you should feel the heat when are you in sun apart from some cold breeze.Keep it Until the sun is there.After get it into Oven.Heat the oven and put it in the oven.
3.If there is no sun or no heat the only thing we can do is keep it in Oven,which should be warm enough until you take off your batter from it.
4.Soak dal and rava for enough time (overnight atleast).Well soaked dal makes fermentation easier.
5.Once fermented well keep it in refigerator immediately(so that it does not stink) for further use.
6.Mix enough salt while grinding dal.
