Practical advice for Almere’s winter on ensuring proper fermentation—suggesting oven-proofing or using warm corners in the house for consistent results.
Idlis and dosas are some of the most delicious and healthiest foods that appeal to everyone. Plus, they are vegan and simple enough to make and eat every day. The perfect idli is soft and fluffy; the perfect dosa is paper-thin and crisp. It might be hard to imagine that such distinctly different foods use the same batter, right?
Well, idli/dosa batter is something that I have learned and perfected throughout most of my adult life now. I have been constantly picking my mother’s brain for tips and tricks and perfected the method of fermenting the batter even in the cold US winter. I believe that if you can make good idlis and dosas at home, you can survive anywhere. Nowadays you can buy ready-made fermented batter in stores (even here in the US), but these usually contain some sort of undesirable ingredients like stabilizers and preservatives. Moreover, rarely will you find a brand of batter that will make equally good idlis and dosas.