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Thread: Food SOS - Ask questions here!

  1. #101
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    thank you friends.I will try all the tips you gave.ofcourse one at a time

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  3. #102
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    another idli batter question!

    hi,
    my idli maavu ferments(i live in a cold place) but unfortunately the color of the batter changes to yellowish-after fermentation!...any tips or suggestions to avoid that ?

  4. #103
    Senior Member Regular Hubber Hemant Trived1's Avatar
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    Hello Di,

    Yellow colour in fermented maavu(batter) is also a common occurance in curds which are made at home.
    This is due to presence of certain bacteria in more quantity than normally desired.
    If this happens, it is prudent to change the culture of batter.
    If you are preparing maavu at home, it is a good idea to disinfect the whole maavu machine after washing with 3percent citric acid/vinegar.
    You may use methods suggested by me to a lady to ferment idly batter after that.

  5. #104
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    hi Mr Hemant,
    thanks for the tip..will try it out!

  6. #105
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    Glad to see yr msg, Anitha.

    But, dont use it in cooker or on stove top as it creates scratch! only with tough greased or oily vessel/vanali.

    Bye.

  7. #106
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    cleaning vessel after boiling milk/tea/coffee/....

    This is in response to nalabaagam-
    about cleaning the vessel after boiling milk/tea/coffee-
    what I do is spray dawn power dissolver over the thick coating and let it stay for sometime(atleast 30 minutes or more) and then scrape it with a spoon and wash it as usual with plastic wire scrub. It come out clean this way. Sometimes i dont even scrape it with spoon just using plastic wire scrub take away the layer.

    Hope this works..

  8. #107
    Senior Member Regular Hubber Hemant Trived1's Avatar
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    After boiling tea, milk ,sambhar etc,
    to clean the vessels, it is best to fill them up to the brim with water and let it soak the scum.
    Wash first with plain water , you will be surprised to see the vessel free of most of the scum.
    Just use any light detergent and brush.

  9. #108
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    Quote Originally Posted by Hemant Trivedi
    6) Add about an ounce of Lager or a Good Beer to the batter.
    7) Add a quarter slice of bread .
    8) Add little grated cheese .
    9) If you have Chillies with blackened stalk in your fridge, they would induce fine fermentation.
    10) This is the most unfailing method.
    Keep a slice of 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 FAIL, ........PLEASE PRAY GOD.!!!!!!!!
    Hemant,
    Have you tested these Idli and/or Dosa batter fermentation tips or are these tips to ferment bread dough?
    I can't imagine using beer or bread in idli/dosa dough.

  10. #109
    Senior Member Regular Hubber Hemant Trived1's Avatar
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    Hello Shanta,
    The idea is to introduce fermenting active yeast.
    Try it out in absence of yeast powder.

  11. #110
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    Quote Originally Posted by Hemant Trivedi
    Hello Shanta,
    The idea is to introduce fermenting active yeast.
    Try it out in absence of yeast powder.
    Hemant,
    I agree, but I have not heard first hand experiences re. using beer or bread in idli/dosa batters, so I'm more interested in how bread and beer used to ferment idli and dosa batter taste, could you please discuss this in detail?

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